LA LECHONERA EL BARRIO

Name: LA LECHONERA EL BARRIO
Address: 435 N SEMORAN BLVD, ORLANDO, FL, 32807, US
Rating: 31.5

435 N SEMORAN BLVD, ORLANDO, FL 32807

License #5808867

🫔 Latin American ℹ️

31.5 Grade F / 100

Failing Health Score

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Latest inspection

March 31, 2026 · 19 findings · 2 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

LA LECHONERA EL BARRIO in ORLANDO currently holds an InspectFL Health Score of 31.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, inspectors documented 114 total violations — 18 critical, 24 major, 72 minor.

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Record snapshot

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The latest inspection on March 31, 2026 shows 19 observation rows: 2 critical, 4 major, and 13 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

114

Coverage note

Inspector notes linked where available

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LA LECHONERA EL BARRIO 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
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on make table and prep area
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee serving food while wearing a bracelet and a ring with diamonds.
[14-11-5] Equipment in poor repair. Door of reach in cooler located under salads table was hanging from one hinge. Operator fixed
[08B-47-4] Food not stored at least 6 inches off of the floor. Cases of meats stored on walk in freezer floor. Cases of water , Gatorades , cases of marinade stored on dry storage container that is outside. Properly stored
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on walk in freezer floor
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 98F , hot water added
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Removed
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelve over stove
[33-16-4] Open dumpster lid. Closed
[29-08-4] Plumbing system in disrepair. Slow flow of water in hand sink located at front counter.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves have debris.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over peeled vegetables in ric located in cook line. Properly stored .
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried plantains with temperature of 99F . Kept for 30 minutes on hot well. Ask manager to reheat to 165F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris
[31A-11-4] Handwash sink used for purposes other than handwashing. Bucket inside hand sink located on prep area. Removed
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Mortar pestle has cracks.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No towels on sink on prep area, replaced.

Disposition: Warning Issued
[08B-38-4] Boxed food stored on walk in freezer floor.
[14-45-4] Cardboard used to line nonfood-contact shelves, in kitchen
[29-18-4] Drain cover(s) missing, at three compartment sink, by walk in cooler
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside, rear food preparation area.
[36-22-4] Floor area(s) covered with standing water, at front counter by ice machine and kitchen area.
[33-11-4] Missing drain plug at dumpster.
[51-13-4] No Heimlich maneuver/choking sign posted.
[51-18-6] No copy of latest inspection report available.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen hot holding cabinet spoiled with food debris.
[33-16-4] Open dumpster lid.
[29-08-4] Plumbing system in disrepair. Low water pressure at front counter , by ice machine,
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[29-11-4] Water leaking from pipe and/or faucet/handle, kitchen hand sink .
[02D-01-5] Working containers of food removed from original container not identified by common name. Frozen plantain meal in grab and go not labeled. Operator relocated.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On top of kitchen oven pork (80F - Cooling)/4 hours . operator instructed to refrigerate .
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Pro Brands Professional Strength bleach .operator purchased approved one,
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Raid stored on shelf over slicer , food preparation area,.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Gloves not changed after void worker handled plumbing issue and then continued with same gloves to handle food. Educated operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter glass display flan (45F - Cold Holding); tres leches (49F- Cold Holding); 3 hours. Operator placed in freezer.
[03B-04-5] Whole meat roast hot held at less than 130 degrees Fahrenheit. Kitchen Bloggett oven Roast pork 99F for 15 minutes , operator instructed to reheat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Rear food preparation area - cutting board stained by food debris. - can opener and holster soiled with grime
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee kitchen handwash sink. Operator turned valve .

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen soiled
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[08B-38-4] Food stored on floor. Cases of plantains stored on floor in walk-in-freezer
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on cook line soiled
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Front freezer for grab and go for customers missing minimum label requirements
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum pans in ,itches not inverted. Operator inverted pans
[14-31-5] Nonfood-grade bags used in direct contact with food. Thank you bags used for pastelles in front Togo freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over empanadas in walk-in-freezer Operator moved shrimp
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in kitchen refrigerator Operator moved beef down
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Following items in warming case out. Per operator less than 2 hours. Employee had lowered thermostat of unit. Operator increased thermostat and heated items. Empanadas: pizza 103 reheated to 177/ chicken 104 reheated to 174/ beef 104 reheated to 174. Potato balls 103 reheated to 178
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at front hand wash sink Operator provided paper towels
[31B-03-4] No soap provided at handwash sink. Soap missing at front hand wash and kitchen handwash sinks. Operator provided soap
[02D-02-4] Packaged food not labeled as specified by law. Bin of rice in kitchen no labeld
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items made/prepped in house not dated

Disposition: Met Inspection Standards
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in salt Operator removed
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and walls through kitchen soiled. Especially near fryers.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-38-4] Food stored on floor. Cases of Togo boxes and bags of flour and cases of beans stored on floor in outside dry storage trailer
[33-15-4] Garbage can located outside has no lid or lid open/broken.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Both ovens in kitchen soiled inside and out
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and filters in kitchen soiled
[02D-01-5] Working containers of food removed from original container not identified by common name. Bucket of salt not labeled Operator labeled item
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shredded beef 126 and pork 125 hot held on top of ovens per operator less than 1 hour. Had operator place items into ovens to reheat for immediate temperature recovery.
[31A-09-4] Handwash sink not accessible for employee use at all times. Pan in front hand wash sink Operator removed
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees working at time of inspection. None were certified food manager
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front hand sink and kitchen hand sink No soap at front hand sink Operator provided items for both sinks
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees no proof of food handler training