LA LECHONERA EL BARRIO

Name: LA LECHONERA EL BARRIO
Address: 435 N SEMORAN BLVD, ORLANDO, FL, 32807, US
Rating: 46.2

435 N SEMORAN BLVD, ORLANDO, FL 32807

License #5808867

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

46.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

LA LECHONERA EL BARRIO in ORLANDO currently holds an InspectFL Health Score of 46.2 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 March 31, 2026. Across those visits, DBPR recorded 60 total findings; InspectFL has imported detailed violation rows for 48 of them so far.

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 March 31, 2026 included 2 critical violations, 1 major, and 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where 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 inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

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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: Inspection Completed - No Further Action
[33-16-4] Open dumpster lid. Closed
[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
[14-11-5] Equipment in poor repair. Door of reach in cooler located under salads table was hanging from one hinge. Operator fixed
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves have debris.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on make table and prep area
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Removed
[29-08-4] Plumbing system in disrepair. Slow flow of water in hand sink located at front counter.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[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.
[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 .
[51-13-4] No Heimlich maneuver/choking sign posted.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 98F , hot water added
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on walk in freezer floor
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelve over stove
[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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen hot holding cabinet spoiled with food debris.
[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
[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.
[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.
[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.
[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.
[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,
[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 .
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside, rear food preparation area.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee kitchen handwash sink. Operator turned valve .
[33-16-4] Open dumpster lid.
[51-13-4] No Heimlich maneuver/choking sign posted.
[36-22-4] Floor area(s) covered with standing water, at front counter by ice machine and kitchen area.
[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/
[08B-38-4] Boxed food stored on walk in freezer floor.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Raid stored on shelf over slicer , food preparation area,.
[29-11-4] Water leaking from pipe and/or faucet/handle, kitchen hand sink .

Community reaction

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Community pulse