Latin Creations
3505 St Johns Bluff Rd S, Jacksonville, FL 32224 · Permanent Food Service · License 2614463
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection8 high priority, 5 intermediate (1 fixed on the spot), 14 basic (1 repeat); basic violations cost 12 at most; all violations together cost 70 at most-70
- Complaint after follow-up on Sep 21Counts in full until a follow-up finds the problems fixed-20
- Safety score10
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 visitSep 21, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still 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.
Still the same. Five pans of cooked beans (45°F-52°F - Cooling), stored in walk in cooler & covered with condensation under lid from being stored overnight with no additional preparation done today. Stop sale issued
Administrative complaint
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.
Five pans of cooked beans (45°F-52°F - Cooling), stored in walk in cooler & covered with condensation under lid from being stored overnight with no additional preparation done today. Stop sale issued
Administrative complaint
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Five pans of cooked beans (45°F-52°F - Cooling), stored in walk in cooler & covered with condensation under lid from being stored overnight with no additional preparation done today. Stop sale issued
More time given
- First visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
27 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
One pan cooked ribs (48°F - Cooling), one container of cooked garlic sauce (49-57°F - Cooling); cooked noodles (46-59°F - Cooling); 18 quart of chicken stock (46-49°F - Cooling), all items stored in walk in freezer & covered with condensation under lid from being stored overnight with no additional preparation done today. Stop sale issued
Stop Sale issued due to food not being in a wholesome, sound condition.
One container pan of cooked pig feet with date marked 9-8-26 in walk in cooler. Employee validated this is correct date prep. Stop sale issued
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
One container pan of cooked pig feet with date marked 9-8-26 in walk in cooler. Employee validated this is correct date prep. Stop sale issued
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.
One pan cooked ribs (48°F - Cooling), one container of cooked garlic sauce (49-57°F - Cooling); cooked noodles (46-59°F - Cooling); 18 quart of chicken stock (46-49°F - Cooling), all items stored in walk in freezer & covered with condensation under lid from being stored overnight with no additional preparation done today. Stop sale issued
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed employee on front counter cutting lime with bare hands & placing in containers to give to customer without washing hands
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touching watch and apron & return back to preparing food without washing hands
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed employee washing hands for under 10 seconds on front line
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 2 total live flying insects in establishment. One near microwave in kitchen. One in dining area
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Tres leche in front counter reach in cooler not date marked. Manager stated prep 2 days ago
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
One pan cooked ribs (48°F - Cooling), one container of cooked garlic sauce (49-57°F - Cooling); cooked noodles (46-59°F - Cooling); 18 quart of chicken stock (46-49°F - Cooling), all items stored in walk in freezer & covered with condensation under lid from being stored overnight with no additional preparation done today. Stop sale issued
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee using prep sink to wash hands on front line
Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Employee preparing food on front line with nail polish & not wearing gloves
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink in kitchen has attached water hose connected to faucet nozzle. Employee detached hose
Fixed on the spot
Basic14
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
White powdered substance in container under shelf not labeled. Manager label it flour
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Portion cups of custard uncovered in walk in cooler
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink stored on top of slicer equipment in kitchen. Employee removed
Fixed on the spot
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
Employee chewing gum while preparing food on front line
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee on cook line & front line preparing food with watch on wrist
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach in freezer gasket torn
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning old label on clean pans in walk in cooler
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior microwave with encrusted food debris. Employee clean
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters with grease build up. Exterior of stove with grease build up Reach in freezer gasket soiled
Repeat violation
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Under prep sink in kitchen
Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Multiple dead flying insects trapped in bug light device stored on wall near bulk ice machine & stored ice scoop
Insect control device installed over food preparation area.
Bug light stored on wall near bulk ice machine & stored ice scoop
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tile with dust build up in kitchen
Floor soiled/has accumulation of debris.
Floor soiled under cooking equipment
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. Flat top on prep table on front line area being used to cooked eggs with no hood suppression system
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.