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License No. 5814713|Public Food Service Establishment|Orange County, FloridaInspected Jun 2, 2026
State of Florida Inspection Record

FRITANGA LA NUEVA

1 S SEMORAN BLVD, ORLANDO, FL 32807

State inspectors have documented 14 high-priority violations at FRITANGA LA NUEVA over the past year. That's the kind that can make you sick. Consider the alternatives below. The trailing-year record shows 76 violations, including 14 high-priority and 1 Emergency Order of Closure.

Serious
1.9
Trailing year of inspections
How this kitchen compares
Against ORLANDO

Scores higher than 0% of the 3646 inspected restaurants in ORLANDO on the trailing-year record.

1.9
Lowest scoreCity median · 78.1Highest score
Against Orange County

14 high-priority violations on the trailing-year record — above the Orange County average of 2.0.

This kitchen14
County average2.0
Above county average
Computed from the trailing-year records of all inspected restaurants in the same city and county. Official State of Florida inspection data — scores calculated by this site.

The Inspection Record

12 inspections

Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.

Visit 01 — Routine - Food
Jun 2, 2026
Disposition
Follow-up inspection · Compliance recordedCall Back - Complied
Food at unsafe temperature
Repeat — 7th time

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

High-priority
Equipment & surface condition
Repeat — 5th time

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Basic×2
Floors, walls & ceilings
Repeat — 4th time

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Basic×2
Hair restraints & clean clothes
Repeat — 4th time

Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.

Basic
Wiping cloths & linens
Repeat — 5th time

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Basic
Other sanitary & safe operation
Repeat — 7th time

Other conditions related to sanitary and safe operation.

Basic
Source: State of FloridaState inspection document
Compliance recorded on the Emergency Order of Closure of Mar 30, 2026 — Visit 05 in this ledger.
64 days between recordsElapsed time between records—not confirmed time closed.
Visit 02 — Routine - Food
Jun 2, 2026
Disposition
Inspection Completed - No Further Action
Handwash sinks & supplies
Repeat — 6th time

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Intermediate
Floors, walls & ceilings
Repeat — 4th time

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Basic×2
In-use utensil storage
Repeat — 4th time

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Basic
Non-food surfaces dirty

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Basic
Source: State of FloridaState inspection document
Visit 03 — Routine - Food
Apr 1, 2026
Disposition
Emergency Order Follow-up Time Extension
Food at unsafe temperature
Repeat — 6th time

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

High-priority
Employee health
Repeat — 5th time

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Intermediate
Manager certification & training
Repeat — 4th time

Missing or expired food manager certification, or employee food-safety training not documented.

Intermediate
Equipment & surface condition
Repeat — 4th time

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Basic×2
Floors, walls & ceilings
Repeat — 3rd time

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Basic×2
In-use utensil storage
Repeat — 3rd time

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Basic
Hair restraints & clean clothes
Repeat — 3rd time

Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.

Basic
Wiping cloths & linens
Repeat — 4th time

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Basic
Other sanitary & safe operation
Repeat — 6th time

Other conditions related to sanitary and safe operation.

Basic
Source: State of FloridaState inspection document
Visit 04 — Routine - Food
Mar 31, 2026
Disposition
Follow-up inspection · Requirements not metEmergency Order Callback Not Complied
Follow-up inspection — requirements not met. This record is not a new Emergency Order of Closure.
Food at unsafe temperature
Repeat — 5th time

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

High-priority
Pests & outer openings
Repeat — 4th time

Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.

High-priority
Advisories, date marking & labeling
Repeat — 3rd time

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

Intermediate
Employee health
Repeat — 4th time

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Intermediate
Handwash sinks & supplies
Repeat — 5th time

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Intermediate
Manager certification & training
Repeat — 3rd time

Missing or expired food manager certification, or employee food-safety training not documented.

Intermediate
Plumbing & backflow
Repeat — 2nd time

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.

Basic×3
Floors, walls & ceilings
Repeat — 2nd time

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Basic×3
Equipment & surface condition
Repeat — 3rd time

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Basic×2
Dirty food-contact surfaces
Repeat — 2nd time

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Basic×2
In-use utensil storage
Repeat — 2nd time

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Basic
Hair restraints & clean clothes
Repeat — 2nd time

Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.

Basic
Wiping cloths & linens
Repeat — 3rd time

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Basic
Other sanitary & safe operation
Repeat — 5th time

Other conditions related to sanitary and safe operation.

Basic
Source: State of FloridaState inspection document
Visit 05 — Routine - Food
Mar 30, 2026
Disposition
Emergency Order of ClosureEmergency order recommended
Emergency order on this visit
Approved & safe source

Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.

High-priority×2
Food at unsafe temperature
Repeat — 4th time

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

High-priority×2
Raw-food separation & protection
Repeat — 3rd time

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

High-priority×2
Pests & outer openings
Repeat — 3rd time

Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.

High-priority
Advisories, date marking & labeling
Repeat — 2nd time

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

Intermediate×2
Employee health
Repeat — 3rd time

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Intermediate
Handwash sinks & supplies
Repeat — 4th time

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Intermediate
Manager certification & training
Repeat — 2nd time

Missing or expired food manager certification, or employee food-safety training not documented.

Intermediate
Plumbing & backflow

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.

Basic×3
Floors, walls & ceilings

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Basic×3
Equipment & surface condition
Repeat — 2nd time

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Basic×2
Dirty food-contact surfaces

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Basic×2
In-use utensil storage

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Basic
Hair restraints & clean clothes

Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.

Basic
Wiping cloths & linens
Repeat — 2nd time

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Basic
Other sanitary & safe operation
Repeat — 4th time

Other conditions related to sanitary and safe operation.

Basic
Source: State of FloridaState inspection document
Visit 06 — Routine - Food
Sep 18, 2025
Disposition
Inspection Completed - No Further Action
Raw-food separation & protection
Repeat — 2nd time

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

High-priority
Handwash sinks & supplies
Repeat — 3rd time

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Intermediate×2
Thermometers
Repeat — 2nd time

Missing or inaccurate food and equipment thermometers.

Intermediate
Equipment & surface condition

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Basic×2
Source: State of FloridaState inspection document
Visit 07 — Routine - Food
Apr 16, 2025
Disposition
Inspection Completed - No Further Action
Food at unsafe temperature
Repeat — 3rd time

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

High-priority
Thermometers

Missing or inaccurate food and equipment thermometers.

Intermediate
License current & displayed

The establishment's license expired, not obtained, or not properly displayed.

Basic
Source: State of FloridaState inspection document
Visit 08 — Routine - Food
Nov 8, 2024
Disposition
Inspection Completed - No Further Action
Food at unsafe temperature
Repeat — 2nd time

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

High-priority
Raw-food separation & protection

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

High-priority
Pests & outer openings
Repeat — 2nd time

Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.

High-priority
Employee health
Repeat — 2nd time

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Intermediate
Dishwashing facilities & test kits
Repeat — 2nd time

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Intermediate
Handwash sinks & supplies
Repeat — 2nd time

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Intermediate
Manager certification & training

Missing or expired food manager certification, or employee food-safety training not documented.

Intermediate
Other sanitary & safe operation
Repeat — 3rd time

Other conditions related to sanitary and safe operation.

Basic
Source: State of FloridaState inspection document
Visit 09 — Routine - Food
May 23, 2024
Disposition
Follow-up inspection · Compliance recordedCall Back - Complied
No violations on record for this visit

This visit closed with no further action required.

Source: State of FloridaState inspection document
Visit 10 — Routine - Food
Apr 16, 2024
Disposition
Follow-up - Extension given, pending
Other sanitary & safe operation
Repeat — 2nd time

Other conditions related to sanitary and safe operation.

Basic
Source: State of FloridaState inspection document
Visit 11 — Routine - Food
Feb 16, 2024
Disposition
Warning Issued
Dishwashing facilities & test kits

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Intermediate
Handwash sinks & supplies

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Intermediate
Wiping cloths & linens

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Basic
Other sanitary & safe operation

Other conditions related to sanitary and safe operation.

Basic
Source: State of FloridaState inspection document
Visit 12 — Routine - Food
Oct 25, 2023
Disposition
Inspection Completed - No Further Action
Food at unsafe temperature

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

High-priority
Pests & outer openings

Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.

High-priority
Advisories, date marking & labeling

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

Intermediate
Employee health

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Intermediate
Cleaning equipment

Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.

Basic
Source: State of FloridaState inspection document
What the violations mean

Violation categories, explained

70 violations · 17 categories

Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.

Cold food must stay at 41°F or below and hot food at 135°F or above, through receiving, holding, cooking, cooling, and reheating. The range in between is where bacteria multiply fastest, which is why temperature control is checked on nearly every visit.

On this record, the category appears in 4 of the 5 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.

† Item numbers refer to the State of Florida’s standardized inspection form; the same item recurring across visits indicates an unresolved problem. Severity groupings and the sanitation score are explained in How it works.
Check our work

The inspection record above comes straight from the state's files.

Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 5814713 — you can read the original documents yourself and compare.

License on file
5814713
Inspected
Jun 2, 2026
Scoring
Trailing-year aggregate — How it works
Official State of Florida inspection records Opens myfloridalicense.com — the state's public inspection search
Official State of Florida inspection data — scores calculated by this site
Dirty Dish List.

Official inspection data, translated for the people who eat here.

SOURCE: STATE OF FLORIDA
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