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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
LECHONERA LATINA #4 INC in APOPKA currently holds an InspectFL Health Score of 90 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 15, 2026. Across those visits, inspectors documented 15 total violations — 2 critical, 1 major, 12 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on July 15, 2026 shows 15 observation rows: 2 critical, 1 major, and 12 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
LECHONERA LATINA #4 INC looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
- [14-17-4] Walk-in cooler has shelves with rust that has pitted the surface.
- [23-03-4] 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
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink In kitchen
- [35A-02-7] Live, small flying insects found 2 flying insects front counter area
- [05-09-4] No conspicuously located ambient air temperature thermometer in holding unit at front counter
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven heavily soiled
- [35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
- [50-09-4] Current Hotel and Restaurant license not displayed.
- [03B-01-6] 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
- [12B-09-5] 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
- [12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers.
- [33-31-5] Unnecessary items/unused equipment on the premises. Unused equipment outside back area
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Upright freezers in kitchen soiled
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease or dust above oven area
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