EL MERENDON LATINO INC
91 S SR 7, Plantation FL 33317 · 305.409.8562
Last inspected Aug 18, 2026 · 11 visits since February 2024
DEC 24
JUN 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects in dishwashing area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024031632 | May 13, 2024 | Jul 8, 2024 | $400 |
| 2--2023039364 | Jun 29, 2023 | Aug 21, 2023 | $400 |
| 2--2018016614 | Feb 19, 2018 | Apr 18, 2018 | $560 |
Inspection history
11 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in the glass cooler in the kitchen chicken soup (57-61F - Cooling). As per operator, item was not prepped or portioned today. As per operator, item was placed in cooler overnight and has not achieved 41F in 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. Observed in the glass cooler in the kitchen chicken soup (57-61F - Cooling). As per operator, item was not prepped or portioned today. As per operator, item was placed in cooler overnight and has not achieved 41F in 6 hours. See stop sale.
Floor soiled/has accumulation of debris. Observed floors soiled in the kitchen between the grills.
Ice buildup in reach-in freezer at the front counter.
Feb 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Sanitizer not used in accordance with the manufacturer's recommendations. Observed the three compartment sink with the chemical sanitizer mixed with soap. Operator removed the sanitizer soap mixture.
Oct 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked yuca (48F - Cooling). As per operator, items not prepped or portioned today. As per operator, item was cooked the previous night and never reached 41F within 6 hours. See stop Sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in 1 door cooler by bathrooms. Operator stored properly.
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. Observed cooked yuca (48F - Cooling). As per operator, items not prepped or portioned today. As per operator, item was cooked the previous night and never reached 41F within 6 hours. See stop Sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed pico de gallo (52F - Cooling); coleslaw (55F - Cooling). As per operator, items not prepped or portioned today. As per operator, item was prepared the previous night and never reached 41F within 4 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed pico de gallo (52F - Cooling); coleslaw (55F - Cooling). As per operator, items not prepped or portioned today. As per operator, item was prepared the previous night and never reached 41F within 4 hours. See stop sale.
Equipment and utensils not properly air-dried - wet nesting. Observed several metal containers with wet nesting in dishwashing area. Operator stored dishes to allow air drying.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in kitchen under microwave a container of rice with the scoop handle in direct contact with food. Operator removed scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at kitchen grills at 91F. Operator heated to 135F.
Old labels stuck to food containers after cleaning. Observed several containers in dishwashing area with old labels still attached to clean dishes. Operator removed labels, washed and sanitized the dishes.
Jun 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line flip top cooler, bean and cheese (65F - Cold Holding); pork and cheese (65F - Cold Holding); vegetables and cheese (65F - Cold Holding). The items were removed from refrigeration less than 2 hours ago. The items were returned to the refrigerator to chill and cold hold.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At the front counter.
Bowl or other container with no handle used to dispense food. In the bucket of rice and bucket of beans, bowls without handles were stored inside and used to dispense the product. The bowls were removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. A scoop for rice was stored in 86F water on the cook line. The scoop was removed
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw chicken then continued cooking Employee washed hands and put new gloves on
Handwash sink not accessible for employee use at all times. Blocked by step ladder. Employee removed step ladder
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to 3 Compartment sink Employee replaced paper towel.
Spray bottle containing toxic substance not labeled. Spray bottle containing a clear liquid identified as a sanitizer. Employee labeled bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Clean utensils stored between equipment and wall. Knives stored between wall and 3Compartment sink
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 3, 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 ▾
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. -Observed chlorine sanitizer at dishwashing machine at 00 ppm. Operator prime machine. Final reads at 100 ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects in dishwashing area.
Clam tags not marked with last date served.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked tamales stored in refrigerator. Per operator, tamales were cooked on 09/30/2024. Operator correct date mark.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Unwashed fruits/vegetables stored with ready-to-eat food. -Observed unwashed bananas stored over butter in glass door refrigerator. Operator relocate bananas.
May 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority5 Intermediate0 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At glass reach in cooler- Soup 53F at 9:55 ( cooling overnight), cooked rice 55F at 9:55 (cooling overnight ) - food covered and stored in large quantity - at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At glass reach in cooler by cookline- coleslaw 48-50 at 10:05 ( cooling overnight)- food stored in large quantity- at current rate of Cooling food did not reach 41F within 4 hours - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At glass reach in cooler- Soup 53F at 9:55 ( cooling overnight), cooked rice 55F at 9:55 (cooling overnight ) - food covered and stored in large quantity - at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler - Coleslaw 45F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler - Coleslaw 45F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At glass reach in cooler by cookline- coleslaw 48-50 at 10:05 ( cooling overnight)- food stored in large quantity- at current rate of Cooling food did not reach 41F within 4 hours - see stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler near cookline- shredded mozzarella 50F at 9:40 to 48F at 10:40 ( cooling since 8:00)- at current rate of cooling food will not reach to 41F within remaining time- operator placed in reach freezer to quick chill
Handwash sink used for purposes other than handwashing- bucket inside handwash sink by front counter- operator removed.
No paper towels or mechanical hand drying device provided at handwash sink- by dishmachine hand wash sink- opeator provided.
No soap provided at handwash sink- by dishmachine hand wash sink- operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler near bathrooms- cooked Tamales prepared 05/11/24 not date marked - operator date marked.
Mar 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside.
Feb 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked tamales in glass door refrigerator temps at 55-61F. Per operator, item cooked and cooling from overnight. Tamales did not cooled from 135F to 41 F in 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked tamales in glass door refrigerator temps at 55-61F. Per operator, item cooked and cooling from overnight. Tamales did not cooled from 135F to 41 F in 6 hours.
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. Observed chlorine sanitizer solution at 00 ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed tamales cooling in a deep container greater than 4 inches
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellular phone stored on food preparation table. Operator removed and stored properly.
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of residue buildup on Mides freezer gasket.
Time/temperature control for safety food thawed in an improper manner. Observed children thawing in standing water at prep area.
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.