El Merendon Latino
Last inspected: Feb 12, 2026
86
Score
Across the available record, El Merendon Latino has 13 inspections on file, the first dated 2023. On Feb 12, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around six violations to closer to two violations per visit over the last few inspections.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
Among Plantation restaurants, the typical score is 77; El Merendon Latino is comfortably above that bar. There isn't much in the file that would give a customer pause.
13
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
1 critical violation.
View 1 violation
Wiping Cloths Properly Used and Stored
FL-41
86
Oct 14, 2025
Routine - Food
No violations found.
100
Oct 13, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Potentially Hazardous Food Held at Proper Temperature
FL-16
Adequate Handwashing Facilities Supplied and Accessible
FL-10
45
Jun 11, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line flip top cooler, bean and cheese (65F - Cold Holding); pork and cheese (65F - Cold Holding); vegetables and cheese (65F - Cold Holding). The items were removed from refrigeration less than 2 hours ago. The items were returned to the refrigerator to chill and cold hold. **Corrective Action Taken**
03A-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At the front counter.
27-16-4
Basic - Bowl or other container with no handle used to dispense food. In the bucket of rice and bucket of beans, bowls without handles were stored inside and used to dispense the product. The bowls were removed **Corrected On-Site**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. A scoop for rice was stored in 86F water on the cook line. The scoop was removed **Corrected On-Site**
10-07-4
70
Dec 19, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw chicken then continued cooking Employee washed hands and put new gloves on **Corrected On-Site**
12A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by step ladder. Employee removed step ladder
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to 3 Compartment sink Employee replaced paper towel. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing a clear liquid identified as a sanitizer. Employee labeled bottle. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Clean utensils stored between equipment and wall. Knives stored between wall and 3Compartment sink **Repeat Violation**
24-14-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
52
Oct 3, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
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 chlorine sanitizer at dishwashing machine at 00 ppm. Operator prime machine. Final reads at 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects in dishwashing area.
35A-02-6
Intermediate - Clam tags not marked with last date served.
01C-03-4
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/ Manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked tamales stored in refrigerator. Per operator, tamales were cooked on 09/30/2024. Operator correct date mark.
02C-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed unwashed bananas stored over butter in glass door refrigerator. Operator relocate bananas. **Corrected On-Site**
08B-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
50
May 14, 2024
Routine - Food
No violations found.
100
May 13, 2024
Routine - Food
4 critical violations. 5 major violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler - Coleslaw 45F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At glass reach in cooler by cookline- coleslaw 48-50 at 10:05 ( cooling overnight)- food stored in large quantity- at current rate of Cooling food did not reach 41F within 4 hours - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At glass reach in cooler- Soup 53F at 9:55 ( cooling overnight), cooked rice 55F at 9:55 (cooling overnight ) - food covered and stored in large quantity - at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler - Coleslaw 45F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At glass reach in cooler- Soup 53F at 9:55 ( cooling overnight), cooked rice 55F at 9:55 (cooling overnight ) - food covered and stored in large quantity - at current rate of cooling food did not reach 41F within 6 hours- see stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At glass reach in cooler by cookline- coleslaw 48-50 at 10:05 ( cooling overnight)- food stored in large quantity- at current rate of Cooling food did not reach 41F within 4 hours - see stop sale. **Warning**
03D-06-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler near cookline- shredded mozzarella 50F at 9:40 to 48F at 10:40 ( cooling since 8:00)- at current rate of cooling food will not reach to 41F within remaining time- operator placed in reach freezer to quick chill **Corrective Action Taken** **Repeat Violation** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing- bucket inside handwash sink by front counter- operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by dishmachine hand wash sink- opeator provided. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink- by dishmachine hand wash sink- operator provided. **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler near bathrooms- cooked Tamales prepared 05/11/24 not date marked - operator date marked. **Corrected On-Site** **Warning**
02C-02-5
33
Mar 18, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-03-18: **Time Extended**
35B-01-4
95
Feb 20, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked tamales in glass door refrigerator temps at 55-61F. Per operator, item cooked and cooling from overnight. Tamales did not cooled from 135F to 41 F in 6 hours. **Warning**
01B-36-5
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 chlorine sanitizer solution at 00 ppm. **Warning**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked tamales in glass door refrigerator temps at 55-61F. Per operator, item cooked and cooling from overnight. Tamales did not cooled from 135F to 41 F in 6 hours. See stop sale. **Warning**
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed tamales cooling in a deep container greater than 4 inches **Warning**
03D-15-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of residue buildup on Mides freezer gasket. **Warning**
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellular phone stored on food preparation table. Operator removed and stored properly. **Corrected On-Site** **Warning**
40-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed children thawing in standing water at prep area. **Warning**
06-01-5
47
Jun 29, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal( raw eggs shell and raw pork ) food stored over from ready-to-eat food.( plantains and tamales) inside reach in coolers on cook line. Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-06-29: Inside reach in cooler. Raw beef stored above tamales. Operator stored properly **Admin Complaint**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside Flip top cooler#1, raw beef 49F cold Holding,raw chicken 49F cold Holding, plantains 49F cold Holding salsa 49F cold Holding, cheese 49F cold Holding . Inside 2 door glass door cooler, Sour cream 50F cold Holding, cooked peppers 50F cold Holding, cooked pork 50F cold Holding, red sauce 50F cold Holding . Per operator . Per operator products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator moved all items to another reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-06-29: Inside flip top cooler. Cheese 48°F, plantains 48°F,raw beef 48°F, raw chicken 46°F. Per operator products stored for approximately 45 minutes. Per operator products not prepared or portioned today. Operator moved to another cooler. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-06-29: Operator found certificates and all are expired on 1/2023. **Time Extended**
53B-01-5
67
Jun 28, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside Flip top cooler#1, raw beef 49°F cold Holding,raw chicken 49°F cold Holding, plantains 49°F cold Holding salsa 49°F cold Holding, cheese 49°F cold Holding . Inside 2 door glass door cooler, Sour cream 50°F cold Holding, cooked peppers 50°F cold Holding, cooked pork 50°F cold Holding, red sauce 50°F cold Holding . Per operator . Per operator products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator moved all items to another reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal( raw eggs shell and raw pork ) food stored over from ready-to-eat food.( plantains and tamales) inside reach in coolers on cook line. Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
67
Jan 6, 2023
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
74
Frequently Asked Questions
When was El Merendon Latino last inspected?
The most recent health inspection at El Merendon Latino on file is from Feb 12, 2026. The public record contains 13 inspections in total.
What is the most common violation at El Merendon Latino?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at El Merendon Latino.
How does El Merendon Latino compare to other restaurants in Plantation?
El Merendon Latino most recently scored 86 out of 100, which is higher than the Plantation average of 77.
Has El Merendon Latino's inspection record improved over time?
Yes. Recent inspections at El Merendon Latino have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at El Merendon Latino means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is El Merendon Latino inspected?
Based on the inspection history on file, El Merendon Latino is inspected around four times per year on average.
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