LECHONERA LATINA 3
3806 CURRY FORD RD, ORLANDO 32806
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/17/2025
High Priority
4
Intermediate
2
Basic
12
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - - From initial inspection : 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. Walk in cooler, Pepsi cooler and dessert cooler. - From follow-up inspection 2025-04-17: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler at front counter. Repeat Violation - From follow-up inspection 2025-04-17: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line. - From follow-up inspection 2025-04-17: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Potatoes stored on the floor in dry storage outside. Operator removed. Corrected On-Site - From follow-up inspection 2025-04-17: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Underneath 3 compartment sink. - From follow-up inspection 2025-04-17: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. By cooks line. Repeat Violation - From follow-up inspection 2025-04-17: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of lol cooking equipment on cooks line. - From follow-up inspection 2025-04-17: **Time Extended**
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hws by cooks line. - From follow-up inspection 2025-04-17: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Pepsi cooler and walk in cooler shelves. - From follow-up inspection 2025-04-17: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In front cooler. Repeat Violation - From follow-up inspection 2025-04-17: **Time Extended**
- 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Fish on prep table thawing at room temperature. Operator placed in cooler . Corrected On-Site - From follow-up inspection 2025-04-17: **Time Extended**
- 14-06-4:Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Mortar - From follow-up inspection 2025-04-17: **Time Extended**
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-04-17: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over limes in reach in cooler at front counter. Raw fish over sofrito and vegetables in stand up cooler. Repeat Violation - From follow-up inspection 2025-04-17: **Time Extended**
- 01B-04-5:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food originating from an unapproved source. Flan and cakes made at home per owner - From follow-up inspection 2025-04-17: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded pork (per operator in work in cooler overnight (46-49F - Cold Holding); raw chicken boxes (46-50F - Cold Holding); pork (46-50F - Cold Holding) - From follow-up inspection 2025-04-17: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer underneath griddle at front service counter, and mortar used to make mofongo. - From follow-up inspection 2025-04-17: **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation - From follow-up inspection 2025-04-17: **Time Extended**
Food safety inspection conducted on 4/17/2025 revealed 18 total violations (4 high priority, 2 intermediate, 12 basic).
Inspection on 4/16/2025
High Priority
5
Intermediate
2
Basic
12
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Walk in cooler, Pepsi cooler and dessert cooler.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler at front counter. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
- 08B-38-4:Basic - Food stored on floor. Potatoes stored on the floor in dry storage outside. Operator removed. Corrected On-Site
- 36-24-5:Basic - Hole in or other damage to wall. Underneath 3 compartment sink.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. By cooks line. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of lol cooking equipment on cooks line.
- 29-08-4:Basic - Plumbing system in disrepair. Hws by cooks line.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Pepsi cooler and walk in cooler shelves.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In front cooler. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish on prep table thawing at room temperature. Operator placed in cooler . Corrected On-Site
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Mortar
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over limes in reach in cooler at front counter. Raw fish over sofrito and vegetables in stand up cooler. Repeat Violation
- 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Flan and cakes made at home per owner
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded pork (per operator in work in cooler overnight (46-49F - Cold Holding); raw chicken boxes (46-50F - Cold Holding); pork (46-50F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded pork (per operator in work in cooler overnight per operator (46-49F - Cold Holding); raw chicken boxes (46-50F - Cold Holding); pork (46-50F - Cold Holding) Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer underneath griddle at front service counter, and mortar used to make mofongo.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation
Food safety inspection conducted on 4/16/2025 revealed 19 total violations (5 high priority, 2 intermediate, 12 basic).
Inspection on 9/11/2024
High Priority
1
Intermediate
5
Basic
9
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Sandwich make table cooler
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. For male employees Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit door
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
- 51-18-6:Basic - No copy of latest inspection report available.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line and hand sink at front counter by register
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler for sandwiches at front counter
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink at cook line
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready to eat items in sandwich make table cooler at front counter Raw beef over bags of plantains in walk in cooler
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Food manager certificate for Junior Tavera is expired- 3/15/19-3/15/24.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at cook line and hand sink at front counter by register
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan in cooler at front counter
Food safety inspection conducted on 9/11/2024 revealed 15 total violations (1 high priority, 5 intermediate, 9 basic).
Inspection on 3/8/2024
High Priority
2
Intermediate
6
Basic
5
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee withbracelet
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor.Potatoes kept on dry storage floor.
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.Tire and pieces of wood kept in dumpster pad
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.Rusted shelves inside drinks cooler .
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cut vegetables in reach in cooler located by cook line. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Goat kept on steam well for less than 4 hrs with temperature of 102F, pork chops 99F, bbq ribs 107F, snapper 113F, chicken breast 110F. All items reheated to 165F **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located in cook line blocked by garbage can Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plastic container kept inside hand sink located in cook line. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.For new employeesProvided operator with employee reporting agreements **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink.No soap on hand sink located by drink coolers . Corrected On-Site
Food safety inspection conducted on 3/8/2024 revealed 13 total violations (2 high priority, 6 intermediate, 5 basic).
Inspection on 2/21/2024
High Priority
0
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit door Warning - From follow-up inspection 2024-02-21: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by cook line and hand sink by register Warning - From follow-up inspection 2024-02-21: **Time Extended**
- 45-04-4:- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. No hood system over table top griddle at front counter area. Wall above griddle has a yellow grease build up - From follow-up inspection 2024-02-21:
Food safety inspection conducted on 2/21/2024 revealed 3 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 11/30/2023
High Priority
2
Intermediate
3
Basic
11
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board for sandwich make table Warning
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating at front counter serving area Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep employee Warning
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit door Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by cook line and hand sink by register Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Sandwich make table Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall above table top griddle has a yellow grease build up Warning
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over yuca in stand up freezer Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over prepped salad in stand up one door coke cooler by cook line Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Warning
- 53B-01-5:Intermediate - 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. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. No Hand sink for hand sink at cook line and hand sink by register Warning
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. No hood system over table top griddle at front counter area. Wall above griddle has a yellow grease build up
Food safety inspection conducted on 11/30/2023 revealed 17 total violations (2 high priority, 3 intermediate, 11 basic).