Antojo Latino
10045 Belvedere Rd #5, Royal Plm Beach, FL 33411 · Permanent Food Service · License 6021020
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection3 high priority (no follow-up needed), 1 intermediate, 3 basic (1 repeat)-16
- Safety score84
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
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. At cook line flip top cooler, diced tomatoes (48°F - Cold Holding); cut lettuce (51°F - Cold Holding), not prepared or portioned today. Operator stated diced tomatoes held in unit from previous day and cut lettuce held since 10:00am exceeding 4 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line flip top cooler, diced tomatoes (48°F - Cold Holding); cut lettuce (51°F - Cold Holding), not prepared or portioned today. Operator stated diced tomatoes held in unit from previous day and cut lettuce held since 10:00am exceeding 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cook line, cooked rice (125°F - Hot Holding). Operator stated item held out of temperature approximately 3 hours. Advised operator to reheat item to 165°F.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At kitchen, hand wash sink used for other purposes as evident by food debris inside sink.
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
At walk in cooler, stored foods-Cooked yuca, cooked beans, not covered.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
At cook line reach in cooler door in disrepair with exposed insulation.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
At cook line flip top low boy has standing water inside reach bottom of cooler.
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.