DirtyFLRestaurant Inspection Data

BANDEJA PAISA LATIN RESTAURANT

Health inspection records show BANDEJA PAISA LATIN RESTAURANT in ORLANDO has 6 inspections with a food safety rating of 2.5/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 6 reports on file

12701 S JOHN YOUNG PKWY STE 101

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 6 health inspection reports

All Inspection Reports

2/23/2026· 2w ago

Visit ID: 13537051

Met Inspection Standards

2 high, 9 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drink bottles on prep table on cooks line. 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. Employee cellphone on prep table next to ice-machine.
  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets on several make-table coolers. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Several tongs on oven door.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In female restroom.
  • 08B-12-5:Basic - Stored food not covered. Several pans of meat in reach-in cooler on cooks line uncovered.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor next to handwashing sink. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked ribs in walk-in cooler. Operator rearranged. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked Ribs and Pork in walk-in cooler dated 02/13. Operator discarded. Corrected On-Site

10/1/2025· 5mo ago

Visit ID: 10942030

Met Inspection Standards

1 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on cooks line. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gaskets on several coolers on cooks line torn.
  • 08B-38-4:Basic - Food stored on floor. Boxes avocado and cooking oil stored on the floor in dry storage room. Buckets of soy sauce, chicken base and beans stored on floor in walk-in cooler. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor next to handwashing sink in kitchen. Corrected On-Site
  • 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. Two new hires not informed of their reporting responsibilities. Filled form during inspection. Corrected On-Site

4/29/2025· 10mo ago

Visit ID: 8873069

Met Inspection Standards

4 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils by grill. Operator inverted. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. One Red and green at dish area.
  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Observed tongs stored in sanitizer next to grill. Operator removed tongs from sanitizer and rewashed. Operator coached employees. Corrected On-Site
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 3 light shields missing on ceiling lights of kitchen.

8/27/2024· 1y 6mo ago

Visit ID: 8722409

Met Inspection Standards

1 high, 2 int, 3 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom door
  • 14-11-5:Basic - Equipment in poor repair. Torn gasket at reach in cooler across from fryers
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor at front counter
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Frozen whole chicken stored in thank you bag at walk in freezer
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For milk and egg combination. Per operator it was made less than 3 hours. Emailed operator time plan **Corrective Action Taken**

2/6/2024· 2y 1mo ago

Visit ID: 8491773

Met Inspection Standards

1 high, 2 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Through the the kitchen
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By fryers
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed chicken in bags in walk in freezer. Repeat Violation

9/5/2023· 2y 6mo ago

Visit ID: 8344660

Met Inspection Standards

5 high, 3 int, 9 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both women and men
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents with dust
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. From reach in cooler
  • 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed soft wooden boards used as plates with cracks and cut marks.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed a case of avocados directly on the floor in back storage container. Corrected On-Site
  • 33-11-4:Basic - Missing drain plug at dumpster. Shared dumpster
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler from cook line
  • 14-33-4:Basic - Walk in cooler shelves with rust that has pitted the surface.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed salt container with salt with out label Corrected On-Site
  • 01A-03-4:High Priority - Food prepared in a private home. See stop sale. Observed 4 tres leches and 5 Nutella brownies made in someone's home per manager
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed sweet plantains in to go bags in walk in freezer
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork under raw beef in reach in cooler Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed flan dated 8/25/2023 in walk in cooler Corrected On-Site
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Observed 4 tres leches and 5 Nutella brownies made in someone's home per manager
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed tres leches and Nutella brownie without label.
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Calibrated with operator during inspection, thermometer reading 40F Corrected On-Site
  • 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. Provided, reviewed with operator and operator completed with employee during inspection. Corrected On-Site