Orgullo Latino # 634

1921 Central Florida Pkwy Ste E, Orlando, FL 32837 · Permanent Food Service · License 5811044

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Jul 15, 2026

What drove the grade

Raw animal food stored over or with unwashed produce.High priority · no follow-up needed · 17 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 routine inspection
1 high priority (no follow-up needed), 5 intermediate (1 fixed on the spot), 12 basic
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Jul152026

Routine inspection

18 violations found

First visitJul 15, 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.
18 violations found:
- 1 High priority
- 5 Intermediate
- 12 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw chicken stored over bag of carrots in walk in cooler
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Goat stew made over 24 hours in walk in cooler
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board at front counter reach in cooler
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed employee rinsing utensils in hand washing sink at front counter
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towel at hand washing sink at front counter. Operator placed paper towels by sink
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Sanitizer in generic bottle not labeled at front counter
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Sugar no label at dry storage
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl in container with rice
  Equipment in poor repair.
  Reach in cooler doors fall off the hinges at cooks line
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Chest freezer in kitchen
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in cooler at cooks line Shelves of walk in cooler
- Code 24, Clean equipment storage and air drying: Silverware/utensils dried with a towel/cloth.
  Observed employee drying utensils with towel. Educated operator
- Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
  Hot water faucet handle by triple sink
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Both women and men's bathroom doors
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  Reach in cooler stored next to exit door at back of kitchen
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Throughout facility
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  At front counter reach
  Floor soiled/has accumulation of debris.
  Under storage rack
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.