LAS AMERICAS LATIN RESTAURANT
1336 S MILITARY TRL, West Palm Beach FL 33415 · 561.433.0595
Last inspected Aug 11, 2026 · 11 visits since October 2023
SEP 24
JAN 25
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired on Dec1 2023. Operator renewed license during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026017244 | Jan 14, 2026 | May 4, 2026 | $300 |
| 2--2024018097 | Mar 5, 2024 | Jun 20, 2024 | $400 |
| 2--2023018410 | Feb 16, 2023 | May 30, 2023 | $800 |
| 2--2022004054 | Dec 14, 2021 | Feb 16, 2022 | $1,200 |
Inspection history
11 visits, newest first
Aug 11, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler across from stoves raw fish stored above sauce, discussed with chef who corrected storage.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Clean knives stored on visibly soiled magnet strip, discussed with operator to clean and sanitize.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from stove interior soiled with accumulation of food residues, discussed with operator to clean and sanitize.
Aug 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 8 high priority.
8 High priority0 Intermediate4 Basic
Show 12 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) discussed with chef who corrected to 100ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee washing dirty dishes did not wash hands before opening cans of beans, discussed with employee who washed hands.
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 repeatedly wiped face with hand and after without washing hands handled tongs to remove food products from deep fryer, discussed with employee who washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler across from stoves raw fish stored above sauce, discussed with chef who corrected storage.
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. In reach in cooler by service window raw sausage (51F - Cold Holding); cooked sausage (59F - Cold Holding); garlic salsa (58F - Cold Holding); cheese (61F - Cold Holding); diced tomatoes (57F - Cold Holding) per chef products not portioned or prepared today and held in unit for more than 6 hours, discussed with operator see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by service window raw sausage (51F - Cold Holding); cooked sausage (59F - Cold Holding); garlic salsa (58F - Cold Holding); cheese (61F - Cold Holding); diced tomatoes (57F - Cold Holding) per chef products not portioned or prepared today and held in unit for more than 6 hours, discussed with operator see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In deep fryer basket fried pork belly (102F - Hot Holding) per chef product prepared approximately 20 minutes ago and held until served, discussed with chef to reheat to 165F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Exterior mop sink has no vacuum breaker installed, discussed with operator to install vacuum breaker.
Ceiling tile missing. In kitchen above cook line multiple ceiling tiles missing, discussed with operator to replace.
In-use tongs stored on equipment door handle between uses. At cook line clean tongs stored on fire suppression system, discussed with employee to remove tongs.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Clean knives stored on visibly soiled magnet strip, discussed with operator to clean and sanitize.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from stove interior soiled with accumulation of food residues, discussed with operator to clean and sanitize.
Mar 16, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator added chlorine to 100ppm.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Double door upright reach in cooler; cooked chicken (46F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See stop sale.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing and then handled clean/sanitized dishes while placing to dry/store without washing hands. Employee washed and rinsed soiled utensils at triple sink behind front counter service line then handled clean utensils and unwrapped single service takeout containers to package food for customers without washing hands. Advised Operator of proper hand washing requirements.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Double door upright reach in cooler; cooked chicken (46F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See stop sale.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment increased in size/seating, added inside bar, ware-washing area at front counter service line, no plans submitted or approved. Advised Operator to submit updated plans.
Jan 14, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator added chlorine to 100ppm.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Double door upright reach in cooler; cooked chicken (46F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled menu while carrying to customer at table in dining room then walked behind service line and handled clean utensils, unwrapped single service takeout containers and packaged food for customers without washing hands. Employee entered establishment through rear exit door and began preparing food for customers without washing hands. Advised Operator of proper hand washing requirements.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing and then handled clean/sanitized dishes while placing to dry/store without washing hands. Employee washed and rinsed soiled utensils at triple sink behind front counter service line then handled clean utensils and unwrapped single service takeout containers to package food for customers without washing hands. Advised Operator of proper hand washing requirements.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Double door upright reach in cooler; cooked chicken (46F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; chicken soup (120F - Cooling 10:45/120F 11:15). Operator stated cooling for 45 minutes prior, in deep, full, tightly covered containers, at this rate will not reach 70F within 2 hours, uncovered, split and moved to freezer to facilitate faster cooling.
Hand wash sink missing in ware-washing or food preparation area. Triple sink installed and used for ware-washing at beginning of service line where customers order and food is packaged per order. Advised Operator of hand washing requirements.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment increased in size/seating, added inside bar, ware-washing area at front counter service line, no plans submitted or approved. Advised Operator to submit updated plans.
Grease on the ground and/or pad around grease receptacle. Advised Operator.
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Two employees returned to kitchen from outside and handled clean dishes and began handling clean cooking equipment to stir food Discussed proper handwashing with owner on site
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. Raw salmon over French fries in one door freezer Items not commercially packaged Removed
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken (50F - Cooling) at 10:15 am to 50 F at 10:30 a,m since 8:30 am; in two door reach in. At this rate food will not cool to 41F within 6 hours. In large plastic covered bin on bottom shelf. Operator advised to move or add ice.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent cover in Two door reach in cooler
Cutting board has cut marks and is no longer cleanable. On bane Marie at end of cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Two door reach in cooler
Working containers of food removed from original container not identified by common name. Sugar above bane Marie at end of cook line
Jan 31, 2025Inspection Completed - No Further ActionRoutine Inspection
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. Cookline; Employee cracked eggs then proceeded to handle clean utensils to remove sausages from fryer without washing hands first. Advised operator, employee washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in Cooler; Raw Chicken stored over raw beef Operator fixed
Oct 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler in Kitchen: mondongo 47-48F ( heated cooling overnight) see stop sale. chicharron 54F at 9:30 ( cooling since 1hr ) to 51 at 10:30am. Operator reheated to Hot hold.
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. Raw chicken cordon blue stored above unpackaged cassava. Operator inverted products.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Kitchen prep table : Raw shell eggs 73F, on table less than 4 hrs at no temperature control. Operator time marked 8am-12pm
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. Reach in cooler in Kitchen: mondongo 47-48F ( heated cooling overnight) see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1)Oven: Soup 108F, cooked chicken 124-134F (hot holding) - in oven less than 4hrs. Operator reheated to 165F 2) Steam table: Kebbeh 84F (hot holding), cooked onion 124-134F (hot holding). Out of temperature for less than 4Hrs. Operator reheated to 165F
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 400ppm). Operator remade - now 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cooler in Kitchen: mondongo 47-48F ( heated cooling overnight) see stop sale. Observed cooling covered in unit.
No handwashing sign provided at a hand sink used by food employees in kitchen.
Standing water in bottom of reach-in-cooler in kitchen.
Wet wiping cloths stored in detergent and sanitizer mixed together. At front counter. Operator remade.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate1 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 went from exchanging payment with customer at cash register to handling/packaging flan without washing hands. Discussed with Operator, Operator discussed with employee who then washed hands.
Raw animal food stored in same container as ready-to-eat food. At cook line flip top cooler; raw sausage stored in same container as ready to eat salami. See Stop Sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At double door upright stainless reach in cooler; raw sausage stored over washed/cut onions. Operator moved raw sausage to lower shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal food stored in same container as ready-to-eat food. At cook line flip top cooler; raw sausage stored in same container as ready to eat salami. See Stop Sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked chicken (109F - Cooling 10:05am/95F -Cooling 10:45am); cooked beef (130F - Cooling 10:05am/114F - Cooling 10:45am). Operator stated items cooling for 30 minutes, in full, deep containers covered with lids, at this rate will not reach 70F within 2 hours, removed lids and placed items in ice bath to facilitate faster cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled. Operator removed to be washed, rinsed and sanitized.
Standing water in bottom of reach-in-cooler. At cook line double door low boy and flip top cooler(s); standing water in bottom.
Mar 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing a pot with only soap and water, then she proceeded to put it with the rest of clean pots with out sanitizing first. Educated employee and pot returned to 3 compartment sink for sanitation.
Operating with an expired Division of Hotels and Restaurants license. Expired on Dec1 2023. Operator renewed license during inspection
Raw animal food(raw liver) stored over or with unwashed produce.( tomatoes) inside reach in cooler. Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on front counter area. milk 47F cold Holding, chiimicurri 60F cold Holding, Per operator product stored for approximately 1 hour. Per operator products not prepared or portioned today Operator iced down milk and moved sauce to reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under steam table front counter area Cooked rice 110 F hot Holding. Per operator product stored for approximately 1,5 hours. Operator decided to use time control, marked product for the remaining 2 hours.
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 procedures to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On front counter area Milk shake at 9:49am(46F cooling) since 30 minutes., at 10am (47F cooling). At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to time control. On kitchen area Cooked ox tail at 9:00 am (107F cooling) 30 minutes,at 9:59am ( 101F cooling), chicken soup at 9am (99F cooling) 30 minutes, rechecked at 9:57am (105F cooling). At this current cooling rate product will not cool to 70F within 2 hours. Operator moved to reach in cooler
Oct 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing mixer in three compartment sink at front counter. She washed and rinsed only. Explained and emailed chart. She sanitized in three compartment sink in the kitchen
Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink chlorine over 200 ppm, manager changed the solution. Chlorine 100 ppm.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu Whole Red Snapper. Invoice 1066328 dated 10/19/23 from Manny's enterprise stating whole snapper lane. On the box southern red snapper. Checked fda seafood list southern red snapper ( common name Caribbean red snapper)is not acceptable name
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For empanadas. Time marked no plan. Emailed one. Operator found blank plan. He filled during inspection.
Open dumpster lid.
Wet wiping cloth not stored in sanitizing solution between uses. At the steam table display. Explained.
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.