LECHONERA ALTAMONTE SPRINGS RESTAURANT
1370 E ALTAMONTE DR, Altamonte Springs FL 32701 · 321-422-0054
Last inspected Jul 28, 2026 · 14 visits since September 2023
DEC 24
APR 25
OCT 25
APR 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found. -1 small flying insects near buffet. Did not land of food or food contact surface.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate7 Basic
What the inspector wrote — 14 findingsThe state's own report →
Raw animal food stored in same container as ready-to-eat food. Raw chicken open box over cooked beef in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked beef in walk in cooler Raw chicken over garlic and sofrito in reach in cooler. Raw shelled eggs over vegetables in reach in stand up cooler Raw beef over vegetables in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad in reach in cooler by registers 81F per operator 1 hour. Unit was unplugged accidentally by cashier. Operator turned on unit and placed new salad in cooler. Cooler temperature went down to 41 during inspection
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Black sausage 112 and chicken 96-112 in reach in steam well less than 2 hours per operator. display case chicken empanadas (112-126F - Hot Holding); alcapurria (112-126F - Hot Holding) Operator raised temperature on steam table for temperature recovery.
Show the remaining 10 findings ▾
Handwash sink not accessible for employee use at all times. Hand sink at entrance by registers blacked by rolling trash can.
No soap provided at handwash sink. At hand sink by registers.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Black beans, and pinto beans in walk in cooler held over 24 hours per operator not date marked.
Floor area(s) covered with standing water. Cook line and ware wash area.
Floor soiled/has accumulation of debris. Throughout front and back of the house.
Hole in or other damage to wall. Wall on cooks line by hand sink.
In-use tongs stored on equipment door handle between uses. Hanging from oven door. Employee removed
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
Standing water in walk in cooler held.
Apr 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and clothes then hand,ee clean spoon and began to scoop saka into portion cups. I immediately advised to wash hands
Raw animal food stored over or with unwashed produce. -Raw pork over unwashed carrots in walk in cooler. Operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over stew in walk in cooler. Raw chicken over multiple ready to eat items in walkmin cooler. Operator removed
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator removed to be clean
Handwash sink not accessible for employee use at all times. Hand sink at front counter, hand sink in back kitchen both blocked by trash cans. Operator removed
Handwash sink used for purposes other than handwashing. Both hand sinks in back kitchen had food debris. Operator removed
No soap provided at handwash sink. Front counter hand sink. Operator
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks next to fruit juicer at front counter. And employee drink on prep table in kitchen operator removed
Hood filter missing from automatic fire suppression/exhaust system.
In-use tongs stored on equipment door handle between uses. On oven door. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Paper towel dispenser on cook line. Operator began to clean
Plumbing system in disrepair. Both Handles on handsink in back kitchen are stripped
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of reach in freezer at end of hot line
Apr 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority5 Intermediate6 Basic
Show 16 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and clothes then hand,ee clean spoon and began to scoop saka into portion cups. I immediately advised to wash hands
Raw animal food stored over or with unwashed produce. -Raw pork over unwashed carrots in walk in cooler. Operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over stew in walk in cooler. Raw chicken over multiple ready to eat items in walkmin cooler. Operator removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - reach in cooler on cook line Raw pork, raw chicken, whole fish, rice pudding, garlic,; (45-49F - Cold Holding) less than 4hrs per operator. Operator moved to other cooler for temperature recovery -Back prep cooler ham, 48-55F cold holding less than 4hrs per operator. Operator moved to other cooler for temperature recovery
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -All empenadas. 120-132F. In hot box at front counter. Advised to reheat to 165f for temperature recovery. Operator reheated beef empanadas to 180F ( corrected on site) -Pulled beef, plantains, beef and onions, beef and peppers, ribs, pork, teriyaki chicken, shrimp, chicken thighs, ribs, steak, white rice, spanish rice, 90-130F. hot holding in frontline steamwell 30-45 minutesper operator. Advised to reheat all to 165F for temperature recovery. Operatorreheated plantains to 167F ( correctedon site)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator removed to be clean
Handwash sink not accessible for employee use at all times. Hand sink at front counter, hand sink in back kitchen both blocked by trash cans. Operator removed
Handwash sink used for purposes other than handwashing. Both hand sinks in back kitchen had food debris. Operator removed
No soap provided at handwash sink. Front counter hand sink. Operator
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks next to fruit juicer at front counter. And employee drink on prep table in kitchen operator removed
Hood filter missing from automatic fire suppression/exhaust system.
In-use tongs stored on equipment door handle between uses. On oven door. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Paper towel dispenser on cook line. Operator began to clean
Plumbing system in disrepair. Both Handles on handsink in back kitchen are stripped
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of reach in freezer at end of hot line
Oct 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority4 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish and raw bacon above cooked black beans and cut produce.
Handwash sink not accessible for employee use at all times. -scrubbies in front counter hand wash sink. -sponge and towel in buffet hand wash sink.
Handwash sink used for purposes other than handwashing. -used to fill pitcher.
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. -not all employees have signed.
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. -only 3 food handler certificates.
Bowl or other container with no handle used to dispense food. -plastic container used as scoop in adobo. -aluminum scoop no handle in rice.
Current Hotel and Restaurant license not displayed. -account is current but license displayed is expired.
Floor area(s) covered with standing water. -throughout kitchen.
Floor soiled/has accumulation of debris. -floors soiled under all cooking equipment, shelves, coolers, etc.
Garbage can located outside has no lid or lid open/broken. -1 lid missing. Missing drain plug at dumpster.
Ice buildup in reach-in freezer and/or walk-in freezer. -bench freezer on buffet line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -portable AC in kitchen has build up a grease. -some build up on walk-in cooler shelves. -hand wash sinks soiled.
Water leaking from pipe and/or faucet/handle. -hand wash sink at cook line.
Oct 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority4 Intermediate9 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pork cooked approximately 4 hours ago in oven, not turned on, 98-103. Unable to determine when food reached 135. All product reheated to 165 to start the cooling process again.
Food placed in soiled container/equipment. -washed avocados placed back in cardboard box.
Live, small flying insects found. -1 small flying insects near buffet. Did not land of food or food contact surface.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish and raw bacon above cooked black beans and cut produce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -macaroni (50F - Cold Holding); cooked chicken (49F - Cold Holding); raw chicken (48F - Cold Holding); steak (49F - Cold Holding) less than 4 hours per operator. -marinade with cooked garlic on floor in kitchen less than 4 hours. Product moved to reach-in freezer for temperature recovery. -garlic sauce (47F - Cold Holding) in portion cups on buffet line. Operator added ice.
Handwash sink not accessible for employee use at all times. -scrubbies in front counter hand wash sink. -sponge and towel in buffet hand wash sink.
Handwash sink used for purposes other than handwashing. -used to fill pitcher.
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. -not all employees have signed.
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. -only 3 food handler certificates.
Bowl or other container with no handle used to dispense food. -plastic container used as scoop in adobo. -aluminum scoop no handle in rice.
Current Hotel and Restaurant license not displayed. -account is current but license displayed is expired.
Floor area(s) covered with standing water. -throughout kitchen.
Floor soiled/has accumulation of debris. -floors soiled under all cooking equipment, shelves, coolers, etc.
Food stored on floor. -cambro of marinade on floor in kitchen.
Garbage can located outside has no lid or lid open/broken. -1 lid missing. Missing drain plug at dumpster.
Ice buildup in reach-in freezer and/or walk-in freezer. -bench freezer on buffet line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -portable AC in kitchen has build up a grease. -some build up on walk-in cooler shelves. -hand wash sinks soiled.
Water leaking from pipe and/or faucet/handle. -hand wash sink at cook line.
Apr 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Handwash sink used for purposes other than handwashing. Employee Filling pitcher with water at cook line hand sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers in walk in cooler prepared more than 24 hours not date marked
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with mold-like substance above buffet line next to bathrooms
Employee with no hair restraint while engaging in food preparation. Employee at cook line
Food stored on floor. Oil containers and can tomatoes at storage unit
Hood filter missing from automatic fire suppression/exhaust system.
Open dumpster lid.
Standing water in bottom of reach-in-cooler. At cook line
Water leaking from pipe and/or faucet/handle. Leaking faucet in hand wash sink next to dish area
Apr 17, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate8 Basic
Show 13 findings ▾
Handwash sink does not have enough water pressure to properly wash hands. Hand wash sink next to dish area
Handwash sink used for purposes other than handwashing. Employee Filling pitcher with water at cook line hand sink
No hot running water at three-compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers in walk in cooler prepared more than 24 hours not date marked
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with mold-like substance above buffet line next to bathrooms
Employee with no hair restraint while engaging in food preparation. Employee at cook line
Food stored on floor. Oil containers and can tomatoes at storage unit
Hood filter missing from automatic fire suppression/exhaust system.
No hot running water at mop sink.
Open dumpster lid.
Standing water in bottom of reach-in-cooler. At cook line
Water leaking from pipe and/or faucet/handle. Leaking faucet in hand wash sink next to dish area
Apr 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 3 high priority.
3 High priority6 Intermediate13 Basic
Show 22 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce. Raw pork over unwashed produce in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over RTE pork belly in walk in cooler
Handwash sink does not have enough water pressure to properly wash hands. Hand wash sink next to dish area
Handwash sink used for purposes other than handwashing. Employee Filling pitcher with water at cook line hand sink
No hot running water at three-compartment sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink next to front counter
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers in walk in cooler prepared more than 24 hours not date marked
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with mold-like substance above buffet line next to bathrooms
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table
Employee with no hair restraint while engaging in food preparation. Employee at cook line
Floor area(s) covered with standing water. Around kitchen
Food storage container/container lid cracked or broken. Rice container at dry storage
Food stored on floor. Oil containers and can tomatoes at storage unit
Hood filter missing from automatic fire suppression/exhaust system.
No hot running water at mop sink.
Open dumpster lid.
Standing water in bottom of reach-in-cooler. At cook line
Stored food not covered. Rice container in dry storage
Water leaking from pipe and/or faucet/handle. Leaking faucet in hand wash sink next to dish area
Wet mop not stored in a manner to allow the mop to dry.
Feb 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 5 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while handling food
Floor area(s) covered with standing water. On kitchen floor
Missing drain plug at dumpster.
Open dumpster lid.
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Electronic Griddle in back prep area next to 3 compartment sink used for cooking breakfast items with oil
Dec 10, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority6 Intermediate11 Basic
Show 21 findings ▾
Nonfood-grade bags used in direct contact with food. Cooked beef stomach in reach in freezer
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over cod in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic sauce 65F, Picadillo at 48F recommended operator for temperature recovery in freezer
Handwash sink used for purposes other than handwashing. Hand wash sink in front counter Used as dump sink
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 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.
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 operator with form
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to store and brought bleach
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple foods made more than 24 hours no date marking in walk in cooler
Ceiling/ceiling tile shows damage or is in disrepair. Hold in ceiling above reach in freezers
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while handling food
Floor area(s) covered with standing water. On kitchen floor
Food stored on floor. Multiple bags of food and boxes of single use items. Located outside in storage truck
In-use knife/knives stored in cracks between pieces of equipment. Knife between cracks in wall
In-use wet wiping cloth/towel used under cutting board. In prep table
Missing drain plug at dumpster.
No conspicuously located ambient air temperature thermometer in holding unit. In front counter cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with accumulation of grease
Open dumpster lid.
Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed tomatoes over cooked pork in walk in cooler
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Electronic Griddle in back prep area next to 3 compartment sink used for cooking breakfast items with oil
Dec 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 4 high priority.
4 High priority8 Intermediate11 Basic
Show 24 findings ▾
Nonfood-grade bags used in direct contact with food. Cooked beef stomach in reach in freezer
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over cod in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic sauce 65F, Picadillo at 48F recommended operator for temperature recovery in freezer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken stew 131F, steak 131F, potato balls 124F. Operator turned unit temperature up. Recheck 139F and 140F
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed from end of the service line. Next to the restrooms
Handwash sink used for purposes other than handwashing. Hand wash sink in front counter Used as dump sink
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 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.
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 operator with form
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to store and brought bleach
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory. Operator posted
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple foods made more than 24 hours no date marking in walk in cooler
Ceiling/ceiling tile shows damage or is in disrepair. Hold in ceiling above reach in freezers
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while handling food
Floor area(s) covered with standing water. On kitchen floor
Food stored on floor. Multiple bags of food and boxes of single use items. Located outside in storage truck
In-use knife/knives stored in cracks between pieces of equipment. Knife between cracks in wall
In-use wet wiping cloth/towel used under cutting board. In prep table
Missing drain plug at dumpster.
No conspicuously located ambient air temperature thermometer in holding unit. In front counter cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with accumulation of grease
Open dumpster lid.
Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed tomatoes over cooked pork in walk in cooler
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Electronic Griddle in back prep area next to 3 compartment sink used for cooking breakfast items with oil
Jun 4, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken on shelf above raw beef roast in walk-in cooler. Operator relocated.
Rodent activity present as evidenced by rodent droppings found. -approx 50 rodent droppings under chemical shelves in building at rear of parking area where walk-in cooler is located. Building is not attached to main building with kitchen and dining area. No other food storage in building. Operator cleaned all droppings.
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. -all staff members present read and signed agreements. Operator will have all other employees read and sign on their next shift.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -flan prepared 2 days ago not date marked.
Food stored outside. -closed bags of sugar, rice stored in outdoor building with openings between wall and roof. Operator moved product to kitchen.
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.