Latin Food Blessings
7249 Northwest 4th Blvd, Gainesville, FL 32607 · Permanent Food Service · License 1102434
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection1 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 7 basic (3 repeats)-20
- Administrative complaint on Sep 4Counts in full until a follow-up finds the problems fixed-20
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over cooked beef in reach in freezer on cooks line, employee moved chicken below.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Thawed pork in reach in cooler with date it was made, not relabeled when it was pulled out of freezer 2 days ago.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle behind front counter no label, operator labeled as window cleaner.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Fish in reach in freezer on cooks line.
Food stored on floor.
Jug of oil on floor near back door.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on table on cook line by sauce bottles.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
On metal containers above Three compartment sink.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Metal containers on shelf above Three compartment sink.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling air vent soiled with dust in kitchen.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Phone on prep table in kitchen.
Repeat violation
Reporting only1
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
For reporting purposes only. 20 lb tank in storage room in hallway, employee moved tank outside.
Fixed on the spotRepeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.