LATIN BOHEMIA GRILL
1261 S POWERLINE RD, Pompano Beach FL 33060 · 954.957.9397
Last inspected Aug 25, 2026 · 10 visits since October 2023
SEP 24
JAN 25
JUL 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. At front counter, employees handling bread without wearing gloves.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $4,225
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022053855 | Oct 20, 2022 | Jan 20, 2023 | $150 |
| 2--2020020857 | Apr 21, 2020 | May 26, 2020 | $400 |
| 2--2016017460 | Mar 22, 2016 | Aug 3, 2016 | $1,800 |
| 2--2015037468 | Jul 21, 2015 | Mar 2, 2016 | $1,875 |
Inspection history
10 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate3 Basic
What the inspector wrote — 11 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Cooked Ham Croquettes Filling (51F - Heated Cooling), per operator, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.
Nonfood-grade bags used in direct contact with food. Raw beef stored in plastic grocery bag in True reach in cooler in kitchen. Employee removed food from bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Packages of raw beef stored over jars of hot sauce in walk in freezer. Raw beef was moved to bottom shelf.
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. In walk in cooler, Cooked Ham Croquettes Filling (51F - Heated Cooling), per operator, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.
Show the remaining 7 findings ▾
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. Establishment charges 18 % gratuity for bills of $75.00 and more. Listed on menu but not on receipt.
Handwash sink used for purposes other than handwashing. Pot scrubbers stored in handwashing sink at expo area. Scrubbers were removed from handwashing sink.
Non-pitting surface rust on food-contact equipment. Clean utensils and pans and pots stored on rack with rusted shelves, next to 3 compartment sink.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with expired training. Certificate expired in July 2026.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's beverage cup stored on cutting board on flip top cooler on cook line. Employee removed cup from cutting board.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean utensils stored in standing water at 84 F on rack in kitchen. Employee discarded water.
Stored food not covered. 1). Fruit stored in pans uncovered in reach in freezer. 2). Bucket of cooked black beans stored uncovered in walk in cooler. Food was covered.
Dec 6, 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 ▾
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line has deep groves.
Dec 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left the cook line and returned, and started prepping food without washing hands and changing gloves. Educated employee on proper handwashing procedures and changing gloves when changing tasks and when soiled. Employee washed hands and changed gloves.
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, Tres Leche (45F - Cold Holding); Bread Pudding (46F - Cold Holding); Flan (46F- Cold Holding). Per operator, foods not prepped or portioned today. Foods held in unit since Sunday (5 days). Manager discarded. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler, Tres Leche (45F - Cold Holding); Bread Pudding (46F - Cold Holding); Flan (46F- Cold Holding). Per operator, foods not prepped or portioned today. Foods held in unit since Sunday (5 days). Manager discarded. See Stop Sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In flip top cooler, cut tomatoes (50F - Ambient Cooling) at 9:07, since 8:00 am to 52 F at 9:45 am. At this rate, proper cooling is not likely to occur. Advised manager to put food in walk in cooler to quick chill.
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 to manager.
Original container of toxic substance or chemical does not bear the manufacturer's label. Spray bottle with degreaser unlabeled near to wall in kitchen. Manager labeled bottle.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bread pudding prepared at establishment since Sunday ( 5 days ), not date marked, at front cooler. Manager discarded, food was stored at 45 F for 5 days.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line has deep groves.
Floor soiled/has accumulation of debris. Floor in walk in freezer soiled with food debris.
No Heimlich maneuver/choking sign posted. Emailed poster to manager.
Standing water in bottom of reach-in-cooler. Standing water in cooler at coffee station.
Jul 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, sliced tomatoes (51F - Cold Holding). Item was stored in container that was double stacked. Employee moved tomatoes to bottom cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. On cook line and prep area, cutting boards soiled and have deep cut marks.
Handwash sink used for purposes other than handwashing. Handwashing sink by coffee station, used to stored cleaning supplies.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 87°F with in use utensils. Operator discarded.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In walk in cooler, shelving soiled with black/ green mold like substance Standing.
Standing water in bottom of reach-in-cooler. At coffee station by kitchen, standing water in bottom of reach in cooler with milk.
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, cutting board soiled with food debris and gas deep cut marks.
Handwash sink used for purposes other than handwashing. On cook line, utensils stored in hand sink. At prep area, sponges stored in hand sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above cook line soiled with grease
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 80°F with utensils stored.
Nov 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 6, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Sep 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, rice (45F - Cooling); tamales (45F - Cooling); chicken (47F - Cooling). meat sauce (45F - Cooling); pasta (46F - Cooling); beef (47F - Cooling); raw chicken (47F - Cooling); pork roast (46F - Cooling); chicken soup (48F - Cooling); ham (50F - Cooling); cooked chicken (49F - Cooling); beans (50F - Cooling) Not prepared to cooked today. Date marking 9/2/24, 9/4/24. Held overnight in walk-in cooler. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. At flip to cooler on cook line, 5 broken eggs stored with other eggs. Operator discarded
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, rice (45F - Cooling); tamales (45F - Cooling); chicken (47F - Cooling). meat sauce (45F - Cooling); pasta (46F - Cooling); beef (47F - Cooling); raw chicken (47F - Cooling); pork roast (46F - Cooling); chicken soup (48F - Cooling); ham (50F - Cooling); cooked chicken (49F - Cooling); beans (50F - Cooling) Not prepared to cooked today. Date marking 9/2/24, 9/4/24. Held overnight in walk-in cooler.
Toxic substance/chemical improperly stored. On prep table across from kitchen, bleach bottle stored on table where food is being prepped. Operator removed bleach bottle
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at prep area soiled with food debris and cut marks
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.
Bowl or other container with no handle used to dispense food. At coffee station, cup used to dispense cereal.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towel dispenser on cook line soiled with food debris
Jan 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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/
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At prep station, no hot water for hand washing. Faucet handle not working.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At cook line, ceiling vent soiled with food/ grease above clean dishes.
Oct 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
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. At front counter, employees handling bread without wearing gloves.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line, employee cracked shell eggs then touched spatulas and clean plates without changing gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, can opener soiled with food debris, mold like substance. Operator put in dish area to wash.
Handwash sink used for purposes other than handwashing. At prep area, hand was sink blocked with scrubbies and sponges. Operator removed.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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/
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At prep station, no hot water for hand washing. Faucet handle not working.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At cook line, ceiling vent soiled with food/ grease above clean dishes.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, open bottle of water on cutting board. Employee removed drink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At waitress station, ice cream scoops in water(70°F). Employee discarded water.
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.