LATIN GRILL TAMPA INC
9331 E ADAMO DR, Tampa FL 33619 · 813-999-0030
Last inspected Mar 11, 2026 · 17 visits since August 2023
OCT 23
AUG 24
JAN 25
DEC 25
FEB 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 7 live roach on bar cart in liquor room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025089320 | Dec 5, 2025 | May 4, 2026 | $800 |
| 3--2024053141 | Aug 13, 2024 | Feb 26, 2025 | $800 |
| 3--2023045680 | Aug 1, 2023 | Jan 11, 2024 | $800 |
Inspection history
17 visits, newest first
Mar 11, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked plantains in walk in cooler. Raw chicken over raw pork in walk in cooler. Operator relocated at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Metal bucket at Handwash sink at bar.
Show the remaining 5 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in reach in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Bowl or other container with no handle used to dispense food. Metal bowl in bulk black beans.
Food storage container/container lid cracked or broken. Cracked lid of bulk sugar bins.
Water leaking from pipe and/or faucet/handle. Handwash sink at bar.
Feb 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority5 Intermediate10 Basic
Show 20 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored in same container as ready-to-eat food. Raw beef stored with sliced cheese in reach in cooler in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked plantains in walk in cooler. Raw chicken over raw pork in walk in cooler. Operator relocated at time of inspection.
Roach activity present as evidenced by live roaches found. 1 live roach on floor in kitchen under reach in cooler. 1 live roach near back door. Operator eliminated, cleaned and sanitized area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw beef 51 F, raw pork 52 F, Per operator items were taken from walk in cooler and put in reach in cooler 30 minutes prior. Time temped 4:45. Operator voluntarily discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Metal bucket at Handwash sink at bar.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near dish area.
No soap provided at handwash sink. Handwash sink near 2 compartment sink. Handwash sink near dish area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in reach in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Bowl or other container with no handle used to dispense food. Metal bowl in bulk black beans.
Clean equipment/utensils not stored at least 6 inches above the floor. Slicers on floor at bar.
Dead roaches on premises. 1 dead roach behind reach in cooler in dry storage room. 3 dead roaches in front of beer walk in cooler. 1 dead roach under stairs to DJ Booth. 1 dead roach at bar in banquet room. Operator cleaned and sanitized area
Food storage container/container lid cracked or broken. Cracked lid of bulk sugar bins.
Food stored on floor. Plantains, potatoes and multiple items on floor in walk in cooler and walk in freezer.
No handwashing sign provided at a hand sink used by food employees. Handwash sink near 2 compartment sink. Handwash sink near dish area.
Soda gun in ice at server bar.
Stored food not covered. Hot dogs and multiple items not covered in walk in cooler.
Water leaking from pipe and/or faucet/handle. Handwash sink at bar.
Dec 8, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork on rack in walk in cooler.
Probe thermometer not used to ensure proper food temperatures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and multiple items in walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves In kitchen.
No conspicuously located ambient air temperature thermometer in holding unit.
No handwashing sign provided at a hand sink used by food employees. All hand wash sinks in kitchen.
Dec 6, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 10 violations recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork on rack in walk in cooler.
Roach activity present as evidenced by live roaches found. 7 live roach on bar cart in liquor room.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Probe thermometer not used to ensure proper food temperatures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and multiple items in walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Dead roaches on premises. 1 dead roach under prep table near ice machine in kitchen. 1 dead roach on on floor near ice machine in kitchen. 8 dead roaches behind beer cooler in storage room. 2 dead roaches on floor in liquor room.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves In kitchen.
No conspicuously located ambient air temperature thermometer in holding unit.
No handwashing sign provided at a hand sink used by food employees. All hand wash sinks in kitchen.
Dec 5, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 15 violations recorded, 3 high priority.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork on rack in walk in cooler.
Roach activity present as evidenced by live roaches found. 7 live roach on bar cart in liquor room.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut tomatoes 61 F, raw shrimp 57 F, cooked vegetables 56 F, Per operator items have been in reach in cooler over night and is unaware when items went out of temperature. Cold holding: cooked pork 48 F, cooked plantains 47 F, raw beef 48 F, cooked 46 F, Establishment received truck 1 hour prior to inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink near 2 compartment sink. Hand wash skim on cooks line.
No soap provided at handwash sink. Hand wash sink on cooks line.
Probe thermometer not used to ensure proper food temperatures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and multiple items in walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Bowl or other container with no handle used to dispense food. Metal bowls in bulk flour, tempura and multiple items.
Dead roaches on premises. 1 dead roach under prep table near ice machine in kitchen. 1 dead roach on on floor near ice machine in kitchen. 8 dead roaches behind beer cooler in storage room. 2 dead roaches on floor in liquor room.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves In kitchen.
No conspicuously located ambient air temperature thermometer in holding unit.
No handwashing sign provided at a hand sink used by food employees. All hand wash sinks in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of containers holding flour. and multiple items.
Dec 5, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 21 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority6 Intermediate10 Basic
Show 21 findings ▾
Live, small flying insects found 2 live flies landing on prep table in kitchen. 2 live flies flying around kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork on rack in walk in cooler.
Roach activity present as evidenced by live roaches found. 7 live roach on bar cart in liquor room.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: cut tomatoes 61 F, raw shrimp 57 F, cooked vegetables 56 F, Per operator items have been in reach in cooler over night and is unaware when items went out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut tomatoes 61 F, raw shrimp 57 F, cooked vegetables 56 F, Per operator items have been in reach in cooler over night and is unaware when items went out of temperature. Cold holding: cooked pork 48 F, cooked plantains 47 F, raw beef 48 F, cooked 46 F, Establishment received truck 1 hour prior to inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink near 2 compartment sink. Hand wash skim on cooks line.
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.
No soap provided at handwash sink. Hand wash sink on cooks line.
Probe thermometer not used to ensure proper food temperatures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and multiple items in walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Bowl or other container with no handle used to dispense food. Metal bowls in bulk flour, tempura and multiple items.
Dead roaches on premises. 1 dead roach under prep table near ice machine in kitchen. 1 dead roach on on floor near ice machine in kitchen. 8 dead roaches behind beer cooler in storage room. 2 dead roaches on floor in liquor room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves In kitchen.
No conspicuously located ambient air temperature thermometer in holding unit.
No handwashing sign provided at a hand sink used by food employees. All hand wash sinks in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of containers holding flour. and multiple items.
Working containers of food removed from original container not identified by common name. Bulk flour in kitchen.
Jan 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority6 Intermediate9 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over Parmesan cheese in reach in cooler. Raw beef over raw shrimp in walk in cooler. Raw chicken over raw beef in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink not accessible for employee use at all times. Sprayer in handwash sink near hot water heater. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near hot water heater.
No soap provided at handwash sink. Handwash sink near hot water heater.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and multiple items in walk in cooler.
Spray bottle containing toxic substance not labeled with clear liquid at grill.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Dead roaches on premises. 1 dead roach on floor near hot water heater. Operator eliminated and cleaned at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on prep table in kitchen.
Floor tiles missing and/or in disrepair. Dish area and throughout kitchen.
No handwashing sign provided at a hand sink used by food employees. Handwash sink near hot water heater.
Stored food not covered. Marinara and multiple items in reach in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Working containers of food removed from original container not identified by common name. Bulk chicken base in kitchen.
Jan 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 1 high priority.
1 High priority7 Intermediate9 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over Parmesan cheese in reach in cooler. Raw beef over raw shrimp in walk in cooler. Raw chicken over raw beef in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink not accessible for employee use at all times. Sprayer in handwash sink near hot water heater. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near hot water heater.
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.
No soap provided at handwash sink. Handwash sink near hot water heater.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and multiple items in walk in cooler.
Spray bottle containing toxic substance not labeled with clear liquid at grill.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Dead roaches on premises. 1 dead roach on floor near hot water heater. Operator eliminated and cleaned at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on prep table in kitchen.
Floor tiles missing and/or in disrepair. Dish area and throughout kitchen.
No handwashing sign provided at a hand sink used by food employees. Handwash sink near hot water heater.
Stored food not covered. Marinara and multiple items in reach in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Working containers of food removed from original container not identified by common name. Bulk chicken base in kitchen.
Aug 15, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over potatoes in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No soap provided at handwash sink near back door.
Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. Cooked potatoes.
Toxic substance/chemical on premise that is not required for the operation of establishment. Cleaner on top of prep table in kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on prep table in kitchen. Operator removed a5 time of inspection.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at back door.
Aug 15, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 9 violations recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over potatoes in walk in cooler.
Roach activity present as evidenced by live roaches found. 6 live roaches under handwash sink near back door. 3 live roaches under 3 compartment sink. 2 live roaches under dish machine.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No soap provided at handwash sink near back door.
Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. Cooked potatoes.
Toxic substance/chemical on premise that is not required for the operation of establishment. Cleaner on top of prep table in kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on prep table in kitchen. Operator removed a5 time of inspection.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at back door.
Aug 14, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 10 violations recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over potatoes in walk in cooler.
Roach activity present as evidenced by live roaches found. 6 live roaches under handwash sink near back door. 3 live roaches under 3 compartment sink. 2 live roaches under dish machine.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No soap provided at handwash sink near back door.
Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. Cooked potatoes.
Toxic substance/chemical on premise that is not required for the operation of establishment. Cleaner on top of prep table in kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Dead roaches on premises. 5 dead roaches under handwash sink near back door.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on prep table in kitchen. Operator removed a5 time of inspection.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at back door.
Aug 13, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 21 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority7 Intermediate6 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Per operator potatoes were prepared and put in walk in cooler at 12 pm and temped at 4 pm. Potatoes temped 78 F,
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. Per operator potatoes were prepared and put in walk in cooler at 12 pm and temped at 4 pm. Potatoes temped 78 F,
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. Employee cut mint leaves with bare hands. Inspector spoke with operator about proper hand washing procedures.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies on prep table in dish area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over potatoes in walk in cooler.
Roach activity present as evidenced by live roaches found. 6 live roaches under handwash sink near back door. 3 live roaches under 3 compartment sink. 2 live roaches under dish machine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator items were put in walk in cooler between 10-11 am. Operator did not take temperature of food or ambient temperature of walk-in cooler and is unaware when items went out of temperature.Items were temped at 4:30 pm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw beef 57 F, raw chicken 56 F, queso fresco 60 F, cut ham 57 F, cut turkey 56 F, sour cream 54 F, mini cheesecakes 56 F, mozzarella 58 F, Per operator items were put in walk in cooler between 10-11 am. Operator did not take temperature of food or ambient temperature of walk-in cooler and is unaware when items went out of temperature.Items were temped at 4:30 pm. Per operator items were put in walk in cooler between 10-11 am. Operator did not take temperature of food or ambient temperature of walk-in cooler and is unaware when items went out of temperature.Items were temped at 4:30 pm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Potatoes covered.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink not accessible for employee use at all times. Metal container filled with water holding metal spatulas.
No paper towels or mechanical hand drying device provided at 2 handwash sinks in kitchen.
No soap provided at handwash sink near back door.
Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. Cooked potatoes.
Toxic substance/chemical on premise that is not required for the operation of establishment. Cleaner on top of prep table in kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Dead roaches on premises. 5 dead roaches under handwash sink near back door.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on prep table in kitchen. Operator removed a5 time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee mints next to tea machines.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at back door.
Stored food not covered. Raw bacon in walk in cooler.
Oct 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
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 over raw beef in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in cooler.
Spray bottle containing toxic substance not labeled with yellow liquid.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Ceiling tile missing. Throughout kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on sorry above prep table.
Exterior door has a gap at the threshold that opens to the outside at back door.
Floor not cleaned when the least amount of food is exposed. Walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and gaskets of reach in coolers.
Reach-in coolers interior/shelves have accumulation of soil residues. Throughout establishment.
Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen.
Oct 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority3 Intermediate13 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs over cooked pork in walk in cooler. Operator relocated at time of inspection.
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 over raw beef in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: mozzarella 50 F, operator voluntarily threw away. Cold holding: mozzarella balls 51 F, ricotta 51 F,
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in cooler.
Spray bottle containing toxic substance not labeled with yellow liquid.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Bowl or other container with no handle used to dispense food. Metal bowl in bulk rice.
Ceiling tile missing. Throughout kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on sorry above prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and Keyes on shelf over prep table.
Exterior door has a gap at the threshold that opens to the outside at back door.
Floor not cleaned when the least amount of food is exposed. Walk in cooler.
Food stored on floor. Bulk oil on floor near back door
In-use tongs stored on equipment door handle between uses. Tongs hung on fryer handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and gaskets of reach in coolers.
Reach-in coolers interior/shelves have accumulation of soil residues. Throughout establishment.
Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen.
Aug 2, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shell eggs over cooked shrimp in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and can opener in kitchen.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dressing and multiple items in walk in coolers.
Cutting board has cut marks and is no longer cleanable. Throughout kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in all reach in coolers.
Reach-in coolersinterior/shelves have accumulation of soil residues throughout kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. On reach in cooler in kitchen near soda station.
Aug 2, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 22 violations recorded, 4 high priority.
4 High priority5 Intermediate13 Basic
Show 22 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies at bar.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shell eggs over cooked shrimp in walk in cooler.
Roach activity present as evidenced by live roaches found. 6 live roaches on wall at kitchen entrance near hallway. 1 live roach under two compartment sink in kitchen. 13 live roaches under prep table that holds meat slicer. 2 live roach on wall near meat slicer. 8 live roach under prep table across from oven. 1 live roach on prep table across from fryer. 2 live roaches on prep table across from stove. 1 live roach under steam tables in kitchen. 1 live roach near water in kitchen. 2 live roaches under dish machine. 1 live roach on shelf in dish area. 2 live roach on wall in dish area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: brie 54 F,pepper jack 54 F, raw chicken 52 F
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and can opener in kitchen.
Handwash sink not accessible for employee use at all times. Black containers in handwash sink at bar. Operator removed at time of inspection.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dressing and multiple items in walk in coolers.
Spray bottle containing toxic substance not labeled with purple liquid.
Bowl or other container with no handle used to dispense food. In bulk sal,flour and sugar.
Cutting board has cut marks and is no longer cleanable. Throughout kitchen.
Dead roaches on premises. 1 dead roach on floor in liquor room. 1 dead roach in kitchen. In front of walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jumper cables on can rack in kitchen.
Floor soiled/has accumulation of debris. Throughout kitchen,bar, and dining room.
Food stored on floor. Bulk limes on floor in walk in cooler of dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in all reach in coolers.
Reach-in coolersinterior/shelves have accumulation of soil residues throughout kitchen.
Reuse of single-service or single-use articles. Pork skins in single use seasoning containers.
Stored food not covered. Bread in walk in cooler not covered.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. On reach in cooler in kitchen near soda station.
Aug 1, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 29 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority7 Intermediate16 Basic
Show 29 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee cleaning dishes with 0 ppm of chlorine.
Food stored stacked uncovered on top of one another uncovered. Red bell pepper in glass container in container holding cilantro not protected in reach in cooler.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies at bar.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shell eggs over cooked shrimp in walk in cooler.
Roach activity present as evidenced by live roaches found. 6 live roaches on wall at kitchen entrance near hallway. 1 live roach under two compartment sink in kitchen. 13 live roaches under prep table that holds meat slicer. 2 live roach on wall near meat slicer. 8 live roach under prep table across from oven. 1 live roach on prep table across from fryer. 2 live roaches on prep table across from stove. 1 live roach under steam tables in kitchen. 1 live roach near water in kitchen. 2 live roaches under dish machine. 1 live roach on shelf in dish area. 2 live roach on wall in dish area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: brie 54 F,pepper jack 54 F, raw chicken 52 F
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and can opener in kitchen.
Handwash sink not accessible for employee use at all times. Black containers in handwash sink at bar. Operator removed at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink near walk in freezer.
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.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dressing and multiple items in walk in coolers.
Spray bottle containing toxic substance not labeled with purple liquid.
Bowl or other container with no handle used to dispense food. In bulk sal,flour and sugar.
Cardboard used to line nonfood-contact shelves in dry storage areas.
Cutting board has cut marks and is no longer cleanable. Throughout kitchen.
Dead roaches on premises. 1 dead roach on floor in liquor room. 1 dead roach in kitchen. In front of walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jumper cables on can rack in kitchen.
Floor soiled/has accumulation of debris. Throughout kitchen,bar, and dining room.
Food stored on floor. Bulk limes on floor in walk in cooler of dry storage area.
In-use tongs stored on equipment door handle between uses. 4 tongs on handle at cooks line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in coconut flakes at bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in all reach in coolers.
Reach-in coolersinterior/shelves have accumulation of soil residues throughout kitchen.
Reuse of single-service or single-use articles. Pork skins in single use seasoning containers.
Stored food not covered. Bread in walk in cooler not covered.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. On reach in cooler in kitchen near soda station.
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.