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Licensee
Name: LATIN HOUSE EXPRESS License Number: SEA2316847
Rank: Seating License Expiration Date: 10/01/2018
Primary Status: Ownership Changed Secondary Status:
Location Address: 13990 W DIXIE HWY
NORTH MIAMI, FL 33161

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 06/07/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
36-75-4    Basic - Build-up of soil/debris on the floor under shelving. Clack plastic shelves in the kitchen.
32-12-4    Basic - Covered waste receptacle not provided in women's bathroom.
35A-03-4    Basic - Dead roaches on premises. 1 dead roach in the reach in cooler door next to the kitchen entrance.
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside.
36-73-4    Basic - Floor soiled/has accumulation of debris. Underneath all equipments in the kitchen.
27-10-4    Basic - No hot running water at mop sink. Mop sink water 87°F, 10 minutes after water was 89°F.
33-16-4    Basic - Open dumpster lid.
23-09-4    Basic - Soiled reach-in cooler gaskets. Throughout the kitchen. **Repeat Violation**
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. rice and black beans (56°F - Cold Holding); cooked chicken (49°F - Cold Holding); ground beef (49°F - Cold Holding). As per operator food was cooked in the afternoon of 06/06/18.
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. 1 live roach underneath stainless steel reach in cooler next to the threes compartment sink in the kitchen.
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 dry rodent droppings underneath the microwave on top of prep table, in the kitchen.
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. rice and black beans (56°F - Cold Holding); cooked chicken (49°F - Cold Holding); ground beef (49°F - Cold Holding). As per operator food was cooked in the afternoon of 06/06/18.
11-07-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided operator with big 5 poster. **Corrected On-Site**
22-05-4    Intermediate - Cutting board(s) stained/soiled. Prep table in the middle of the kitchen and on top of reach in cooler. **Repeat Violation**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. White Reach in cooler in kitchen.
53A-01-6    Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products.
31B-03-4    Intermediate - No soap provided at handwash sink. In the bathroom
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, cooked chicken, cooked beef, from the morning before not properly date marked.
22-07-4    Intermediate - Slicer blade guard soiled with old food debris. On top of the reach in cooler next to hand wash sink in the kitchen, Interior of microwave soiled with encrusted food debris.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.