LA VERGUENZA PUERTORRICAN CHINCHORRO
1718 W SAND LAKE RD STE C 102- 103, Orlando FL 32809 · 787-949-9784
Last inspected Mar 25, 2026 · 13 visits since July 2023
JUL 23
SEP 24
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023016848 | Dec 13, 2022 | May 9, 2023 | $200 |
Inspection history
13 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
What the inspector wrote — 9 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork at 122F and beef stew at 120F per operator less than 2 hours. Advised operator to reheat to 165F. Rechecked temperature 180F
Accumulation of debris inside warewashing machine.
Cove molding at floor/wall juncture broken/missing. Cove molding missing around dish area
Covered waste receptacle not provided in women's bathroom. Both bathrooms
Show the remaining 5 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on top of single service items at server station. Operator removed
Food stored on floor. Container with green plantains at cook line. Operator removed from floor
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 88F. Operator placed on top of the grill
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar
Standing water in bottom of reach-in-cooler. Reach in cooler at cook line
Oct 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Onions on expo table 99F hot holding. Less than 4hrs per operator. operator put on stove and immediately reheated 173F for temp recovery.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator immediately cleaned
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs quat test strips for triple sink
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms
Bowl or other container with no handle used to dispense food. Rice scoop had no handle. Operator removed
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Operator immediately inverted
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. Mahi. Operator immediately removed from packaging
Covered waste receptacle not provided in women's bathroom. In one of the gender neutral bathrooms
Cutting board has cut marks and is no longer cleanable. - on both prep tables
Floor soiled/has accumulation of debris. Behind water heater
Floor tiles missing and/or in disrepair. Floor surface covering is not completely sealed in kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle touching ice in bin at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of mechanical box on top of dish machine is sticky -gaskets in wait station cooler
Oct 22, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dishwasher several times, even after priming. Reading 00ppm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Onions on expo table 99F hot holding. Less than 4hrs per operator. operator put on stove and immediately reheated 173F for temp recovery.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator immediately cleaned
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs quat test strips for triple sink
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms
Bowl or other container with no handle used to dispense food. Rice scoop had no handle. Operator removed
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Operator immediately inverted
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. Mahi. Operator immediately removed from packaging
Covered waste receptacle not provided in women's bathroom. In one of the gender neutral bathrooms
Cutting board has cut marks and is no longer cleanable. - on both prep tables
Floor soiled/has accumulation of debris. Behind water heater
Floor tiles missing and/or in disrepair. Floor surface covering is not completely sealed in kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle touching ice in bin at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of mechanical box on top of dish machine is sticky -gaskets in wait station cooler
Oct 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dishwasher several times, even after priming. Reading 00ppm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Onions on expo table 99F hot holding. Less than 4hrs per operator. operator put on stove and immediately reheated 173F for temp recovery.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator immediately cleaned
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs quat test strips for triple sink
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms
Bowl or other container with no handle used to dispense food. Rice scoop had no handle. Operator removed
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Operator immediately inverted
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. Mahi. Operator immediately removed from packaging
Covered waste receptacle not provided in women's bathroom. In one of the gender neutral bathrooms
Cutting board has cut marks and is no longer cleanable. - on both prep tables
Floor soiled/has accumulation of debris. Behind water heater
Floor tiles missing and/or in disrepair. Floor surface covering is not completely sealed in kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle touching ice in bin at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of mechanical box on top of dish machine is sticky -gaskets in wait station cooler
Apr 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Garlic in oil on prep table at room temperature less than 4hrs. Operator immediately removed to cooler for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar
Handwash sink used for purposes other than handwashing. Employee Filled container with water in hand sink.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For steak. Provide operator with sign and they immediately displayed
Bowl or other container with no handle used to dispense food. Used to scoop ice at bar. Operator immediately removed
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. Swai salmon. Operator immediately cut open
Cutting board has cut marks and is no longer cleanable. on both prep coolers
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table and cutting board. Immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks and prep persons wearing bracelets and watches
Food-contact surface not smooth and easily cleanable. Wooden mortar and pestol. Advised to get one made of marble or stone
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour. Operator immediately removed
No handwashing sign provided at a hand sink used by food employees. In both bathrooms
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in fry cooler
Dec 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 15, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/.
Sep 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken 51F overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 51F in cooler overnight per operator.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Aug 4, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
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. not registering
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles. Equipment throughout kitchen
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dry storage
Ceiling tile missing. Kitchen
Ceiling/ceiling tile shows damage or is in disrepair. 1.In kitchen area missing tile with leak. 2. Dry storage hole around pipes
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Equipment in poor repair. Several coolers in kitchen Walk-in cooler used as beer storage
Floor tiles missing and/or in disrepair. Near ice machine
Light shield damaged/in disrepair. Dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on make table
Jul 26, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority5 Intermediate14 Basic
Show 23 findings ▾
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. not registering
Raw animal food stored over/not properly separated from ready-to-eat food. Sauces in Togo containers. Manager moved the pork and beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic and oil (80F - Cold Holding). Less than 4 hours. Manager added ice to cool; Beef portions (50F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Hariel S., in position for 3 months.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen. Manager filled.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Manager states Quats. Red substance. Manager labeled bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Equipment throughout kitchen
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dry storage
Ceiling tile missing. Kitchen
Ceiling/ceiling tile shows damage or is in disrepair. 1.In kitchen area missing tile with leak. 2. Dry storage hole around pipes
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Drain cover(s) missing. Mop sink
Equipment in poor repair. Several coolers in kitchen Walk-in cooler used as beer storage
Floor tiles missing and/or in disrepair. Near ice machine
Light not functioning. Hood
Light shield damaged/in disrepair. Dry storage
No handwashing sign provided at a hand sink used by food employees. Three sinks in kitchen, 2 no sign 1 hand wash only sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on make table
Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with stickers among cut limes. Manager removed stickers and washed.
Jul 19, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority5 Intermediate14 Basic
Show 23 findings ▾
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. not registering
Raw animal food stored over/not properly separated from ready-to-eat food. Sauces in Togo containers. Manager moved the pork and beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic and oil (80F - Cold Holding). Less than 4 hours. Manager added ice to cool; Beef portions (50F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Hariel S., in position for 3 months.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen. Manager filled.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Manager states Quats. Red substance. Manager labeled bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Equipment throughout kitchen
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dry storage
Ceiling tile missing. Kitchen
Ceiling/ceiling tile shows damage or is in disrepair. 1.In kitchen area missing tile with leak. 2. Dry storage hole around pipes
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Drain cover(s) missing. Mop sink
Equipment in poor repair. Several coolers in kitchen Walk-in cooler used as beer storage
Floor tiles missing and/or in disrepair. Near ice machine
Light not functioning. Hood
Light shield damaged/in disrepair. Dry storage
No handwashing sign provided at a hand sink used by food employees. Three sinks in kitchen, 2 no sign 1 hand wash only sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on make table
Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with stickers among cut limes. Manager removed stickers and washed.
Jul 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
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. Tested at 0ppm
Spray bottle containing toxic substance not labeled. Near dish
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. Coached manager on proper thawing
Employee with no hair restraint while engaging in food preparation. Cook in kitchen
Floor tiles missing and/or in disrepair. At triple sink
Ice buildup in reach-in freezer in kitchen
No handwashing sign provided at a hand sink used by food employees. In kitchen
Jul 14, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
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. Tested at 0ppm
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Spray bottle containing toxic substance not labeled. Near dish
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. Coached manager on proper thawing
Employee with no hair restraint while engaging in food preparation. Cook in kitchen
Floor tiles missing and/or in disrepair. At triple sink
Ice buildup in reach-in freezer in kitchen
No handwashing sign provided at a hand sink used by food employees. In kitchen
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.