LATIN SQUARE
250 S ORANGE AVE STE-185, Orlando FL 32801 · 407.608.4181
Last inspected Feb 18, 2026 · 10 visits since July 2023
JAN 24
AUG 24
JAN 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and B. Consistency is the problem here, not any single visit.
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. Provided operator with forms
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
No probe thermometer provided to measure temperature of food products. When testing prope thermometer it was teading 20F
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling dusty in bsck prep area Water damage to ceiling tile in back prep kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in freezer
Feb 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -shreed beef potatoe ball 118-130F hot holding in display case less than 4hrs per operator. Operator reheated to 165-180F for temperature recovery. -rice mixed w beans (109F - Hot Holding) in frontline steamwell less than 4hrs per operator. Operator reheated to 174F for temperature recovery chicken; (120F - Hot Holding) in hot box. Less than 4hrs per operator. Operator reheated Chicken to 166-189F for temp recovery
No probe thermometer provided to measure temperature of food products. When testing prope thermometer it was teading 20F
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling dusty in bsck prep area Water damage to ceiling tile in back prep kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on back prep table. Operator removed
Ice scoop handle in contact with ice. In ice machine. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in freezer
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On top of chest freezer. Operator removed
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed Avacados over ready to eat items in cooler. Operator removed
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Wiping cloth sanitizing solution stored on the floor. Operator immediately removed
Jan 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box: beef empanadas, chicken, steak, plaintains, (103-109F - Hot Holding) less than 4hrs per operator black beans (122F - Hot Holding); in front steam well less than 4hrs per operator. Advised operator to reheat all items to 165F for temperature recovery
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on dry storage shelf with mayo and other canned/jarvitems. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watch. Operator immediately removed
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Directly on floor. Operator corrected
Aug 13, 2024□ 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 ▾
Equipment in poor repair. Hot cabinet at front counter door doesn't close completely.
Aug 12, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front prep cooler all less than 4hrs per operator operator immediately moved items to different coolers for temperature recovery : cheese, ham, milk, butter, tuna salad, cut tomatoes, ranch; (53-56F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box at front counter: less than 4 hrs per operator. Advised operator to reheat to 165F for temperature recovery. mashed potatoes ball, cheese crocate, chicken empanadas, (97-122F - Hot Holding);
Equipment in poor repair. Hot cabinet at front counter door doesn't close completely.
Aug 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front prep cooler all less than 4hrs per operator operator immediately moved items to different coolers for temperature recovery : cheese, ham, milk, butter, tuna salad, cut tomatoes, ranch; (53-56F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box at front counter: less than 4 hrs per operator. Advised operator to reheat to 165F for temperature recovery. mashed potatoes ball, cheese crocate, chicken empanadas, (97-122F - Hot Holding);
Equipment in poor repair. Hot cabinet at front counter door doesn't close completely.
Food stored on floor. Boxed oil
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish 113F 1hour per operator. Operator reheated to 165F
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. Provided operator with forms
Food stored on floor. Boxed oil
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Operator turned unit away from customers. Will serve items from kitchen side.
Working containers of food removed from original container not identified by common name. Container of sugar,rice, dry black beans
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.