Lechonera Altamonte Springs Restaurant
1370 E Altamonte Dr, Altamonte Springs, FL 32701 · Permanent Food Service · License 6905117
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 28 complaint inspection4 high priority (2 no follow-up needed, 2 fixed on the spot, 1 repeat), 3 intermediate (2 repeats), 7 basic-32
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 28, 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.
14 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 cold held at greater than 41°F.
Salad in reach in cooler by registers 81°F per operator 1 hour. Unit was unplugged accidentally by cashier. Operator turned on unit and placed new salad in cooler. Cooler temperature went down to 41 during inspection
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Black sausage 112 and chicken 96-112 in reach in steam well less than 2 hours per operator. display case chicken empanadas (112-126°F - Hot Holding); alcapurria (112-126°F - Hot Holding) Operator raised temperature on steam table for temperature recovery.
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 chicken over cooked beef in walk in cooler Raw chicken over garlic and sofrito in reach in cooler. Raw shelled eggs over vegetables in reach in stand up cooler Raw beef over vegetables in reach in cooler.
Repeat violation
Raw animal food stored in same container as ready-to-eat food.
Raw chicken open box over cooked beef in walk in cooler.
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.
Black beans, and pinto beans in walk in cooler held over 24 hours per operator not date marked.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand sink at entrance by registers blacked by rolling trash can.
Repeat violation
No soap provided at handwash sink.
At hand sink by registers.
Repeat violation
Basic7
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Hanging from oven door. Employee removed
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters, sides of all cooking equipment on cooks line.
Code 29, Plumbing and backflow prevention: Standing water in walk in cooler held.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Cook line and ware wash area.
Hole in or other damage to wall.
Wall on cooks line by hand sink.
Floor soiled/has accumulation of debris.
Throughout front and back of the house.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.