LATIN FLAVORS BAR AND GRILL

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler ambient 49F in prep area Warning - From follow-up inspection 2026-05-15: No items in cooler. Operator states they are waiting for repairs. Time Extended

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment is using unapproved chlorine sanitizer. Operator purchased approved sanitizer during inspection. Corrected On-Site Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board heavily stained in prep sink area

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by 3 compartment sink storing sanitizer bucket. Operator removed. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Crate of onions in cook line area

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn on reach in cooler in cook line area Warning - From follow-up inspection 2025-06-06: Time Extended

Basic - - From initial inspection : Basic - Wood non food-contact surface not properly sealed. Shelf with soda machine storing soda bag in a box system Warning - From follow-up inspection 2025-06-06: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen 1 live fly in dining area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored next to ready to eat sauce reach in cooler in kitchen, manager moved Raw pork stored next to ready to eat sauce in kitchen. manager moved Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5lbs ice in ice machine touching build up of brown mold like debris in interior of ice machine. Manager discarded ice and began cleaning ice machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded pork 49F in reach in cooler on cook line, placed in cooler at 11:00 am, moved to freezer to rapid chill. Second temperature at 12:45 pm, 43F Rice cooked 45F in reach in cooler on cook line placed in cooler at 11:00 am, moved to freezer to rapid chill. Second temperature at 12:45 pm, 43F Corrected On-Site Repeat Violation

Intermediate - 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. New employee Barbara hired 4 days ago, had not completed training and manager did not sign health reporting agreement. Manager was able to get form and Barbara signed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has build up of brown mold like substance, which wiped off easily. Manager emptied ice machine and began cleaning. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cutting board in kitchen. Employee speaker above prep area on shelf. Manager moved both items. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line stored in water temped at 109F. Manager moved to heat water up. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (56F - Cold Holding); diced tomatoes (55F - Cold Holding) Items placed in reach in cooler at approximately 11am. Operator moved to freezer to rapidly chill. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed advisory for operator who posted in dining room. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler ambient temperature of 53F in kitchen area

Use of cooking equipment producing grease laden vapors/smoke without being under hood system. Notified Fire AHJ. For reporting purposes only. Establishment is using countertop fryer not under hood system

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-01-17: Operator states he was unable to purchase a training program Admin Complaint