The One Latin Steakhouse
3801 Lake Mary Blvd #155, Lake Mary, FL 32746 · Permanent Food Service · License 6905516
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 21 routine inspection5 high priority (4 fixed by the Aug 24 follow-up, 1 fixed on the spot), 6 intermediate (2 fixed on the spot), 5 basic-36
- Administrative complaint on Aug 21, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score52
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 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. - evaporated milk opened 08/09 - madre sauce made with cooked vegetables made 08/20;
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- syrup made from corn boiled on site with sugar added 62°F; less than 2 hours on inadequate ice bath. Corrective action taken: product iced - tiramisu, 49°F; cheesecake 49°F; 2.5 (hours in dessert cooler. Corrective action taken: product taken to walk in freezer for temperature recovery - raw chicken, 57°F; raw fish, 58°F; calamari, 58°F; held at cookline on inadequate ice bath 2.5 hours; - cooked shrimp <4 hours (45°F - Cold Holding); seafood mix <4 hours (47°F - Cold Holding). Operator place ice bag on products
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
- Fish stock 47-60°F, cooling since previous day
Time/temperature control for safety food held using a 6-hour time control plan is at a temperature greater than 70°F.
See stop sale. - roasted tomatoes held under 6 hour time plan (per sign posted directly above product stating 10 am- 4pm) temping 77°F; roasted tomatoes not listed on time plan
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
- raw sausage over cooked vegetables in walk in cooler
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Packaged food has no English labeling.
- fratello limon;
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, grease, or residue.
- soda gun in bar
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
- dumping ice at hand wash sink at cookline
No soap provided at handwash sink.
- bar
Fixed on the spot
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- expediting area
Fixed on the spot
Code 52, Misrepresentation or misbranding: Misrepresentation of a fruit or fruit juice.
- menu indicates fresh lime in matchupichu, flor andina, but bottled lime juice is used
Administrative complaint
Basic5
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
- unwashed pineapple and lemon grass over bottled beverages in bar
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
- expediting area
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust.
- handle in flip top lid at cookline cooler
Buildup of food debris/soil residue on equipment door handles.
- cookline cooler door handles
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
- cookline cooler
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.