LA LECHONERA EL BARRIO

Name: LA LECHONERA EL BARRIO
Address: 435 N SEMORAN BLVD, ORLANDO, FL, 32807, US
Rating: 55.9

435 N SEMORAN BLVD, ORLANDO, FL 32807

License #5808867

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

55.9 Grade F / 100

Failing Health Score

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Quick take

LA LECHONERA EL BARRIO in ORLANDO currently holds an InspectFL Health Score of 55.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, inspectors documented 44 total violations — 8 critical, 7 major, 29 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried plantains with temperature of 99F . Kept for 30 minutes on hot well. Ask manager to reheat to 165F
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 98F , hot water added
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No towels on sink on prep area, replaced.
[33-16-4] Open dumpster lid. Closed
[51-13-4] No Heimlich maneuver/choking sign posted.
[14-11-5] Equipment in poor repair. Door of reach in cooler located under salads table was hanging from one hinge. Operator fixed
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee serving food while wearing a bracelet and a ring with diamonds.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelve over stove
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves have debris.
[08B-47-4] Food not stored at least 6 inches off of the floor. Cases of meats stored on walk in freezer floor. Cases of water , Gatorades , cases of marinade stored on dry storage container that is outside. Properly stored
[29-08-4] Plumbing system in disrepair. Slow flow of water in hand sink located at front counter.

Warning Issued
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen hot holding cabinet spoiled with food debris.
[36-22-4] Floor area(s) covered with standing water, at front counter by ice machine and kitchen area.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Raid stored on shelf over slicer , food preparation area,.
[02D-01-5] Working containers of food removed from original container not identified by common name. Frozen plantain meal in grab and go not labeled. Operator relocated.
[22-48-5] 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. Pro Brands Professional Strength bleach .operator purchased approved one,
[53A-05-6] 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/
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On top of kitchen oven pork (80F - Cooling)/4 hours . operator instructed to refrigerate .
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside, rear food preparation area.
[51-18-6] No copy of latest inspection report available.
[33-16-4] Open dumpster lid.
[29-11-4] Water leaking from pipe and/or faucet/handle, kitchen hand sink .
[03B-04-5] Whole meat roast hot held at less than 130 degrees Fahrenheit. Kitchen Bloggett oven Roast pork 99F for 15 minutes , operator instructed to reheat.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Gloves not changed after void worker handled plumbing issue and then continued with same gloves to handle food. Educated operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter glass display flan (45F - Cold Holding); tres leches (49F- Cold Holding); 3 hours. Operator placed in freezer.
[08B-38-4] Boxed food stored on walk in freezer floor.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee kitchen handwash sink. Operator turned valve .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Rear food preparation area - cutting board stained by food debris. - can opener and holster soiled with grime

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