LATIN TWIST CAFE
2653 BRUCE B DOWNS BLVD STE #105, Wesley Chapel FL 33544 · 813-994-7000
Last inspected Aug 19, 2026 · 8 visits since July 2023
FEB 25
APR 25
OCT 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Working containers of food removed from original container not identified by common name. Container of salt not labeled across from cook line. Manager labeled.
Apr 20, 2026Inspection 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 ▾
Cutting board has cut marks and is no longer cleanable.
Oct 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 3 times at 0PPM. Talked to manager to use 3 compartment sink to sanitize dishes observed chlorine set up.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw eggs, wipe gloved hands on towel, then return to cooking with no glove change or handwashing.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch nose and then grabbed clean pan without washing hands. Discussed proper hand washing with manager.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in standing reach in cooler next to hand washing sink raw fish and breaded steak over empanadas. Manager removed to proper storage
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler chicken soup (50F - Cold Holding); seasoned chicken (50F - Cold Holding);
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler breaded steak (48F - Cold Holding); shredded pork (46F - Cold Holding); baked beans (45F - Cold Holding); Cuban sandwich (46F - Cold Holding); cheese (47F - Cold Holding); milk (45F - Cold Holding); cooked ham (45F - Cold Holding). chicken soup (50F - Cold Holding); seasoned chicken (50F - Cold Holding) - Ambient temperature of walk in cooler at 50F, food left in over 4 hours, no temperatures taken. see stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink in back kitchen
Apr 14, 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 ▾
Employee with no hair restraint while engaging in food preparation. Hair pulled back in ponytail no restraint
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen to work with food and failed to wash hands first.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer scrubs dirty dishes with gloves on and puts away clean dishes without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In upright reach in cooler by hand wash sink: raw beef (47F - Cold Holding); empanada (47F - Cold Holding) Operator moved items to reach in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On flat top next to fryer: cooked onions (107F - Hot Holding); fresh garlic and oil (113F - Hot Holding) Inspector discussed using Time as a Public Health Control.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles on soda machine at front of restaurant.
Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by employee skinning potatoes. Manager moved employee to another station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice cute on soda machine has mold like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored above a food prep table. Operator stored correctly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees keys stored above a food prep table in kitchen. Manager removed.
Employee with no hair restraint while engaging in food preparation.
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 used to dispense rice is touching the food. Operator stored correctly.
Wood food-contact surface not properly sealed. Mortar bowl cracked and not sealed.
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine tested at 0ppm Observed employee set up 3-compartment sink, sanitizer tested at 50ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over cooked ox tail Corrected observed employee place on bottom shelf
Toxic substance/chemical improperly stored. Observed 2 spray bottle stored on hand sink on service line Corrected -observed employee remove
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink store on prep table Corrected -observed employee remove
Jul 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the plantains at 122. Employee turned the temperature up.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with debris.
Handwash sink not accessible for employee use at all times. Observed tongs stored in the sink. Observed employee taking the tongs from the sink.
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.
Food stored on floor. Observed black beans in a bucket stored on the floor. Owner put food on a shelf.
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.