RESTAURANTE SALVADOREÑO LA FAMILIA
900 LANCASTER RD UNIT 8, Orlando FL 32809 · (240) 614-1789
Last inspected Jul 21, 2026 · 11 visits since October 2023
JUL 24
JAN 25
OCT 25
MAR 26
JUL 26
— STEADY
5 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ 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--2024054396 | Jul 18, 2024 | Jan 2, 2025 | $200 |
Inspection history
11 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate15 Basic
What the inspector wrote — 21 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Towel and paper towels. Used to cover vegetables and other foods.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No paper towels or mechanical hand drying device provided at handwash sink. Located next grill
Show the remaining 17 findings ▾
No soap provided at handwash sink. Located next grill
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cabbage, milk
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
Cardboard used to line food-contact shelves. On the shelves of reach in freezer.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dry storage area
Drain cover(s) missing. Mop sink. Drain cover removed and is lying in mop sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table.
Employee personal food not properly identified and segregated from food to be served to the public. Employees meal located in the reach in cooler.
Food stored on floor. Ingredients containers located in kitchen pantry. Bag of rice and jugs of vinegar, located in dry storage area.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Both grease and dumpster not on a solid surface.
In-use knife/knives stored in cracks between pieces of equipment. Located between prep table and cooler. Staff removed knives.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 77F
Missing drain plug at dumpster.
Outer openings not protected with self-closing doors. Door near restrooms.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink located next to triple sink.
Unnecessary items/unused equipment on the premises. Reach in beverage cooler located next to entrance of counter. Located outside of the back entrance multiple pieces of old equipment.
Working containers of food removed from original container not identified by common name. Large ingredients bin with white substance.
May 27, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority5 Intermediate8 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over tamales in reach in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheese and bean mix ( per operator in reach in overnight) (50-68 F - Cold Holding); cheese (50-68 F - Cold Holding); shelled eggs (50-68 F - Cold Holding); soup ( per cook cooling overnight) (50-68 F - Cold Holding)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened two days ago per employees.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by front service counter.
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. Cook (Gladys E.) and cashier (Margi E.) have been working at facility for 3 to 4 months.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked foods held over 24 hours per employees in reach in coolers.
Cardboard used to line food-contact shelves. Cardboard to line ice pops in reach in white chest freezer in dining area.
Floor soiled/has accumulation of debris. Back of the house kitchen.
Food stored on floor. Black beans, platanos and rice stored on the floor by cooks line. Per employee no space on counters or in facility back of the house.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon, and tongs in standing water 74 on cooks line.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Ice pop and candy bananas in reach in grab and go freezer in dining room seating area.
No conspicuously located ambient air temperature thermometer in holding unit. None of the reach in coolers have thermometers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and sides of cooking equipment on cooks line.
Working containers of food removed from original container not identified by common name. Rolling container with flour.
Mar 27, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority5 Intermediate8 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over tamales in reach in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheese and bean mix ( per operator in reach in overnight) (50-68 F - Cold Holding); cheese (50-68 F - Cold Holding); shelled eggs (50-68 F - Cold Holding); soup ( per cook cooling overnight) (50-68 F - Cold Holding)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened two days ago per employees.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by front service counter.
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. Cook (Gladys E.) and cashier (Margi E.) have been working at facility for 3 to 4 months.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked foods held over 24 hours per employees in reach in coolers.
Cardboard used to line food-contact shelves. Cardboard to line ice pops in reach in white chest freezer in dining area.
Floor soiled/has accumulation of debris. Back of the house kitchen.
Food stored on floor. Black beans, platanos and rice stored on the floor by cooks line. Per employee no space on counters or in facility back of the house.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon, and tongs in standing water 74 on cooks line.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Ice pop and candy bananas in reach in grab and go freezer in dining room seating area.
No conspicuously located ambient air temperature thermometer in holding unit. None of the reach in coolers have thermometers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and sides of cooking equipment on cooks line.
Working containers of food removed from original container not identified by common name. Rolling container with flour.
Mar 26, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority5 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over tamales in reach in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheese and bean mix ( per operator in reach in overnight) (50-68 F - Cold Holding); cheese (50-68 F - Cold Holding); shelled eggs (50-68 F - Cold Holding); soup ( per cook cooling overnight) (50-68 F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese and bean mix ( per operator in reach in overnight) (50-68 F - Cold Holding); cheese (50-68 F - Cold Holding); shelled eggs (50-68 F - Cold Holding); soup ( per cook cooling overnight) (50-68 F - Cold Holding)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened two days ago per employees.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by front service counter.
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. Cook (Gladys E.) and cashier (Margi E.) have been working at facility for 3 to 4 months.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked foods held over 24 hours per employees in reach in coolers.
Cardboard used to line food-contact shelves. Cardboard to line ice pops in reach in white chest freezer in dining area.
Floor soiled/has accumulation of debris. Back of the house kitchen.
Food stored on floor. Black beans, platanos and rice stored on the floor by cooks line. Per employee no space on counters or in facility back of the house.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon, and tongs in standing water 74 on cooks line.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Ice pop and candy bananas in reach in grab and go freezer in dining room seating area.
No conspicuously located ambient air temperature thermometer in holding unit. None of the reach in coolers have thermometers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and sides of cooking equipment on cooks line.
Working containers of food removed from original container not identified by common name. Rolling container with flour.
Mar 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority5 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over tamales in reach in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheese and bean mix ( per operator in reach in overnight) (50-68 F - Cold Holding); cheese (50-68 F - Cold Holding); shelled eggs (50-68 F - Cold Holding); soup ( per cook cooling overnight) (50-68 F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese and bean mix ( per operator in reach in overnight) (50-68 F - Cold Holding); cheese (50-68 F - Cold Holding); shelled eggs (50-68 F - Cold Holding); soup ( per cook cooling overnight) (50-68 F - Cold Holding)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened two days ago per employees.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by front service counter.
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. Cook (Gladys E.) and cashier (Margi E.) have been working at facility for 3 to 4 months.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked foods held over 24 hours per employees in reach in coolers.
Cardboard used to line food-contact shelves. Cardboard to line ice pops in reach in white chest freezer in dining area.
Floor soiled/has accumulation of debris. Back of the house kitchen.
Food stored on floor. Black beans, platanos and rice stored on the floor by cooks line. Per employee no space on counters or in facility back of the house.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon, and tongs in standing water 74 on cooks line.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Ice pop and candy bananas in reach in grab and go freezer in dining room seating area.
No conspicuously located ambient air temperature thermometer in holding unit. None of the reach in coolers have thermometers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and sides of cooking equipment on cooks line.
Working containers of food removed from original container not identified by common name. Rolling container with flour.
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 26 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate20 Basic
Show 26 findings ▾
Container of medicine improperly stored. Green alcohol and window cleaner stored above clean utensils.
Nonfood-grade bags used in direct contact with food. Thank you bag with chicken in direct contact.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. On cook line
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Manager arrived with chlorine.
Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants. Men's
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Drain cover(s) missing. Mop sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table where food is prepared for service.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on the shelf with spices.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Buckets of rice and beans
Ice scoop handle in contact with ice. Small cooler of ice located inside of chest freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon inside of white substance inside of make table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 75F. Next to grill.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Ice pops and candy covered frozen bananas.
No conspicuously located ambient air temperature thermometer in holding unit. Make table. upright reach in cooler.
Outer openings not protected with self-closing doors.
Reach-in cooler interior/shelves have accumulation of soil residues.
Standing water in bottom of reach-in-cooler.
Stored food not covered. Bananas located in chest freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
Water leaking from pipe and/or faucet. Under triple sink
Working containers of food removed from original container not identified by common name. Ingredients bin with white substance.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate12 Basic
Show 19 findings ▾
Non-food grade paper/paper towel used as liner for food container.Cut Tomatoes, cucumbers and radishes.
Nonfood-grade bags used in direct contact with food. Multiple non-food bags used in the freezer for meat and reach in cooler.
Raw animal food stored over canned/bottled drinks. Raw beef over pineapple juice.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened two days ago per operator. Soup and Beef unmarked prepped two days ago per operator.
No paper towels or mechanical hand drying device provided at handwash sink. Both sinks.
No soap provided at handwash sink. Sink near front counter.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restrooms doors are not tight-fitting.
Clean utensils stored between equipment and wall. knifes stored under microwave.
Cutting board has cut marks and is no longer cleanable.Prep table above reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of refrigerator. Employee bag and water on a shelf in dry storage next to prep area.
Equipment in poor repair. Gaskets in reach in cooler torn.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use in standing water temperature at 85 degrees.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Frozen icee not labeled in reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter on cooks line.
Standing water in bottom of reach-in-cooler on cooks line.
Unnecessary items/unused equipment on the premises. Old Ovens, microwaves and panini press stored outside.
Wall soiled with accumulated grease, food debris, and/or dust.Near tripple sink and next to the chest freezer near mop sink.
Working containers of food removed from original container not identified by common name. Bulk bin not labeled for flour.
Jul 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Toxic substance/chemical improperly stored. Bleach with beans and flour on dry rack.
Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board.soiled.
Handwash sink used for purposes other than handwashing. Bean juice dumped in hand sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken,coleslaw and pork in cooler more than 24 hours per operator.
Cardboard used to line nonfood-contact shelves. Shelves in dry storage area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on make table cutting board.
Floor tiles missing and/or in disrepair. Tiles broken around drain in middle of kitchen.
Food not stored at least 6 inches off of the floor. Beans and flour in dry storage area on rack sitting on floor.
Food stored on floor. Cases of cooking oil.
Outer openings not protected with self-closing doors.
Standing water in bottom of reach-in-cooler. Reach cooler on make table.
Stored food not covered. Reach in cooler.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Toxic substance/chemical improperly stored. Cleaner with straws and napkins.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef soup and cooked chicken more 24 hours. Operator marked date.
Cleaned and sanitized equipment or utensils not properly stored. Pots on floor under storage rack in ware wash area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on shelf with onions.
Floor tiles missing and/or in disrepair. Floor tiles cracked around drain in middle of kitchen.
Food stored on floor. Open bag of rice on floor in storage area.
Outer openings not protected with self-closing doors.
Unnecessary items/unused equipment on the premises. Ovens, cooler and refrigerator outside of back door.
Wall soiled with accumulated grease, food debris, and/or dust. Behind hand sink near ware wash area.
Nov 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Unnecessary items/unused equipment on the premises. Ovens and refrigerators outside of back door.
Oct 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. Bacon above green peppers.
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 paper towels or mechanical hand drying device provided at handwash sink. Sink in ware wash area.
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 formOperator filled out forms during inspection.
Bowl or other container with no handle used to dispense food. Bowl used in flour.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle on table with food being prepared.
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. Flour and plastic water bottles on floor in kitchen.
Time/temperature control for safety food thawed in an improper manner. Chicken and beef thawing at room temperature.
Unnecessary items/unused equipment on the premises. Ovens and refrigerators outside of back door.
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.