LA PARADA CAFE RESTAURANT

Name: LA PARADA CAFE RESTAURANT
Address: 730 SAND LAKE RD, ORLANDO, FL, 32809, US
Rating: 69.5

730 SAND LAKE RD, ORLANDO, FL 32809

License #5813354

☕ Café/Breakfast ℹ️

69.5 Grade F / 100

Failing Health Score

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Latest inspection

August 28, 2025 · 20 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LA PARADA CAFE RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 69.5 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 August 28, 2025. Across those visits, inspectors documented 60 total violations — 9 critical, 13 major, 38 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on August 28, 2025 shows 20 observation rows: 2 critical, 5 major, and 13 minor.

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Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

LA PARADA CAFE RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Missing tile and holes around pipes in dish area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish area
[36-03-4] Cove molding at floor/wall juncture broken/missing. Next to mop sink
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Metal pans in storage. Educated manager about ways to air dry.
[36-62-4] Light not functioning. Dish area
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Make table on cook line. Manager added thermometer.
[16-46-4] Old labels stuck to food containers after cleaning.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum Togo pans I stored next to make table.
[29-20-5] Standing water or very slow draining water in handwash sink located next to slicer.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Dish area
[29-09-4] handle missing at plumbing fixture. Cold water on Sink next to fryer .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. plantain (74F - Cold Holding);
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice and beans (104F - Hot Holding)
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink next to fryer
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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. Provided form and employees signed.
[31B-03-4] No soap provided at handwash sink. Sink next to fryer
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan in reach in cooler. Educated operator.

Disposition: Met Inspection Standards
[29-09-4] handle missing at plumbing fixture. Cold water on Sink next to fryer .
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Dish area
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Missing tile and holes around pipes in dish area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish area
[36-03-4] Cove molding at floor/wall juncture broken/missing. Next to mop sink
[50-09-4] Current Hotel and Restaurant license not displayed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Metal pans in storage. Educated manager about ways to air dry.
[36-62-4] Light not functioning. Dish area
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Make table on cook line. Manager added thermometer.
[16-46-4] Old labels stuck to food containers after cleaning.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum Togo pans I stored next to make table.
[29-20-5] Standing water or very slow draining water in handwash sink located next to slicer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. plantain (74F - Cold Holding);
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice and beans (104F - Hot Holding)
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink next to fryer
[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. Provided form and employees signed.
[31B-03-4] No soap provided at handwash sink. Sink next to fryer
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan in reach in cooler. Educated operator.