El Merendon Latino INC
91 S SR 7, Plantation, FL 33317 · Permanent Food Service · License 1618527
What drove the grade
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection1 high priority (fixed on the spot), 3 basic-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitNov 4, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Observed Sanitizer Bucket (Chlorine 200+ppm). Operator corrected to 100ppm.
Fixed on the spot
Basic3
Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Observed raw chicken and beef thawing at room temperature in the prep area. Operator placed under cold running water to thaw properly.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall in the dishwashing and prep areas soiled with food debris.
Floor soiled/has accumulation of debris.
Observed floor in many parts of the kitchen soiled with food debris and grease.
Earlier inspections 1
A92Routine inspection4 violations, 2 high priority No follow-up needed
- First visitAug 18, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Observed in the glass cooler in the kitchen chicken soup (57-61°F - Cooling). As per operator, item was not prepped or portioned today. As per operator, item was placed in cooler overnight and has not achieved 41°F in 6 hours. See stop sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in the glass cooler in the kitchen chicken soup (57-61°F - Cooling). As per operator, item was not prepped or portioned today. As per operator, item was placed in cooler overnight and has not achieved 41°F in 6 hours. See stop sale.
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer at the front counter.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed floors soiled in the kitchen between the grills.
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.
- Stop sale
- An order that the food can’t be sold or served.