DELICIAS LATINAS
5421 MAIN ST, New Port Richey FL 34652 · 727-919-4412
Last inspected Mar 5, 2026 · 10 visits since December 2023
NOV 24
MAY 25
MAY 25
NOV 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 13 points off where it started.
Rodent activity present as evidenced by rodent droppings found. -15 rodent droppings behind cooler in front area -7 rodent droppings behind upright cooler in prep area -5 rodent droppings under three compartment sink in bar -2 rodent droppings on floor between freezer and beverage cooler in front bar area -8 rodent droppings on floor between wall and beverage cooler in front bar area
★ 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 |
|---|---|---|---|
| 3--2025054672 | May 28, 2025 | Aug 14, 2025 | $400 |
Inspection history
10 visits, newest first
Mar 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over juice, operator moved eggs to bottom.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front counter - ); cooked swai (120F - Hot Holding), cooked 30 minutes ago, operator put in oven to reheat
Food stored outside. Vertical reach in cooler outside, raw chicken, eggs, juice, produce. Vertical freezer, all outside of back door with only overhead protection.
Nov 19, 2025Inspection 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. yucca (118F - Hot Holding)cooked this morning, pan over filled. Operator moved to other pan, moved to hot hold unit.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 new employee, started 6 weeks ago, signed form during inspection.
Food stored on floor. Fry oil, bucket of pickles, moved to shelf
May 29, 2025□ Emergency Order Callback CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 28, 2025■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 2 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2025
Rodent activity present as evidenced by rodent droppings found. -15 rodent droppings behind cooler in front area -7 rodent droppings behind upright cooler in prep area -5 rodent droppings under three compartment sink in bar -2 rodent droppings on floor between freezer and beverage cooler in front bar area -8 rodent droppings on floor between wall and beverage cooler in front bar area
May 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2025
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork above cooked rice in cooler, raw pork moved to bottom of cooler
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees food safety certification expired 5/7/2025
Employee with no beard guard/restraint while engaging in food preparation.
Nov 21, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then touched clean utensils without washing hands, discussed proper hand washing with operator
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roast pork (94F - Hot Holding) 166F; Beef (113F - Hot Holding) 201F in steam table, food removed and put back in oven to be reheated plantains (99F - Hot Holding) 193F being put into steam table, to be served, put back in fryer to be reheated
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In single door cooler at front counter- shredded pork (46/46F - Cold Holding), in cooler over night, moved. To freezer
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen over food prep, moved to bottom shelf
Dec 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Stove top Priority: Intermediate
Dec 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. In vertical cooler by front counter - yellow rice (60F - Cold Holding) dated 12/4, covered, had condensation on plastic covering, In reach in cooler on cook line - white rice (56F - Cold Holding); yellow rice (54F - Cold Holding) black beans (50F); black rice (53F - Cold Holding) made yesterday afternoon Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In vertical cooler by front counter - yellow rice (60F - Cold Holding) dated 12/4, covered, had condensation on plastic covering, In reach in cooler on cook line - white rice (56F - Cold Holding); yellow rice (54F - Cold Holding) black beans (50F); black rice (53F - Cold Holding) made yesterday afternoon, discussed leaving food uncovered to cool. see stop sale Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork (73/ 80F - Hot Holding); yucca (112F - Hot Holding); all cooked this morning at 8 am, cooked chicken (92F - Hot Holding); yellow rice (125/128F - Hot Holding); king fish (83F - Hot Holding) operator put back in oven to heat. Priority: High Priority
Observed: Warewashing sanitizing solution exceeding the maximum concentration allowed. > 200 ppm, mixed with detergent, operator emptied sink and pour fresh water in Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Stove top Priority: Intermediate
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.