Lechonera Latina #4 INC
1803 E Semoran Blvd, Apopka, FL 32703 · Permanent Food Service · License 5815030
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 12 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
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
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
2 flying insects front counter area
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink In kitchen
Fixed on the spot
Basic12
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit at front counter
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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
Fixed on the spot
Opened employee beverage container in a cold holding unit with food to be served to customers.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler has shelves with rust that has pitted the surface.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of oven heavily soiled
Reach-in cooler interior/shelves have accumulation of soil residues.
Upright freezers in kitchen soiled
Code 23, Non-food contact surfaces clean: 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
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Unused equipment outside back area
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease or dust above oven area
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.