MADE IN PUERTO RICO LATIN CUISINE & SPORTS BAR
6651 S SEMORAN BLVD #109
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 4/4/2025
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout **Repeat Violation** - From follow-up inspection 2025-04-04: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in freezer next to walk in cooler Temperature 34F Gaskets on several reach in coolers **Repeat Violation** - From follow-up inspection 2025-04-04: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom make table - From follow-up inspection 2025-04-04: **Time Extended**
- 29-20-5:Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by 3 compartment sink - From follow-up inspection 2025-04-04: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Sprayer by dish machine - From follow-up inspection 2025-04-04: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board - From follow-up inspection 2025-04-04: **Time Extended**
Food safety inspection conducted on 4/4/2025 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 4/3/2025
High Priority
6
Intermediate
3
Basic
18
Total
27
Disposition: Facility Temporarily Closed
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup in sugar
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout **Repeat Violation**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate and bowls at the storage area next to the hot hold .
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach White chest freezer lid 1 dead under storage shelf in storage room 10-15 dead roaches under reach in cooler closest to walk in cooler 1 dead roach behind ice machine 2 dead roaches undear clean dish rack. **Admin Complaint**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open plastic cup of soda on top of make table Operator discarded **Corrected On-Site**
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drinking on cup of soda on cookline
- 14-11-5:Basic - Equipment in poor repair. Reach in freezer next to walk in cooler Temperature 34F Gaskets on several reach in coolers **Repeat Violation**
- 36-22-4:Basic - Floor area(s) covered with standing water. Under bar
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under all equipment
- 08B-38-4:Basic - Food stored on floor Avocado on floor in walk in cooler
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 3 hanging on oven
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout **Repeat Violation**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom make table
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by 3 compartment sink
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Sprayer by dish machine
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. In prep area Operator removed **Corrected On-Site**
- 22-41-4:High Priority - 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. 0 ppm Operator fixed recheck 50ppm **Corrected On-Site**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid while conducting our inspection. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked flan in walk in cooler Raw chicken cooked wings Raw fish over cooked plantain in bottom of make table **Repeat Violation** **Admin Complaint**
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 2 live roach under storage shelf in storage area in corner 2 live on wheel reach in cooler by walk in cooler Total 4 live **Admin Complaint**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table kitchen cooked sausage (50F - Cold Holding); sliced ham (55F - Cold Holding); cooked cod salad (53F - Cold Holding); sliced cheese (58F - Cold Holding); chorizo (53F - Cold Holding); ; garlic in oil (54F - Cold Holding); churiso (49F - Cold Holding); heavy cream (52F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table kitchen cooked sausage (50F - Cold Holding); sliced ham (55F - Cold Holding); cooked cod salad (53F - Cold Holding); sliced cheese (58F - Cold Holding); chorizo (53F - Cold Holding); ; garlic in oil (54F - Cold Holding); churiso (49F - Cold Holding); heavy cream (52F - Cold Holding)
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple in reach in cooler date marked 3/26 put in freezer. Per operator pulled 3/30 not date marked.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Hanging on shelf by dish machine **Repeat Violation**
Food safety inspection conducted on 4/3/2025 revealed 27 total violations (6 high priority, 3 intermediate, 18 basic).
Inspection on 2/18/2025
High Priority
3
Intermediate
4
Basic
19
Total
26
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Several throughout
- 36-36-4:Basic - Ceiling tile missing. By office/ entrance to dining room **Repeat Violation**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Repeat Violation**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon not thawed according to package Stop sale **Repeat Violation**
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Several throughout **Repeat Violation**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping in bar area
- 14-11-5:Basic - Equipment in poor repair. Gasket reach in cooler kitchen **Repeat Violation**
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. In bar area Operator removed
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of microwave cookline Vents in hood **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 door reach in cooler in kitchen
- 08B-12-5:Basic - Stored food not covered. Cooked items bottom make table **Corrected On-Site** **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Steam table Operator removed
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Pan of salt and chicken seasoning on prep shelf Operator labeled **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over sauce bottles in bottom of make table Operator moved to bottom Raw chicken over raw beef over cooked chicken in reach in cooler Operator switched **Corrected On-Site** **Repeat Violation**
- 29-37-4:High Priority - Spray hose at mop sink lower than flood rim of sink. Hose lying in bottom of mop sink
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon not thawed according to package Stop sale **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can and a pan of cut pineapples in the bar
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in make tables
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle of fabulous on hostess stand Operator labeled
- 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Bottle of raid spray and insect spray on counter in bar Operator discarded
Food safety inspection conducted on 2/18/2025 revealed 26 total violations (3 high priority, 4 intermediate, 19 basic).
Inspection on 9/18/2024
High Priority
4
Intermediate
3
Basic
11
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in bucket of plantains in walk in cooler Operator removed **Corrected On-Site**
- 36-36-4:Basic - Ceiling tile missing. Over entrance door to diningbroom
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen **Repeat Violation**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon not thawed according to instructions on package
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened bottle of water on clean dish rack
- 14-11-5:Basic - Equipment in poor repair. Gasket on reach in cooler in kitchen Reach in cooler in kitchen
- 08B-38-4:Basic - Food stored on floor. Bucket of plantains on floor in walk in cooler
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go pans by bar area Operator flipped **Corrected On-Site** **Repeat Violation**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork in reach in cooler Operator switches **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw octopus in walk in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. creamy white sauce (52F - Cold Holding) in walk in cooler from last night
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. creamy white sauce (52F - Cold Holding)
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. No tags Explained process to operator
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards make tables
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Bag of clams in reach in cooler no tags.
Food safety inspection conducted on 9/18/2024 revealed 18 total violations (4 high priority, 3 intermediate, 11 basic).