RESTAURANTE SALVADOREÑO LA FAMILIA

Name: RESTAURANTE SALVADOREÑO LA FAMILIA
Address: 900 LANCASTER RD UNIT 8, ORLANDO, FL, 32809, US
Rating: 0

900 LANCASTER RD UNIT 8, ORLANDO, FL 32809

License #5815739

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

0 Grade F / 100

Failing Health Score

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Quick take

RESTAURANTE SALVADOREÑO LA FAMILIA in ORLANDO currently holds an InspectFL Health Score of 0 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 27, 2026. Across those visits, inspectors documented 61 total violations — 11 critical, 14 major, 36 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.

Call Back - Extension given, pending
[01B-02-5] 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)
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon, and tongs in standing water 74 on cooks line.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and sides of cooking equipment on cooks line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by front service counter.
[36-73-4] Floor soiled/has accumulation of debris. Back of the house kitchen.
[53B-01-5] 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.
[08B-38-4] 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.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. None of the reach in coolers have thermometers.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard to line ice pops in reach in white chest freezer in dining area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Rolling container with flour.
[02C-02-5] 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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over tamales in reach in cooler
[02C-03-5] 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.
[02D-03-4] 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.

Call Back - Extension given, pending
[03A-02-5] Soup 50 F, cut cabbage 50, beef 50f, shelled eggs 50F
[14-05-4] Cardboard used to line food-contact shelves. Cardboard to line ice pops in reach in white chest freezer in dining area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and sides of cooking equipment on cooks line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by front service counter.
[36-73-4] Floor soiled/has accumulation of debris. Back of the house kitchen.
[53B-01-5] 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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon, and tongs in standing water 74 on cooks line.
[01B-02-5] 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)
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over tamales in reach in cooler
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. None of the reach in coolers have thermometers.
[02D-03-4] 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.

Warning Issued
[02D-03-4] 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.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. None of the reach in coolers have thermometers.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon, and tongs in standing water 74 on cooks line.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard to line ice pops in reach in white chest freezer in dining area.
[36-73-4] Floor soiled/has accumulation of debris. Back of the house kitchen.
[01B-02-5] 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)
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and sides of cooking equipment on cooks line.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by front service counter.
[03A-02-5] 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)
[53B-01-5] 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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over tamales in reach in cooler

Inspection Completed - No Further Action
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[29-18-4] Drain cover(s) missing. Mop sink
[32-22-4] 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. Mens
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
[40-06-5] 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.
[35B-03-4] Outer openings not protected with self-closing doors.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-31-5] Nonfood-grade bags used in direct contact with food. Thank you bag with chicken in direct contact.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Make table. upright reach in cooler.
[12B-07-4] 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.
[08B-38-4] Food stored on floor. Buckets of rice and beans
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. On cook line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 75F. Next to grill.
[29-49-6] Standing water in bottom of reach-in-cooler.
[02D-03-4] 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.
[41-07-4] Container of medicine improperly stored. Green alcohol and window cleaner stored above clean utensils.
[02D-01-5] Working containers of food removed from original container not identified by common name. Ingredients bin with white substance.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[08B-12-5] Stored food not covered. Bananas located in chest freezer.
[22-38-5] 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.
[29-11-4] Water leaking from pipe and/or faucet. Under triple sink
[10-08-5] Ice scoop handle in contact with ice. Small cooler of ice located inside of chest freezer.

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