LECHONERA ALTAMONTE SPRINGS RESTAURANT

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and clothes then hand,ee clean spoon and began to scoop saka into portion cups. I immediately advised to wash hands Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. -Raw pork over unwashed carrots in walk in cooler. Operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over stew in walk in cooler. Raw chicken over multiple ready to eat items in walkmin cooler . Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - reach in cooler on cook line Raw pork, raw chicken, whole fish, rice pudding, garlic, ; (45-49F - Cold Holding) less than 4hrs per operator . Operator moved to other cooler for temperature recovery -Back prep cooler ham, 48-55F cold holding less than 4hrs per operator. Operator moved to other cooler for temperature recovery Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -All empenadas. 120-132F. In hot box at front counter. Advised to reheat to 165f for temperature recovery. Operator reheated beef empanadas to 180F ( corrected on site) -Pulled beef, plantains, beef and onions, beef and peppers, ribs, pork, teriyaki chicken, shrimp, chicken thighs, ribs, steak, white rice, spanish rice, 90-130F. hot holding in frontline steamwell 30-45 minutesper operator. Advised to reheat all to 165F for temperature recovery. Operatorreheated plantains to 167F ( correctedon site) Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator removed to be clean Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at front counter, hand sink in back kitchen both blocked by trash cans . Operator removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Both hand sinks in back kitchen had food debris. Operator removed Corrected On-Site

Intermediate - No soap provided at handwash sink. Front counter hand sink. Operator Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks next to fruit juicer at front counter. And employee drink on prep table in kitchen operator removed Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - In-use tongs stored on equipment door handle between uses. On oven door. Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Paper towel dispenser on cook line. Operator began to clean Corrective Action Taken

Basic - Plumbing system in disrepair. Both Handles on handsink in back kitchen are stripped

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of reach in freezer at end of hot line

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pork cooked approximately 4 hours ago in oven, not turned on, 98-103. Unable to determine when food reached 135. All product reheated to 165 to start the cooling process again. Warning

High Priority - Food placed in soiled container/equipment. -washed avocados placed back in cardboard box.

High Priority - Live, small flying insects found. -1 small flying insects near buffet. Did not land of food or food contact surface.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish and raw bacon above cooked black beans and cut produce. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -macaroni (50F - Cold Holding); cooked chicken (49F - Cold Holding); raw chicken (48F - Cold Holding); steak (49F - Cold Holding) less than 4 hours per operator. -marinade with cooked garlic on floor in kitchen less than 4 hours. Product moved to reach-in freezer for temperature recovery. -garlic sauce (47F - Cold Holding) in portion cups on buffet line. Operator added ice. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -scrubbies in front counter hand wash sink. -sponge and towel in buffet hand wash sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -used to fill pitcher. Repeat Violation

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. -not all employees have signed.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -only 3 food handler certificates.

Basic - Bowl or other container with no handle used to dispense food. -plastic container used as scoop in adobo. -aluminum scoop no handle in rice.

Basic - Current Hotel and Restaurant license not displayed. -account is current but license displayed is expired.

Basic - Floor area(s) covered with standing water. -throughout kitchen. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -floors soiled under all cooking equipment, shelves, coolers, etc.

Basic - Food stored on floor. -cambro of marinade on floor in kitchen.

Basic - Garbage can located outside has no lid or lid open/broken. -1 lid missing. Missing drain plug at dumpster.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -bench freezer on buffet line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -portable AC in kitchen has build up a grease. -some build up on walk-in cooler shelves. -hand wash sinks soiled.

Basic - Water leaking from pipe and/or faucet/handle. -hand wash sink at cook line. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand wash sink next to dish area - From follow-up inspection 2025-04-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Employee Filling pitcher with water at cook line hand sink - From follow-up inspection 2025-04-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Warning - From follow-up inspection 2025-04-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers in walk in cooler prepared more than 24 hours not date marked - From follow-up inspection 2025-04-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Warning - From follow-up inspection 2025-04-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with mold-like substance above buffet line next to bathrooms - From follow-up inspection 2025-04-17: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee at cook line - From follow-up inspection 2025-04-17: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Oil containers and can tomatoes at storage unit - From follow-up inspection 2025-04-17: Time Extended

Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. - From follow-up inspection 2025-04-17: Time Extended

Basic - - From initial inspection : Basic - No hot running water at mop sink. Warning - From follow-up inspection 2025-04-17: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2025-04-17: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. At cook line - From follow-up inspection 2025-04-17: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet in hand wash sink next to dish area - From follow-up inspection 2025-04-17: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with unwashed produce. Raw pork over unwashed produce in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over RTE pork belly in walk in cooler

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand wash sink next to dish area

Intermediate - Handwash sink used for purposes other than handwashing. Employee Filling pitcher with water at cook line hand sink

Intermediate - No hot running water at three-compartment sink. Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink next to front counter

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers in walk in cooler prepared more than 24 hours not date marked

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with mold-like substance above buffet line next to bathrooms

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee at cook line

Basic - Floor area(s) covered with standing water. Around kitchen Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Rice container at dry storage

Basic - Food stored on floor. Oil containers and can tomatoes at storage unit

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - No hot running water at mop sink. Warning

Basic - Open dumpster lid.

Basic - Standing water in bottom of reach-in-cooler. At cook line

Basic - Stored food not covered. Rice container in dry storage Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet in hand wash sink next to dish area

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Cooked beef stomach in reach in freezer Warning - From follow-up inspection 2024-12-10: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over cod in walk in cooler Warning - From follow-up inspection 2024-12-10: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic sauce 65F, Picadillo at 48F recommended operator for temperature recovery in freezer Corrective Action Taken Warning - From follow-up inspection 2024-12-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in front counter Used as dump sink Warning - From follow-up inspection 2024-12-10: Time Extended

Intermediate - - From initial inspection : Intermediate - 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/ Warning - From follow-up inspection 2024-12-10: Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-12-10: Time Extended

Intermediate - - From initial inspection : 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 operator with form Corrective Action Taken Warning - From follow-up inspection 2024-12-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to store and brought bleach Corrected On-Site Warning - From follow-up inspection 2024-12-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple foods made more than 24 hours no date marking in walk in cooler Warning - From follow-up inspection 2024-12-10: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hold in ceiling above reach in freezers Warning - From follow-up inspection 2024-12-10: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while handling food Warning - From follow-up inspection 2024-12-10: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. On kitchen floor Warning - From follow-up inspection 2024-12-10: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Multiple bags of food and boxes of single use items. Located outside in storage truck Warning - From follow-up inspection 2024-12-10: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between cracks in wall Warning - From follow-up inspection 2024-12-10: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. In prep table Warning - From follow-up inspection 2024-12-10: Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Warning - From follow-up inspection 2024-12-10: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front counter cooler Warning - From follow-up inspection 2024-12-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with accumulation of grease Warning - From follow-up inspection 2024-12-10: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2024-12-10: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed tomatoes over cooked pork in walk in cooler Warning - From follow-up inspection 2024-12-10: Time Extended

• 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. Electronic Griddle in back prep area next to 3 compartment sink used for cooking breakfast items with oil - From follow-up inspection 2024-12-10: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Cooked beef stomach in reach in freezer Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over cod in walk in cooler Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic sauce 65F, Picadillo at 48F recommended operator for temperature recovery in freezer Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken stew 131F, steak 131F, potato balls 124F . Operator turned unit temperature up. Recheck 139F and 140F Corrective Action Taken Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed from end of the service line. Next to the restrooms Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in front counter Used as dump sink Warning

Intermediate - 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/ Warning

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

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 operator with form Corrective Action Taken Warning

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to store and brought bleach Corrected On-Site Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory. Operator postedCorrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple foods made more than 24 hours no date marking in walk in cooler Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hold in ceiling above reach in freezers Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while handling food Warning

Basic - Floor area(s) covered with standing water. On kitchen floor Warning

Basic - Food stored on floor. Multiple bags of food and boxes of single use items. Located outside in storage truck Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between cracks in wall Warning

Basic - In-use wet wiping cloth/towel used under cutting board. In prep table Warning

Basic - Missing drain plug at dumpster. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front counter cooler Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with accumulation of grease Warning

Basic - Open dumpster lid. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed tomatoes over cooked pork in walk in cooler Warning

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Electronic Griddle in back prep area next to 3 compartment sink used for cooking breakfast items with oil