Latin Fuego
18901 SW 106 Ave Suite 129, Cutler Bay, FL 33157 · Permanent Food Service · License 2335219
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection1 high priority (fixed on the spot), 1 intermediate, 5 basic (3 repeats)-14
- Safety score86
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 12, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed rice (62°F - Cold Holding)in preparation table. As per operator less than 1 hour. Operator placed rice inside the reach in cooler.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink at the front counter.
Basic5
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed handle inside the cereal at the front counter. Operator removed it.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler door gaskets torn.
Repeat violation
Ice buildup in reach-in freezer at the front counter.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler door gaskets soiled.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.