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Licensee
Name: LATIN CAFE 2000 License Number: SEA2328342
Rank: Seating License Expiration Date: 10/01/2020
Primary Status: Ownership Changed Secondary Status:
Location Address: 2501 BISCAYNE BLVD
MIAMI, FL 33137

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 11/19/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 6 24
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
16-23-4    Basic - Accumulation of lime scale on the inside of the dishmachine.
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed several container of meat on the floor
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Observed cellphone/ watch on top of reach in cooler
13-07-4    Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
08B-32-4    Basic - Food being prepared outside. Observed ice bin without any cover at the bar area
08B-47-4    Basic - Food not stored at least 6 inches off of the floor. Observed bucket with utensils in the floor. Observed container of oil on floor, container of tomato sauce
14-69-4    Basic - Ice buildup in reach-in freezer. Observed in the reach in freezer next to back door
10-08-4    Basic - Ice scoop handle in contact with ice. Observed at the front counter
10-06-4    Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Observed container serving rice
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon / spatula/ in a bucket on the floor
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in the warewashing area
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit.
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees.
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Observed shelving throughout the kitchen
23-09-4    Basic - Soiled reach-in cooler gaskets.
08B-13-4    Basic - Stored food not covered in walk-in cooler. Observed container of chicken/ beef/ fish uncovered in the walk in cooler
38-04-4    Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
14-33-4    Basic - Walk in cooler shelves with rust that has pitted the surface.
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind the equipment
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. Handwash sink next to cookline
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Observed serval container of white substance under prep table . Observed food storage container with rice/ flour etc in the storage area
12A-04-5    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed dish washer handle dirty dishes and then removed clean dishes from rack without handwash
12A-12-4    High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook breaking eggs and then continue to plates meal without handwash
08B-56-4    High Priority - Food stored in ice used for drinks. See stop sale. Observed container of orange juice inside of ice at the bar area
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed approximately 5-8 live flies near the food storage container in the kitchen area
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ham (55°F - Cold Holding); cheese (53°F - Cold Holding) in the front sandwich station area, less than 3 hrs per operator.
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Observed fish over uncovered pasta in the reach in cooler
01B-13-4    High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice at the bar area
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Oven soiled / slicer soiled / food containers soiled / can opener soiled / microwave soiled
01C-03-4    Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-02-4    Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Repeat Violation**
05-07-4    Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Performed thermometer calibration
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/
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. Observed pork/ beef/ empanadas/ chicken in the walk in cooler since yesterday per operator. Most of the food in the restaurant **Repeat Violation**
New Search
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.