Latin Cafe on the Beach

441 41 St, Miami Beach, FL 33140 · Permanent Food Service · License 2330156

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Jul 20, 2026

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority · fixed on the spot · 17 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 routine inspection
1 high priority (fixed on the spot), 5 intermediate (1 repeat), 12 basic (4 repeats); basic violations cost 12 at most
-31
Safety score69

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul202026

Routine inspection

18 violations found

First visitJul 20, 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.
18 violations found:
- 1 High priority
- 5 Intermediate
- 12 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw beef above raw pork inside the walk in cooler. Person in charge inverted them.
  Fixed on the spot
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.
  Observed cooked beef, cooked chicken stock held more than 24 hrs without date marking.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed employee washed her hand inside 2 compartment sink instead of using the hand sink.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed dirty utensils inside the hand sink.
  No soap provided at handwash sink.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Basic12
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Observed commercially processed vacuumed packaging mahi mahi and salmon being thawed inside the sealed bag. Owner moved the items out of the bag completely.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed most of the food items stored without cover inside the walk in cooler.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Employee moved them.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed open employee water container on prep table in the kitchen. Container was discarded.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed plastic containers with no handle to scoop seasoning products.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Employee moved the wet towel and placed a plastic mat.
  Fixed on the spot
  Wiping cloth sanitizing solution stored on the floor.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed a leak underneath the hand sink located in the back kitchen area.
  Repeat violation
  Standing water in bottom of reach-in-cooler.
  Salad table reach in cooler.
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Kitchen area.
- Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
Official report, on the Florida DBPR website

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.