Las Americas Latin Restaurant
1336 S Military Trl, West Palm Beach, FL 33415 · Permanent Food Service · License 6009897
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 10 routine inspection8 high priority (4 fixed on the spot, 2 repeats), 4 basic-44
- Administrative complaint on Aug 10, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score36
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 11, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler at cook line raw fish stored directly above marinara sauce, discussed with operator who corrected storage.
Administrative complaintFixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
More time given
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
- First visitAug 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
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. In reach in cooler by service window raw sausage (51°F - Cold Holding); cooked sausage (59°F - Cold Holding); garlic salsa (58°F - Cold Holding); cheese (61°F - Cold Holding); diced tomatoes (57°F - Cold Holding) per chef products not portioned or prepared today and held in unit for more than 6 hours, discussed with operator see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler by service window raw sausage (51°F - Cold Holding); cooked sausage (59°F - Cold Holding); garlic salsa (58°F - Cold Holding); cheese (61°F - Cold Holding); diced tomatoes (57°F - Cold Holding) per chef products not portioned or prepared today and held in unit for more than 6 hours, discussed with operator see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In deep fryer basket fried pork belly (102°F - Hot Holding) per chef product prepared approximately 20 minutes ago and held until served, discussed with chef to reheat to 165°F.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler across from stoves raw fish stored above sauce, discussed with chef who corrected storage.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee washing dirty dishes did not wash hands before opening cans of beans, discussed with employee who washed hands.
Fixed on the spotRepeat violationAdministrative complaint
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee repeatedly wiped face with hand and after without washing hands handled tongs to remove food products from deep fryer, discussed with employee who washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) discussed with chef who corrected to 100ppm.
Fixed on the spotRepeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Exterior mop sink has no vacuum breaker installed, discussed with operator to install vacuum breaker.
Basic4
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Clean knives stored on visibly soiled magnet strip, discussed with operator to clean and sanitize.
In-use tongs stored on equipment door handle between uses.
At cook line clean tongs stored on fire suppression system, discussed with employee to remove tongs.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Reach in cooler across from stove interior soiled with accumulation of food residues, discussed with operator to clean and sanitize.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
In kitchen above cook line multiple ceiling tiles missing, discussed with operator to replace.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.