Latin Bowl Restaurant
11500 Walsingham Rd, Largo, FL 33778 · Permanent Food Service · License 6216417
What drove the grade
Chlorine sanitizer not at proper minimum strength for manual warewashing.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection1 high priority (fixed on the spot), 2 intermediate, 2 basic-11
- Safety score89
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 visitJul 24, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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. 200 ppm, staff diluted to 100ppm
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Surface rust on exterior lids of chest freezers (used as prep tables due to limited space)
Basic2
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Scoop handle in tortilla chip bin
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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.