LATIN FLAVORS BAR AND GRILL
US 27;US 441
Florida, 32159
Spanish Springs
Lake County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 5/28/2025
Inspection #: Visit ID: 10753382
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cans in dry storage Repeat Violation Warning
- 14-11-5:Basic - Equipment in poor repair. Gasket torn on reach in cooler in cook line area Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 85F water at cook line Warning
- 14-06-4:Basic - Wood non food-contact surface not properly sealed. Shelf with soda machine storing soda bag in a box system Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cut lime wedge for drink garnish with bare hands Warning
- 27-18-4:Intermediate - No hot water for entire establishment. Warning
Inspection Date: 1/3/2025
Inspection #: Visit ID: 8775658
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has build up of brown mold like substance, which wiped off easily. Manager emptied ice machine and began cleaning. **Corrective Action Taken**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cutting board in kitchen. Employee speaker above prep area on shelf. Manager moved both items. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line stored in water temped at 109F. Manager moved to heat water up. **Corrective Action Taken**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen 1 live fly in dining area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored next to ready to eat sauce reach in cooler in kitchen, manager moved Raw pork stored next to ready to eat sauce in kitchen. manager moved Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5lbs ice in ice machine touching build up of brown mold like debris in interior of ice machine. Manager discarded ice and began cleaning ice machine.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded pork 49F in reach in cooler on cook line, placed in cooler at 11:00 am, moved to freezer to rapid chill. Second temperature at 12:45 pm, 43F Rice cooked 45F in reach in cooler on cook line placed in cooler at 11:00 am, moved to freezer to rapid chill. Second temperature at 12:45 pm, 43F Corrected On-Site Repeat Violation
- 11-26-1:Intermediate - 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. New employee Barbara hired 4 days ago, had not completed training and manager did not sign health reporting agreement. Manager was able to get form and Barbara signed. Corrected On-Site
Inspection Date: 4/11/2024
Inspection #: Visit ID: 8554666
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler ambient temperature of 53F in kitchen area
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (56F - Cold Holding); diced tomatoes (55F - Cold Holding) Items placed in reach in cooler at approximately 11am. Operator moved to freezer to rapidly chill. **Corrective Action Taken**
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed advisory for operator who posted in dining room. Corrected On-Site
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke without being under hood system. Notified Fire AHJ. For reporting purposes only. Establishment is using countertop fryer not under hood system
Inspection Date: 1/17/2024
Inspection #: Visit ID: 8554293
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-01-17: Operator states he was unable to purchase a training program Admin Complaint
Inspection Date: 11/16/2023
Inspection #: Visit ID: 8374944
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided digital copy
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Chemical spray bottle in hand wash sink by 3 compartment sink. Inspector removed to wash hands. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips
- 53B-01-5:Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233.
- 11-26-1:Intermediate - 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. Provided digital copy