El Lunch Latino
1898 Drew St, Clearwater, FL 33765 · Permanent Food Service · License 6218045
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection5 high priority (4 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot), 2 basic-32
- Administrative complaint on Aug 12, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score48
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 13, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment ( triple door reach in cooler ) not maintained in good repair.
Service provided previous day . This day triple door cooler stopped working . No food stored inside cooler
More time given
- First visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 08, Food protection and cross-contamination: Raw animal food ( raw beef) stored over or with ready-to-eat food ( ice cubes) in a freezer - not all products commercially packaged.
Person in charge rearranged food
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
1 live roach on wall between fryer and reach in cooler . Person in charge removed roach and cleaned area
Fixed on the spotRepeat violationAdministrative complaint
Roach excrement and/or droppings present on walls around electrical and gas components in the kitchen and behind hot water heater
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Bottles of vitamins stored on shelf next to spices . Person in charge relocated vitamins
Fixed on the spot
Toxic substance/chemical improperly stored
Container of cleaner stored on shelf next to bulk containers of dry beans . Person in charge relocated cleaner
Fixed on the spot
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 41, Chemicals and toxic substances: -Spray bottle containing toxic substance not labeled on the chemical storage shelf .
Person in charge labeled spray bottle - container of detergent not labeled in the dishwashing area Person in charge labeled container
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. - No current training for Astrid Orjuela
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of salt on prep table. Person in charge labeled container
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment ( triple door reach in cooler ) not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient thermometer reading at 60°F . Person in charge scheduled service this day
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.