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✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out
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Address and Contact Information
Address: 4713 Old Canoe Creek Rd, St Cloud, FL 34769
Phone: (407) 978-8269
Menu Photos
Related Web Results
PR en St.Cloud | Saint Cloud FL – Facebook
El Congo Teddy burgués supreme! Wow! Ya disponible en “PR en St Cloud” en la 4713 Old Canoe Creek rd en la hermosa ciudad de St Cloid!
PR en St.Cloud | Restaurant &’ Cafe (@pren.stcloud) – Instagram
2.2K+ followers · 162 following · 47 posts · @pren.stcloud: “Location | 4713 Old Canoe Creek rd St.Cloud 34769 Hours | W-Th: 11-7 F-Sat: 11-9 Sun: 3-7 …
Order PR En St. Cloud Menu Delivery【Menu & Prices】 – Uber Eats
Use your Uber account to order delivery from PR En St. Cloud in Orlando. Browse the menu, view popular items, and track your order.
Reviews
Grisel Quinones
Our first visit and we will definitely be back. The owner is the chef, and the food was absolutely delicious with excellent flavor. The wait was totally worth it, and the prices are very reasonable.
My husband loves chuleta kan-kan and said it was even better than other places where he’s tried it. My daughter ordered a tripleta and loved it, and my mofongo with fried pork had amazing flavor.
The only thing they could improve is the ventilation, since we left smelling like food. But even so, it didn’t affect our positive experience. You definitely have new returning customers.
We wish you much success and God bless you.
… moreMy husband loves chuleta kan-kan and said it was even better than other places where he’s tried it. My daughter ordered a tripleta and loved it, and my mofongo with fried pork had amazing flavor.
The only thing they could improve is the ventilation, since we left smelling like food. But even so, it didn’t affect our positive experience. You definitely have new returning customers.
We wish you much success and God bless you.
Sandra Velazquez
Nice little restaurant in St. Cloud! Easy to access from the Florida’s Turnpike. We were on our way north and wanted something to eat from our Island and found this place. The churrasco is delicious! The staff really nice.
… moreJo A.
We were excited when this place pooped up in my usual “food” google search in St. Cloud. It is a pleasant little hidden gem. We had pinchos, empanada de pionono, alcapurrias, white rice, abichuelas, and asopado de pollo. We took the food to go and waited about half hour for the food to be ready. The food was delicious and the girl in the front was extremely nice. We will be back for dine in. The place is very pretty inside and has a good upbeat atmosphere. It seems there is only one cook with a helper, so be prepared to be patient if you go with a large group, or if it’s busy. Overall, this place is a great addition to St. Cloud, we needed good PR food.
… moreMadeline Correa
LOVED IT!! Had the chuleta can can con el maspotiao de gandules, ordered 2 pinchos de pollo, and everything was delicious!! Service exceptional, and a ver family friendly atmosphere, I felt like I was walking into my family home back in PR, coffee was amazing!
… moreJohn Torres
Just after Christmas, and wound up here at “PR en St Cloud”.
What a pleasant surprise, the food was magnificent, flavor was perfect, everything prepared to make you feel like you at home in PR. Everyone with a smile. It’s a small place with tons of personality. I will be back!!!! Buen Provecho! ❤️
… moreWhat a pleasant surprise, the food was magnificent, flavor was perfect, everything prepared to make you feel like you at home in PR. Everyone with a smile. It’s a small place with tons of personality. I will be back!!!! Buen Provecho! ❤️
Jose Andrade-Cora
Small joint catering to the many Puertorican “expatriates” in central Florida. The service is fast and personal, led by the owners and immediate family. The food is simple, tasty and made to order. Fried or barbecued pork or chicken, fried plantains or “mofongo” (mashed fried plantains) are the stars of the show. No alcohol is served. Prices are moderate and there is live music on Fridays after 5:00pm. Be prepared to deal with the smell of food being prepared very close to the seating area.
… moreDahei V
Be ready to wait for food but it’s worth it.
I would dine rather than order to go like i did because I waited over an hour since it’s only the chef by himself making everything.
Food was delicious.
We tried empanadillas rellenas, mamposteao con carne frita, mofongo con camarones y rellenos de papa.
Muy rico todo
… moreI would dine rather than order to go like i did because I waited over an hour since it’s only the chef by himself making everything.
Food was delicious.
We tried empanadillas rellenas, mamposteao con carne frita, mofongo con camarones y rellenos de papa.
Muy rico todo
Al
First time and I loves it, service was great and the food is made on the spot.It took a bit of time but it was worth it(understandable only one cook and other people b4 me waiting) . $35 for all of this!!! I had a coffee while I waited and it was delicious! Only negative I guess is that it was Smokey inside from the cooking and that’s only negative cus I smelled like food when I left.
… moreJomar Gonzalez
We had 2 chicken pinchos and an order of tostones from there outside tent today and it was really enjoyable the pinchos were a generous amount and tostones we good there house made mayo ketchup was on point. It but low on salt but thats my personal taste will definitely come back going to try the sandwichs next time
… moreNelly Miura
Love the concept and the atmosphere! I ChatGPT the smoke issue I did notice as soon as I came in. Please take this as gentle advice from AI, especially for asthmatic clients.Not a Negative review ! I appreciated the hard work the owner has put in his dream!
Practical fixes (from most important to aesthetic)
1. Upgrade or reposition the hood (MOST IMPORTANT)
• Use a larger canopy hood that extends 6–12 inches past the cooking equipment
• Lower the hood if possible (ideal: ~78–84 inches from floor)
• Add side skirts or panels to trap rising vapor
• Ensure it’s rated for the actual cooking method (griddle, fryer, wok, etc.)
This alone often fixes 80% of the problem.
⸻
2. Add makeup air correctly
• Install tempered makeup air so fresh air replaces exhausted air without pushing smoke outward
• Air should flow behind the cook, not toward guests
• Avoid ceiling diffusers blowing toward the open kitchen
⸻
3. Create a subtle physical buffer
If you want to keep the “chef-visible” vibe:
• Half-height glass partition
• Angled glass sneeze-style shield
• Decorative slatted wood + glass combo
This blocks vapor without killing the open concept.
⸻
4. Rearrange guest seating
• Move tables at least 6–8 feet from the cooking line
• Avoid seating directly in front of exhaust paths
• Use banquettes or planters as airflow barriers
⸻
5. Upgrade ventilation controls
• Variable-speed exhaust fans (boost during peak cooking)
• Automatic hood sensors that ramp up when heat/smoke rises
⸻
6. Short-term / low-budget improvements
If this just opened and changes must be gradual:
• Portable commercial air scrubbers near kitchen edge
• Increase hood fan speed temporarily
• Adjust cooking methods during peak dining hours (less high-smoke oils)
… morePractical fixes (from most important to aesthetic)
1. Upgrade or reposition the hood (MOST IMPORTANT)
• Use a larger canopy hood that extends 6–12 inches past the cooking equipment
• Lower the hood if possible (ideal: ~78–84 inches from floor)
• Add side skirts or panels to trap rising vapor
• Ensure it’s rated for the actual cooking method (griddle, fryer, wok, etc.)
This alone often fixes 80% of the problem.
⸻
2. Add makeup air correctly
• Install tempered makeup air so fresh air replaces exhausted air without pushing smoke outward
• Air should flow behind the cook, not toward guests
• Avoid ceiling diffusers blowing toward the open kitchen
⸻
3. Create a subtle physical buffer
If you want to keep the “chef-visible” vibe:
• Half-height glass partition
• Angled glass sneeze-style shield
• Decorative slatted wood + glass combo
This blocks vapor without killing the open concept.
⸻
4. Rearrange guest seating
• Move tables at least 6–8 feet from the cooking line
• Avoid seating directly in front of exhaust paths
• Use banquettes or planters as airflow barriers
⸻
5. Upgrade ventilation controls
• Variable-speed exhaust fans (boost during peak cooking)
• Automatic hood sensors that ramp up when heat/smoke rises
⸻
6. Short-term / low-budget improvements
If this just opened and changes must be gradual:
• Portable commercial air scrubbers near kitchen edge
• Increase hood fan speed temporarily
• Adjust cooking methods during peak dining hours (less high-smoke oils)