Made in Puerto Rico Latin Cuisine & Sports Bar

6651 S Semoran Blvd #109, Orlando, FL 32822 · Permanent Food Service · License 5813797

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Aug 14, 2026

What drove the grade

Live, small flying insects found.High priority, repeat · not yet fixed · 16 other violations

How the score was calculated

Starting score100
Violations at the Aug 13 complaint inspection
5 high priority (3 fixed by the Aug 14 follow-up, 3 repeats), 2 intermediate (1 fixed on the spot, 1 repeat), 10 basic (3 repeats); basic violations cost 12 at most
-45
Safety score55

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug132026

Complaint inspection

17 violations found · Inspector came back once

Follow-up visitAug 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
12 earlier violations still noted, but not enough to need another visit:
- 2 High priority
- 1 Intermediate
- 9 Basic
What was still cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over beer kegs
  More time given
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  More time given
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic9
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  More time given
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Food-contact surface not smooth and easily cleanable.
  More time given
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
  Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitAug 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 5 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. 2 door reach in cooler sancocho (50°F - Cold Holding); cod stew (46°F - Cold Holding); oxtail (49°F - Cold Holding); potato salad (48°F - Cold Holding); mashed potato (50°F - Cold Holding); macaroni salad (48°F - Cold Holding); cooked penne (53°F - Cold Holding); cooked pork (48°F - Cold Holding); roasted chicken (46°F - Cold Holding); raw skirt steak (49°F - Cold Holding); raw cubed steak (47°F - Cold Holding); cooked chicken (63°F - Cold Holding); raw chicken (50-63°F - Cold Holding); octopus (49°F - Cold Holding); mojo (46°F - Cold Holding) from overnight
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  2 door reach in cooler sancocho (50°F - Cold Holding); cod stew (46°F - Cold Holding); oxtail (49°F - Cold Holding); potato salad (48°F - Cold Holding); mashed potato (50°F - Cold Holding); macaroni salad (48°F - Cold Holding); cooked penne (53°F - Cold Holding); cooked pork (48°F - Cold Holding); roasted chicken (46°F - Cold Holding); raw skirt steak (49°F - Cold Holding); raw cubed steak (47°F - Cold Holding); cooked chicken (63°F - Cold Holding); raw chicken (50-63°F - Cold Holding); octopus (49°F - Cold Holding); mojo (46°F - Cold Holding) From overnight
- Code 08, Food protection and cross-contamination: Raw animal food stored over beer kegs
  Raw pork stored over beer kegs in walk in cooler
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dish machine 0ppm
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  2 flies on wall by dish machine 1 fly landed on sauce bottle lid. Had operator remove lid and wash and sanitize 1 fly in dining room
  Repeat violation
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Sanitizer bucket in hand wash sink by dish machine Bucket removed
  Fixed on the spot
Basic10
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Avocados with sticker on top of make table next to lettuce
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  On cookline 112°F Operator turned on stove to heat water
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  Between make tables Operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Food-contact surface not smooth and easily cleanable.
  Mortar pestle used for mofongo cracked
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Microwave top of make table across
  Reach-in cooler interior/shelves have accumulation of soil residues.
  2 door reach in cooler
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gasket make table across
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Throughout kitchen
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Kitchen
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.