J AND P LATIN CUISINE BOYNTON
9804 S MILITARY TRAIL STE E8, Boynton FL 33436 · 561-877-8737
Last inspected Aug 3, 2026 · 8 visits since August 2023
JUL 24
DEC 24
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in reach in cooler at cook line raw chicken stored over raw beef. Operator stored properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026013977 | Jan 5, 2026 | Apr 13, 2026 | $400 |
| 2--2025054211 | Jul 7, 2025 | Aug 25, 2025 | $200 |
Inspection history
8 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.....server came to work and then serve food without washed hands. Server washed hands after discussion.
Metal stem-type thermometer soiled...operator cleaned
Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above cooked pork belly in walk in cooler. Operator properly stored
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...salsa 47F, pico de gallo 51F, cut tomatoes 51F, cut lettuce 50F, coleslaw 51F, ground white cheese 50F, shredded cheese 51F, chorizo 51F, arepas 50F in flip top reach in cooler at kitchen, food not prepped or portioned today, food being held more than 4 hours.
Show the remaining 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...salsa 47F, pico de gallo 51F, cut tomatoes 51F, cut lettuce 50F, coleslaw 51F, ground white cheese 50F, shredded cheese 51F, chorizo 51F, arepas 50F in flip top reach in cooler at kitchen, food not prepped or portioned today, food being held more than 4 hours. Stop sale issue. Operator discarded food.
Handwash sink used for purposes other than handwashing....stored red bucket in handwashing at server station, stored pipe in handwashing sink at kitchen. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink at server station. Operator provided
Wet wiping cloth not stored in sanitizing solution between uses....wet towel stored front of handwashing sink. Employee removed.
Jan 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon stored over brews in reach in three door reach in freeezer in kitchen. Operator stored raw salmon properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over potatoes in walk in cooler. Operator stored raw bacon properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice 81f. Per operator food was prepared today. Observed rice stored outside under no temperature control. Operator moved to walk in cooler to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Flip top cooler at cook line; carrot salad 51f at 11:15 to 51f At 11:35 (cooling since 11:00). At this current rate of cooling food will not reach 41F or below within 4 hours. Observed cooling past the fill line. Operator placed food in 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. Observed Tomato sauce not date marked. Per operator food was prepared 1/3/26. Operator labeled 1/3/26.
Spray bottle containing toxic substance not labeled. Observed spray bottle at ware wash station not labeled. Operator labeled degreaser.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer at end of kitchen.
Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler.
Stored food not covered. Observed pastries in three door freezer not covered. Operator covered.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler shelves with rust that has pitted the surface.
Jul 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler Raw steak over potatoes. Operator stored raw steak properly.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Ice buildup in sliding door reach-in freezer and Frigidaire reach in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease and food debris at cook line.
Wall soiled with accumulated grease and food debris, at cook line.
Dec 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed in kitchen employee prepping raw chicken then proceeded to the reach in freezer to take out cooked shrimp, employee placed shrimp in pan and put it on stove, then proceeded to change gloves without washing hands. Operator advised employee to wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw beef stored over ready to eat plantains. Operator stored properly. Provided operator with storage of raw poster.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in reach in cooler at cook line raw chicken stored over raw beef. Operator stored properly.
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. Observed in reach in cooler at cook line beet salad (50F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit for more than 4 hrs. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler at cook line beet salad (50F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit for more than 4 hrs. See stop sale.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided operator with big 6 poster.
Spray bottle containing toxic substance not labeled. Observed at dish washing area on bottom shelf unlabeled chemical spray bottle. Operator labeled degreaser.
Equipment in poor repair. Observed in reach in cooler at cook line gaskets loose.
In-use tongs stored on equipment door handle between uses. Observed at cook line tongs stored on oven door handle. Operator removed tongs to be washed,rinsed and sanitized.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line hood filters heavily soiled.
Wall soiled with accumulated grease and food debris at cook line.
Jul 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs with gloved hands then proceed to handle utensils without removing gloves and washing hands. Discussed with operator. Operator instructed employee to remove gloves wash hands and move utensils to ware washing area
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above plantains in walk in cooler. Operator reorganized
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide at time of inspection
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator refilled
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. Per operator 8 employees employed 4 certificates provided
Buildup of food debris/soil residue on equipment door handles. Observed at cook line flip top
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled
Walk-in cooler shelves with rust that has pitted the surface.
Dec 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority4 Intermediate4 Basic
Show 13 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. Dish machine tested at 0ppm. Sanitizer empty. No sanitizer to replace. Instructed operator to set up triple sink
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing of pans in cook line prep sink by washing and rinsing. No sanitize step. Instructed operator to sanitize wares before use
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. cooked beef (47F); cheese (47F); salsa (47F); sour cream (48F) being held in walk in cooler. Monitored unit for 1 hour with no changes in temperature. Unknown time out of temperature. Items not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beef (47F); cheese (47F); salsa (47F); sour cream (48F) being held in walk in cooler. Monitored unit for 1 hour with no changes in temperature. Unknown time out of temperature. Items not prepared or portioned today. See Stop Sale
Toxic substance/chemical improperly stored. Pesticide aerosols stored with unwrapped single service items. Operator removed
Equipment drain line draining into handwash sink. Ac drain line draining into cook line hand wash sink
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/
Probe thermometer not within the intended measuring range of use. Probe thermometer measuring hot foods provided. No other probe thermometer provided at time of inspection
Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance at front counter not labeled, operator labeled detergent
Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed above cook line flip top
Ice buildup in reach-in freezer. Observed at 1 door white on cook line
Stored food not covered. Raw pork stored uncovered in 3 door glass reach in freezer
Time/temperature control for safety food thawed in an improper manner. Raw beef tongue thawing at room temperature in triple sink. Operator moved to pan and started cooking
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sour cream 45°, cheese 47°, milk 47°, ham 47° in walk in cooler being held less than four hours. Operator stated that keep opening door for lunch rush made temperature high. Operator moved food to acceptable reach in cooler.
Packaged food not labeled as specified by law...several kind of mousse, backed milk in self serve reach in cooler at front line.
Spray bottle containing toxic substance not labeled...glass cleaner spray bottle, operator labeled.
Floor area(s) covered with standing water at dishwashing area. Employee cleaned.
Wet wiping cloth not stored in sanitizing solution between uses at front line. Operator moved.
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.