Latin American Grill
Last inspected: Feb 18, 2026
95
Score
Inspectors have visited Latin American Grill 15 times, with records going back to 2022. Latin American Grill was last inspected on Feb 18, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to three violations per visit.
“Ice scoop handle in contact with ice” comes up most often, recorded four times in the inspection record.
Among Pembroke Pines restaurants, the typical score is 79; Latin American Grill is comfortably above that bar. The file should reassure diners considering a visit.
15
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris inside walk in and reach in freezer. **Warning** - From follow-up inspection 2026-02-18: Observed same. **Time Extended**
23-03-4
95
Feb 17, 2026
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
33
Dec 1, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Several broke tiles in main cook line and rear cook line. **Warning** - From follow-up inspection 2025-09-30: Observed same **Time Extended** - From follow-up inspection 2025-12-01: Observed same **Time Extended**
36-17-5
95
Sep 30, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on duty, Edgar Aguirre. Observed 8 employees working with food at the time of Inspection. **Warning** - From follow-up inspection 2025-09-30: Observed same **Time Extended**
53A-02-7
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Several broke tiles in main cook line and rear cook line. **Warning** - From follow-up inspection 2025-09-30: Observed same **Time Extended**
36-17-5
86
Sep 29, 2025
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
18
Oct 16, 2024
Complaint Full
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on wall next to exit door.
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed whole milk cold held at 47-50F in refrigerator at front line. Per operator, milk placed in unit from yesterday and did not removed since.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed chicken salad cold held in refrigerator drawer at 44F. Per operator, salad transfer to unit 2 hours prior to the inspection. Operator transfer item to freezer for quick chill. At 10:28 chicken salad temps at 41F. Observed whole milk cold held at 47-50F in refrigerator at front line. Per operator, milk placed in unit from yesterday and did not removed since. See stop sale. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed at 9:40 a.m. no time mark on TCS cheese held using time as a public health control. As per operator, cheese transfer to cookline at 9:00 a.m. Operator correctiy time mark cheese. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep station. Operator replenished **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Working containers of food removed from original container not identified by common name. Observed an unlabeled spray bottle with water used for empanadas in prep area.
02D-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of old food residue buildup on walls throughout kitchen.
36-27-5
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup inside reach in freezer at cookline.
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on several food storage containers in dry storage area.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside microwave.
22-08-4
Basic - In-use spoon stored on equipment door handle between uses. -Observed in-use soup spoon hanging on stove door handle could lead to cross contamination . Operator removed. **Corrected On-Site**
10-20-4
Basic - Cutting board has cut marks and is no longer cleanable. In prep station. Operator changed cutting board during inspection. **Corrected On-Site** **Repeat Violation**
14-09-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. -Observed clean pots and other food containers stored on floor in dishwashing area. Operator removed and stored properly. **Corrected On-Site**
24-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. -Observed accumulation of old food debris buildup on microwave door handle.
23-24-4
29
Sep 18, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. shedders beef (111-125F - Hot Holding) , per employee food hot held less than 2 hours, operator reheated on stove to 169F. **Corrected On-Site**
03B-04-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), employee made new chlorine sanitizer, 50 ppm. **Corrected On-Site**
41-27-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to large ice machine, employee fixed dispenser **Corrected On-Site**
31B-05-4
Basic - Ice scoop handle in contact with ice. Large machine, manager removed. **Corrected On-Site**
10-08-5
Basic - Food stored on floor. Several boxes of chicken in wak in cooler floor, employee removed **Corrected On-Site**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on cook line, over prep tables and cutting boards. Employee placed all on sanitizer solution. **Corrected On-Site**
21-12-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container..front counter- plastic cup inside container of dry cereal, employee removed. **Corrected On-Site**
10-01-5
Basic - In-use ice scoop stored on soiled surface between uses. Service area, ice scoops on counter next to small ice bin, employee removed. **Corrected On-Site**
10-12-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing black watch, after manager instructed, employee removed. **Corrected On-Site**
13-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Large cutting board next to walk in cooler.
14-09-4
47
Jul 26, 2024
Complaint Full
No violations found.
100
Jul 19, 2024
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
78
Jul 18, 2024
Complaint Full
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -one flying insect flying around ice cream cooler by front counter- between coffee and deli station a¿¿three flying insects flying around prep station, in rear kitchen -rear kitchen. -one flying insect flying around dry good storage area, in rear kitchen. **Warning**
35A-02-6
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. Rear cook line area .Employee came from outside, wear gloves to continue preparing food without washing hands. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site** **Warning**
12A-13-4
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. Dishwasher (Chlorine 00ppm) **Warning**
22-41-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Made yesterday, cream pudding and caramel pudding, inside glass cooler-front counter. **Warning**
02C-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands on prep sink in cook line, after manager instructed employee used hand wash sink **Corrected On-Site** **Warning**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on second cook line not available for employees to wash hands. Not water supply. **Warning**
31A-09-4
Intermediate - No dishwashing facilities of any kind provided. 3 compartment sink removed from dishwasher area. **Warning**
16-22-4
Basic - Inside/outside of dumpster not clean. Soil , flies and food debris inside dumpster. **Warning**
33-10-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Plumbing system in disrepair. Hand wash sink, not water supply in rear kitchen. **Warning**
29-08-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Prep sink in cook line **Warning**
29-20-5
Basic - Stored food not covered. Dry goods storage area. Bags of rice, and sugar open, employee closed bags. **Corrected On-Site** **Warning**
08B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and speaker on same shelf of single service containers. Employee removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. -outside cooler- substantial build up of food debris -front kitchen,rear kitchen, dry goods storage area, under cooking equipment. **Warning**
36-73-4
Basic - Food stored on floor. Several boxes and containers of food, on floor inside walk in freezer **Warning**
08B-38-4
Basic - Food stored outside. Enclosed cooler with washed vegetables cans and gallons of food, stored next to dumpster area. **Warning**
08B-42-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic container inside bag of sugar, employee removed. **Corrected On-Site** **Warning**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Plastic cup inside container of mojo sauce in walk in cooler, employee removed. **Corrected On-Site** **Warning**
10-06-5
25
Nov 28, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (61F - Cold Holding), per employee eggs held less than two hours, employee placed on walk in cooler for a quick chill. **Corrective Action Taken**
03A-03-5
Intermediate - Packaged food not labeled as specified by law. Container of maizena, not labeled, employee labeled **Corrected On-Site** **Repeat Violation**
02D-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Front counter- glass cooler- assorted desserts made Monday and Sunday, not dated, manager placed labels. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Used wiping cloths on prep tables, in cook line, Employee removed all. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Covers of dry good containers, Employee replaced covers. **Corrected On-Site**
23-03-4
Basic - Ice scoop handle in contact with ice. In rear kitchen next to deli station, manager removed **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating in front counter, next to hot holding box.
12B-02-4
58
Aug 10, 2023
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Food placed in soiled container/equipment. Breaded vigo bread stored in dirty container, Employee removed and stored in clean container **Corrected On-Site**
08B-27-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked several raw shell eggs, then proceed to grab clean plates to serve customer's orders. After instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site** **Repeat Violation**
12A-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Expo station- wet cloth inside sink, employee removed **Corrected On-Site**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Packaged food not labeled as specified by law. Unclear container of flour, breaded power, salt, rice, not labeled. Employee labeled all containers **Corrected On-Site**
02D-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Assorted desserts, made plus 24 hours, not dated-Front counter- two glass doors-RIC, all desserts dated **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Expo station, employee cleaned and sanitized **Corrected On-Site**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Rear kitchen,AC vents and ceiling tiles with build up of food debris and soil.
36-34-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. customers plates and cooking pots stored on dirty shelf in dishwasher area. Employee removed utensils to be wash and sanitize, while cleaning shelf. **Corrected On-Site**
24-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Front counter- under shelf , purse next to customer glasses -two cellphones, same shelf of napkins and straws. employee removed all items. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Floor area(s) covered with standing water. Outside of WIF, dry goods storage area. Employee cleaned. **Corrected On-Site**
36-22-4
Basic - Ice scoop handle in contact with ice. Inside expo station ice machine, manager removed. **Corrected On-Site**
10-08-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wet cloths around kitchen and front counter prep stations, employee removed all. **Corrected On-Site**
21-12-4
35
Feb 21, 2023
Routine - Food
No violations found.
100
Jul 28, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2022-07-28: Observed same. **Time Extended**
05-08-4
90
Jul 27, 2022
Routine - Food
6 critical violations. 1 major violation. 10 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Hot box- hash browns (102F - Hot Holding); pork links (106F - Hot Holding), cook line in main kitchen foods below heating lamps. operator heated up food to 165F. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Rear,kitchen- prep table. bag of plantains left to ambient temperature (60F - Cold Holding). Per operator placed on counter less than two hours, employee placed on WIC for a quick chill. -Cook line-Flip top; cut tomatoes (32-50F- Cold Holding); ham (39-47F - Cold Holding). Observed food items stored above the rim line. Employee moved food out of temperature and placed in a cooler for quick chill. -Display cooler- Display cooler- board ham slices (56F - Cold Holding); sliced Swiss cheese (50F - Cold Holding). Observed food items left on top of cooler, per operator held less than 1 hour, employee moved back to cooler for quick chill. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. WIF- beef steak over calamari, operator placed calamari over beef **Corrected On-Site** **Warning**
08A-20-5
High Priority - Food with mold-like growth. See stop sale. Observed 24 oranges stored among box of oranges, bellow shelf front counter, in front of orange juice machine. Employee discarded oranges. **Warning**
01B-07-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook line employee used gloves to crack eggs, after touched clean container on cooler, without washing hands and changing gloves. After manager instructed, employee discarded gloves, dashed hands and put in new pair of gloves **Corrected On-Site** **Repeat Violation** **Warning**
12A-27-4
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. Chlorine sanitizer at 00ppm. Observed empty gallon of sanitizer, employee replaced sanitizer, chlorine sanitizer at 50 ppm **Corrected On-Site** **Warning**
22-41-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents -cook line main kitchen and rear kitchen **Warning**
36-34-5
Basic - Floor soiled/has accumulation of debris. Rear kitchen cook line Storage area **Warning**
36-73-4
Basic - Food stored on floor. Container of hot peppers WIC Box of calamaris WIC Employee moved to shelves **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Ice scoop handle in contact with ice. Entrance of main kitchen, two ice scoops , Employee moved. **Corrected On-Site** **Warning**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -dirty microwave, rear kitchen, above cook line **Repeat Violation** **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed dirty gaskets : -WIF -WIC -Plastic curtains, WIC Hood filters - rear kitchen **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage inside RIC, main kitchen, employee removed **Corrected On-Site** **Repeat Violation** **Warning**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. WIC, all shelves with build are of food debris **Warning**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around triple sink and dishwasher area. **Repeat Violation** **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. - 3 wet cloth on front counter, next to coffee station -2 wet cloths, main kitchen prep table. Employee removed and placed on sanitizer solution **Corrected On-Site** **Repeat Violation** **Warning**
21-12-4
22
Frequently Asked Questions
When was Latin American Grill last inspected?
The most recent health inspection at Latin American Grill on file is from Feb 18, 2026. The public record contains 15 inspections in total.
What is the most common violation at Latin American Grill?
Across the inspection record, “ice scoop handle in contact with ice” has been cited four times, more than any other issue at Latin American Grill.
How does Latin American Grill compare to other restaurants in Pembroke Pines?
Latin American Grill most recently scored 95 out of 100, which is higher than the Pembroke Pines average of 79.
Has Latin American Grill's inspection record improved over time?
Yes. Recent inspections at Latin American Grill have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Latin American Grill 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 Latin American Grill inspected?
Based on the inspection history on file, Latin American Grill is inspected around four times per year on average.
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