FRITANGA LA NUEVA
1 S SEMORAN BLVD, Orlando FL 32807 · 407-218-0831
Last inspected Jun 2, 2026 · 12 visits since October 2023
NOV 24
APR 25
SEP 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 small flying insects by make table entrance to front counter area on garbage can
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022001924 | Oct 13, 2021 | May 18, 2022 | $400 |
Inspection history
12 visits, newest first
Jun 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in establishment water damage
Hole in or other damage to wall. Wall in disrepair corner by restrooms
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles in rice and beans bin touching product Operator moved scoops
No handwashing sign provided at a hand sink used by food employees. Women's room missing hand wash sign And by ware wash
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Jun 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice kept on prep table located in kitchen entrance. Kept hot holding for less than 4 hrs with temperature of 73F. Fritter stuffed with ropa Viejo and rice kept hot holding on steam well. Holding for less than 4 hrs with temperature of 88F. Ask manager to reheat up to 165F. Steak kept hot holding in grill for 30 minutes with temperature of 128F Beans 103 F kept hot holding in hot box for less than 4 hrs.
Carbon dioxide/helium tanks not adequately secured. Tank nor chained by soda boxes.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage on ceiling tiles at dining room.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing and serving food while wearing bracelets and watch.
Equipment in poor repair. Gasket on reach in cooler under microwave. Reach in cooler gasket on reach in cooler across from prep table broken.
Food storage container/container lid cracked or broken. Cracked lid on bulk sugar container.
Hole in or other damage to wall. Corner dining room area across from women's restroom
Wet wiping cloth not stored in sanitizing solution between uses. Through restaurant
Apr 1, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice kept on prep table located in kitchen entrance. Kept hot holding for less than 4 hrs with temperature of 73F. Fritter stuffed with ropa Viejo and rice kept hot holding on steam well. Holding for less than 4 hrs with temperature of 88F. Ask manager to reheat up to 165F. Steak kept hot holding in grill for 30 minutes with temperature of 128F Beans 103 F kept hot holding in hot box for less than 4 hrs.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof for some employees. Operator have employees sign paper.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide/helium tanks not adequately secured. Tank nor chained by soda boxes.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage on ceiling tiles at dining room.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing and serving food while wearing bracelets and watch.
Equipment in poor repair. Gasket on reach in cooler under microwave. Reach in cooler gasket on reach in cooler across from prep table broken.
Food storage container/container lid cracked or broken. Cracked lid on bulk sugar container.
Hole in or other damage to wall. Corner dining room area across from women's restroom
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Nozzle of milk steamer kept on water with temperature of 77F.
Wet wiping cloth not stored in sanitizing solution between uses. Through restaurant
Mar 31, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 20 violations recorded, 3 high priority.
3 High priority5 Intermediate12 Basic
Show 20 findings ▾
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Hose lining in bottom of mop sink.
Live, small flying insects found 1 small flying insect on shelf in kitchen entrance 3 small flying insects on bag that has banana leaves on prep table Approximately 15 small flying insects on box of ripe plantains, operator discarded. 3 small flying insects in garbage can located on prep area, operator discard 1 small flying insects in dinning room by restrooms. Total = 23 small flying insects
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice kept on prep table located in kitchen entrance. Kept hot holding for less than 4 hrs with temperature of 73F. Fritter stuffed with ropa Viejo and rice kept hot holding on steam well. Holding for less than 4 hrs with temperature of 88F. Ask manager to reheat up to 165F. Steak kept hot holding in grill for 30 minutes with temperature of 128F Beans 103 F kept hot holding in hot box for less than 4 hrs.
Food-contact surface soiled with food debris, mold-like substance or slime. Juicer and saw have debris. Cutting board on clean dish shelf soiled
Handwash sink used for purposes other than handwashing. Container inside had sink in prep area.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof for some employees. Operator have employees sign paper.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Arroz con leche Cooked onions front counter reach in cooler Cooked tamales front counter display case made 2 days prior.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield have debris
Carbon dioxide/helium tanks not adequately secured. Tank nor chained by soda boxes.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage on ceiling tiles at dining room.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing and serving food while wearing bracelets and watch.
Equipment in poor repair. Gasket on reach in cooler under microwave. Reach in cooler gasket on reach in cooler across from prep table broken.
Food storage container/container lid cracked or broken. Cracked lid on bulk sugar container.
Hole in or other damage to wall. Corner dining room area across from women's restroom
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Nozzle of milk steamer kept on water with temperature of 77F.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water on floor by saw and bulk container in prep area.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind stove have debris.
Water leaking from pipe and/or faucet/handle. Leak from hand wash sink faucet on prep area.
Wet wiping cloth not stored in sanitizing solution between uses. Through restaurant
Mar 30, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 26 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority5 Intermediate13 Basic
Show 26 findings ▾
Food with mold-like growth. See stop sale. Pan of refried beans in tall reach in cooler by prep table
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Hose lining in bottom of mop sink.
Live, small flying insects found 1 small flying insect on shelf in kitchen entrance 3 small flying insects on bag that has banana leaves on prep table Approximately 15 small flying insects on box of ripe plantains, operator discarded. 3 small flying insects in garbage can located on prep area, operator discard 1 small flying insects in dinning room by restrooms. Total = 23 small flying insects
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over raw pork in reach in freezer on prep area.And fish on same shelve as fish.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over avocados on reach in cooler by serving window.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Crema kept on bottle kept on ice at front counter for 4 hrs with temperature of 60F. Operator discarded. O stop sale given.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Creama kept cold holding at front counter with temperature of 60F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice kept on prep table located in kitchen entrance. Kept hot holding for less than 4 hrs with temperature of 73F. Fritter stuffed with ropa Viejo and rice kept hot holding on steam well. Holding for less than 4 hrs with temperature of 88F. Ask manager to reheat up to 165F. Steak kept hot holding in grill for 30 minutes with temperature of 128F Beans 103 F kept hot holding in hot box for less than 4 hrs.
Food-contact surface soiled with food debris, mold-like substance or slime. Juicer and saw have debris. Cutting board on clean dish shelf soiled
Handwash sink used for purposes other than handwashing. Container inside had sink in prep area.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof for some employees. Operator have employees sign paper.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Arroz con leche Cooked onions front counter reach in cooler Cooked tamales front counter display case made 2 days prior.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield have debris
Carbon dioxide/helium tanks not adequately secured. Tank nor chained by soda boxes.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage on ceiling tiles at dining room.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing and serving food while wearing bracelets and watch.
Equipment in poor repair. Gasket on reach in cooler under microwave. Reach in cooler gasket on reach in cooler across from prep table broken.
Food storage container/container lid cracked or broken. Cracked lid on bulk sugar container.
Hole in or other damage to wall. Corner dining room area across from women's restroom
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Nozzle of milk steamer kept on water with temperature of 77F.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water on floor by saw and bulk container in prep area.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind stove have debris.
Water leaking from pipe and/or faucet/handle. Leak from hand wash sink faucet on prep area.
Wet wiping cloth not stored in sanitizing solution between uses. Through restaurant
Working containers of food removed from original container not identified by common name. Sugar and flour no label.
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed vegetables reach in cooler at cook line
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at pastry station
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Next to 3 compartment sink
Bowl or other container with no handle used to dispense food. Small container used to scoop spices. Operator removed
Ice buildup in reach-in freezer and/or walk-in freezer. Small white reach in freezer next to dish area
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-25 Operator renewed license during inspection
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork ribs (107F - Hot Holding) per employee held less than 1 hour. Employee put on stove to reheat for immediate temperature recovery
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer make table by entrance
Nov 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 small flying insects by make table entrance to front counter area on garbage can
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantains out less than 1/2 hour reheated to 178 (124F - Hot Holding)
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Has no clean up form or bodily fluid clean up kit. Provided clean up form to operator
Handwash sink not accessible for employee use at all times. Hand sink ware wash blocked by cart Employee moved cart
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit expired
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees working no food manager
Food stored on floor. Case of oranges in kitchen stored on floor Employee moved oranges off floor
No Heimlich maneuver/choking sign posted. No choking poster posted. Provided choking poster
May 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 16, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved for establishment. Renovations being done within establishment adding a bakery area. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Feb 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Jug water in hand wash sink Operator removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Per operator test kit locked in office unable to open until later
No plan review submitted and approved for establishment. Renovations being done within establishment adding a bakery area. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor, operator removed
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef 101 and chicken 121 per operator hot holding less than one hour. Operator removed items and placed into oven for immediate temperature recovery.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form to operator.
Packaged food not labeled as specified by law. Iced desert in cooler in front of counter for grab and go has no labels. Advised operator that items offered that customers can grab go needs labeling. Label needs name and address of place made, name of the product and date.
Exterior door has a gap at the threshold that opens to the outside. Door leading out back by rest rooms has gap at top and bottom of door.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink. Operator inverted mop to allow to dry properly.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.