LATIN AMERICAN GRILL
12638 PINES BLVD, Pembroke Pines FL 33027 · 954.435.0504
Last inspected Feb 18, 2026 · 12 visits since August 2023
JUL 24
SEP 24
OCT 24
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. 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 landing on wall next to exit door.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $7,240
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026025370 | Feb 17, 2026 | May 14, 2026 | $1,200 |
| 2--2025082167 | Sep 29, 2025 | Dec 11, 2025 | $800 |
| 2--2024042496 | Jul 18, 2024 | Aug 15, 2024 | $400 |
| 2--2018035514 | Jun 29, 2018 | Aug 6, 2018 | $800 |
| 2--2018032308 | May 30, 2018 | Jul 12, 2018 | $1,600 |
| 2--2018016604 | Feb 19, 2018 | Apr 12, 2018 | $400 |
| 2--2016042559 | Sep 8, 2016 | Sep 22, 2016 | $1,200 |
| 2--2015027341 | May 18, 2015 | Jul 20, 2015 | $840 |
Inspection history
12 visits, newest first
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris inside walk in and reach in freezer.
Feb 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ham stored above washed, cut onions inside walk in cooler. Operator properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (53F - Cold Holding); beef empanadas (53F - Cold Holding); raw sausage links (54F - Cold Holding) inside walk in cooler. Per operator, foods not prepped or portioned today; food out of temperature for approximately two hours due to door left open during delivery. Operator moved TCS foods to different coolers to quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed breakfast potatoes and hash browns put on time, no time marking. Per operator, foods put on time at 9:00am. Operator put time marking on foods.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (124F - Hot Holding) at steam table. Per operator, food stored out of temperature for approximately 40 minutes. Cook put food inside oven to reheat to 165F for hot holding.
Employee washed hands in a sink other than an approved handwash sink. Observed cook washing hands at cook line prep sink. Explained proper hand washing procedures to manager to relay to cook.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on can opener stored in kitchen. Operator cleaned and sanitized during inspection.
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by squeegee and mop bucket, at cook line. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at cook line hand wash sink. Operator provided.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris inside walk in and reach in freezer.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor in prep area. Cook properly stored.
Dec 1, 2025□ 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 ▾
Floor tiles missing and/or in disrepair. Several broke tiles in main cook line and rear cook line.
Sep 30, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on duty, Edgar Aguirre. Observed 8 employees working with food at the time of Inspection.
Floor tiles missing and/or in disrepair. Several broke tiles in main cook line and rear cook line.
Sep 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority4 Intermediate8 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came from outside dumpster area, wear gloves to continue cutting raw beef, without washing hands first. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
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 came from dumpster area, grabbed a large spoon to stir up a soup, without washing hands. After manager instructed, employee washed hands and put in new pair of gloves. Removed large spoon to be washed and sanitized.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Cook line- raw shell eggs (70F - Cold Holding), per employee food held for two hours. Observed container in low ice. Employee placed eggs on smaller container and ice bath whole container a quick chill.
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. Food not prepared or portioned today. Walk in Cooler-cooked pork (52F - Cold holding); grilled pork legs (49F - Cold holding); cooked beef chunks (49F - Cold Holding). Per employee food held overnight, See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Walk in Cooler-cooked pork (52F - Cold holding); grilled pork legs (49F - Cold holding); cooked beef chunks (49F - Cold Holding). Per employee food held overnight, see stop sale. Walk in cooler-sliced ham (48F - Cold Holding); mozzarella cheese (50F - Cold Holding), per employee food held less than 4 hours. Advised operator to placed food in a working unit and add ice for a quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hash browns / Pork links. Per employee food on time at 8:00. Employee placed time label.
Handwash sink not accessible for employee use at all times. Cook line- Cleaning utensils in front of sink. Employee removed.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on duty, Edgar Aguirre. Observed 8 employees working with food at the time of Inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cook line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Front counter- 3 glass doors. Several desserts prepared plus 24 hours, no date. Employee dated all desserts.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee purses in same shelf of napkins and straws. Employee removed both.
Floor soiled/has accumulation of debris. -Under cooking equipment in cook line. -under dishwasher machine and 3 compartment sink. -Inside walk in freezer. Substantial build up of black like substance and food debris.
Floor tiles missing and/or in disrepair. Several broke tiles in main cook line and rear cook line.
Food stored on floor. Container of bread on floor in front of lower cooler by expo station. Employee removed.
Food-contact surface not smooth and easily cleanable. Observed two open cans of fruits left on same container. Employee removed and stored on proper food grade containers.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Two metallic containers inside dry rice and dry beans. Employee removed both.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in rear kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on prep table in rear kitchen. Employee removed and placed inside sanitizer bucket solution.
Oct 16, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on wall next to exit door.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed whole milk cold held at 47-50F in refrigerator at front line. Per operator, milk placed in unit from yesterday and did not removed since.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed chicken salad cold held in refrigerator drawer at 44F. Per operator, salad transfer to unit 2 hours prior to the inspection. Operator transfer item to freezer for quick chill. At 10:28 chicken salad temps at 41F. Observed whole milk cold held at 47-50F in refrigerator at front line. Per operator, milk placed in unit from yesterday and did not removed since. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed at 9:40 a.m. no time mark on TCS cheese held using time as a public health control. As per operator, cheese transfer to cookline at 9:00 a.m. Operator correctiy time mark cheese.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade.
No paper towels or mechanical hand drying device provided at handwash sink in prep station. Operator replenished
Buildup of food debris/soil residue on equipment door handles. -Observed accumulation of old food debris buildup on microwave door handle.
Cleaned and sanitized equipment or utensils not properly stored. -Observed clean pots and other food containers stored on floor in dishwashing area. Operator removed and stored properly.
Cutting board has cut marks and is no longer cleanable. In prep station. Operator changed cutting board during inspection.
In-use spoon stored on equipment door handle between uses. -Observed in-use soup spoon hanging on stove door handle could lead to cross contamination. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on several food storage containers in dry storage area.
Reach-in freezer interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup inside reach in freezer at cookline.
Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of old food residue buildup on walls throughout kitchen.
Working containers of food removed from original container not identified by common name. Observed an unlabeled spray bottle with water used for empanadas in prep area.
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Whole meat roast hot held at less than 130 degrees Fahrenheit. shedders beef (111-125F - Hot Holding), per employee food hot held less than 2 hours, operator reheated on stove to 169F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), employee made new chlorine sanitizer, 50 ppm.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to large ice machine, employee fixed dispenser
Cutting board has cut marks and is no longer cleanable. Large cutting board next to walk in cooler.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing black watch, after manager instructed, employee removed.
Food stored on floor. Several boxes of chicken in wak in cooler floor, employee removed
Ice scoop handle in contact with ice. Large machine, manager removed.
In-use ice scoop stored on soiled surface between uses. Service area, ice scoops on counter next to small ice bin, employee removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container..front counter- plastic cup inside container of dry cereal, employee removed.
Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on cook line, over prep tables and cutting boards. Employee placed all on sanitizer solution.
Jul 26, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 19, 2024Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Hand wash sink on second cook line not available for employees to wash hands. Not water supply.
No dishwashing facilities of any kind provided. 3 compartment sink removed from dishwasher area.
Plumbing system in disrepair. Hand wash sink, not water supply in rear kitchen.
Jul 18, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 18 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority4 Intermediate11 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 00ppm)
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. Rear cook line area.Employee came from outside, wear gloves to continue preparing food without washing hands. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -one flying insect flying around ice cream cooler by front counter- between coffee and deli station a¿¿three flying insects flying around prep station, in rear kitchen -rear kitchen. -one flying insect flying around dry good storage area, in rear kitchen.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands on prep sink in cook line, after manager instructed employee used hand wash sink
Handwash sink not accessible for employee use at all times. Hand wash sink on second cook line not available for employees to wash hands. Not water supply.
No dishwashing facilities of any kind provided. 3 compartment sink removed from dishwasher area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Made yesterday, cream pudding and caramel pudding, inside glass cooler-front counter.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and speaker on same shelf of single service containers. Employee removed.
Floor soiled/has accumulation of debris. -outside cooler- substantial build up of food debris -front kitchen,rear kitchen, dry goods storage area, under cooking equipment.
Food stored on floor. Several boxes and containers of food, on floor inside walk in freezer
Food stored outside. Enclosed cooler with washed vegetables cans and gallons of food, stored next to dumpster area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic container inside bag of sugar, employee removed.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Plastic cup inside container of mojo sauce in walk in cooler, employee removed.
Inside/outside of dumpster not clean. Soil, flies and food debris inside dumpster.
Open dumpster lid.
Plumbing system in disrepair. Hand wash sink, not water supply in rear kitchen.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Prep sink in cook line
Stored food not covered. Dry goods storage area. Bags of rice, and sugar open, employee closed bags.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (61F - Cold Holding), per employee eggs held less than two hours, employee placed on walk in cooler for a quick chill.
Packaged food not labeled as specified by law. Container of maizena, not labeled, employee labeled
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Front counter- glass cooler- assorted desserts made Monday and Sunday, not dated, manager placed labels.
Employee eating in a food preparation or other restricted area. Employee eating in front counter, next to hot holding box.
Ice scoop handle in contact with ice. In rear kitchen next to deli station, manager removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Covers of dry good containers, Employee replaced covers.
Wet wiping cloth not stored in sanitizing solution between uses. Used wiping cloths on prep tables, in cook line, Employee removed all.
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked several raw shell eggs, then proceed to grab clean plates to serve customer's orders. After instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Food placed in soiled container/equipment. Breaded vigo bread stored in dirty container, Employee removed and stored in clean container
Handwash sink used for purposes other than handwashing. Expo station- wet cloth inside sink, employee removed
No probe thermometer provided to measure temperature of food products.
Packaged food not labeled as specified by law. Unclear container of flour, breaded power, salt, rice, not labeled. Employee labeled all containers
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Assorted desserts, made plus 24 hours, not dated-Front counter- two glass doors-RIC, all desserts dated
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Expo station, employee cleaned and sanitized
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Rear kitchen,AC vents and ceiling tiles with build up of food debris and soil.
Clean utensils or equipment stored in dirty drawer or rack. customers plates and cooking pots stored on dirty shelf in dishwasher area. Employee removed utensils to be wash and sanitize, while cleaning shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Front counter- under shelf, purse next to customer glasses -two cellphones, same shelf of napkins and straws. employee removed all items.
Floor area(s) covered with standing water. Outside of WIF, dry goods storage area. Employee cleaned.
Ice scoop handle in contact with ice. Inside expo station ice machine, manager removed.
Wet wiping cloth not stored in sanitizing solution between uses. Several wet cloths around kitchen and front counter prep stations, employee removed all.
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.