J&P LATIN CUISINE
3824 SOUTH JOG RD, Greenacres FL 33467 · 561-642-6444
Last inspected Mar 25, 2026 · 8 visits since September 2023
MAR 24
OCT 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. vomit and diarrhea clean up poster provided to operator via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,080
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026038009 | Mar 25, 2026 | Jul 7, 2026 | $400 |
| 2--2025036035 | Mar 24, 2025 | Jun 5, 2025 | $400 |
| 2--2015042380 | Aug 25, 2015 | Oct 27, 2015 | $1,280 |
Inspection history
8 visits, newest first
Mar 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority0 Intermediate9 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Front counter employee picked up dirty napkin from floor, discarded the continued preparing coffee order for customers. Without washing hands.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 1. Kitchen
Cove molding at floor/wall juncture broken/missing. 1. By triple sink area.
Current Hotel and Restaurant license not displayed. License with an expiration of 12-01-2023 posted by front counter.
Show the remaining 6 findings ▾
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. 1. Case of water bottles stored on floor by rear exit door
Hole in or other damage to wall. 1. Triple sink area
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Cookline reach in cooler gaskets soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Dec 29, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up tomato from floor and without washing hands handled clean and sanitized knives, discussed with operator, employee washed hands.
Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with accumulation of soil debris, discussed with operator to clean and sanitize.
Oct 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 7 high priority.
7 High priority4 Intermediate7 Basic
Show 18 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. Dishwasher (Chlorine 0ppm) ran machine multiple times, restested Dishwasher (Chlorine 100ppm)
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up tomato from floor and without washing hands handled clean and sanitized knives, discussed with operator, employee washed hands.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pan in hand washing sink and without sanitizing employee filled pan with beef soup, discussed with operator who educated employee, see stop sale.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pan in hand washing sink and without sanitizing employee filled pan with beef soup, discussed with operator who educated employee, see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken over soup base. Raw steak over arepas, discussed with operator who corrected storage of products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw ground sausage over raw pork belly, discussed with operator who corrected storage of products. In walk in cooler raw ground beef over raw whole muscle steak, discussed with operator who corrected storage of products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In rice warmer white rice (89F - Hot Holding) per operator product cooked this morning approximately 2 hours ago and when finished hot holding unit turned off, discussed hot holding with operator who turned on warmer and reheated rice to 165F+.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Certified food manager expired, discussed with operator to renew. Miriam Perez 10/2/25
Handwash sink used for purposes other than handwashing. Hand washing sink next to three compartment sink used to wash dirty pan, discussed with operator who educated employee.
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. One new employee who started 1 month ago not informed on reporting responsibilities, discussed with operator, emailed form to operator.
Spray bottle containing toxic substance not labeled. Under three compartment sink unlabeled spray bottle containing bleach, discussed with operator who labeled bottle.
Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with accumulation of soil debris, discussed with operator to clean and sanitize.
Bowl or other container with no handle used to dispense food. In dry seasoning bins and rice bin bowls with no handled used to scoop food, discussed with operator who removed bowls.
Employee eating in a food preparation or other restricted area. Employee eating bread in kitchen, discussed with operator.
Floor area(s) covered with standing water. At dish washing area standing water on floor, discussed with operator to clean area.
Food stored on floor. In kitchen bucket of potatoes and bottles of cooking oil stored on floor, discussed with operator who removed products from floor.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled with accumulation of food and soil debris, discussed with operator clean and sanitize.
Working containers of food removed from original container not identified by common name. At cook line multiple bottles of various oils not labeled, discussed with operator to label bottle.
Mar 24, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 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. Dishwasher (Chlorine 0ppm) operator ran machine three times and (Chlorine 0ppm) discussed with operator to stop use and set up three compartment sink.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw fish stored above containers of soup and veggies. And trays of raw beef stored above bucket of mayonnaise. Discussed with operator who corrected storage of products.
Mar 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 7 high priority.
7 High priority3 Intermediate3 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. Dishwasher (Chlorine 0ppm) operator ran machine three times and (Chlorine 0ppm) discussed with operator to stop use and set up three compartment sink.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee itched hair with hand and without washing hands after employee handled clean and sanitized container and scooped cut plantains into container with hands. Discussed with operator employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinse metal container in three compartment sink and without sanitizing employee began to fill container with plantains. Discussed with operator proper washing and sanitizing procedures.
Nonfood-grade bags used in direct contact with food. In reach in freezer thank you bags used in direct contact to portion and store beef. Discussed with operator who remove product from bags.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw beef in plastic thank you bags stored above plastic bags of cooked yuca. Discussed with operator, operator corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw fish stored above containers of soup and veggies. And trays of raw beef stored above bucket of mayonnaise. Discussed with operator who corrected storage of products.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in produce cooler raw shell eggs (67F - Cold Holding) per operator produce cooler broke last night and is not working, eggs placed in cooler this morning approximately 1 hour ago. Discussed cold holding with operator who moved eggs to other walk in cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. vomit and diarrhea clean up poster provided to operator via email.
Handwash sink used for purposes other than handwashing. Handwashing sink next to three compartment sink used to store scrubber and lids to buckets. Discussed with operator who removed items from sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink next to three compartment sink has no hot running water. Discussed with operator who turned on hot water valve.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dish storage area clean pots and pans on storage rack not inverted discussed with operator who corrected storage.
Water leaking from pipe and/or faucet/handle. In kitchen hand washing sink next to three compartment sink leaking water onto the floor. Discussed with operator to repair.
Working containers of food removed from original container not identified by common name. In kitchen on bottle storage rack next to stove three bottles containing different cooking oils not labeled. Discussed with operator who labeled bottles.
Oct 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Grocery bag storing pork in walk in cooler
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef in kitchen using cellphone with gloves while cutting food. Gloves not changed hands not washed. Manager educated employees on site
Probe thermometer not within the intended measuring range of use. Meat thermometer on site only
Spray bottle containing toxic substance not labeled. At front counter At triple sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents walk in cooler
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...00 ppm. Reviewed prepared sanitizer solution. Prepared Chlorine 100 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food....raw bacon with ready to eat ham, hot dog, raw pork above cooked yuca in reach in cooler at kitchen. Employee properly stored.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server brought dirty dishes and then serve food without washing hands. Manager educated employee.
Handwash sink used for purposes other than handwashing...stored blander, rinsing blander in handwashing sink. Discussed with operator.
Wet wiping cloth not stored in sanitizing solution between uses...several wet towel in front counter. Employee removed.
Sep 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Kitchen fans soiled with accumulated grease and dust.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers in 5 cold holding units.
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.