Latin Café 2000
1053 SE 1st Ave Unit L-5, Miami, FL 33131 · Permanent Food Service · License 2336041
What drove the grade
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection2 intermediate, 5 basic-11
- Safety score89
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 6, 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
Intermediate2
Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Clean kitchen slicer throughout form old food debris.
Basic5
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Ice scoop handle in contact with ice.
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.
Observed most kitchen staff wearing watches during food preparation.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Clean the following kitchen equipment. 1-kitchen top shelves. 2 kitchen oven throughout. 3 .
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.