Latin Square
250 S Orange Ave STE-185, Orlando, FL 32801 · Permanent Food Service · License 5812632
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 5 basic-18
- Safety score82
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 21, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked chicken 123 hot holding in hotbox in kitchen. Operator reheated to 203°F for temperature recovery
Fixed on the spotRepeat violation
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
All items and hotbox. Per operator items were made at 7:30 AM.
Intermediate2
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Tested operators analog thermometer reading 20°F. Operator calibrated to read 32°F
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 1 expired 7/14/26 Initials. M. P.
Basic5
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed avocados over ready to eat onions and greens in prep cooler. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Cracked lid on tomato paste container operator removed
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
On chest freezer. Operator removed
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Shelves above hand sink and griddle
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
In back prep area
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.