ORLANDO, FL. A state inspector visiting Fonchy's Fast Food on South Semoran Boulevard on July 24 found food sourced from unapproved or unknown suppliers, a violation that means no government inspector ever checked that food for Listeria, Salmonella, or any other pathogen before it reached customers' plates.
That was one of seven high-severity violations cited that day. The restaurant was not closed.
What Inspectors Found
The unapproved food source violation was not the only one that pointed directly at what was on the plates. Inspectors also cited the restaurant for failing to cook food to required minimum temperatures, a finding that means Salmonella in poultry, for example, could survive and reach a customer.
Parasite destruction procedures were also not being followed. For fish and certain meats, state rules require specific freezing or cooking protocols to kill parasites including Anisakis and Trichinella. Neither was documented as completed here.
Employees were found not reporting symptoms of illness, and handwashing technique was cited as improper. Those two violations together describe a scenario where a sick employee, going through the motions of washing hands without doing it correctly, continues handling food.
Food contact surfaces, the cutting boards, prep tables, and utensils that touch every item prepared in the kitchen, were not properly cleaned or sanitized. And no person in charge was present or performing supervisory duties during the inspection.
Seven high-severity violations. Zero intermediate violations. The restaurant remained open.
What These Violations Mean
The food sourcing violation is the one with the longest tail. When food comes from an unapproved or unknown supplier, there is no traceability. If a customer gets sick, investigators cannot trace the contaminated ingredient back to its origin, cannot issue a recall, and cannot identify other restaurants that received the same product. The entire public health response that normally follows an outbreak depends on a paper trail that this violation erases.
The undercooking violation compounds the sourcing problem. If the food arriving at Fonchy's was never inspected and was then not cooked to a temperature that would kill pathogens, customers had no safety net at any point in the chain.
Parasite destruction is a separate risk category. Parasites are not killed by the same temperatures that kill bacteria. Proper protocols, typically deep freezing for a set number of days or cooking to specific internal temperatures, are the only protection. The inspector found those protocols were not being followed.
The illness reporting and handwashing violations describe the human transmission route. Norovirus, one of the most common causes of foodborne illness outbreaks, spreads person-to-person and survives on surfaces. An employee who does not report symptoms and does not wash hands correctly is a direct vector. CDC data cited in the inspection record identifies sick food workers who continue working as the leading cause of multi-victim outbreaks.
The Longer Record
Fonchy's Fast Food: High-Severity Violations Over Time
The July 24 inspection was not a one-time lapse. State records show 31 inspections on file for this address, with 319 total violations accumulated across that history.
Every single inspection in the eight most recent visits on record produced high-severity violations. The lowest count in that stretch was two high-severity citations in June 2023. The highest, before this week, was seven high-severity violations in October 2023, a number the July 2026 inspection matched exactly.
In none of those 31 inspections has the facility been emergency-closed. The pattern across nearly three years of documented records shows high-severity violations appearing consistently, at every inspection, without interruption.
The July 24 inspection found food of unknown origin, food cooked to insufficient temperatures, no active management oversight, and employees who were not reporting illness symptoms. As of that inspection date, Fonchy's Fast Food on South Semoran Boulevard was still serving customers.
