Marita's Latin Bites
9446 E Colonial Dr, Orlando, FL 32817 · Permanent Food Service · License 5813545
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 intermediate, 6 basic-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 28, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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. Yellow rice with date marked of 9-15-2026
Repeat violation
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Yellow rice with date marked of 9-15-2026
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Spoons stored in hand sink located in front counter
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels in hand sink located in front counter.
No soap provided at handwash sink.
No soap in hand wash sink located in front counter Inspected laundry.
Basic6
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee drink stored with sour cream.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee cleaning meats while wearing a bracelet. Removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
Employee place filters on hood system. Corrected On-Site Corrected On-Site
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Debris in gasket on reach in cooler located in front counter. Also reach in cooler handles
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Grease build up on floor behind cooking equipment
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.