Matt's Latin BBQ
6607 S Semoran Blvd Ste 101, Orlando, FL 32822 · Permanent Food Service · License 5811539
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 basic-12
- Safety score88
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 visitAug 26, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Front counter macaroni salad (49°F - Cold Holding)for 2 hours. Operator put in freezer to rapid chill
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
cooked vegetables (112°F - Hot Holding); Operator put on stove to reheatrecheck 191°F
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
In prep area
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Reach in freezer on floor
Code 28, Sewage and wastewater disposal: Condensation or other drainage.
From ac vent in kitchen dripping on make table cutting board Operator put bucket to catch
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
AC intake vent dirty over front counter chicken cutting area
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.