LATIN FOOD BLESSINGS
7249 NORTHWEST 4TH BLVD, Gainesville FL 32607 · 352.870.7501
Last inspected Nov 19, 2025 · 9 visits since August 2023
JAN 24
NOV 24
MAR 25
JUL 25
NOV 25
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed approximately 15 roaches in walk-in cooler not in use. Observed two roaches on wall above prep sink next to walk-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025067347 | Jul 31, 2025 | Oct 2, 2025 | $400 |
Inspection history
9 visits, newest first
Nov 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Paper towels used between layers of empanadas in reach in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer on cookline individually wrapped Chicken stored over open bag of whole fish. Open bag of whole fish stored over cooked portion bags of rice and pasta. Manager rearranged reach in freezer
Handwash sink not accessible for employee use at all times. Bowl in front handwash sink. Manager removed bowl
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front handwash sink. Manager placed towels at handwash sink.
Show the remaining 10 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup, rice pudding, tres leches prepared 11/17 with no date mark.
Duct tape used to repair nonfood-contact surface. Duct tape used to over tip of oven control mechanism
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on bag of sugar in dry goods storage area
Food stored on floor. Plastic water bottles used for public on floor behind front counter. Manager placed on tray of cans
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Compartment under oven with 20# LP tank soiled with accumulation of grease
Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
Single-service articles not stored inverted or protected from contamination. single service take out trays not inverted or protected. Manager inverted trays
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( strawberries ) stored over ready-to-eat food ( house made juice ) in walk in cooler. Manager placed strawberries on bottom shelf.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor. Manager removed and washed bucket.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 20# LP gas tank under oven on cook line
Aug 1, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 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 priority2 Intermediate4 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wiped hands on apron and proceeded to put on gloves without washing hands. Manager had employee wash hands and change gloves.
Roach activity present as evidenced by live roaches found. Observed approximately 15 roaches in walk-in cooler not in use. Observed two roaches on wall above prep sink next to walk-in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish and proceeded to handle tortilla without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Container lids stored next to three compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef and cooked chicken stored in reach-in cooler across from three compartment sink. Manager stated items prepared the previous morning.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in cook line grill, 106F. Manager turned up heat on grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Area underneath Horchato dispenser.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink next to three compartment sink.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket stored next to cook line, 0 ppm. Manager added chlorine to water, 75 ppm.
Mar 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Can of raid on floor across from back door.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in walk-in cooler: butter (48F - Cold Holding). Manager stated butter left on counter and was placed in walk-in cooler 30 minutes prior to temperature being taken. Manager moved butter to reach-in freezer to reduce temperature to 41F.
Handwash sink used for purposes other than handwashing. Cup stored in front counter hand washing sink. Manager removed cup during inspection.
Spray bottle containing toxic substance not labeled. Spray bottle underneath three compartment sink.
Food stored on floor. Bottle of Worcestershire sauce stored on kitchen floor. Manager placed Worcestershire sauce on shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Back of cook line oven.
Stored food not covered. Pan of shrimp in reach-in freezer across from walk-in cooler. Employee placed lid on pan.
Nov 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Food with mold-like growth. See stop sale. Cheese stored in reach-in cooler across from three compartment sink. Manager discarded cheese during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler: beef (45F - Cold Holding); chicken (45F - Cold Holding); cheese (44F - Cold Holding); butter (45F - Cold Holding). Manager stated items were at proper temperature at 1:00 pm. Manager opened door to walk-in freezer to reduce temperature to 41F.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item stored in walk-in cooler: diced tomatoes (45F - Cooling). Manager stated tomatoes prepared the previous evening. Manager unable to state that tomatoes had cooled properly.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item stored in walk-in cooler: diced tomatoes (45F - Cooling). Manager stated tomatoes prepared the previous evening. Manager unable to state that tomatoes had cooled properly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket next to three compartment sink,200+. Manager added water to sanitizer bucket, 75 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stored on shelf above three compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bags of cooked chicken in reach-in cooler across from three compartment sink. Manager stated chicken prepared the previous morning.
Spray bottle containing toxic substance not labeled. Spray bottle at three compartment sink. Manager added bleach water label to bottle.
Dead roaches on premises. One dead roach on floor next to three compartment sink. Manager cleaned up dead roach during inspection.
Food stored on floor. Case of chicken stored on floor in walk-in cooler. Manager placed chicken on shelf.
Old labels stuck to food containers after cleaning. Containers stored on shelf above three compartment sink.
Working containers of food removed from original container not identified by common name. Container of sugar next to front counter coffee machine.
Jan 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority2 Intermediate4 Basic
Show 13 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction proof for shrimp in ceviche.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over portioned cooked rice in walk-in freezer. Manager moved chicken below cooked rice.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over pepper ace in reach-in cooler across from cook line grill. Raw fish stored over cooked rice and portioned sauces in walk-in cooler. Manager moved all fish to bottom shelves of coolers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk-in cooler: rice (45F,46F - Cold Holding); chicken (45F - Cold Holding); veal (45F - Cold Holding); pork (46F). Manager stated items were at proper temperature at opening, door to walk-in cooler open frequently. Manager opened door to adjacent walk-in freezer to reduce temperature to 41F.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item stored in front counter cooler: rice pudding (45F,46F,45F - Cooling). Manager stated item was prepared two days prior.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item stored in front counter cooler: rice pudding (45F,46F,45F - Cooling). Manager stated item was prepared two days prior.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket on co9k line, 200+ ppm. Manager added water to sanitizer bucket, 75 ppm.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer for walk-in cooler reading 30F, ambient temperature of walk-in cooler 44F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
Employee preparing food in customer section of dining area. Employee portioning fries in hallway next to restrooms. Manager had employee move portioned fries to freezer.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next to three compartment sink.
Food stored on floor. Chicken stored on floor in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of ice machine next to three compartment sink. Hood vents over cook line grill greasy.
Aug 24, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in walk-in cooler: rice (45F - Cold Holding). Manager stated item prepared the previous day.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in walk-in cooler: rice (45F - Cold Holding). Manager stated item prepared the previous day.
Nonfood-grade bags used in direct contact with food. Chicken in walk-in cooler stored in to go bag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in walk-in cooler: butter (45F - Cold Holding). Manager stated item placed in cooler 1 hour prior to temperature being taken. Manager moved item to walk-in cooler to reduce temperature to 41F. Item in front counter reach-in cooler: whipped topping (45F,44F - Cold Holding). Manager stated item placed in cooler 1 hour prior to temperature being taken. Manager moved item to walk-in cooler to reduce temperature to 41F.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in walk-in cooler reading 32F, ambient temperature of cooler 49F.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Operator no chart with test kit. Inspector provided operator with chart.
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 proof of employee reporting agreements.
Clean equipment/utensils not stored at least 6 inches above the floor. Pots stored on floor beneath three compartment sink. Manager placed pots on three compartment sink to be washed.
Food stored on floor. Chicken and beef stored on floor in walk-in freezer. Rice stored on floor in dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line utensils stored in 126F water. Manager turned heat up on grill to increase the water temperature.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in kitchen.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line, 200 ppm. Manager changed sanitizer water, 100 ppm.
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.