DirtyFLRestaurant Inspection Data

LATIN TWIST CAFE

Food safety records indicate LATIN TWIST CAFE in WESLEY CHAPEL has 6 inspections with a 2.4/5 overall rating. Recent inspections show improving food safety practices.

2653 BRUCE B DOWNS BLVD STE #105

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/2/2025

Inspection #: Visit ID: 13536771

  • N/A:No Violations Were Observed

Inspection Date: 10/1/2025

Inspection #: Visit ID: 10943170

  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 3 times at 0PPM. Talked to manager to use 3 compartment sink to sanitize dishes observed chlorine set up. Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw eggs, wipe gloved hands on towel, then return to cooking with no glove change or handwashing. Warning
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch nose and then grabbed clean pan without washing hands. Discussed proper hand washing with manager. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in standing reach in cooler next to hand washing sink raw fish and breaded steak over empanadas. Manager removed to proper storage Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler chicken soup (50F - Cold Holding); seasoned chicken (50F - Cold Holding); Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler breaded steak (48F - Cold Holding); shredded pork (46F - Cold Holding); baked beans (45F - Cold Holding); Cuban sandwich (46F - Cold Holding); cheese (47F - Cold Holding); milk (45F - Cold Holding); cooked ham (45F - Cold Holding). chicken soup (50F - Cold Holding); seasoned chicken (50F - Cold Holding) - Ambient temperature of walk in cooler at 50F, food left in over 4 hours, no temperatures taken. see stop sale. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink in back kitchen Corrected On-Site Warning

Inspection Date: 4/14/2025

Inspection #: Visit ID: 10782578

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Hair pulled back in ponytail no restraint Repeat Violation

Inspection Date: 2/18/2025

Inspection #: Visit ID: 8730912

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice cute on soda machine has mold like substance.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored above a food prep table. Operator stored correctly. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees keys stored above a food prep table in kitchen. Manager removed. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop used to dispense rice is touching the food. Operator stored correctly. Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Mortar bowl cracked and not sealed.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen to work with food and failed to wash hands first.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer scrubs dirty dishes with gloves on and puts away clean dishes without washing hands.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In upright reach in cooler by hand wash sink: raw beef (47F - Cold Holding); empanada (47F - Cold Holding) Operator moved items to reach in freezer. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On flat top next to fryer: cooked onions (107F - Hot Holding); fresh garlic and oil (113F - Hot Holding) Inspector discussed using Time as a Public Health Control.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles on soda machine at front of restaurant.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by employee skinning potatoes. Manager moved employee to another station. Corrected On-Site

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8441803

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink store on prep table Corrected -observed employee remove Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine tested at 0ppm Observed employee set up 3-compartment sink , sanitizer tested at 50ppm **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over cooked ox tail Corrected observed employee place on bottom shelf Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed 2 spray bottle stored on hand sink on service line Corrected -observed employee remove Corrected On-Site

Inspection Date: 7/10/2023

Inspection #: Visit ID: 8352162

  • 08B-38-4:Basic - Food stored on floor. Observed black beans in a bucket stored on the floor. Owner put food on a shelf. 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. Observed the plantains at 122. Employee turned the temperature up. 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. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with debris. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed tongs stored in the sink. Observed employee taking the tongs from the sink. Corrected On-Site
  • 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.