RICURAS LATINAS
2519 N SR7, Margate FL 33063 · 7543079445
Last inspected Aug 3, 2026 · 10 visits since July 2023
JUL 24
NOV 24
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired DEC 1 2025
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 3, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Operating with an expired Division of Hotels and Restaurants license.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training for food handlers expired January 2026.
Food stored on floor. Plastic water bottles on floor in kitchen.
Jul 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Dunkers reach in freezer in prep area, open raw beef above bagged ice and portioned raw beef above box of ice cream cones. Employee began to rearrange all items.
Raw animal food stored over or with unwashed produce. In Dukers reach in cooler in prep area, open pack raw beef above unwashed tomatoes. Employee rearranged to properly separate.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In kitchen Atosa reach in freezer, trays of portioned raw chicken above trays of portioned pork and beef. Employee rearranged trays to properly separate.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken and proceeded to handle multiple other utensils at cook and make line without washing hands and changing gloves. Reviewed procedures with employee and employee washed hands.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Evidence of removed hand sink (exposed/capped water and drain lines) beside three compartment sink in prep area.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training for food handlers expired January 2026.
Bowl or other container with no handle used to dispense food. Plastic cup in bulk rice co trainer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep station next to utensil containers.
Food stored on floor. Plastic water bottles on floor in kitchen.
Hole in or other damage to wall. Hole in wall exposing pipes and joists in area beside triple sink.
Stored food not covered. Cooked pork in prep area Atosa reach in not covered.
Working containers of food removed from original container not identified by common name. 1) Container of sugar on front counter not labeled. 2) Bulk sugar and flour containers in dry storage not labeled.
Mar 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired DEC 1 2025
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw open chicken in freezer over ready to eat sausage. Operator properly stored food
Raw animal food stored over or with unwashed produce. Raw beef over unwashed produce in storage cooler. Operator properly stored
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box empanadas (129F - Hot Holding); cooked pork belly (129F - Hot Holding). Per operator food hot holding less than 4 hours. Observed hot box not plugged in. Operator turned on unit to highest setting to reheat food
Handwash sink not accessible for employee use at all times. Storage cart blocking kitchen hand sink operator pulled cart away from sink for easier access
Food stored on floor. Container of frying oils stored on floor in kitchen
Wet mop not stored in a manner to allow the mop to dry. Observe mop stored in water bucket
Jul 29, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 3 door low boy cooler- raw beef over ready to eat butter. Operator inverted
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. Front Display case cheese bread (90F - Cold Holding). Per operator food in unit more than four hours. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Flip top cooler- butter (47F - Cold Holding). Per operator food in unit less than four hours. Food not prepared or portioned today. Operator placed butter in freezer to quick chill 2. Front Display case cheese bread (90F - Cold Holding). Per operator food in unit more than four hours. See stop sale
Employee eating in a food preparation or other restricted area. Employee eating at kitchen flip top cooler. Employee moved to an approved eating location
Employee with no hair restraint while engaging in food preparation. Employee at cooling with now hair restraint. Employee put on hat.
Nov 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash 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. Fo4m email
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink on the cook line
Bowl or other container with no handle used to dispense food. Bowl being used in sugar. Chef discarded bowl
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate5 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In back prep area Atosa reach in cooler, containers of raw prepared pork above open containers of soup. Manager rearranged items for proper separation.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In back prep area Atosa reach in cooler, container of raw prepped chicken above container with whole muscle raw beef.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In Atosa reach in freezer, tray of individually non commercial wrapped breaded raw chicken above tray of individually non commercial wrapped raw steaks. Manager began rearranging all trays to properly separate.
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. Bulletin provided to manager.
Handwash sink not accessible for employee use at all times. Hand sink opposite kitchen cookline blocked by containers of fryer oil on storage rack.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.
No probe thermometer provided to measure temperature of food products.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser by triple sink not working properly.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In kitchen 3 door lowboy cooler, containers of cream sauce and cooked beans missing date marks. Per manager, both made 2 days ago.
Spray bottle containing toxic substance not labeled. Spray bottle by front counter hand sink and by triple sink not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup inside ice bin.
Bowl or other container with no handle used to dispense food. Styrofoam cups in bulk containers of flour in dry storage area. Employee removed cups.
Old labels stuck to food containers after cleaning. Old labels on clean containers on shelf by triple sink.
Stored food not covered. In back prep area Atosa reach in cooler, two container soup at proper temperature not covered.
Working containers of food removed from original container not identified by common name. 1) Glass container of sugar at front counter not labeled. 2) Bulk container of salt by cook line not labeled. Employee labeled both.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Hand wash sink in prep area used as a storage for cleaning items. Chef removed items
No paper towels or mechanical hand drying device provided at handwash sink. Back prep room hand wash sink has no paper towels. Chef filled paper towels at hand wash sink
Bowl or other container with no handle used to dispense food. Chef discarded bowls
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at front counter hand wash sink Person at front counter posted hand wash sign
Sep 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand wash sink, operator provided napkins. Observed at ware washing, cook line hand wash sink. No paper towels to provide. Person in charge arrived at time of inspection with paper towels and restocked
Jul 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority7 Intermediate2 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. Raw chicken stored in direct contact in plastic handle grocery store bag in 2 door stainless reach in cooler
Hot water at mop sink does not reach 100 degrees Fahrenheit. Water of 79°F-84°F provided at all sinks. Total lack of hot water for entire establishment
Handwash sink not accessible for employee use at all times. Hand wash sink next to triple sink blocked by racks. Employee made accessible
Handwash sink used for purposes other than handwashing. Front counter hand wash sink used to rinse/clean wiping cloths
Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Water of 79°F-84°F provided at all sinks. Total lack of hot water for entire establishment
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for chlorine triple sink
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand wash sink, operator provided napkins. Observed at ware washing, cook line hand wash sink. No paper towels to provide. Person in charge arrived at time of inspection with paper towels and restocked
No person in charge present during hours of operation. Person In Charge arrived at time of inspection
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water of 79°F-84°F provided at all sinks. Total lack of hot water for entire establishment
Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled wet wiping cloths throughout kitchen area
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.