DirtyFLRestaurant Inspection Data

LATIN SQUARE

LATIN SQUARE in ORLANDO has 10 health inspections on record with an overall food safety rating of 3.4/5. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 10 reports on file

250 South Orange Avenue
Orlando, Florida, 32801
Orange County County

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 10 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 13633769

Met Inspection Standards

1 int, 2 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling dusty in bsck prep area Water damage to ceiling tile in back prep kitchen - From follow-up inspection 2026-02-18: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in freezer - From follow-up inspection 2026-02-18: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. When testing prope thermometer it was teading 20F - From follow-up inspection 2026-02-18: **Time Extended**

2/17/2026· 3w ago

Visit ID: 13497422

Follow-up Inspection Required

1 high, 1 int, 6 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling dusty in bsck prep area Water damage to ceiling tile in back prep kitchen
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on back prep table. Operator removed Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. In ice machine . Operator removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in freezer
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On top of chest freezer. Operator removed Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed Avacados over ready to eat items in cooler. Operator removed 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. -shreed beef potatoe ball 118-130F hot holding in display case less than 4hrs per operator. Operator reheated to 165-180F for temperature recovery. -rice mixed w beans (109F - Hot Holding) in frontline steamwell less than 4hrs per operator . Operator reheated to 174F for temperature recovery chicken ; (120F - Hot Holding) in hot box. Less than 4hrs per operator. Operator reheated Chicken to 166-189F for temp recovery Corrected On-Site Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. When testing prope thermometer it was teading 20F

8/19/2025· 6mo ago

Visit ID: 10875430

Met Inspection Standards

1 basic

  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Operator immediately removed Corrected On-Site

1/27/2025· 1y 1mo ago

Visit ID: 10764875

Met Inspection Standards
  • N/A:No Violations Were Observed

1/24/2025· 1y 1mo ago

Visit ID: 8855545

Follow-up Inspection Required

1 high, 3 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 bag on dry storage shelf with mayo and other canned/jarvitems. Operator immediately removed Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watch. Operator immediately removed Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Directly on floor. Operator corrected 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. Hot box: beef empanadas, chicken, steak, plaintains, (103-109F - Hot Holding) less than 4hrs per operator black beans (122F - Hot Holding); in front steam well less than 4hrs per operator. Advised operator to reheat all items to 165F for temperature recovery **Corrective Action Taken** Warning

8/13/2024· 1y 7mo ago

Visit ID: 8856286

Met Inspection Standards

1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Hot cabinet at front counter door doesn't close completely. - From follow-up inspection 2024-08-12: **Time Extended** - From follow-up inspection 2024-08-13: **Time Extended**

8/12/2024· 1y 7mo ago

Visit ID: 8854982

Follow-up Inspection Required

2 high, 1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Hot cabinet at front counter door doesn't close completely. - From follow-up inspection 2024-08-12: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front prep cooler all less than 4hrs per operator operator immediately moved items to different coolers for temperature recovery : cheese, ham, milk, butter, tuna salad, cut tomatoes , ranch; (53-56F - Cold Holding) **Corrective Action Taken** Warning - From follow-up inspection 2024-08-12: Cut tomatoes, tuna salad cream cheese 41F-43F .butter, ham, mozzarella 44F-47F. Less than 4hrs per operator.Advised operator to put items on ice and monitor cooler. **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box at front counter: less than 4 hrs per operator. Advised operator to reheat to 165F for temperature recovery. mashed potatoes ball, cheese crocate, chicken empanadas, (97-122F - Hot Holding); **Corrective Action Taken** Warning - From follow-up inspection 2024-08-12: Hot box less than 4hrs per operator. Beef empanadas, potato balls 111F, cheese sticks 135F, chicken empanadas 109-112. In hot bid. Discuss with operator about re organization of storage for hot items. Advised operator to reheat items to 165F for temperature recovery **Time Extended**

8/9/2024· 1y 7mo ago

Visit ID: 8747935

Follow-up Inspection Required

2 high, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Hot cabinet at front counter door doesn't close completely.
  • 08B-38-4:Basic - Food stored on floor. Boxed oil Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front prep cooler all less than 4hrs per operator operator immediately moved items to different coolers for temperature recovery : cheese, ham, milk, butter, tuna salad, cut tomatoes , ranch; (53-56F - Cold Holding) **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box at front counter: less than 4 hrs per operator. Advised operator to reheat to 165F for temperature recovery. mashed potatoes ball, cheese crocate, chicken empanadas, (97-122F - Hot Holding); **Corrective Action Taken** Warning

1/31/2024· 2y 1mo ago

Visit ID: 8450255

Met Inspection Standards
  • N/A:No Violations Were Observed

7/20/2023· 2y 7mo ago

Visit ID: 8364234

Met Inspection Standards

1 high, 1 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor. Boxed oil Corrected On-Site
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Operator turned unit away from customers. Will serve items from kitchen side. **Corrective Action Taken**
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of sugar,rice, dry black beans
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish 113F 1hour per operator. Operator reheated to 165F Corrected On-Site
  • 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 operator with forms