PASTORO LATIBONITE CARIBBEAN RESTAURANT
109 E BOYNTON BEACH BLVD STE F, Boynton Beach FL 33435 · 7738270187
Last inspected Aug 20, 2026 · 10 visits since December 2023
OCT 24
MAR 25
OCT 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2023
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023072328 | Dec 6, 2023 | Jun 5, 2024 | $400 |
| 2--2021008313 | Feb 12, 2021 | Jun 24, 2021 | $400 |
| 2--2016014243 | Mar 18, 2016 | Apr 8, 2016 | $400 |
Inspection history
10 visits, newest first
Aug 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at outdoor mop sink. Remove splitter or place vacuum breakers on each splitter attachment.
Aug 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator added more chlorine, 100ppm.
Nonfood-grade bags used in direct contact with food. Observed Garbage bag covering and in direct contact with spinach being cooked on stove, cooked spinach stored and in direct contact with plastic shopping bags at chest freezer. Operator removed garbage bag from spinach on stove. Advised operator to remove spinach from shopping bags in chest freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient temperature: piklez (sliced cabbage) (70F - cold holding) Walk in cooler: cooked chicken (49F - Cold Holding); cooked pork (48F - Cold Holding); cooked spaghetti (48F - Cold Holding); picklez - sliced cabbage (48F - Cold Holding); cooked spinach (47F - Cold Holding); legume (cooked vegetable stew) (48F - Cold Holding); cooked turkey (49F - Cold Holding); black beans (49F - Cold Holding); beef ragu (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to move products to chest freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked plantain with boiled egg (109F - Hot Holding); legume (vegetable stew) (106F - Hot Holding) Observed at steam table. Per operator, out of temperature for approximately 20 minutes. Operator returned products to stove to reheat to 165+F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at outdoor mop sink. Remove splitter or place vacuum breakers on each splitter attachment.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Toxic substance/chemical improperly stored. Sanitizer tablets and paint primer stored over to go boxes on storage rack at cook line. Operator stored chemicals properly.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink outside rear entrance of kitchen. Operator removed splitter.
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. Not available at time of inspection. Emailed bodily fluids procedure to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stewed spinach made 2/22 no date mark at walk in cooler.
Food stored on floor. Cooking oil stored on floor at cook line.
Oct 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Over the wok burners, cooked plantains (43-52F - Cold Holding). The plantains have been out if refrigeration for less than 30 minutes. The item was returned to the refrigerator to chill and cold hold. Not prepped or portioned today.
Bowl or other container with no handle used to dispense food. In the bins of sugar and salt, pint containers were stored inside and used to dispense the food. The containers were removed
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee ate a sandwich drank out of a water bottle unscrewed lid and placed lid back on the bottle, then engaged in food preparation, handled clean equipment at triple sink without washing hands. Employee went to wash her hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pot with soap and placed on shelf without sanitation. Employee set up triple sink with chlorine sanitizer and sanitized pot.
Raw shell eggs stored over peppers in walk in cooler. Operator removed eggs.
Employee eating in a food preparation at triple sink.
Stored beans not covered in chest freezer. Operator covered.
Oct 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantain (114F - Hot Holding). Operated reheated to plantains (172F - Reheating).
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside. Observed at rear door in kitchen.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above 3 compartment sink.
Wet mop not stored in a manner to allow the mop to dry. Observed at rear door in kitchen.
Apr 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Nonfood-grade bags used in direct contact with food. Ice held in to go bag - operator removed.
Dec 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 7, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler - cooked oxtail (48F - Cold Holding); cooked chicken (48F - Cold Holding); cooked turkey (48F - Cold Holding); cooked okra (48F - Cold Holding); coleslaw (48F-51F - Cold Holding) Operator states not portioned or prepared today and held in walk in cooler overnight and more than 4 hours - Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler - cooked oxtail (48F - Cold Holding); cooked chicken (48F - Cold Holding); cooked turkey (48F - Cold Holding); cooked okra (48F - Cold Holding); coleslaw (48F-51F - Cold Holding) Operator states not portioned or prepared today and held in walk in cooler overnight and more than 4 hours - Stop Sale.
Dec 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cleaned floor with broom and dust pan and then put on gloves without washing hands and then proceeded to cut lettuce.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2023
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler - cooked oxtail (48F - Cold Holding); cooked chicken (48F - Cold Holding); cooked turkey (48F - Cold Holding); cooked okra (48F - Cold Holding); coleslaw (48F-51F - Cold Holding) Operator states not portioned or prepared today and held in walk in cooler overnight and more than 4 hours - Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler - cooked oxtail (48F - Cold Holding); cooked chicken (48F - Cold Holding); cooked turkey (48F - Cold Holding); cooked okra (48F - Cold Holding); coleslaw (48F-51F - Cold Holding) Operator states not portioned or prepared today and held in walk in cooler overnight and more than 4 hours - Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table - Cooked vegetables (64F - Hot Holding); cooked plaintain (103F - Hot Holding); boiled egg (103F - Hot Holding) Operator states held under 2 hours - moved to stove for reheat
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. PIC had no knowledge of the Big 6 Food borne illnesses. Inspector to email copy.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - Cut lettuce (61F - cooling) @ 10:15am, cooling since 10:15, 2nd temp at 10:30 65F. Operator placed cut lettuce in refrigerator that appears to not be working properly. Operator moved lettuce to freezer to facilitate cooling process.
No paper towels or mechanical hand drying device provided at handwash sink. Correct on site.
No soap provided at handwash sink.
Bowl or other container with no handle used to dispense food. Empty can with no handle used as a scoop in container of beans.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on prep table - Employee removed.
No conspicuously located ambient air temperature thermometer in holding unit. White reach in cooler.
No handwashing sign provided at a hand sink used by food employees.
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.