LECHONERA LATINA 5
1919 MCCOY RD, Orlando FL 32809 · 4077817637
Last inspected Aug 20, 2026 · 11 visits since August 2023
APR 25
JUN 25
OCT 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. 1 fly on buffet line. Next unannounced visit. Per Derick.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025060900 | Jun 12, 2025 | Dec 5, 2025 | $400 |
| 4--2021044431 | Aug 17, 2021 | Nov 8, 2021 | $400 |
Inspection history
11 visits, newest first
Aug 20, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority2 Intermediate8 Basic
What the inspector wrote — 13 findingsThe state's own report →
Live, small flying insects found. 1 fly on buffet line. Next unannounced visit. Per Derick.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pinto beans (55F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pinto beans (55F - Cold Holding) from yesterday. shrimp, pasta salad (50F - Cold Holding) less than 4 hours on the cold line. Advised to add to time plane.
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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has a new dry storage area in the backyard of the facility. The finish of the walls and floor are not smooth, easily cleanable and non absorbent. There's an added meat cooler located in the backyard. where they're cutting meat that has no hand sinks.
Show the remaining 9 findings ▾
No probe thermometer provided to measure temperature of food products.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's
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. Buffet cold table ambient air 45F interior, external thermostat reading 39F. Foods temp 50F
Floor area(s) covered with standing water. Throughout the kitchen
Hole in or other damage to wall. Entrance to kitchen.
Open dumpster lid.
Standing water in bottom of reach-in-cooler. Staff cleaned cooler located on front counter.
Stored food not covered. Pans of vegetables and meats located in walk in cooler and freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cases of vegetables above prepared vegetables located on the shelf in the walk in cooler. Management moved the unwashed vegetables.
Aug 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Live, small flying insects found. 1 fly on buffet line. Next unannounced visit. Per Derick.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pinto beans (55F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pinto beans (55F - Cold Holding) from yesterday. shrimp, pasta salad (50F - Cold Holding) less than 4 hours on the cold line. Advised to add to time plane.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ribs, potatoes, chicken wings (112-115F - Hot Holding). Less than 4 hours. Turned up heat on the hot well.
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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has a new dry storage area in the backyard of the facility. The finish of the walls and floor are not smooth, easily cleanable and non absorbent. There's an added meat cooler located in the backyard. where they're cutting meat that has no hand sinks.
No probe thermometer provided to measure temperature of food products.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's
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. Buffet cold table ambient air 45F interior, external thermostat reading 39F. Foods temp 50F
Floor area(s) covered with standing water. Throughout the kitchen
Hole in or other damage to wall. Entrance to kitchen.
Open dumpster lid.
Standing water in bottom of reach-in-cooler. Staff cleaned cooler located on front counter.
Stored food not covered. Pans of vegetables and meats located in walk in cooler and freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cases of vegetables above prepared vegetables located on the shelf in the walk in cooler. Management moved the unwashed vegetables.
Mar 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over plantains and cooked soup in walk in cooler. Operator placed chicken at the bottom shelf.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Empanadas, alcapurrias and potato balls at front counter. Operator marked time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken ( per operator 20 mins, operator placed in oven for temperature recovery) (108F - Hot Holding)
No soap provided at handwash sink. Women's restroom.
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. Multiple cooked items held over 24 hours per operator in walk in cooler. Operator had employees date food.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Area by cashier and reach in coolers front counter.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Server station area above reach in cooler.
Food stored on floor. Plantains and batata stored on the floor underneath prep table.
Garbage can located outside has no lid or lid open/broken.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at front counter, dry storage shelves holding clean equipment pans and pots.
Standing water in bottom of reach-in-cooler. Reach in at front counter.
Unnecessary items/unused equipment on the premises. In patio area two meat slicers, and cutting boards and knifes. Operator removed cutting board and knifes.
Oct 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate13 Basic
Show 16 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Garlic and oil. Manager added time mark.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided plan
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese cake and other items produced onsite.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tile missing. Near prep sink and on front counter.
Exterior door has a gap at the threshold that opens to the outside. Door from kitchen
Food stored on floor. Cases of meat in walk-in freezer and cases of condiments in back storage area. Items picked up.
Hole in or other damage to wall. Entrance to kitchen
Ice scoop handle in contact with ice. Manager stood up scoop.
In-use tongs stored on equipment door handle between uses. Manager removed from oven door..
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78F management discarded water.
No Heimlich maneuver/choking sign posted. Provided poster, printed and hung.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler Gaskets on reach in cooler located on cook line.
Reach-in cooler interior/shelves have accumulation of soil residues.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand Sink near walk in cooler
Unnecessary items/unused equipment on the premises. Meat slicer in back area
Jun 13, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 12, 2025Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touches clothes and continues to cut meat. Employee touches glasses walks to other side of line, returns and proceeds cutting meat without changing gloves or washing the hands. Male employee touches gloved hands to the front of apron to clean and proceeded to cook. Employee cooking in back cook line with gloved hands pulled up his pants and adjusted his belt and apron without changing gloves or handwashing before continuing to cook. Manager educated staff, they washed their hands and changed gloves.
Handwash sink not accessible for employee use at all times. Only sink available in back kitchen has pitcher inside. Manager removed pitcher.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink to right of cook line. Manager states it's under construction
No soap provided at handwash sink. One sink operating in back kitchen cook line with no soap. Manager filled. No soap in men's restroom. Staff filled
Apr 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over RTE in walk in cooler
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cook line
Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee at cook line prep table
Faucet/handle missing at plumbing fixture. Missing handle for cold water at hand wash sink at front counter next to fryers
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior oven with debris
Light shield damaged/in disrepair. At prep station
No handwashing sign provided at a hand sink used by food employees. At men's bathroom
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled
Stored food not covered. Empanadas in walk in freezer
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Toxic substance/chemical improperly stored. Glass cleaner and stainless cleaner with coffee filters and condiments.
Handwash sink used for purposes other than handwashing. Employee dumped ware wash water in hand sink.
Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean storage rack
Time/temperature control for safety food thawed in an improper manner. Fish and squid in standing water.
Unwashed fruits/vegetables stored with ready-to-eat food. Leafy greens above ready to eat pesto
Mar 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 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. Black beans 49F and Pinto beans 50F cooked yesterday in cooler overnight.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside went to the serving and put gloves on without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans 49F and Pinto Beans 50F.
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 chewing gum while preparing food or while in a food prep/food storage/warewashing area. Sever chewing gum on front line.
Single-service articles improperly stored. Box of flatware on floor behind serving line.
Oct 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority6 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.l,Lettuce with raw pork in sink.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form.
No certified food manager for establishment. 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 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.
Spray bottle containing toxic substance not labeled. Bleach in kitchen area.
Bowl or other container with no handle used to dispense food. Bowl in bulk sugar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf with condiments,shoe on shelf with to go containers.
Food stored on floor. Bag of cornmeal on floor in storage room.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in freezer.
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.