DirtyFLRestaurant Inspection Data

LATIN BOWL RESTAURANT

LATIN BOWL RESTAURANT has 8 health inspections on file for its LARGO location, with an overall rating of 2.3/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

11500 Walsingham Road
Florida, 33778
Pinellas County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

1/23/2026· 1mo ago

Visit ID: 13503292

Met Inspection Standards

6 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-11-5:Basic - Equipment in poor repair. Chest freezers with surface rust Repeat Violation
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation
  • 10-04-5:Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Scoop handle in tortilla chip bin, removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of tortilla chip warmer soiled
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Deli cooler on cook line

8/26/2025· 6mo ago

Visit ID: 13502906

Met Inspection Standards

3 int, 6 basic

  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On dry storage rack with packaged food Warning - From follow-up inspection 2025-08-26: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Chest freezers lids rusted Warning - From follow-up inspection 2025-08-26: **Time Extended**
  • 33-23-4:Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation Warning - From follow-up inspection 2025-08-26: **Time Extended**
  • 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Between prep sink and wall Warning - From follow-up inspection 2025-08-26: **Time Extended**
  • 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tong handle in lettuce bin, removed Corrected On-Site Warning - From follow-up inspection 2025-08-26: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of tortilla chip dispenser soiled Warning - From follow-up inspection 2025-08-26: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Repeat Violation Warning - From follow-up inspection 2025-08-26: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees present during inspection with no CFM Warning - From follow-up inspection 2025-08-26: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line, restocked Corrected On-Site Warning - From follow-up inspection 2025-08-26: **Time Extended**

8/25/2025· 6mo ago

Visit ID: 10940698

Follow-up Inspection Required

4 int, 6 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On dry storage rack with packaged food Warning
  • 14-11-5:Basic - Equipment in poor repair. Chest freezers lids rusted Warning
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between prep sink and wall Warning
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tong handle in lettuce bin, removed Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of tortilla chip dispenser soiled Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Repeat Violation Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees present during inspection with no CFM Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line, restocked Corrected On-Site Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All Servsafe food handler certificates expired Warning

2/17/2025· 1y ago

Visit ID: 10718164

Met Inspection Standards

1 high, 2 int, 7 basic

  • 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

11/12/2024· 1y 4mo ago

Visit ID: 8772446

Met Inspection Standards

1 high, 2 int, 2 basic

  • 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

1/31/2024· 2y 1mo ago

Visit ID: 8601760

Met Inspection Standards

1 int

  • 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**

1/30/2024· 2y 1mo ago

Visit ID: 8478803

Follow-up Inspection Required

2 high, 3 int

  • 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.

8/21/2023· 2y 6mo ago

Visit ID: 8371790

Met Inspection Standards

1 high, 2 int, 5 basic

  • 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.