LATINOS RESTAURANTE
1754 W HILLSBORO BLVD, Deerfield Beach FL 33442 · 954.428.7411
Last inspected Jan 20, 2026 · 6 visits since August 2023
NOV 23
JUL 24
DEC 24
SEP 25
JAN 26
▲ GETTING WORSE
5 inspections trending down, 12 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door flip top cooler on cook line at sausage (48F - Cold Holding); liver (48F - Cold Holding). Chef moved items to working unit with ice on top
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Nonfood-grade bags used in direct contact with food. Using white trash bags to store food. Cook removed vegetables from bag.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked beans in reach in cooler in kitchen. Cook moved chicken
Sep 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw cut chicken over raw cut potatoes. Manager moved chicken to bottom shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.flip top cooler on cook linesausage (45F - Cold Holding); b e e f (45F - Cold Holding),manager removed items and put in working cooler and called for maintenance.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at hot table at rice (109F - Hot Holding) Manager reheated rice too 165° and over, and lit hot holding rice section
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer at coolers in cook line and prep area had thermometer that did not work. Manager removed and replaced with new thermometers.
Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraints. Employee put on a hair restraint
Food stored in a location that is exposed to splash/dust. Handwashing sink by the grill and food next to sink in danger of splash, need splash guard.
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. Fish wrapped in paper towels at front sushi bar
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in display cases at chicken empanadas (122F - Hot Holding); beef empanadas (122F - Hot Holding), manager to reheat
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front bar. Bar person filled menu.
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled manager labeled
Ceiling/ceiling tile shows damage or is in disrepair. There is a hole in the ceiling in the kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water and coffee on prep table on cook line. Chef discarded
Unwashed fruits/vegetables stored with ready-to-eat food. Washed avocados with vendor stickers on. Chef removed stickers and washed avocados.
Jul 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. Salmon wrapped in paper towels. Chefs started removing paper towels
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door flip top cooler on cook line at sausage (48F - Cold Holding); liver (48F - Cold Holding). Chef moved items to working unit with ice on top
Toxic substance/chemical on premise that is not required for the operation of establishment. Manager labeled
Bowl or other container with no handle used to dispense food. Bowl in the flour. Manager's discarded bowl
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded
Food stored in a location that is exposed to splash/dust. Food by the grill and grill flat top next to hand wash sink either no splash guard
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at front bar. Bartender refilled paper towels dispenser
Bowl or other container with no handle used to dispense food. Manager discarded bowl
Aug 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice at sushi bar from last night not discarded. Verified written procedure. Operator discarded immediately.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw mussel (54°F - Cold Holding) stored in cook line flip top cooler. Item overfilled above fill line. Lower portions temped at 41°F or below. Operator states item has been in unit less than 1 hour. Operator moved excess to other pan and iced to quick chill
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice at sushi bar from last night not discarded. Verified written procedure. Operator discarded immediately. See stop sale.
Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance at bar area not labeled. Operator labeled
Accumulation of black/green mold-like substance in the interior of the ice machine. Observed at bar ice machine
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in bakery area and on cook line
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.