Latin Family Bakery
5435 Airport Pulling Rd N, Naples, FL 34109 · Permanent Food Service · License 2103113
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 Jul 22 routine inspection5 high priority (4 fixed by the Jul 24 follow-up, 1 fixed on the spot), 1 intermediate-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
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 the middle reach in freezer along the wall, observed cooked beans (50°F - Cooling). Operator stated beans were done cooking at 8am. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. At the cashier counter, observed cheese filled bread (69°F - Hot Holding). Operator stated food is baked at 8am. Discussed time as a public health control and provided form.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At the cashier counter, observed cheese filled bread (69°F - Hot Holding). Operator stated food is baked at 8am. Discussed time as a public health control and provided form.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
In the warmer next to cook line, observed cooked sausage (76°F - Cooling); cooked chicken (80°F - Cooling); cooked yuca (78°F - Cooling); cooked pork (74°F - Cooling). Operator stated foods were cooked three hours prior to inspection. Discussed with operator the proper cooling measures and cooling methods. Operator placed foods into freezer for rapid cooling.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In the middle reach in freezer along the wall, observed cooked beans (50°F - Cooling). Operator stated beans were done cooking at 8am.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the middle reach in cooler along the long wall, observed raw white fish stored above cooked chicken. Raw beef stored over cooked shrimp. Operator rearranged for proper storage.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee use hand wash sink as a dump sink. Discussed with operator hand wash sinks are for hand washing only to prevent reduce cross contamination.
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.
- Stop sale
- An order that the food can’t be sold or served.