LA VENTANITA LATINA
5756 OKEECHOBEE BLVD, West Palm Beach FL 33417 · 5612606208
Last inspected Apr 2, 2026 · 8 visits since July 2023
SEP 24
JAN 25
JUN 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found In kitchen approximately 1 small live flying insects landing on flip top cooler, discussed with operator who killed small flying insects and cleaned and sanitized areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025085978 | Oct 8, 2025 | Apr 2, 2026 | $800 |
| 2--2025015193 | Jan 13, 2025 | Aug 1, 2025 | $600 |
| 2--2021037401 | Jul 1, 2021 | Sep 17, 2021 | $400 |
Inspection history
8 visits, newest first
Apr 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Dented/rusted cans present. See stop sale. At kitchen storage rack, #10 can of corn dented. See stop sale.
Raw animal food stored over or with unwashed produce. At kitchen reach in cooler, Raw shell eggs stored above unwashed produce. Advised operator of proper storage. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, black beans (60F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Advised operator of cold holding parameters. Operator placed item into reach in to quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
Show the remaining 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, In use utensils in water 79F. Operator removed.
Oct 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority5 Intermediate3 Basic
Show 12 findings ▾
Employee touched face while talking on her cell phone then handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Advised employee to wash hands
Nonfood-grade bags used in direct contact with food. Reach in freezer Cooked beef inside thank you to go bag. Operator removed
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Flip top cooler cook line Raw chicken and raw beef stored above cooked rice. Operator stored properly
Raw animal food stored over or with unwashed produce. Black fridge cook line Raw shell eggs stored above unwashed tomatoes Advised operator stored to stored eggs on the bottom shelf
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. Printed for operator
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. Printed to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Front counter display cooler. Big sealed cups with Cut watermelon at 2:26pm (52F cooling) since 1 hour At 2:57pm 51F cooling At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to reach in freezer
Handwash sink used for purposes other than handwashing. Front counter Hand sink use to clean containers. Operator removed
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. Printed to operator
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. Cooked beans, soy sauce containers on the floor. Operator stored properly
No handwashing sign provided at a hand sink used by food employees. Cook line
Jun 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority0 Intermediate3 Basic
Show 10 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 handled rim of trash can with hands and without washing hands after employee handled cut lime, discussed with operator who washed hands, see stop sale of lime.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee at front counter handled cut strawberries with bare hands, discussed with operator.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. 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 handled rim of trash can with hands and without washing hands after employee handled cut lime, discussed with operator who washed hands, see stop sale of lime.
Live, small flying insects found In kitchen approximately 1 small live flying insects landing on flip top cooler, discussed with operator who killed small flying insects and cleaned and sanitized areas.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In reach in flip top cooler raw shell eggs, raw chicken, raw beef stored directly over uncovered cut lettuce, 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 plastic bags of raw chicken and raw beef stored inside of same metal pan, discussed with operator who separated products.
Food stored on floor. In kitchen next to fryer bags of chilis stored on floor, discussed with operator who removed product from floor.
Stored food not covered. In reach in cooler cut lettuce not covered, discussed with operator who covered lettuce.
Working containers of food removed from original container not identified by common name. At cook line multiple bottles of various cooking oils not labeled, discussed with operator to label bottle.
in kitchen next to oven Portable fire extinguisher gauge in red zone. For reporting purposes only.
Jan 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled cash register then proceeded to handle clean utensils without washing hands. Advised operator who washed hands
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At Reach-in Cooler; Raw chicken stored above cooked rice Advised operator who fixed
Raw animal food stored over/not properly separated from ready-to-eat food. At Reach-in Cooler; Raw chicken stored above tortillas dough Operator removed
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At Reach-in Freezer; Raw chicken stored above raw fish Advised operator who fixed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in Cooler; raw chicken (53F - Cold Holding); cooked rice (48F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler for approximately two hours Advised to move to quick chill
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. Emailed poster
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. Emailed poster
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Reach-in Cooler; cut lettuce (48F - Cooling)since 10am at 12pm, @ 12:45-same At this current rate item will not get to 41F or lower within 4 hours. Advised over to quick chill
Sep 25, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. No employee agreement for two new employees Emailed agreement form
Sep 24, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 8 high priority.
8 High priority6 Intermediate1 Basic
Show 15 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At triple sink; Employee handled soap solution then handled clean dishes without washing hands. Advised employee who then washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink; Employee washed and rinsed utensils but never sanitized. Advised operator who sanitized
Raw animal food stored in same container as ready-to-eat food. At Make Table; Raw beef and raw chicken in same container with cooked beef Advised operator who removed
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At Make Table; Raw shell eggs over lettuce, Raw chicken over cooked rice and cheese Advised operator who removed
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Reach in Freezer; Raw chicken and raw beef over ready to ready to eat french fries. Advised operator who fixed.
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 Left Flip Top Cooler; beef stock (50F - Cold Holding) Per operator held overnight Per operator not prepared or portioned today At Right Flip Top Cooler; cooked beef (46F - Cold Holding); sour cream (46F - Cold Holding) Both food held overnight in overfilled containers. Per operator not prepared or portioned today
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Left Flip Top Cooler; beef stock (50F - Cold Holding) Per operator held overnight Per operator not prepared or portioned today See stop sale At Right Flip Top Cooler; cooked beef (46F - Cold Holding); sour cream (46F - Cold Holding) Both food held overnight in overfilled containers. Per operator not prepared or portioned today See stop sale
Toxic substance/chemical improperly stored. In Kitchen; Roach pesticides and chemical in bottle stored beside flour on shelf. Advised operator who removed
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at handwashing sinks throughout establishment.
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. No employee agreement for two new employees Emailed agreement form
No soap provided at handwash sink. At Front Counter handwash sink
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for undercooked eggs Print poster for operator
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At Reach in Freezer; Cooked foods (chicken, beef) not date marked. Per operator cooked two days ago Advised operator
Toxic substance/chemical on premise that is not required for the operation of establishment. At kitchen; Container with insecticide and dispenser stored in container with flour with dispenser stored on the flour. Advised operator who removed
Food stored on floor. At dry storage; Plastic sodas stored on floor.
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate0 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ziplock bag Yellow rice in steam table 110 f explained minimum hot hold 135 f or hotter. As per employee less than 2 hours. Advised to reheat to 165 f then hot hold 135 f or hotter. Employ reheated to 182 f
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. Emailed one.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken above raw beef in reach in cooler at kitchen. Manager properly stored food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....milk 44° in reach in cooler at storage room being held less than four hours. Manager moved to another acceptable cooler.
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.
Food stored on floor... carrots at storage room.
Reuse of single-service or single-use articles....zipper bags stored for reuse. Manager discarded bags.
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.