LA LECHONERA LATINA INC
11229 E COLONIAL DR, Orlando FL 32817 · 407.249.0207
Last inspected Mar 3, 2026 · 8 visits since September 2023
APR 24
SEP 24
FEB 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $650
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2020037961 | Jul 13, 2020 | Nov 6, 2020 | $400 |
| 4--2015018106 | Apr 14, 2015 | Jul 6, 2015 | $250 |
Inspection history
8 visits, newest first
Mar 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Manager has schedule to clean. Corrective Action TakenCorrective Action Taken**
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fryer has grease build up.
Water leaking from pipe and/or faucet/handle. Leak from pipe under hand sink located by stoves.
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. Bulk seasoning removed from original packaging no name.
Mar 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority0 Intermediate9 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (47F - Cold Holding); sliced ham (47F - Cold Holding); bacon 47 kept in reach in cooler across from steam well in cook line. Kept for two hours. Operator added ice bags to food for rapid cooling. re checked items with temperature of 45F
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on prep table on cook line. Removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch and bracelet
Light shield damaged/in disrepair. Light missing in suppression system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Manager has schedule to clean. Corrective Action TakenCorrective Action Taken**
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink clogged. Operator tried to unclogged but was not able to.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fryer has grease build up.
Water leaking from pipe and/or faucet/handle. Leak from pipe under hand sink located by stoves.
Working containers of food removed from original container not identified by common name. Bulk seasoning removed from original packaging no name.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked shredded pork kept cooling overnight with temperature of 55F. Cooked chicken cooling overnight in walk in cooler with temperature of 53F Cooked pigeon peas and rice cooling overnight with temperature of 54F
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse Cooked shredded pork kept cooling overnight with temperature of 55F. Cooked chicken cooling overnight in walk in cooler with temperature of 53F Cooked pigeon peas and rice cooling overnight with temperature of 54F Flan and tres leches kept cold overnight holding in front counter cooler with temperature of 47F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flans and tres leches kept overnight in front counter cooler with temperature of 47F.
No soap provided at handwash sink located in cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris
Apr 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bowl or other container with no handle used to dispense food. Bowl no handle use to scoop rice.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food orders while wearing a bracelet.
Feb 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Raw rice kept in non food grade container, kept on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham 48F, bacon 51F, shell eggs 50F, frying cheese 47F all kept in reach in cooler located under microwave. Kept for less than 4 hours, cooler with temperature of 46F. Manager moved items to walk in cooler. rechecked items sliced cheese 40F, sliced ham 42F, shell eggs 45F
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Bowl no handle use to scoop rice.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler kept under microwave with temperature of 50 F.
Drain cover(s) missing in mop sink.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food orders while wearing a bracelet.
Food stored on floor. Bags of rice stored stored on floor in truck parked out back.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign on bathroom.
Opened employee beverage container in a cold holding unit with food to be served to customers. Orange Sunkist drink stored over sliced peppers in reach in cooler close to cook line.
Sep 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used to hold empanadas. Operator switched to coffee filter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp salad ( per operator prepared 45mins) (56F - Cold Holding); potato salad ( per operator 45 mins) (53F - Cold Holding) in reach in salad cooler at front service counter. Per operator 45 mins operator placed items in walk in cooler for temperature recovery.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit needed.
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. Provided form to operator. Operator had employees acknowledge and sign.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom.
Buildup of food debris/soil residue on equipment door handles.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Front salad reach in cooler not holding temperature. Per operator maintenance currently working on unit. Ambient temperature 60f.
Floor soiled/has accumulation of debris. Underneath steam tables at front service counter, underneath all cooking equipment throughout facility.
No handwashing sign provided at a hand sink used by food employees. At both hand wash sinks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, side of fryers, air drying shelves at 3 compartment sink and all cooking equipment.
Wall soiled with accumulated grease, food debris, and/or dust. Above reach in cooler at front service counter around tvs and top of cooler. Behind all cooking equipment and prep tables at front service counter.
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over sauces in two door cooler Raw shell Eggs over butter and pickles in prep cooler cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (90-127F - Hot Holding) less than 4hrs per operator. Operator immediately reheated. Second temp 135F Spanish rice and white rice in cambros; (90-109F - Hot Holding) less than 4hrs. Operator uses as a temporary holding station before transfer to steam table. Advised operator to reheat to 165F for temperature recovery. Second temp 166F
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. Operator printed and had employees sign
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Bowl used to scoop rice. Operator removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in cooler
Stored food not covered. Container of uncooked beans stored in outside trailer, not covered
Sep 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Nonfood-grade containers used for food storage - direct contact with food.Sugar kept on non food grade container.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.White rice kept on hot box Ford less than 4 hrs with temperature of 101, pigeon peas rice kept on hot box for less than 4 hrs with temperature of 103F. Ask employee to reheat to 165F.
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.Two new employees.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.No consumer advisory for eggs served any style.
Bowl or other container with no handle used to dispense food.Employee scooping rice with a plastic plate.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee scooping rice while wearing a bracelet.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Mortar and pestle wood equipment use to make mofongo.
Time/temperature control for safety food thawed in an improper manner.Beef tripe been thawed on standing water.
Working containers of food removed from original container not identified by common name.Bulk sugar no label.
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.