ANTOJO LATINO
10045 BELVEDERE RD #5, Royal Plm Beach FL 33411 · 561-318-5470
Last inspected Aug 6, 2026 · 8 visits since September 2023
SEP 24
FEB 25
SEP 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. 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 · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2015052885 | Dec 3, 2015 | Jan 13, 2016 | $400 |
Inspection history
8 visits, newest first
Aug 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
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. At cook line flip top cooler, diced tomatoes (48F - Cold Holding); cut lettuce (51F - Cold Holding), not prepared or portioned today. Operator stated diced tomatoes held in unit from previous day and cut lettuce held since 10:00am exceeding 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, diced tomatoes (48F - Cold Holding); cut lettuce (51F - Cold Holding), not prepared or portioned today. Operator stated diced tomatoes held in unit from previous day and cut lettuce held since 10:00am exceeding 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked rice (125F - Hot Holding). Operator stated item held out of temperature approximately 3 hours. Advised operator to reheat item to 165F.
Handwash sink used for purposes other than handwashing. At kitchen, hand wash sink used for other purposes as evident by food debris inside sink.
Show the remaining 3 findings ▾
Interior of refrigerator or freezer in disrepair/has exposed insulation. At cook line reach in cooler door in disrepair with exposed insulation.
Standing water in bottom of reach-in-cooler. At cook line flip top low boy has standing water inside reach bottom of cooler.
Stored food not covered. At walk in cooler, stored foods-Cooked yuca, cooked beans, not covered.
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw fish stored over washed, peeled potatoes. Advised operator of proper storage. Operator stored correctly.
Buildup of food debris/soil residue on equipment door handles. At kitchen, microwave door soiled with food residue.
Food stored on floor. At kitchen, bin of cooked soup stored on floor. Advised operator of proper storage. Operator placed food onto crate.
Stored food not covered. At walk in cooler, food-cooked soups, sauces, stored not covered.
Sep 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. At cook line are- container with plantain chips lined with non food grade paper towel- operator removed.
Nonfood-grade bags used in direct contact with food. At tall reach in freezer raw fish- raw pork stored in non food grade shopping/go-go bag- operator removed and stored properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer raw fish not commercially packaged stored with cooked shrimp - operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter reach in cooler- Milk 48F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler cooked eggs made 2 days ago not date marked- operator date marked.
Apr 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 11, 2025Warning 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 ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer - raw beef not commercially packaged stored over cooked corn- operator removed.
Employee washed hands in a sink other than an approved handwash sink. At cookline areas employee handled raw fish then proceeded to wash their hands in the three compartment sink - then handled clean utensils- educated operator - employee washed hands properly.
Spray bottle containing toxic substance not labeled. Purple chemical spray bottle not labeled- operator labeled.
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Beef soup 48-49F at 10:30 ( cooling overnight)- food stored in large quantity at current rate of cooling food did not reach to 41F within 6 hours -see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Beef soup 48-49F at 10:30 ( cooling overnight)- food stored in large quantity at current rate of cooling food did not reach to 41F within 6 hours -see stop sale.
Handwash sink used for purposes other than handwashing. At front counter handwash sink- container and utensils inside sink.
No probe thermometer provided to measure temperature of food products.
Spray bottle containing toxic substance not labeled. At dish washing area- purple spray bottle not labeled.
Food stored on floor. At walk in cooler raw chicken stored on floor.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler at cookline- in use avocados with stickers attached- operator removed stickers and washed properly.
Feb 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Nonfood-grade bags used in direct contact with food. At tall reach in freezer- non food grade plastic garbage bags used in contact with pastries- operator removed.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk in cooler- rib soup prepared 02/10/24 - not date marked- operator date marked.
Employee with ineffective hair restraint while engaging in food preparation.
Sep 26, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- Cooked yuca 45-47F- cold holding- food not prepared or portioned today- food out of temperature for 4 hours- operator moved to reach in freezer to quick chill. At small reach in cooler by front counter-Milk 50F- cold holding - food not prepared or portioned today- food out of temp for 4 hours- operator moved to walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline on stove- Cooked rice - 109-120F- hot holding, cooked beans 93-106F- hot holding- food out of temperature for 45 minutes- operator turned on stove to reheat to 165F.
Toxic substance/chemical improperly stored. Spray bottle of degreaser not labeled- operator labled.
No handwashing sign provided at a hand sink used by food employees. At handwash sink near cookline.
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.