LATIN JAPAN
9409 US 19, Port Richey FL 34668
Last inspected Apr 28, 2025 · 4 visits since October 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
4 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In vertical cooler in kitchen noodles (44F - Cold Holding), made last night, moved to freezer
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Raw animal food stored over or with unwashed produce. Shell eggs over carrots in. Vertical cooler in kitchen, moved eggs to bottom
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In vertical cooler in kitchen- Beef (44F - Cold Holding); Poultry (45F - Cold Holding)moved to freezer
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen,
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.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Total hand wash time less than 15 seconds, discussed with operator
Raw animal food stored over/not properly separated from ready-to-eat food. In vertical 2 door cooler in kitchen- shell eggs over bucket of soy sauce
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in prep sink, discussed use of hand wash sink
No soap provided at handwash sink. No soap or paper towels at hand wash sink in kitchen or front counter
Time/temperature control for safety food thawed in an improper manner. Shrimp in bowl of standing water at prep sink, 82F, moved to freezer
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In vertical cooler in kitchen noodles (44F - Cold Holding), made last night, moved to freezer
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket a5 front counter > 200 ppm, corrected to 100 ppm
No soap provided at handwash sink. At front counter
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.