LATITUDE BAR & CHILL
8876 MARGARITAVILLE BLVD
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 4/29/2025
Inspection #: Visit ID: 10746845
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed moisture between stacked plastic pans on drying racks.
Inspection Date: 12/18/2024
Inspection #: Visit ID: 8729192
- 10-12-5:Basic - Ice scoop at bar stored in compartment with pooled water, debris in water. Bartender had items washed at time of inspection. Corrected On-Site
- 25-32-4:Basic - Used grease absorbing trays on fry station, per employee trays in use since previous day. Discussed 4 hour time limit on used trays. Employee discarded used trays at time of inspection. Corrected On-Site
Inspection Date: 3/15/2024
Inspection #: Visit ID: 8567893
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cambros stacked while still wet. Manager had employee run cambros through dish machine and dry correctly. **Corrective Action Taken**
- 25-05-4:Basic - Single-service articles improperly stored. Observed gloves for kitchen stored on floor of dry storage. Manager had employee put gloves on shelves. Corrected On-Site
- 25-27-4:Basic - Straws provided for customers not individually wrapped or in an approved dispenser. Observed unwrapped straws on bar where customers can grab them. Manager had all straws pulled in to inside part of bar out of reach from customers. **Corrective Action Taken**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed prepped sliced ham marked 3/7- more than 7 days ago. Manager voluntarily threw away. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance in soda gun holsters at bar. Manager had bartender clean all holsters at time of inspection. Corrected On-Site
Inspection Date: 12/6/2023
Inspection #: Visit ID: 8351229
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Mold like substance inside ice scoop. Scoop and holster washed at time of inspection. Corrected On-Site
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Downstairs bar tested at 123F, upstairs bar tested at 140F,
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. By flattop: cooked peppers 93F, onions 96F, Per employee approximately 90 mins, placed in cold hold unit during inspection. **Corrective Action Taken**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw strip steaks in walk-in cooler and frozen tuna, fish dip and cooked burger patties in walk-in freezer. Provided special process card. Operator chose to discontinue vacuum sealing. All vacuum sealed items removed from vacuum sealed packaging at time of inspection. Corrected On-Site