FRITANGA LA NUEVA

Name: FRITANGA LA NUEVA
Address: 1 S SEMORAN BLVD, ORLANDO, FL, 32807, US
Rating: 26

1 S SEMORAN BLVD, ORLANDO, FL 32807

License #5814713

🌮 Mexican/Latin ℹ️

26 Grade F / 100

Failing Health Score

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Latest inspection

June 2, 2026 · 12 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FRITANGA LA NUEVA in ORLANDO currently holds an InspectFL Health Score of 26 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on June 2, 2026. Across those visits, inspectors documented 101 total violations — 19 critical, 25 major, 57 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 23, 2024

The latest inspection on June 2, 2026 shows 12 observation rows: 1 critical, 0 major, and 11 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

92%

Inspector notes

101

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

FRITANGA LA NUEVA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles in rice and beans bin touching product Operator moved scoops
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in establishment water damage
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Womens room missing hand wash sign And by ware wash
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tank nor chained by soda boxes.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage on ceiling tiles at dining room.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing and serving food while wearing bracelets and watch .
[14-11-5] Equipment in poor repair. Gasket on reach in cooler under microwave. Reach in cooler gasket on reach in cooler across from prep table broken.
[14-38-4] Food storage container/container lid cracked or broken. Cracked lid on bulk sugar container.
[36-24-5] Hole in or other damage to wall. Corner dining room area across from womens restroom
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Through restaurant
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice kept on prep table located in kitchen entrance. Kept hot holding for less than 4 hrs with temperature of 73F. Fritter stuffed with ropa Viejo and rice kept hot holding on steam well. Holding for less than 4 hrs with temperature of 88F. Ask manager to reheat up to 165F. Steak kept hot holding in grill for 30 minutes with temperature of 128F Beans 103 F kept hot holding in hot box for less than 4 hrs .

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tank nor chained by soda boxes.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage on ceiling tiles at dining room.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing and serving food while wearing bracelets and watch .
[14-11-5] Equipment in poor repair. Gasket on reach in cooler under microwave. Reach in cooler gasket on reach in cooler across from prep table broken.
[14-38-4] Food storage container/container lid cracked or broken. Cracked lid on bulk sugar container.
[36-24-5] Hole in or other damage to wall. Corner dining room area across from womens restroom
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Nozzle of milk steamer kept on water with temperature of 77F.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Through restaurant
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice kept on prep table located in kitchen entrance. Kept hot holding for less than 4 hrs with temperature of 73F. Fritter stuffed with ropa Viejo and rice kept hot holding on steam well. Holding for less than 4 hrs with temperature of 88F. Ask manager to reheat up to 165F. Steak kept hot holding in grill for 30 minutes with temperature of 128F Beans 103 F kept hot holding in hot box for less than 4 hrs .
[11-26-1] 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. No proof for some employees . Operator have employees sign paper .
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield have debris
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tank nor chained by soda boxes.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage on ceiling tiles at dining room.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing and serving food while wearing bracelets and watch .
[14-11-5] Equipment in poor repair. Gasket on reach in cooler under microwave. Reach in cooler gasket on reach in cooler across from prep table broken.
[14-38-4] Food storage container/container lid cracked or broken. Cracked lid on bulk sugar container.
[36-24-5] Hole in or other damage to wall. Corner dining room area across from womens restroom
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Nozzle of milk steamer kept on water with temperature of 77F.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water on floor by saw and bulk container in prep area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind stove have debris.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leak from hand wash sink faucet on prep area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Through restaurant
[29-45-4] Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Hose lining in bottom of mop sink.
[35A-02-7] Live, small flying insects found 1 small flying insect on shelf in kitchen entrance 3 small flying insects on bag that has banana leaves on prep table Approximately 15 small flying insects on box of ripe plantains , operator discarded. 3 small flying insects in garbage can located on prep area, operator discard 1 small flying insects in dinning room by restrooms. Total = 23 small flying insects
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice kept on prep table located in kitchen entrance. Kept hot holding for less than 4 hrs with temperature of 73F. Fritter stuffed with ropa Viejo and rice kept hot holding on steam well. Holding for less than 4 hrs with temperature of 88F. Ask manager to reheat up to 165F. Steak kept hot holding in grill for 30 minutes with temperature of 128F Beans 103 F kept hot holding in hot box for less than 4 hrs .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Juicer and saw have debris. Cutting board on clean dish shelf soiled
[31A-11-4] Handwash sink used for purposes other than handwashing. Container inside had sink in prep area.
[11-26-1] 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. No proof for some employees . Operator have employees sign paper .
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Arroz con leche Cooked onions front counter reach in cooler Cooked tamales front counter display case made 2 days prior.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield have debris
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tank nor chained by soda boxes.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage on ceiling tiles at dining room.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing and serving food while wearing bracelets and watch .
[14-11-5] Equipment in poor repair. Gasket on reach in cooler under microwave. Reach in cooler gasket on reach in cooler across from prep table broken.
[14-38-4] Food storage container/container lid cracked or broken. Cracked lid on bulk sugar container.
[36-24-5] Hole in or other damage to wall. Corner dining room area across from womens restroom
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Nozzle of milk steamer kept on water with temperature of 77F.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water on floor by saw and bulk container in prep area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind stove have debris.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leak from hand wash sink faucet on prep area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Through restaurant
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar and flour no label.
[01B-07-4] Food with mold-like growth. See stop sale. Pan of refried beans in tall reach in cooler by prep table
[29-45-4] Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Hose lining in bottom of mop sink.
[35A-02-7] Live, small flying insects found 1 small flying insect on shelf in kitchen entrance 3 small flying insects on bag that has banana leaves on prep table Approximately 15 small flying insects on box of ripe plantains , operator discarded. 3 small flying insects in garbage can located on prep area, operator discard 1 small flying insects in dinning room by restrooms. Total = 23 small flying insects
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over raw pork in reach in freezer on prep area.And fish on same shelve as fish.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs stored over avocados on reach in cooler by serving window.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Crema kept on bottle kept on ice at front counter for 4 hrs with temperature of 60F . Operator discarded . O stop sale given.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Creama kept cold holding at front counter with temperature of 60F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice kept on prep table located in kitchen entrance. Kept hot holding for less than 4 hrs with temperature of 73F. Fritter stuffed with ropa Viejo and rice kept hot holding on steam well. Holding for less than 4 hrs with temperature of 88F. Ask manager to reheat up to 165F. Steak kept hot holding in grill for 30 minutes with temperature of 128F Beans 103 F kept hot holding in hot box for less than 4 hrs .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Juicer and saw have debris. Cutting board on clean dish shelf soiled
[31A-11-4] Handwash sink used for purposes other than handwashing. Container inside had sink in prep area.
[11-26-1] 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. No proof for some employees . Operator have employees sign paper .
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Arroz con leche Cooked onions front counter reach in cooler Cooked tamales front counter display case made 2 days prior.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.