La Ventanita Latina
5756 Okeechobee Blvd, West Palm Beach, FL 33417 · Permanent Food Service · License 6020867
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 Nov 2 routine inspection4 high priority (fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot)-18
- Administrative complaint on Nov 2Counts in full until a follow-up finds the problems fixed-20
- Safety score62
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 visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At Flip top; cooked sausage (49°F - Cold Holding); cooked pasta (46°F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top for less than 2 hours, removed overfilled portions to reach in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap in triple sink after washing and rinsing soiled dishes before food preparation.
Operator discussed with employee who then washed hands properly with soap in hand washing sink.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade "thank you" bags used in direct contact with food (washed/cut melon).
Operator removed from bag.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food service/storage utensils/containers then placed to dry/store/reuse without sanitizing, Triple Sink (Chlorine - Not Set Up). Operator set up triple sink to chlorine 100ppm, properly sanitized utensils/containers.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Equipment (ice machine) drain line draining into hand wash sink.
Operator removed drain line from hand wash sink.
Fixed on the spot
Hand wash sink used for purposes other than handwashing (utensil storage).
Operator removed utensils from sink.
Fixed on the spot
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.