DirtyFLRestaurant Inspection Data

EL LUNCH LATINO

EL LUNCH LATINO maintains a 2.7/5 food safety rating based on 5 health department inspections in CLEARWATER. Recent inspections indicate some food safety concerns.

1898 DREW ST

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/6/2025

Inspection #: Visit ID: 10889090

  • 35A-03-4:Basic - Dead roaches on premises. 1 in reachin cooler 1 under 2-door reach in cooler 2 along side table on south wall 1 under water heater 2 under air handler 1 under prep table Operator discarded, cleaned, and sanitized areas. Corrected On-Site
  • 08B-38-4:Basic - Food ( container of oil) stored on floor in kitchen .
  • 22-16-4:Basic - Reach-in freezer interior have accumulation of soil residues. Triple door reach in cooler shelves soiled
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Reviewed with manager . Manager changed solution . Recheck 50 ppm - sanitizer and water only Corrected On-Site
  • 12A-20-4:High Priority - Employee washed hands with no soap. Reviewed with employee the proper handwashing .
  • 08A-08-5:High Priority - Raw animal food ( raw shell eggs) stored in same container as ready-to-eat food ( cooked meat ) in triple door cooler Manager rearranged food Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked fish 47 F, cooked pork 50F , cooked chicken 47 F in triple door cooler ,Food cooked the previous morning . No temperatures taken this day Operator discarded fish, chicken, and pork at time of inspection.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked fish 47 F, cooked pork 50F , cooked chicken 47 F in triple door cooler ,Food cooked the previous morning . No temperatures taken this day Operator discarded fish, chicken, and pork at time of inspection. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 102 F recheck 177 F , chicken and peppers 102 F recheck 176F , pork and pepper 102 F recheck 177 F , recheck , cooked ribs 108 recheck 168 F , pork lion 102 F Recheck 188 F , chicken 99 F recheck 197 F on shelf at cook line . Cook reheated food on stove . Discussed with operator the use of a warming cabinet to keep high volume foods at the proper holding temperatures Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Mary started on 10/6/25. Josephine stated the week of 9/15/25( nearly 3 weeks ago).
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Training records for Alex, not completed properly missing class date,

Inspection Date: 5/22/2025

Inspection #: Visit ID: 10843305

  • 32-05-4:Basic - - From initial inspection : Basic - Bathroom facility in disrepair. Door knob missing on bathroom door. - From follow-up inspection 2025-05-22: Door knob missing. Per operator , repair on door to be complete this weekend **Time Extended**
  • 12A-16-4:High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. No water throughout kitchen at time of inspection, observed employees preparing food without washing hands. - From follow-up inspection 2025-05-22: No food preparation at time of this inspection **Time Extended**

Inspection Date: 5/20/2025

Inspection #: Visit ID: 10755243

  • 32-05-4:Basic - Bathroom facility in disrepair. Door knob missing on bathroom door.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. employee drink stored on prep table on cook line.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. No water throughout kitchen at time of inspection, observed employees preparing food without washing hands.
  • 27-12-4:High Priority - Establishment operating with no potable running water. No running water at mop sink. No water running water at the entire establishment.
  • 51-03-4:High Priority - Establishment operating with no power without notifying the division. Electricity turned off at the establishment. Unit B receiving electricity to power stove, fryers, and grill top received from CC Motors Clearwater next door by way of extension cord .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa (72 F - Cold Holding); raw chicken (73 F - Cold Holding); sour cream (68F - Cold Holding) in reachin cooler to that has not electricity.
  • 04-02-4:Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. All coolers have no power and have food products such as Salsa (72 F - Cold Holding); raw chicken (73 F - Cold Holding); sour cream (68F - Cold Holding); cooked beans (70F - Cold Holding); cheese (72 F - Cold Holding); Swiss cheese (68F - Cold Holding); milk (71F - Cold Holding); raw shelled eggs ( ambient temp) (73F - Cold Holding); rotisserie chicken (77F - Cold Holding); tacos (85F - Hot Holding)
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles filled with bleach not labeled in dish area.
  • 47-03-4:Observed . For reporting purposes only. Electricity turned off at the establishment. Unit B receiving electricity to power stove, fryers, and grill top received from CC Motors Clearwater next door by way of extension cord .

Inspection Date: 1/7/2025

Inspection #: Visit ID: 8788941

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Per manager , cutting boards are on order .
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelving unit near oven is soiled . Reviewed with manager
  • 22-02-4:Intermediate - Food-contact surface ( cutting board ) soiled with food debris , stained . Reviewed with manager . Per manager , cutting boards are on order
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New employee working with food reviewed and signed document Corrected On-Site
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Reviewed with manager . Fire extinguishes are on order to be received 1/22

Inspection Date: 3/29/2024

Inspection #: Visit ID: 8626900

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Large white cutting board White cutting board on reach in cooler
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table next to where employee is preparing food, cell phone removed Corrected On-Site