LATINOS Y MAS REST
2030 S PINE AVE, Ocala FL 34471 · (352)622-4777
Last inspected Feb 11, 2026 · 10 visits since November 2023
APR 24
AUG 24
APR 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B 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. Inspector provided a digital copy, manager printed and posted.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Feb 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
What the inspector wrote — 14 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Can of Kidney Beans on can rack across from office.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and touched clean pans without washing hands. Manager had employee wash hands and returned pan to dish area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked pork in reach-in cooler across from cook line grill. Manager moved pan of beef below pork during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in ice bath in wait station: cheese (49F - Cold Holding). Manager stated cheese placed out one hour prior to temperature being taken. Manager added ice to ice bath to reduce temperature to 41F.
Show the remaining 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Water nozzle of wait station tea machine soiled with food debris. Cutting boards on cook line reach-in coolers stained.
Handwash sink used for purposes other than handwashing. Spoon stored in hand washing sink next to kitchen entrance from bar area. Employee removed spoon during inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Four employee certifications expired in 2025.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above wait station prep table with microwave dusty.
Employee personal food not properly identified and segregated from food to be served to the public. Employee container of milk stored in wait station reach-in cooler. Manager removed milk during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above reach-in cooler across from cook line grill. Manager removed phone during inspection.
Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing from hood in prep area.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine next to dry storage room. Manager returned ice scoop to be washed, rinsed and sanitized, then placed scoop in pan.
Missing drain plug at dumpster. Dumpster behind building.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill greasy.
Oct 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in cook line grill drawers. All items removed from drawers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in cook line reach-in cooler closest to kitchen entrance: shrimp (48F - Cold Holding); butter (47F - Cold Holding); tomatoes (44F - Cold Holding). Manager stated items placed in reach-in cooler three hours prior to temperature being taken. Manager had employee place items in walk-in freezer to reduce temperature to 41F. Items stored in cook line grill drawers: shrimp (48F - Cold Holding); butter (47F - Cold Holding); tomatoes (44F - Cold Holding); potatoes (41F - Cold Holding); chicken (40F - Cold Holding). Manager stated items placed in reach-in cooler three hours prior to temperature being taken. Manager had employee place items in walk-in freezer to reduce temperature to 41F.
Toxic substance/chemical improperly stored. Bottle of bleach stored next to clean dishes on shelf next to three compartment sink. Employee placed bottle of bleach on floor.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on steam table across from cook line. Blade of can opener on kitchen prep table at end of cook line.
No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink next to kitchen entrance from bar area. Manager had employee provide hand towels at hand washing sink.
Bowl or other container with no handle used to dispense food. Bowl used to scoop cheese in prep area reach-in cooler. Manager removed bowl from cheese during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above server area in front of kitchen.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Server in prep area chewing gum. Manager had employee dispose of gum.
Employee eating in a food preparation or other restricted area. Employee eating food on cook line.
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 across from dish area. Manager removed phone and keys during inspection.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf across from office.
Food stored on floor. Case of cooking oil stored on floor next to cook line hand washing sink. Manager had employee place cooking oil on shelf.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine in dry storage area next to office.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line.
Open dumpster lid. Dumpster behind building. Manager had employee close lids.
Raw fruits/vegetables not washed prior to preparation. Cut avocado with label not removed stored in prep area reach-in cooler. Manager had employee remove label and rewash avocado.
Standing water in bottom of reach-in-cooler. Bar area reach-in cooler.
Apr 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Three containers of Reina sauce, three containers of Mojo and Four container of Marsela not used with 7 days of preparation
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler under grill: Chicken 48F, sausage 50F; fish 46F. Items had been in reach in cooler for two hours and had been in the walk-in-cooler over night. Manager placed item in walk-in-cooler
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior top of ice machine
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on single service tray box. Employee jackets stored above prep area. Manager removed items
Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment (metal bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Manager placed items in dishwash area
Food stored on floor. Box of pork belly on floor in walk-in-freezer. Manager placed on shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack. Manager removed labels and placed in dishwash area
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Hammer stored above single service knives. Manager removed hammer
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (tomatos ) stored over ready-to-eat food ( Ready-To-Eat sauces ) in walk in cooler. Manager moved tomato's to bottom shelf
Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in mop bucket sink.
Aug 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose under three-compartment sink
Cardboard used to line nonfood-contact shelves. Soiled Cardboard on shelf in dry goods storage area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse over prep table. Manager removed purse
Food stored on floor. Bag of onions on floor in dry goods storage area. employee placed on shelf
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle touching beef I reach in cooler drawer. Manager had handled removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
Jun 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority3 Intermediate8 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, red beans cooked 04/16/2024 at 49F, black beans 67F.
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. In walk-in cooler, red beans cooked 04/16/2024 at 49F, black beans 67F.
Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee at the cook line handling raw shrimp and raw beef continued working with food and had Ling clean containers, Inspector instructed to stop and washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw meat above raw vegetables, manager moved and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, raw fish 48F, raw chicken 46F, pico 47F, cooler was kept opened and unit was turned off during re-stock time (2hrs), ambient air temperature 42F. After 15 minutes temperatures dropped two degrees. Reach-in cooler at the cook line (make table), sauce 46F, raw fish 46F, raw fish 47F raw calamari 50F cooked pork 50F, all items were moved to reach-in cooler around 11:00am, Manager moved all items to freezer to dropped temperatures down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, grilled onions cooked 45 minutes prior to take temperature at 110F, Manager will placed this item on time as a Public Health control, grilled onions will be discarded at 3:00. Form was provided.
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. Inspector provided a digital copy, manager printed and posted.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Digital menu, Ceviche de prescado Peruano and Ceviche mixto Peruano, no disclosure no reminder
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the bar area, also no soap and no sign.
Bowl or other container with no handle used to dispense food. Bowl no handle inside pico de Gallo, manager moved.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line with ambient temperature of 48F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks above prep tables at the cook line, manager moved all.
Employee with no hair restraint while engaging in food preparation. Male employee at the cook line. Employee started wearing hair restraint.
In-use knife/knives stored in cracks between pieces of equipment. Knifes stored between crevices at the cook line, Manager moved to dish machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, bowl for rice in 98F water, Manager add Hot water.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
Dec 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shelled eggs in reach in cooler on cook line at 48F. Manager advised that they had been placed in the drawer 30 minutes earlier. Discussed keeping eggs on time as a pubic health control. Manager placed in in reach in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items in the steam table at prep table. rice (100F - Hot Holding); Chicken (125F - Hot Holding); beef (126F - Hot Holding). Manager advised that all the items had been placed there 30 minutes earlier. All items were removed to be reheated. Manager checked unit and found that unit had not been turned on
Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. Manager instructed to have Soda gun cleaned
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment has no measuring device available for measuring utensil surface temperature when hot water used as sanitizer in dishmachine.
Spray bottle containing toxic substance not labeled. Observed spray bottle in men's room storage closet not properly labeled with identifying contents ( glass cleaner). Manager labeled spray bottle
Bowl or other container with no handle used to dispense food. Observed employee scoop ice with cup in kitchen.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed reduced oxygen packaged fish labeled indicating product to remain frozen until time of use not open or removed from package.
Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in employee unisex bathroom in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed waist support belt stored in dry goods storage area on canned goods. Manager removed support belt
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed container of food removed ( sugar ) from original container not labelled with name of contents in dry goods storage area. Manager labeled container
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.