LATIN BOWL RESTAURANT
11500 Walsingham Road
Florida, 33778
Pinellas County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/17/2025
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Interior of chest freezer in disrepair
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On cart handle next to fryer
- 33-01-4:Basic - No cleaning implements provided for onsite trash/garbage receptacles not cleaned off site.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease behind equipment on cook line
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Front counter
- 08B-12-5:Basic - Stored food not covered. Multiple items in chest freezer
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table - rice (130F - Hot Holding), staff increased temperature. Hot box - empanadas (122F - Hot Holding), recommend items be held on time as a public health control, advised staff to reheat to minimum 165F **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled bottles under hand sink, label added Corrected On-Site
Food safety inspection conducted on 2/17/2025 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).
Inspection on 11/12/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 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 phone on top of reach-in freezer. Employee removed phone. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler on cooks line interior have accumulation of soil residues.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From steam table on cooks line at 2:15pm a. cooked rice (130f - Hot Holding)
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 11-26-1:Intermediate - No proof provided that recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation
Food safety inspection conducted on 11/12/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 1/31/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 11-26-1:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-01-31: **Time Extended**
Food safety inspection conducted on 1/31/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 1/30/2024
High Priority
2
Intermediate
3
Basic
0
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Food stored in cardboard box and thank you bags ( direct contact) in reach in freezer , reviewed with person in charge
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - mozzarella 47 F, cut tomatoes , 48 F , cut lettuce 47 F , cooked corn 47F , salsa 47F in cooler opposite grill - operator stated temperatures were taken this morning - discussed food storage to allow for air flow - employee relocated food to other coolers
- 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Plastic plates inside hand wash sink - reviewed with person in charge hand wash sinks are for washing hands only - employee removed items from sink 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.
Food safety inspection conducted on 1/30/2024 revealed 5 total violations (2 high priority, 3 intermediate, 0 basic).
Inspection on 8/21/2023
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler in kitchen. Green cutting board in dish area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach-in freezers located near side exit of kitchen.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between 3 compartment sink and table.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors on cook line.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Two squeeze bottles on cook line not labeled with common name. Two squeeze bottles on shelf in dry-storage area. Seasoning above reach-in freezer not labeled by common name.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinse pot in 3 compartment sink without sanitizing. Employee re washed and sanitized pan. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Buckets stored in hand wash sink in kitchen. Employee removed buckets. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment does have the correct test strips for sanitizer in 3 compartment sink.
Food safety inspection conducted on 8/21/2023 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).