LATIN AMERICAN GRILL
15342 NW 79 CT
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/22/2025
High Priority
1
Intermediate
3
Basic
9
Total
13
Inspection Details:
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean large pots stored on the floor at cook line.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees water bottle stored on the prep table at cook line.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
- 10-17-4:Basic - In-use spatula stored in cracks between pieces of equipment. Observed in use spatula stored in between the prep table and the wall at preparation area.
- 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. Observed utensil handle touching the malanga. Employee fixed it on site. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line observed in used utensils in standing water at 79F.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled at cook line by the fryers.
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed on preparation tables at cook line.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter in the hot holding unit observed ham croquettes (115 F - Hot Holding); ham empanadas (120 F - Hot Holding), as per employee for less than 1 hour in the unit. Employee removed the items to reheat. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a squeegee stored in the hand wash sink at cook line, employee removed it. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink located at cook line. Employee refilled paper towel. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 1/22/2025 revealed 13 total violations (1 high priority, 3 intermediate, 9 basic).
Inspection on 7/15/2024
High Priority
4
Intermediate
2
Basic
3
Total
9
Inspection Details:
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. In the walk in cooler observed buckets with pooled egg stored on the floor.
- 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At front counter, manager turned it on.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink located in the cook line.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employees cracked raw shell eggs at cook line continued to grab a to go container and prep food without hashing hands prior. Explained importance of hand washing procedures to employees and manager.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over raw green plantains in the walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located at cook line on top of the storage containers: Observed ham (50 F - Cold Holding), as per employee placed in the unit less than 1 hour. Employee removed ham and placed it directly inside the cooler unit to cool. At cook line: Observed pooled eggs (70 F - Cold Holding) in ice bath, as per employee for less than 2 hours. Employee added ice to the holding container to rapidly cool down food product. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter in the hot holding unit observed egg omelette (128 F - Hot Holding); ham empanadas (130 F - Hot Holding), as per manager for less than 4 hours. Instructed manager to reheat food.
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answered cold and hot holding basic food code question. Explained to manager basic food code temperatures. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink located in the cook line, manager placed a paper towel roll by the hand sink on site. **Corrected On-Site**
Food safety inspection conducted on 7/15/2024 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).