LA VERGUENZA PUERTORRICAN CHINCHORRO

Name: LA VERGUENZA PUERTORRICAN CHINCHORRO
Address: 1718 W SAND LAKE RD STE C 102- 103, ORLANDO, FL, 32809, US
Rating: 63.6

1718 W SAND LAKE RD STE C 102- 103, ORLANDO, FL 32809

License #5813261

🌮 Mexican/Latin ℹ️

63.6 Grade F / 100

Failing Health Score

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Latest inspection

March 25, 2026 · 9 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LA VERGUENZA PUERTORRICAN CHINCHORRO in ORLANDO currently holds an InspectFL Health Score of 63.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 25, 2026. Across those visits, inspectors documented 72 total violations — 10 critical, 15 major, 47 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 20, 2024

The latest inspection on March 25, 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

88%

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?

LA VERGUENZA PUERTORRICAN CHINCHORRO has a rough inspection history. Would you risk it?

F record

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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.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cove molding missing around dish area
[32-12-6] Covered waste receptacle not provided in womens bathroom. Both bathrooms
[40-06-5] 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
[08B-38-4] Food stored on floor. Container with green plantains at cook line. Operator removed from floor
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 88F. Operator placed on top of the grill
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler at cook line
[03B-01-6] 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

Disposition: Met Inspection Standards
[36-17-5] Floor tiles missing and/or in disrepair. Floor surface covering is not completely sealed in kitchen
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms
[14-01-5] Bowl or other container with no handle used to dispense food. Rice scoop had no handle. Operator removed
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Operator immediately inverted
[06-09-1] 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
[32-12-6] Covered waste receptacle not provided in womens bathroom. In one of the gender neutral bathrooms
[14-09-4] Cutting board has cut marks and is no longer cleanable. - on both prep tables
[36-73-4] Floor soiled/has accumulation of debris. Behind water heater
[10-01-5] 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
[23-03-4] 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
[03B-01-6] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator immediately cleaned
[16-37-1] 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
[53B-13-5] 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.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms
[14-01-5] Bowl or other container with no handle used to dispense food. Rice scoop had no handle. Operator removed
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Operator immediately inverted
[06-09-1] 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
[32-12-6] Covered waste receptacle not provided in womens bathroom. In one of the gender neutral bathrooms
[14-09-4] Cutting board has cut marks and is no longer cleanable. - on both prep tables
[36-73-4] Floor soiled/has accumulation of debris. Behind water heater
[36-17-5] Floor tiles missing and/or in disrepair. Floor surface covering is not completely sealed in kitchen
[10-01-5] 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
[23-03-4] 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
[22-49-4] 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
[03B-01-6] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator immediately cleaned
[16-37-1] 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
[53B-13-5] 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.

Disposition: Warning Issued
[36-17-5] Floor tiles missing and/or in disrepair. Floor surface covering is not completely sealed in kitchen
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms
[14-01-5] Bowl or other container with no handle used to dispense food. Rice scoop had no handle. Operator removed
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Operator immediately inverted
[06-09-1] 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
[32-12-6] Covered waste receptacle not provided in womens bathroom. In one of the gender neutral bathrooms
[14-09-4] Cutting board has cut marks and is no longer cleanable. - on both prep tables
[36-73-4] Floor soiled/has accumulation of debris. Behind water heater
[10-01-5] 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
[23-03-4] 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
[22-49-4] 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
[03B-01-6] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator immediately cleaned
[16-37-1] 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
[53B-13-5] 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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Used to scoop ice at bar. Operator immediately removed
[06-09-1] 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
[14-09-4] Cutting board has cut marks and is no longer cleanable. on both prep coolers
[12B-07-4] 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
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks and prep persons wearing bracelets and watches
[14-13-4] Food-contact surface not smooth and easily cleanable. Wooden mortar and pestol. Advised to get one made of marble or stone
[10-01-5] 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
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In both bathrooms
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in fry cooler
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[03A-02-5] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee Filled container with water in hand sink.
[02B-02-5] 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