LATIN FLAVOR SALVADORIAN RESTAURANT
735 S SR 7 BAY 15 AND 16, PLANTATION 33317
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 12/19/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Inspection Details:
- 10-08-5:Basic - Cornmeal scoop handle in contact with cornmeal Operator removed scoop Corrected On-Site
- 12A-19-4:High Priority - Employee washed hands with cold water.
- 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.
Food safety inspection conducted on 12/19/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 10/3/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. -Observed employee eating in kitchen.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees meal and drinking water stored on top shelf in True cooler not identified or segregated from restaurant food items. Repeat Violation
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - Observed raw shrimp and fish stored over corn in True freezer.
Food safety inspection conducted on 10/3/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 2/29/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drinking water stored in freezer not identified or segregated from restaurant foods.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cooked flat bread with bare hands.
- 12A-20-4:High Priority - Employee washed hands with no soap. Observed employee cracked raw shell eggs and then washed her hands with no soap. Advise operator to re-wash her hand with soap. Corrected On-Site
- 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/
Food safety inspection conducted on 2/29/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 7/5/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed gasket in disrepair on true flip top cooler door, in kitchen.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed maduros (123°F - Hot Holding)at cook line. Per cook, food held at stove for approximately 30 min. Reviewed hot holding temps with cook. Cook discarded. **Corrective Action Taken**
Food safety inspection conducted on 7/5/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).