Lechonera EL Yunque
4000 S Orange Blossom Trail, Kissimmee, FL 34746 · Permanent Food Service · License 5910039
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 1 intermediate (fixed on the spot), 5 basic-19
- Safety score81
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 31, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
blood sausage and cooked pork in warming cabinet in kitchen temping between 101°F and 110°F. Per operator, cooked less than 2 hours ago. Operator began reheating food items and raised temperature of warming cabinet. Roasted pork at front counter temping 120°F, discussed time plan with operator, provided time plan.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over sauce in walk-in cooler. Raw chicken over raw pork in reach-in cooler at cookline, operator rearranged.
Fixed on the spot
Food placed in soiled container/equipment.
Raw pork ribs stored in cardboard in walk-in cooler. Pork in direct contact with box. Operator moved to food grade container.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 live small flying insect.
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Handwashing sink in kitchen, by bar, and women's bathroom. Operator provided napkins.
Fixed on the spot
Basic5
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee water bottle on prep table next to maketable in kitchen. Operator discarded.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Metal cup inside ice bin at bar, operator removed.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
In walk-in freezer, leak from ceiling, not landing on food.
Standing water in bottom of reach-in-cooler.
Reach-in cooler next to Glassdoor freezer in kitchen, operator cleaned up.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
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.