FRITANGA LA NUEVA

Name: FRITANGA LA NUEVA
Address: 1 S SEMORAN BLVD, ORLANDO, FL, 32807, US
Rating: 0

1 S SEMORAN BLVD, ORLANDO, FL 32807

License #5814713

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

0 Grade F / 100

Failing Health Score

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Quick take

FRITANGA LA NUEVA in ORLANDO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 1, 2026. Across those visits, inspectors documented 47 total violations — 9 critical, 14 major, 24 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 1, 2026 included 1 critical violation, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

⚠️

DBPR ordered this restaurant shut on March 30, 2026

The most recent follow-up inspection on April 1, 2026 recorded: Emergency Order Callback Time Extension. The shut-down event is still part of this restaurant's permanent DBPR record.

Disposition: Emergency order recommended · View official DBPR record →

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DBPR

*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: Emergency Order Callback Time Extension
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tank nor chained by soda boxes.
[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 .
[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.
[53B-05-5] Time extended 58 days
[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.
[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 .
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Through restaurant
[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.
[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: Emergency Order Callback Not Complied
[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.
[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 .
[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.
[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.
[35A-02-7] Observed 1 flying insect at back prep area And 1 flying insect front hand sink 2 total flying insects
[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.
[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.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield have debris
[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.
[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 .
[29-11-4] Water leaking from pipe and/or faucet/handle. Leak from hand wash sink faucet on prep area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tank nor chained by soda boxes.
[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
[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 .
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Through restaurant
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind stove have debris.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Container inside had sink in prep area.

Disposition: Emergency order recommended
[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 .
[14-38-4] Food storage container/container lid cracked or broken. Cracked lid on bulk sugar container.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Through restaurant
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind stove have debris.
[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
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tank nor chained by soda boxes.
[31A-11-4] Handwash sink used for purposes other than handwashing. Container inside had sink in prep area.
[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.
[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
[01B-07-4] Food with mold-like growth. See stop sale. Pan of refried beans in tall reach in cooler by prep table
[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.
[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.
[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 .
[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.
[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.

Community reaction

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Community pulse