Las Americas Latin Restaurant
Last inspected: Mar 16, 2026
50
Score
The health department has logged 12 inspections at Las Americas Latin Restaurant, the earliest from 2022. Las Americas Latin Restaurant was last inspected on Mar 16, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly four violations earlier in the record.
“Time/temperature control for safety food” comes up most often, recorded three times in the inspection record.
Restaurants in West Palm Beach average 79, so Las Americas Latin Restaurant trails the local norm. The pattern in the record is worth a careful look.
12
Inspections
4
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 16, 2026
Complaint Full
4 critical violations. 1 major violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator added chlorine to 100ppm. **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-16: Triple Sink (Chlorine 0ppm) discussed with operator to correct to 100ppm **Admin Complaint**
22-42-4
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Double door upright reach in cooler; cooked chicken (46F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See stop sale. **Warning** - From follow-up inspection 2026-03-16: In double door reach in cooler cooked beef tripe 62F, cooked chicken gizzards 51F , cooling at 10:20 per operator products prepared previous night 9pm and placed in cooler, at this rate of cooling products never reached 41F within 6 hours see stop sale. **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : 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. Employee handled soiled dishes while washing and rinsing and then handled clean/sanitized dishes while placing to dry/store without washing hands. Employee washed and rinsed soiled utensils at triple sink behind front counter service line then handled clean utensils and unwrapped single service takeout containers to package food for customers without washing hands. Advised Operator of proper hand washing requirements. **Warning** - From follow-up inspection 2026-03-16: Employee handled container of raw fish then handled trash can after without washing hands employee handled open containers of seasonings, clean and sanitized knives and bread, discussed with operator employee washed hands. **Admin Complaint** **Corrected On-Site**
12A-13-4
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Double door upright reach in cooler; cooked chicken (46F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See stop sale. **Warning** - From follow-up inspection 2026-03-16: In double door reach in cooler cooked beef tripe 62F, cooked chicken gizzards 51F , cooling at 10:20 per operator products prepared previous night 9pm and placed in cooler, at this rate of cooling products never reached 41F within 6 hours see stop sale. **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment increased in size/seating, added inside bar, ware-washing area at front counter service line, no plans submitted or approved. Advised Operator to submit updated plans. **Warning** - From follow-up inspection 2026-03-16: **Time Extended**
51-16-7
50
Jan 14, 2026
Complaint Full
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Plumbing Maintained; Sewage Disposal
FL-51
33
Jul 14, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
52
Jan 31, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cookline; Employee cracked eggs then proceeded to handle clean utensils to remove sausages from fryer without washing hands first. Advised operator, employee washed hands. **Corrected On-Site**
12A-27-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in Cooler; Raw Chicken stored over raw beef Operator fixed **Corrected On-Site**
08A-20-5
74
Oct 1, 2024
Routine - Food
No violations found.
100
Sep 30, 2024
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler in Kitchen: mondongo 47-48F ( heated cooling overnight) see stop sale. chicharron 54F at 9:30 ( cooling since 1hr ) to 51 at 10:30am. Operator reheated to Hot hold. **Correction action taken** **Warning**
03D-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken cordon blue stored above unpackaged cassava. Operator inverted products. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Kitchen prep table : Raw shell eggs 73F, on table less than 4 hrs at no temperature control. Operator time marked 8am-12pm **Warning**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler in Kitchen: mondongo 47-48F ( heated cooling overnight) see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1)Oven: Soup 108F , cooked chicken 124-134F (hot holding) - in oven less than 4hrs. Operator reheated to 165F 2) Steam table: Kebbeh 84F (hot holding), cooked onion 124-134F (hot holding). Out of temperature for less than 4Hrs. Operator reheated to 165F **Corrected On-Site** **Warning**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 400ppm). Operator remade - now 100ppm. **Corrected On-Site** **Warning**
41-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cooler in Kitchen: mondongo 47-48F ( heated cooling overnight) see stop sale. Observed cooling covered in unit. **Warning**
03D-15-4
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. **Warning**
31B-04-4
Basic - Standing water in bottom of reach-in-cooler in kitchen. **Warning**
29-49-6
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At front counter. Operator remade. **Corrected On-Site** **Warning**
21-03-4
32
May 1, 2024
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went from exchanging payment with customer at cash register to handling/packaging flan without washing hands. Discussed with Operator, Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-16-4
High Priority - Raw animal food stored in same container as ready-to-eat food. At cook line flip top cooler; raw sausage stored in same container as ready to eat salami. See Stop Sale.
08A-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door upright stainless reach in cooler; raw sausage stored over washed/cut onions. Operator moved raw sausage to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal food stored in same container as ready-to-eat food. At cook line flip top cooler; raw sausage stored in same container as ready to eat salami. See Stop Sale.
01B-13-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. **Corrected On-Site**
41-15-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked chicken (109F - Cooling 10:05am/95F -Cooling 10:45am); cooked beef (130F - Cooling 10:05am/114F - Cooling 10:45am). Operator stated items cooling for 30 minutes, in full, deep containers covered with lids, at this rate will not reach 70F within 2 hours, removed lids and placed items in ice bath to facilitate faster cooling. **Corrective Action Taken** **Repeat Violation**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled. Operator removed to be washed, rinsed and sanitized. **Corrective Action Taken**
22-02-4
Basic - Standing water in bottom of reach-in-cooler. At cook line double door low boy and flip top cooler(s); standing water in bottom.
29-49-6
37
Mar 5, 2024
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on Dec1 2023. Operator renewed license during inspection **Corrected On-Site**
50-17-3
High Priority - Raw animal food(raw liver) stored over or with unwashed produce.( tomatoes) inside reach in cooler. Operator stored properly **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on front counter area. milk 47F cold Holding, chiimicurri 60F cold Holding , Per operator product stored for approximately 1 hour. Per operator products not prepared or portioned today Operator iced down milk and moved sauce to reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under steam table front counter area Cooked rice 110 F hot Holding . Per operator product stored for approximately 1,5 hours . Operator decided to use time control , marked product for the remaining 2 hours. **Corrected On-Site**
03B-01-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing a pot with only soap and water, then she proceeded to put it with the rest of clean pots with out sanitizing first. Educated employee and pot returned to 3 compartment sink for sanitation. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-45-4
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. Emailed procedures to operator
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On front counter area Milk shake at 9:49am(46F cooling) since 30 minutes., at 10am (47F cooling). At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to time control . On kitchen area Cooked ox tail at 9:00 am (107F cooling) 30 minutes,at 9:59am ( 101F cooling) , chicken soup at 9am (99F cooling) 30 minutes , rechecked at 9:57am (105F cooling). At this current cooling rate product will not cool to 70F within 2 hours. Operator moved to reach in cooler **Corrective Action Taken**
03D-15-4
39
Oct 19, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing mixer in three compartment sink at front counter. She washed and rinsed only. Explained and emailed chart. She sanitized in three compartment sink in the kitchen **Corrected On-Site**
22-45-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink chlorine over 200 ppm, manager changed the solution. Chlorine 100 ppm. **Corrected On-Site**
41-18-4
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. Emailed one.
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For empanadas. Time marked no plan. Emailed one. Operator found blank plan. He filled during inspection. **Corrected On-Site** **Repeat Violation**
03F-10-5
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu Whole Red Snapper. Invoice 1066328 dated 10/19/23 from Manny's enterprise stating whole snapper lane. On the box southern red snapper. Checked fda seafood list southern red snapper ( common name Caribbean red snapper)is not acceptable name **Admin Complaint**
52-04-5
Basic - Open dumpster lid.
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the steam table display. Explained.
21-12-4
50
Jun 21, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
70
Feb 16, 2023
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ceviche 51°, coleslaw 52°, cut tomatoes 53°, cut lettuce 53°, flan 59° in cold hold well at front line being held more than 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ceviche 51°, coleslaw 52°, cut tomatoes 53°, cut lettuce 53°, flan 59° in cold hold well at front line being held more than 4 hours. Stop sale issue . Employee discarded food **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding pig feet 99°, fish 101°, chicken 122°, beef 103°, steam vegetables 89°, empanadas 87° in steam table at front line being held less than four hours. Manager time marked for time being . **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing...ice dumped in hand sink at bar .
31A-11-4
Intermediate - No soap provided at handwash sink at bar , employee provided **Corrected On-Site**
31B-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar . Employee provided **Corrected On-Site**
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar.
31B-04-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
16-13-5
43
Oct 18, 2022
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
58
Frequently Asked Questions
When was Las Americas Latin Restaurant last inspected?
The most recent health inspection at Las Americas Latin Restaurant on file is from Mar 16, 2026. The public record contains 12 inspections in total.
What is the most common violation at Las Americas Latin Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Las Americas Latin Restaurant.
How does Las Americas Latin Restaurant compare to other restaurants in West Palm Beach?
Las Americas Latin Restaurant most recently scored 50 out of 100, which is lower than the West Palm Beach average of 79.
Has Las Americas Latin Restaurant's inspection record improved over time?
No. Recent inspections at Las Americas Latin Restaurant have averaged around six violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Las Americas Latin Restaurant 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 Las Americas Latin Restaurant inspected?
Based on the inspection history on file, Las Americas Latin Restaurant is inspected around four times per year on average.
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