La Parada Restaurant
4031 W Oak Ridge Rd, Orlando, FL 32809 · Permanent Food Service · License 5809402
Its latest routine or complaint inspection began before our records, so we can't see what the inspector found on the first visit.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitFollow-up to an earlier routine inspection
- Follow-up visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
18 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
More time given
At the first visit
Raw beef, pork and fish over vegetables.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
More time given
At the first visit
Raw chicken over pork in reach in cooler.
Intermediate5
Code 11, Employee health: 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.
More time given
At the first visitFixed on the spot
Provided for and employees signed.
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.
More time given
At the first visitFixed on the spot
Provided written procedure.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
More time given
At the first visit
Sink located next to triple sink filled with dishes.
Handwash sink used for purposes other than handwashing.
More time given
At the first visit
Sink on front counter used for cleaning.
No paper towels or mechanical hand drying device provided at handwash sink.
More time given
At the first visit
Sink located on the front counter used.
Basic11
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
More time given
At the first visit
White reach in has no thermometer. Triple door cooler doesn't work. .
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
More time given
At the first visit
Fish in standing water.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
At the first visit
All chest freezer.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
More time given
Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
More time given
At the first visit
Lids for coffee cups.
Code 29, Plumbing and backflow prevention: Water leaking from pipe.
More time given
At the first visit
Mop sink
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
More time given
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
More time given
At the first visit
Old microwave on the floor in hallway.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
Outer openings not protected with self-closing doors.
More time given
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
More time given
At the first visitFixed on the spot
Provided poster
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.