Latinos Taste
5111 Baymeadows Rd Unit 7, Jacksonville, FL 32217 · Permanent Food Service · License 2615794
What drove the grade
Food/ice received from unapproved source/no invoice provided to verify source.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection6 high priority (3 fixed on the spot), 1 basic-28
- Administrative complaint on Sep 28Counts in full until a follow-up finds the problems fixed-20
- Safety score52
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 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Food/ice received from unapproved source/no invoice provided to verify source.
See Stop Sale. Observed establishment offering farm fresh eggs for sale. Unable to provide invoice or get ahold of supplier during inspection.
Administrative complaint
Stop Sale issued due to food originating from an unapproved source.
Observed establishment offering farm fresh eggs for sale. Unable to provide invoice or get ahold of supplier during inspection.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Plantains at cookline at 70°F. Person in charge states has been out of cold holding unit less than 4 hours. Moved to reach in cooler holding temperature.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed reconstituted broth at cookline at 100°F. Person in charge states have been out of unit less than than 4 hours. Moved to reach in cooler to cool.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Chlorine at triple sink 10ppm. Person in charge remade to 200ppm.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed vacuum breaker missing from hose Bibb with white hose attached in kitchen.
Basic1
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
To go containers used as scoops with no handle in bulk dry goods.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.