Latin Flavor Salvadorian Restaurant
735 S SR 7 Bay 15 and 16, Plantation, FL 33317 · Permanent Food Service · License 1618421
What drove the grade
Spray bottle containing toxic substance not labeled.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection1 intermediate (fixed on the spot), 3 basic-5
- Safety score95
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 10, 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
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled spray bottle with chemicals by the triple sink. As per operator, chemical is degreaser. Operator properly labeled.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed employees food stored over food for customers in the tall cooler by the walk in cooler. Operator stored properly.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop handle in a container of rice in direct contact with the food. Operator stored properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed sauce cup used to scoop oregano. Operator removed sauce cup.
Fixed on the spot
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.