DirtyFLRestaurant Inspection Data

LA FINCA GRILL & FRITANGA

Food safety records indicate LA FINCA GRILL & FRITANGA in KISSIMMEE has 4 inspections with a 1.3/5 overall rating. Recent inspections show improving food safety practices.

5407 W IRLO BRONSON HWY FC-5

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 10/24/2025

Inspection #: Visit ID: 10891292

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal containers above triple sink not inverted.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Three door reach-in cooler in prep area thermometer reading 54F.
  • 08B-38-4:Basic - Food stored on floor. Cases of water at front counter. Cases of oil on floor of kitchen.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Handwashing sink next to triple sink leaking at knee pedal.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef and cooked potatoes temping 51F, per operator has been in cooler overnight. In three door reach-in cooler in prep area. Operator discarded food. Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired September 2025 Warning

Inspection Date: 12/6/2024

Inspection #: Visit ID: 8738503

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in sugar. Corrected On-Site
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area.
  • 08B-38-4:Basic - Food stored on floor. Jug of oil.
  • 36-24-5:Basic - Hole in or other damage to wall. Under hand wash sink.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink.
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Re-educated.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pasta. Raw beef over cooked chicken.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Corrected On-Site Repeat Violation

Inspection Date: 5/17/2024

Inspection #: Visit ID: 8652662

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.reach in cooler
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard used in reach in cooler , placed on racks under raw meat and juice
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.open water bottles on the prep tables Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.purse on the dry storage rack
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under the dry storage rack
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In the kitchen near the exit door, under the prep sink, by the front counter
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.employee frig, hood soiled Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of Sugar not labeled Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw chicken over raw pork in the reach in cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pulled chicken ( 12pm) (57F - Cold Holding
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.multiple baskets on the fryer Repeat Violation
  • 11-26-1:Intermediate - 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. Corrected On-Site

Inspection Date: 4/12/2024

Inspection #: Visit ID: 8359740

  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - exterior of employee refrigerator
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. - sugar
  • 22-50-4:High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw pork, cooler in kitchen
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris or residue. - fryer baskets
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - spray bottles stored in hand sink Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. - purple substance