LATIN BOWL RESTAURANT
11500 WALSINGHAM RD, Largo FL 33778 · 813 446-8207
Last inspected Jul 24, 2026 · 9 visits since August 2023
NOV 24
FEB 25
AUG 25
JAN 26
JUL 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200 ppm, staff diluted to 100ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Non-pitting surface rust on food-contact equipment. Surface rust on exterior lids of chest freezers (used as prep tables due to limited space)
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Show the remaining 1 finding ▾
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in tortilla chip bin
Jan 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Chest freezers with surface rust
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Scoop handle in tortilla chip bin, removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of tortilla chip warmer soiled
Standing water in bottom of reach-in-cooler. Deli cooler on cook line
Aug 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
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/ 5 employees present during inspection with no CFM
No paper towels or mechanical hand drying device provided at handwash sink. On cook line, restocked
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On dry storage rack with packaged food
Equipment in poor repair. Chest freezers lids rusted
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
In-use knife/knives stored in cracks between pieces of equipment. Between prep sink and wall
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tong handle in lettuce bin, removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of tortilla chip dispenser soiled
Aug 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
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/ 5 employees present during inspection with no CFM
No paper towels or mechanical hand drying device provided at handwash sink. On cook line, restocked
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All Servsafe food handler certificates expired
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On dry storage rack with packaged food
Equipment in poor repair. Chest freezers lids rusted
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
In-use knife/knives stored in cracks between pieces of equipment. Between prep sink and wall
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tong handle in lettuce bin, removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of tortilla chip dispenser soiled
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table - rice (130F - Hot Holding), staff increased temperature. Hot box - empanadas (122F - Hot Holding), recommend items be held on time as a public health control, advised staff to reheat to minimum 165F
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Spray bottle containing toxic substance not labeled. Two unlabeled bottles under hand sink, label added
Equipment in poor repair. Interior of chest freezer in disrepair
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
In-use tongs stored on equipment door handle between uses. On cart handle next to fryer
No cleaning implements provided for onsite trash/garbage receptacles not cleaned off site.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease behind equipment on cook line
Standing water in bottom of reach-in-cooler. Front counter
Stored food not covered. Multiple items in chest freezer
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From steam table on cooks line at 2:15pm a. cooked rice (130f - Hot Holding)
Food service manager not certified within 30 days of employment. 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 proof provided that recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of reach-in freezer. Employee removed phone.
Reach-in cooler on cooks line interior have accumulation of soil residues.
Jan 31, 2024□ Call Back - CompliedRoutine Inspection
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 some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Jan 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Food stored in cardboard box and thank you bags ( direct contact) in reach in freezer, reviewed with person in charge
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - mozzarella 47 F, cut tomatoes, 48 F, cut lettuce 47 F, cooked corn 47F, salsa 47F in cooler opposite grill - operator stated temperatures were taken this morning - discussed food storage to allow for air flow - employee relocated food to other coolers
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.
Handwash sink used for purposes other than handwashing. -Plastic plates inside hand wash sink - reviewed with person in charge hand wash sinks are for washing hands only - employee removed items from sink
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinse pot in 3 compartment sink without sanitizing. Employee re washed and sanitized pan.
Handwash sink used for purposes other than handwashing. Buckets stored in hand wash sink in kitchen. Employee removed buckets.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment does have the correct test strips for sanitizer in 3 compartment sink.
Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler in kitchen. Green cutting board in dish area.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach-in freezers located near side exit of kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between 3 compartment sink and table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors on cook line.
Working containers of food removed from original container not identified by common name. Two squeeze bottles on cook line not labeled with common name. Two squeeze bottles on shelf in dry-storage area. Seasoning above reach-in freezer not labeled by common name.
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.