LA QUINTA INN AND SUITES
7160 N FRONTAGE RD, Orlando FL 32812 · 2156807223
Last inspected Aug 26, 2026 · 8 visits since March 2024
OCT 24
MAR 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 2 live small flying insects by the white reach-in cooler kitchen area not landing at any food. Operator killed it. Next routine visit per supervisor.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025033765 | Mar 6, 2025 | Jul 14, 2025 | $200 |
Inspection history
8 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Live, small flying insects found. Observed 2 live small flying insects by the white reach-in cooler kitchen area not landing at any food. Operator killed it. Next routine visit per supervisor.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler back area.
Single-service articles not stored inverted or protected from contamination. Waffle dispenser not inverted front area. Operator fixed it.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Reach-in cooler the white one kitchen area.
Apr 14, 2026□ 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 ▾
Reach-in cooler interior/shelves have accumulation of soil residues. The 2 door white cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. The white 2 door reach-in cooler.
Feb 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority3 Intermediate4 Basic
Show 8 findings ▾
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat sanitizer used for sanitizer no test strips available.
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.
Reach-in cooler interior/shelves have accumulation of soil residues. The 2 door white cooler.
Standing water in bottom of reach-in-cooler. Standing water at the while 2 door cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. The white 2 door reach-in cooler.
employee beverage container in a cold holding unit with food to be served to customers. Employee orange juice and soda stored at the reach-in cooler next to customer food.
Marked exit/path to marked exit blocked. For reporting purposes only. 4 bag of trash and boxes blocked the exit door.
Aug 8, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (47F - Cold Holding); butter (51F - Cold Holding); cooked eggs (47F - Cold Holding) Operator stated that food was at to other cooler they moved less than 3 hours ago and he moved the food to freezer Second temperature 41-43f.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator using Quat sanitizer no test available.
No soap provided at handwash sink. The only employee hand sink at the kitchen.
Whole fruit displayed for self-service not wrapped and no utensils provided. Apple at the buffet not wrapped.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored at the reach-in cooler next to the milk. Operator discarded it.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. The only employee hand sink at the kitchen.
Mar 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (51F - Cold Holding); cream cheese (50f- Cold Holding); milk (46F - Cold Holding). Operator stated that all the food was stored at the back cooler over night and it's only been here two hours and manager stated she will move the food back to the back cooler over night.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (124F - Hot Holding) operator stated that was held less than 30 minutes and she did reheat it second temp was 168f.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch.
Food storage container/container lid cracked or broken. In use container broken from the age used to reheat the sausages.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler back area.
Mar 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee was trying to sit up the sink touching the dirty dishes then change her gloves without washing hand to serve food to customers at the buffet.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (51F - Cold Holding); cream cheese (50f- Cold Holding); milk (46F - Cold Holding). Operator stated that all the food was stored at the back cooler over night and it's only been here two hours and manager stated she will move the food back to the back cooler over night.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (124F - Hot Holding) operator stated that was held less than 30 minutes and she did reheat it second temp was 168f.
No paper towels or mechanical hand drying device provided at handwash sink. Not even a napkin dispenser or any napkin holder nothing,when I asked the person on charge she stated that she didn't use that sink which is the only hand wash sink at the kitchen.
No probe thermometer provided to measure temperature of food products.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch.
Food storage container/container lid cracked or broken. In use container broken from the age used to reheat the sausages.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed wisk and tongs stored in standing water at 71f.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee personal drink stored on top of reach-in cooler at the kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler back area.
Single-service articles improperly stored. To go cafe cup stored on floor at the kitchen area.
Water leaking from pipe and/or faucet/handle. Tube on Bottom of employee hand sink.
Oct 25, 2024Inspection 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 cold held at greater than 41 degrees Fahrenheit. Milk 48f operater stated was out for 30 minutes during the buffet and she just moved it back to the cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat sanitizer at the 3 compartment not test available.
No paper towels or mechanical hand drying device provided at handwash sink. At the only employee hand sink at the kitchen.
employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink at the reach-in cooler at the kitchen. Operator trashed it.
Single-service articles improperly stored. Foam Plates and cups stored on floor.
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored in top of bagel at the reach-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (65F - Cold Holding); cream cheese (67F) manager stated that's been out for less than one hour and she decided to do it in time control.
Handwash sink used for purposes other than handwashing. Bucket was stored at the employee hand sink.
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 to manager.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager filled it out and added the butter and the cream cheese on it.
Records/documents for required employee training do not contain all of the required information. Manager add all the information.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food (Soda-fruit-peanut butter -shell eggs )stored at the reach-in cooler at the kitchen.
Floor tiles missing and/or in disrepair. Baseboards by the exit door broken.
Time/temperature control for safety food thawed in an improper manner. Eggs thawed in standing water.
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.