Los Vecinos Restaurant

900 Lancaster Rd Unit 8, Orlando, FL 32809 · Permanent Food Service · License 5815739

Official report

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out of 100

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Not rated yet

Latest visit: Jul 21, 2026

Only a licensing inspection is on record. Grades start with the first routine inspection.

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul212026

Licensing inspection

21 violations found

First visitJul 21, 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.
21 violations found:
- 3 High priority
- 3 Intermediate
- 15 Basic
What the inspector cited
High priority3
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Towel and paper towels. Used to cover vegetables and other foods.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cabbage, milk
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Located next grill
  No soap provided at handwash sink.
  Located next grill
Basic15
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Large ingredients bin with white substance.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Ingredients containers located in kitchen pantry. Bag of rice and jugs of vinegar, located in dry storage area.
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employees meal located in the reach in cooler.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  77°F
  In-use knife/knives stored in cracks between pieces of equipment.
  Located between prep table and cooler. Staff removed knives.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  On prep table.
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  On the shelves of reach in freezer.
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  Mop sink. Drain cover removed and is lying in mop sink.
  Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Hand sink located next to triple sink.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Both restrooms
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
  Both grease and dumpster not on a solid surface.
  Unnecessary items/unused equipment on the premises.
  Reach in beverage cooler located next to entrance of counter. Located outside of the back entrance multiple pieces of old equipment.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Door near restrooms.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Dry storage area
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.