Maracaibo Mia LLC

5691 S Semoran Blvd, Unit C, Orlando, FL 32822 · Permanent Food Service · License 5811735

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Jul 27, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 7 basic (2 repeats)
-26
Safety score74

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

Inspection history

1 inspection · 1 visit

Jul272026

Routine inspection

13 violations found

First visitJul 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
- 4 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Container of Chorizos in glass door reach in cooler with a date of 7/19
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  beef pastelitos (52°F - Cold Holding); cheese pastelitos (52°F - Cold Holding)for 2 hours Operator put in cooler to chill
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Box of raw fish in white chest freezer in storage closet over bags of corn
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Arepas in grocery bag in white chest freezer in storage room Operator put in food grade bag
  Fixed on the spot
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Has quaternary but expired
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Mixer in hand wash sink front counter. Operator removed
  Fixed on the spot
Basic7
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Thawing boxes of pastelitos at room temperature Operator put back in reach in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed vegetables over bin of butter spread Operator switched
  Fixed on the spot
  Raw fruits/vegetables not washed prior to preparation.
  Employee began working with unwashed potatoes Employee washed potatoes and changed gloves and washed hands
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee opened bottle of water in reach in cooler under coffee station Operator removed
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gaskets to reach in freezer in kitchen Door to hot display case front counter
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  In both bathrooms lying in mop bucket Operator removed
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  2026 displayed
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.
Stop sale: An order that the food can’t be sold or served.