LATINO GROCERY SPANISH FOOD INC
2732 S CHICKASAW TRAIL
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/10/2025
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. - From follow-up inspection 2025-02-10: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair gasket torn at the walk-in cooler door . - From follow-up inspection 2025-02-10: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 75f. - From follow-up inspection 2025-02-10: 75f **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. By the hoods . - From follow-up inspection 2025-02-10: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves. Repeat Violation - From follow-up inspection 2025-02-10: **Time Extended**
Food safety inspection conducted on 2/10/2025 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 2/7/2025
High Priority
4
Intermediate
2
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
- 14-11-5:Basic - Equipment in poor repair gasket torn at the walk-in cooler door .
- 08B-38-4:Basic - Food stored on floor. Bucket full of chicken stored on floor back of the house Onion and carrots stored on floor at the walk-in cooler . Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 75f.
- 36-62-4:Basic - Light not functioning. By the hoods .
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee peal onions without washing it .
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Stored at bucket of standing water to be thawed . Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored on top of cooked beef at the walk-in cooler Raw chicken stored on top of garlic at the walk-in cooler . Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top of raw beef at the walk-in cooler . Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes salad (57F - Cold Holding); tomato lettuce salad mix (61F - Cold Holding). Operator stated that's been out since 11 am. Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hot buffet on time no time mark . Operator stated that the food been out for 1.5 hours only . Repeat Violation Admin Complaint
- 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. Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed it to operator.
Food safety inspection conducted on 2/7/2025 revealed 14 total violations (4 high priority, 2 intermediate, 8 basic).
Inspection on 7/15/2024
High Priority
4
Intermediate
2
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At the rice .
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silver Fork and spoon stored on top of the 3 compartment sink .
- 08B-38-4:Basic - Food stored on floor. Container of chicken stored on the floor . Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach -in freezer.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelf .
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken left Standing water at bucket and stored at the floor .
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. No label at the salt .
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored on top of beef and pork at the reach-in freezer .
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. salad mix (72F - Cold Holding); potatoes salad (72F - Cold Holding). Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad mix (72F - Cold Holding); potatoes salad (72F - Cold Holding) Repeat Violation
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Beans-cooked chicken-pork cooked Saturday July 13 no label .
- 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. For some employee .
Food safety inspection conducted on 7/15/2024 revealed 13 total violations (4 high priority, 2 intermediate, 7 basic).
Inspection on 3/8/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. The hoods. Warning - From follow-up inspection 2024-03-08: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler . Warning - From follow-up inspection 2024-03-08: **Time Extended**
Food safety inspection conducted on 3/8/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 3/7/2024
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing big ring and preslets. Warning
- 08B-38-4:Basic - Food stored on floor. Stored bucket of pork meat at the floor in the back to cook it . Warning
- 10-12-5:Basic - In-use ice knife stored on soiled surface between uses. Stored in top of the reach-in freezer . Corrected On-Site Warning
- 36-62-4:Basic - Light not functioning. The hoods. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler . Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee using a cellphone then go back to work cutting plantain without washing hand or changing gloves . Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken stew (46F - Cold Holding); red beans (55F - Cold Holding); cooked chicken thighs (55F - Cold Holding); pork ribs with chicken and potatoes (55F) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken stew (46F - Cold Holding); red beans (55F - Cold Holding); cooked chicken thighs (55F - Cold Holding); pork ribs with chicken and potatoes (55F) Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Food at the bar front area. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container storage at the employee hand sink . Corrected On-Site Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All the food at the walk-in cooler the operator stated that from yesterday non have label . Repeat Violation Warning
Food safety inspection conducted on 3/7/2024 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 8/23/2023
High Priority
4
Intermediate
4
Basic
10
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By the hoods .
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone at the same shelf with spices.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Kitchen area by the 3 compartment sink .
- 08B-38-4:Basic - Food stored on floor. Observed box of meat at the floor by prep area still on temperature. Observed boxes of chicken at the floor at the walk-in cooler.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer front area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Employee hand sink next to the 3 compartment sink .
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall in walk-in cooler .
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottle of drink at the reach-in freezer front area. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler,reach-in freezer.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment.
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed manager washing hand to serve a food not rubbing his hand 20 seconds. Correct him and provide a Spanish form how to wash hand . **Corrective Action Taken**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insects front area not touching any food. Next announcement visit per supervisor Randy Hicks.
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored in top of raw beef and raw pork at the white reach-in freezer without any separation. Observed raw chicken stored in top of raw beef and raw pork at the walk-in cooler without any separation. Provided a storages picture to operator in Spanish.
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Time at the board was 11:15 am and I was there 9:50 am . Repeat Violation
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator was checking the chlorine 3 compartment sink using quaternary test kit .
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Only quaternary not chlorine and they only using chlorine.
- 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 English and Spanish form . Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Non of the food at the walk-in cooler that ready to eat have a label operator stated that from yesterday or the day before.(chicken cooked -pasta-red beans -pork cooked ).
Food safety inspection conducted on 8/23/2023 revealed 18 total violations (4 high priority, 4 intermediate, 10 basic).