Latin House Grill
5584 Timuquana Rd, Jacksonville, FL 32210 · Permanent Food Service · License 2611616
What drove the grade
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection3 intermediate, 2 basic (1 repeat)-12
- Safety score88
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 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed multiple frozen food items with no date markings when food items was prepared in reach in freezer in far corner of kitchen.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Observed all certified food manager certifications expired for establishment.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed all food handler certifications expired for establishment.
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed cutting board with grooves and no longer smooth and easily cleanable stored on main cook line.
Repeat violation
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Observed self-closing arm unattached on rear exit door rendering door unable to self-close.
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.