Latin Flavors Bar and Grill

Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.

• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner.
• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance
• Water source
  • Intermediate: Handwash sink does not have running water to properly wash hands.
• Handwash sinks and supplies
  • Intermediate: Handwash sink removed from food preparation/dishwashing area. Observed hand sink is still not there.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling tile missing.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress. Plan review received plans on 9/24/2026 but have not reviewed them yet.

Problems were found that had to be fixed. The inspector will come back to check.

• Approved source; food safe and unadulterated
  • High priority: Dented/rusted cans present. See stop sale. 2 dented can stored on the dry storage rack. Operator removed
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Raw frozen meat sitting on top of freezer at room temperature, operator put raw meat in cooler
• Handwashing and hygienic practices
  • High priority: Employee failed to wash hands before putting on gloves to initiate a task working with food. Touched raw beef then took gloves off and put new gloves on to plate food without washing hands Operator washed hand and changed gloves
  • Basic: Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum Operator removed from her mouth
• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no hair restraint while engaging in food preparation. Employee not wearing hairnet while food preparation Employee wear the hairnet.
• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Vertical freezer next to prep sink ice buildup
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance Cooks area Cutting board soiled food debris mold like substance
• Water source
  • Intermediate: Handwash sink does not have running water to properly wash hands. Hand washing sink no running hot or cold water. Operator turn on the valve
• Handwash sinks and supplies
  • Intermediate: Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Plan shows hand washing sink between vertical freezer and dry storage rack in the kitchen it's removed.
  • Intermediate: Handwash sink not accessible for employee use at all times. -Silver ware stored in hand sink by three compartment sink -Bar hand sink has bar stool and cardboard stored in front of it Items moved
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling tile missing. Kitchen and back exit door missing ceiling tile.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink removed from back kitchen area, plans on file are from previous owner

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

The inspector came back, found the problems fixed and allowed the business to reopen.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 2 dead roaches on soda cup lids by soda machine in kitchen
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach under side of bar in dining room

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. In drawer cooler on cook line- cooked pork (45°F - Cold Holding); refried beans (45°F - Cold Holding), cooked rice (45°F - Cold Holding All made yesterday, moved to freezer, Recheck- pork 40°F, rice 35°F, refried beans 41°F
• Food protection and cross-contamination
  • Basic: Food stored on floor. Plastic water bottles on floor in bar, operator put on shelf.
• Handwashing and hygienic practices
  • Basic: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from water bottle, discussed using lid with straw or other mechanism for drinking.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 14 dead roaches in front of small cooler in front bar area. 2 dead roaches on floor under bench seat in front of bar 3 dead roaches on floor by door to bathroom 6 dead roaches on bathroom floor floor 2 dead roaches under 3 compartment sink 1 dead roach under table next to 3 compartment sink 1 roach egg sac in front of coffee maker 2 dead roaches in drawer cooler on cook line Approximately 20 dead in sticky trap by wall under Register 20 dead in sticky trap under soda boxes in kitchen 15 dead roaches on floor next to stove and drawer cooler
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach in sticky trap on top of beer cooler in bar 1 live roach on floor in sticky trap by small cooler in bar 2 live roaches on sticky trap by beverage cooler in bar 1 live roaches in sticky trap und hand wash sink in bar 1 live roaches under bench seat to the right of front door 1 live roach on under side of bar in dining room 1 live roaches on floor by dry storage rack in kitchen
  • High priority: Roach excrement and/or droppings present. Roach excrement in white freezer gasket and hinge
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. Behind equipment in kitchen
• Manager certification and employee training
  • Intermediate: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.