LECHONERA LATINA #4 INC
1803 E SEMORAN BLVD, Apopka FL 32703 · 407-781-7637
Last inspected Jul 15, 2026 · 15 visits since September 2023
DEC 24
JUL 25
DEC 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found 5 flies front buffet line - landing on to go containers and food contact services, operator sanitized areas 3 flies in kitchen
★ 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--2024012234 | Jan 24, 2024 | Jul 12, 2024 | $400 |
Inspection history
15 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate12 Basic
What the inspector wrote — 15 findingsThe state's own report →
Live, small flying insects found 2 flying insects front counter area
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 2 pans of fried pork 86f in oven that was not turned on, sitting in oven 2 hours, moved to other oven for immediate temperature recovery
No paper towels or mechanical hand drying device provided at handwash sink In kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease or dust above oven area
Show the remaining 11 findings ▾
Current Hotel and Restaurant license not displayed.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Front line employee serving food chewing gum, manager had her discard and wash hands
Exterior door has a gap at the threshold that opens to the outside.
In-use knife/knives stored in cracks between pieces of equipment.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven heavily soiled
No conspicuously located ambient air temperature thermometer in holding unit at front counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods in back kitchen are soiled Bin holding rice in kitchen soiled Shelving of dry storage shelf in kitchen heavily soiled Gaskets to unit at front counter soiled
Opened employee beverage container in a cold holding unit with food to be served to customers.
Reach-in cooler interior/shelves have accumulation of soil residues. Upright freezers in kitchen soiled
Unnecessary items/unused equipment on the premises. Unused equipment outside back area
Walk-in cooler has shelves with rust that has pitted the surface.
Mar 17, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Various empanadas in hot well 85 to 92 over an hour in hot well, operator removed and placed back in cooking equipment in kitchen for immediate temperature recovery
Floor tiles missing and/or in disrepair by back door
Reach-in cooler interior/shelves have accumulation of soil residues. Both reach in freezers in kitchen are heavily soiled
Unnecessary items/unused equipment on the premises. Unused coolers side of building
Walk-in cooler with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind reach in cooler - front counter
Jan 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Various empanadas in hot well 85° to 92° over an hour in hot well, operator removed and placed back in cooking equipment in kitchen for immediate temperature recovery
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. Manager provided employee food certificates that are all expired, no other certificates provided
Bowl or other container with no handle used to dispense food.
Current Hotel and Restaurant license not displayed.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee front buffet chewing gum while serving food
Floor tiles missing and/or in disrepair by back door
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids to rice heavily soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Both reach in freezers in kitchen are heavily soiled
Unnecessary items/unused equipment on the premises. Unused coolers side of building
Walk-in cooler with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind reach in cooler - front counter
Dec 29, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Hand washing at prep area had a pitcher with water Hand washing sink at front counter has utensils
Food being prepared outside. Observed cutting boards and potato skins at prep table outside by back door
Jul 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 11, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Foods in walk-in-cooler 5 pans of Black beans 52/ red beans 54/ 11 pans of pork 55/ 2 pans poultry 55/ 2 pans of ribs 54/ 9 pans of beef 55/ 3 pans of potato salad 55 Per operator, employees are in and out of walk-in-cooler frequently and had door open, operator states foods have not been out of temp very long. Door has been closed and temperature adjusted for immediate temperature recovery.
Current Hotel and Restaurant license not displayed.
Unnecessary items/unused equipment on the premises. Unused equipment out back door
Jul 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority1 Intermediate9 Basic
Show 14 findings ▾
Live, small flying insects found 5 flies front buffet line - landing on to go containers and food contact services, operator sanitized areas 3 flies in kitchen
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 10 cooked chicken breast 78°; sitting on prep table over 4 hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Foods in walk-in-cooler 5 pans of Black beans 52°/ red beans 54°/ 11 pans of pork 55°/ 2 pans poultry 55°/ 2 pans of ribs 54°/ 9 pans of beef 55°/ 3 pans of potato salad 55° Per operator, employees are in and out of walk-in-cooler frequently and had door open, operator states foods have not been out of temp very long. Door has been closed and temperature adjusted for immediate temperature recovery.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 10 Chicken breast 78°; sitting on prep table since 5 am,
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous pans of cooked foods in walk-in-cooler from previous day not dated
Both 2 door Reach-in freezer interior/shelves have accumulation of soil residues in kitchen
Bowl or other container with no handle used to dispense food.
Current Hotel and Restaurant license not displayed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 109 feet, operator discarded water
Interior of oven/microwave has accumulation of black substance/grease/food debris. 2 door uptight oven is heavily soiled
No conspicuously located ambient air temperature thermometer in holding unit front counter holding potato salad and ceviche and walk-in-cooler
Unnecessary items/unused equipment on the premises. Unused equipment out back door
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Sugar in bin not labeled
Jan 14, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Unnecessary items/unused equipment on the premises. Unused equipment outside back door
Dec 12, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority4 Intermediate12 Basic
Show 18 findings ▾
Non-food grade paper/paper towel used as liner for food container. Front reach in cooler - cut lettuce and tomatoes on paper towels
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ceviche 56°; front counter, less than 4 hours, operator moved to walk-in-cooler for immediate temperature recovery
Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by garbage can and large pots
Handwash sink used for purposes other than handwashing. Water pitcher stored in hand sink in kitchen
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cleaned and sanitized equipment or utensils not properly stored. Employee in kitchen dropped lid to pot on floor, he picked up the dirty lid off he floor and placed on clean rack. Manager removed all lids and hand them all re washed and sanitized
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shirt hanging on rack in kitchen with dry goods
Employee with no beard guard/restraint while engaging in food preparation.
Food storage container/container lid cracked or broken. Cooling pork belly in cracked container
Food stored in a prohibited area. Bags of onions and potatoes stored outside in unprotected area
Hole in or other damage to wall. Wall by back door has hole in wall
No handwashing sign provided at a hand sink used by food employees. Hand sink front line has no hand wash sign
Objectionable odors in bathroom or other areas of the establishment. Outside back door areas have objectionable odor in waves as wind blows
Reach-in cooler interior/shelves have accumulation of soil residues. Freezers in kitchen soiled
Ripped/worn tin foil used as shelf cover.
Unnecessary items/unused equipment on the premises. Unused equipment outside back door
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate12 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ceviche 50° Squid salad 50° Per operator on front line 1.5 hours moved to walk-in-cooler for immediate temperature recovery
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer over 200 ppm, operator corrected to 50 ppm
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in kitchen
Cloth/towel used under cutting board.
Hole in or other damage to wall. Wall in disrepair by back door
Ice scoop handle in contact with ice.
In-use knife/knives stored in cracks between pieces of equipment.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled
No handwashing sign provided at a hand sink used by food employees. Front line no hand sign
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled Exterior of oven soiled Gaskets to walk-in-cooler soiled
Ripped/worn tin foil used as shelf cover in kitchen
Walk-in-cooler shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust. Walk-in-cooler wall soiled
Water leaking from pipe and/or faucet/handle. Leak under 3 compartment sink
Jan 25, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
Handwash sink used for purposes other than handwashing. Water pitcher stored in hand sink in kitchen
No soap provided at handwash sink in kitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked in walk-in-cooler
Floor soiled/has accumulation of debris walk-in-cooler
Floor tiles missing and/or in disrepair by fryers
Food stored on floor, in kitchen, cooking oil and plantains on floor
Food stored outside, gallons of foods stored outside on side of building
High grass/weeds surrounding building., outside back door
Ice buildup in reach-in freezer in kitchen
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Objectionable odors areas of the establishment. Outside back door and front of establishment has objectionable odor
Unnecessary items/unused equipment on the premises. Discarded unused equipment in front and back of restaurant
Jan 24, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 1 high priority.
1 High priority3 Intermediate11 Basic
Show 15 findings ▾
Waste Water on ground of establishment. Grease interceptor/trap overflowing onto floor/ground. Restaurant has place a makeshift pump into lift station out back door, as the lift station empties, waste water going directly onto the ground causing pooling water on sidewalk area, employee break area and large pooling area in front of building. County and city sewer and water is onsite and states they are illegally discharge of possible septic tank or mini lift station, draining onto ground and flowing into storm drain that flows in front of plaza into drain ditch causing standing water.
Handwash sink used for purposes other than handwashing. Water pitcher stored in hand sink in kitchen
No soap provided at handwash sink in kitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked in walk-in-cooler
Floor area(s) covered with standing water in kitchen, ran all hand sinks, 3 compartment sink, could not locate source of standing water, there is foot traffic coming in back door where there is standing water
Floor soiled/has accumulation of debris walk-in-cooler
Floor tiles missing and/or in disrepair by fryers
Food stored on floor, in kitchen, cooking oil and plantains on floor
Food stored outside, gallons of foods stored outside on side of building
High grass/weeds surrounding building., outside back door
Ice buildup in reach-in freezer in kitchen
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Objectionable odors areas of the establishment. Outside back door and front of establishment has objectionable odor
Unnecessary items/unused equipment on the premises. Discarded unused equipment in front and back of restaurant
Dec 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in walk-in-cooler from previous day not dated
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of freezer across from fryers soiled
Unnecessary items/unused equipment on the premises. Unused equipment outside back door
Nov 13, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review (Entrance to facility by ladies room) Facility has extended buffet line at front counter, moved wall by approximately 7 feet and is in process of adding 7 more hot wells, closest hand sink is 43' away.
No soap provided at handwash sink next to stove top
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in walk-in-cooler from previous day not dated
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of freezer across from fryers soiled
Unnecessary items/unused equipment on the premises. Unused equipment outside back door
Sep 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. Raw pork shoulder over cooked beans and prepped vegetables in walk-in-cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sweet n sour pork ribs 115° - moved to oven Stew ribs - 128° - moved to oven
Toxic substance/chemical improperly stored. Open Fabuloso cleaner on prep table while prep is in process
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 9 employees working no CFM ONSITE JOEL VARGAS CFM - arrived during inspection
No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review (Entrance to facility by ladies room) Facility has extended buffet line at front counter, moved wall by approximately 7 feet and is in process of adding 7 more hot wells, closest hand sink is 43' away.
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 handout. Operator had current employees sign
No soap provided at handwash sink next to stove top
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in walk-in-cooler from previous day not dated
Bowl or other container with no handle used to dispense food. Plate used as scoop in cooked rice
Cardboard used to line food-contact shelves.
Employee with ineffective hair restraint while engaging in food preparation.
Ice buildup in reach-in freezer across from prep table in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of freezer across from fryers soiled
Unnecessary items/unused equipment on the premises. Unused equipment outside back door
towel used under cutting board.
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.