Latin Bohemia Grill
1261 S Powerline Rd, Pompano Beach, FL 33060 · Permanent Food Service · License 1620854
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 4 intermediate (1 fixed on the spot), 3 basic-26
- Safety score74
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 visitAug 25, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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. In walk in cooler, Cooked Ham Croquettes Filling (51°F - Heated Cooling), per operator, food prepared yesterday and held in cooler overnight. Food was discarded. 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.
In walk in cooler, Cooked Ham Croquettes Filling (51°F - Heated Cooling), per operator, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Packages of raw beef stored over jars of hot sauce in walk in freezer. Raw beef was moved to bottom shelf.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Raw beef stored in plastic grocery bag in True reach in cooler in kitchen. Employee removed food from bag.
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Clean utensils and pans and pots stored on rack with rusted shelves, next to 3 compartment sink.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Pot scrubbers stored in handwashing sink at expo area. Scrubbers were removed from handwashing sink.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One employee with expired training. Certificate expired in July 2026.
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Establishment charges 18 % gratuity for bills of $75.00 and more. Listed on menu but not on receipt.
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
1). Fruit stored in pans uncovered in reach in freezer. 2). Bucket of cooked black beans stored uncovered in walk in cooler. Food was covered.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Clean utensils stored in standing water at 84°F on rack in kitchen. Employee discarded water.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee's beverage cup stored on cutting board on flip top cooler on cook line. Employee removed cup from cutting board.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.