MADE IN PUERTO RICO LATIN CUISINE & SPORTS BAR

Name: MADE IN PUERTO RICO LATIN CUISINE & SPORTS BAR
Address: 6651 S SEMORAN BLVD #109, ORLANDO, FL, 32822, US
Rating: 69.5

6651 S SEMORAN BLVD #109, ORLANDO, FL 32822

License #5813797

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

69.5 Grade F / 100

Failing Health Score

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Latest inspection

August 14, 2026 · 12 findings · 1 critical

Complaint Full (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MADE IN PUERTO RICO LATIN CUISINE & SPORTS BAR in ORLANDO currently holds an InspectFL Health Score of 69.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on August 14, 2026. Across those visits, DBPR recorded 29 total findings; InspectFL has detailed violation rows for 23 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 14, 2026 shows 9 observation rows: 1 critical, 0 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

MADE IN PUERTO RICO LATIN CUISINE & SPORTS BAR has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cookline 112F Operator turned on stove to heat water
[14-13-4] Food-contact surface not smooth and easily cleanable. Mortar pestle used for mofongo cracked
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket make table across
[35A-02-8] 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
[16-46-4] Old labels stuck to food containers after cleaning.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. 2 door reach in cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave top of make table across
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with sticker on top of make table next to lettuce

Official DBPR inspection report ↗

Disposition: Warning Issued
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between make tables Operator removed
[14-13-4] Food-contact surface not smooth and easily cleanable. Mortar pestle used for mofongo cracked
[31A-11-4] Handwash sink used for purposes other than handwashing. Sanitizer bucket in hand wash sink by dish machine Bucket removed
[35A-02-8] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards
[16-46-4] Old labels stuck to food containers after cleaning.
[08A-11-5] Raw animal food stored over beer kegs Raw pork stored over beer kegs in walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket make table across
[22-41-4] 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
[01B-02-5] 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 degrees Fahrenheit. 2 door reach in cooler sancocho (50F - Cold Holding); cod stew (46F - Cold Holding); oxtail (49F - Cold Holding); potato salad (48F - Cold Holding); mashed potato (50F - Cold Holding); macaroni salad (48F - Cold Holding); cooked penne (53F - Cold Holding); cooked pork (48F - Cold Holding); roasted chicken (46F - Cold Holding); raw skirt steak (49F - Cold Holding); raw cubed steak (47F - Cold Holding); cooked chicken (63F - Cold Holding); raw chicken (50-63F - Cold Holding); octopus (49F - Cold Holding); mojo (46F - Cold Holding) from overnight
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door reach in cooler sancocho (50F - Cold Holding); cod stew (46F - Cold Holding); oxtail (49F - Cold Holding); potato salad (48F - Cold Holding); mashed potato (50F - Cold Holding); macaroni salad (48F - Cold Holding); cooked penne (53F - Cold Holding); cooked pork (48F - Cold Holding); roasted chicken (46F - Cold Holding); raw skirt steak (49F - Cold Holding); raw cubed steak (47F - Cold Holding); cooked chicken (63F - Cold Holding); raw chicken (50-63F - Cold Holding); octopus (49F - Cold Holding); mojo (46F - Cold Holding) From overnight
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave top of make table across
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen