DirtyFLRestaurant Inspection Data

LATIN FLAVOR SALVADORIAN RESTAURANT

LATIN FLAVOR SALVADORIAN RESTAURANT maintains a 2.4/5 food safety rating based on 7 health department inspections in PLANTATION. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

735 S SR 7 BAY 15 AND 16, PLANTATION 33317

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13548038

Follow-up Inspection Required

1 high, 1 int

  • 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 steak stored over raw crab in the reach in freezer by the walk in cooler. Neither item was in its commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle at the front counter. As per operator, chemical is sanitizer. Operator labeled properly. Corrected On-Site Warning

10/13/2025· 5mo ago

Visit ID: 10882388

Met Inspection Standards

3 high

  • 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 shrimp stored over ready to eat French fries in freezer near stoves. Operator stored properly. Corrected On-Site
  • 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 ground beef stored over raw shrimp in freezer near stoves. Both items are out of their commercial packaging. Operator stored properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pico de Gallo (41-56F - Cold Holding) in the kitchen flip top cooler. Item was overfilled in the container. Operator removed overfilled portion and corrected temperature to 41F.

6/12/2025· 9mo ago

Visit ID: 10857796

Met Inspection Standards

1 high, 1 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In the container of flour, a styrofoam pint cup with no handle was stored inside and used to dispense the product. The cup was removed Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In a bath of 101F water in the steam table, scoops were stored. The scoops were removed. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At the pot and pan drying rack, a bottle of degreaser was stored hanging on the shelf with the clean pots and pans. The bottle was removed. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At the chemical shelf in the dish washing area, a bottle of degreaser was not labeled. The bottle was labeled. Corrected On-Site

12/19/2024· 1y 2mo ago

1 high, 1 int, 1 basic

  • 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.

10/3/2024· 1y 5mo ago

1 high, 2 basic

  • 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.

2/29/2024· 2y ago

Visit ID: 8382251

Met Inspection Standards

2 high, 1 int, 1 basic

  • 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/

7/5/2023· 2y 8mo ago

Visit ID: 8327208

Met Inspection Standards

1 high, 1 basic

  • 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**