LASPADA'S ORIGINAL PHILLYCHEESESTEAKS & HOAGIES
4301 W SR 46, Sanford FL 32771 · 407-322-1011
Last inspected Mar 24, 2026 · 7 visits since July 2023
JAN 24
NOV 24
APR 25
OCT 25
MAR 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes 46F, cut lettuce 45F, sliced cheese 43-50F, in hot sandwich bar/shallow pans -deli meats, large uncut, 46-52F. In and out of reach in for slicing
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
What the inspector wrote — 9 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked Philly beef 127F and cooked onions 82-117F, per operator stored in pots on top of flat top grill less than 1 hour, operator turned up heat on flat top grill to rapidly reheat
Bowl or other container with no handle used to dispense food. -plastic soufflé cup stored in salt container, operator removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tile over rear prep area, operator states he has spoken to landlord regarding repairs
Floor soiled/has accumulation of debris. -floor underneath flat top grill
Show the remaining 5 findings ▾
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf underneath flat top grill
Unwrapped single-service utensils not presented so that only the handles are touched. -unwrapped plastic forks at self-service condiment station
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. -stainless steel wall behind flat top grill
Oct 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
No chemical test kit provided when using sanitizer for wiping cloths. -QUATERNARY AMMONIA
No probe thermometer provided to measure temperature of food products.
Ceiling tile missing. -in front of hood
Ice buildup in walk-in freezer.
Interior of bread oven has accumulation of food debris.
Light not functioning. -over fryers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf underneath flat top grill
Apr 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris. -white cutting board on top of reach-in cooler is lightly stained
No chemical test kit provided when using sanitizer with wiping cloths. -QUATERNARY AMMONIA
No probe thermometer provided to measure temperature of food products.
Floor soiled/has accumulation of debris. -floors underneath/behind cooking equipment have an accumulation of grease and food debris
Food storage container lid cracked or broken. -cooked chicken container stored in walk-in cooler, operator replaced lid and discarded
Ice buildup in reach-in freezer and/or walk-in freezer. -walk-in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -gas lines behind cooking equipment have an accumulation of grease and food debris
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate5 Basic
Show 12 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -CHLORINE exceeding 200ppm, operator discarded solution and refilled and retested 50ppm
Food-contact surface soiled with food debris. -white cutting boards on reach-in coolers lightly stained
No color/concentration comparison chart available for chemical test kit used to check sanitizer. -CHLORINE
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/
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in dishwashing area, operator restocked
No soap provided at handwash sink. -handwash sink in dishwashing area, operator restocked
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Angel
Floor soiled/has accumulation of debris. -walk-in freezer -accumulation of grease and food debris on floor behind fryers
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. -women's bathroom, provided handwashing signs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler and walk-in freezer door handles have an accumulation of grease and food debris
Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk-in cooler and walk-in freezer
Jan 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards throughout kitchen are stained
Handwash sink used for purposes other than handwashing. -stainless steel pan in sink
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink across from triple sink
No soap provided at handwash sink. -handwash sink across from triple sink
Floor soiled/has accumulation of debris. -walk in freezer floor is soiled
Food not stored at least 6 inches off of the floor. -containers of cooked onions stored on the floor in the walk-in freezer, operator relocated
Ice buildup in walk-in freezer.
No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster and operator posted.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 27, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Garbage on the ground and/or pad around dumpster.
Hood filter missing from automatic fire suppression/exhaust system.
Open dumpster lid.
Jul 26, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority7 Intermediate9 Basic
Show 20 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -bleach
Raw animal food stored over or with unwashed produce. -raw shell eggs over produce in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes 46F, cut lettuce 45F, sliced cheese 43-50F, in hot sandwich bar/shallow pans -deli meats, large uncut, 46-52F. In and out of reach in for slicing
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -philly meat 123-136F less than 1hr on flat top per operator. Operator turned on heat -meatballs 112-132F in warmer 3.5 hrs per operator. Operator increased heat
Employee washed hands in a sink other than an approved handwash sink. -washed hands at 3 compartment sink
Food-contact surface soiled with food debris, mold-like substance or slime. -soda nozzles
Handwash sink not accessible for employee use at all times. -in dish room. Covered by large pans.
No paper towels or mechanical hand drying device provided at handwash sink. -sink at prep line
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. -daughter
No soap provided at handwash sink. -front counter corrected on site -back room
Spray bottle containing toxic substance not labeled.
Carbon dioxide/helium tanks not adequately secured.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on sandwich bar -prep table in back
Food stored on floor. -box and plastic containers of oil stored under handsink across from three compartment sink
Garbage on the ground and/or pad around dumpster.
Hood filter missing from automatic fire suppression/exhaust system.
Old labels stuck to food containers after cleaning. -old label on marinara lid in cooler
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. -walk in cooler
Unwrapped single-service utensils not presented so that only the handles are touched. -dining room
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.