Cafe Latino
Last inspected: Jan 12, 2026
47
Score
Going back to 2022, Cafe Latino has eight inspections in the public record. On Jan 12, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
The most common issue across all inspections has been “no handwashing sign provided at a hand sink used”, showing up three times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
2
Critical latest
2
Major latest
5
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over cut green onions at reach in cooler across from triple sink **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Cut tomatoes stored in container lined with paper towel
14-86-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink at front counter **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground beef per operator made over 24 hours
02C-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt at glass reach in cooler at front counter
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf with canned soda at back of kitchen
40-06-5
Basic - Equipment in poor repair. Reach in cooler across from triple sink the right side door has a torn gasket
14-11-5
Basic - Food storage container/container lid cracked or broken. Lid covering sugar at front prep area
14-38-4
Basic - Unnecessary items/unused equipment on the premises. Unused fryer stored by mop sink at back of kitchen
33-31-5
47
Sep 3, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food. Bread stored in white grocery bags in kitchen
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over diced tomatoes at reach in cooler across from triple sink Raw pork stored over cooked chicken at reach in cooler across from triple sink **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sin by triple sink blocked by sanitizer bucket **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For raw shell eggs,per operator was placed on counter less than an hour.Printed operator time plan **Corrective Action Taken**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Oven cleaner stored in clear spray bottle with no label at under mop sink
41-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee meal stored in clear display case at front counter
08B-49-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employees engaged in food prep with no hat or hair net
13-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White small reach in freezer at front counter
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with sugar and diced tomatoes **Corrected On-Site**
10-01-5
Basic - Unnecessary items/unused equipment on the premises. Single fryer stored by mop sink in kitchen
33-31-5
Basic - Working containers of food removed from original container not identified by common name. Sugar in clear container with no label
02D-01-5
41
Mar 25, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employees washing dishes and not sanitizing. Spoke with operator and had sanitizer basin set up and tested. Chlorine tested at 50ppm. Operator had dishes sanitized. **Corrected On-Site**
22-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above hood system.
36-34-5
Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink by triple sink. Handed copy to operator. Operator posted. **Corrected On-Site**
31B-04-4
78
Aug 1, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Washing Fruits and Vegetables
FL-42
52
Apr 5, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
43
Aug 22, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Hot and Cold Holding Temperatures
FL-21
58
Feb 21, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen hand wash sink **Repeat Violation**
27-16-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.88° - **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter and men restroom Repeat Violation** **Repeat Violation**
31B-04-4
82
Sep 8, 2022
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Front coffee machine area, spoon and stirrers inside container with dirty water.
10-05-5
High Priority - Raw animal food stored over or with unwashed produce. Reach in cooler beef steak raw over green onions cabbage whole. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer container inside hand sink, back kitchen area. Hand washing front counter using for cleaning dishes and mugs.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese flan individually, not date marked made on 9/6. Advised operator to date marked product.
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Date missing for employees.
53B-10-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water available at the employee hand sink, kitchen back area.
27-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area and by the hood.
36-34-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen area
36-27-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp 89F, operator to heat it back to 135F **Corrective Action Taken**
10-07-4
Basic - Plumbing system in disrepair. Employee hand washing sink, back area the faucet doesn't work correctly.
29-08-4
Basic - Open dumpster lid.
33-16-4
Basic - Dumpster overflowing garbage. Heavy amount of trash bags outside the bin, shared dumpster. Operator stated the building owner has a private company to pick up the dumpster trash and they have not paid.
33-14-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter hands sink and men/employee bathroom.
31B-04-4
35
Frequently Asked Questions
When was Cafe Latino last inspected?
The most recent health inspection at Cafe Latino on file is from Jan 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Cafe Latino?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited three times, more than any other issue at Cafe Latino.
How does Cafe Latino compare to other restaurants in Orlando?
Cafe Latino most recently scored 47 out of 100, which is lower than the Orlando average of 79.
Has Cafe Latino's inspection record improved over time?
Results have been roughly steady. Inspections at Cafe Latino have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cafe Latino means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cafe Latino inspected?
Based on the inspection history on file, Cafe Latino is inspected around two times per year on average.
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