Latin American House
Last inspected: Dec 5, 2025
11
Score
Going back to 2022, Latin American House has 10 inspections in the public record. Inspectors last stopped by on Dec 5, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around 10 violations to closer to 19 violations per visit.
“Cutting board has cut marks and is no longer cleanable” accounts for the largest share of issues, appearing seven times across the record.
That's lower than the typical Hialeah Gardens restaurant, which scores around 66. The pattern in the record is worth a careful look.
10
Inspections
6
Critical latest
4
Major latest
19
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
6 critical violations. 4 major violations. 19 minor violations.
View 29 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw eggs stored over cooked pasta.
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on storage shelf above the stove in the kitchen malanga mashed (129 F - Hot Holding), as per operator for less than 2 hours out of temperature. Instructed operator to reheat food and maintain it at proper hot holding temperature. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed gallons of bleach stored next to containers with food under the preparation table located by the walk in cooler.
41-10-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed interior the walk in cooler ham spread (50 F - Cooling), as per operator cooling since the night before. Operator discussed food on site.
03D-02-5
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 interior the walk in cooler ham spread (50 F - Cooling), as per operator cooling since the night before. Operator discussed food on site.
01B-36-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed scratching his neck to continue prepping food without washing his hands.
12A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue in the hand wash sink at kitchen.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu with ceviche not identified raw on the menu. Operator marked all the menus on site. **Corrected On-Site**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed hws handle soiled, hws located at kitchen next to the walk in cooler.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean large pots not inverted on storage shelves at dishwashing area. **Repeat Violation**
24-05-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean kitchen utensils stored in dirty container located above the hws at kitchen area.
24-06-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Observed employees Gatorade stored on food storage shelves at cook line.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellphone stored on food storage shelf above the cooler at cook line.
40-06-5
Basic - Equipment in poor repair. Observed under-counter cooler gasket torn, cooler located across from the oven at cook line. Observed reach in cooler glass door cracked, fixed with tape.
14-11-5
Basic - Insect control device installed over food preparation area. Observed bug zapper stored over prep table at prep area. **Corrected On-Site** **Repeat Violation**
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with heavy grease accumulation.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled. Observed under-counter cooler gasket soiled, cooler located across from the oven at cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler interior soiled, cooler located at preparation area.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface, under-counter reach in cooler located across from the oven at cook line.
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed floor soil throughout the kitchen.
36-27-5
Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
21-02-4
Basic - Working containers of food removed from original container not identified by common name. Observed under the preparation table by the walk in cooler containers with complete seasoning and other spices not labeled.
02D-01-5
Basic - Stored food not covered. At front counter observed sliced ham stored in the reach in cooler not cover.
08B-12-5
Basic - Standing water or very slow draining water in handwash sink located at front counter. **Repeat Violation**
29-20-5
11
Sep 29, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the men's restroom. The manager had paper put in the restroom. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed a blue liquid in a spray bottle not labeled. The manager had it labeled. **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 - Bowl or other container with no handle used to dispense food. Observed in the steam table in cooked rice. The cook removed it. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed the ice bucket not inverted. The manager inverted it. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floor soiled/has accumulation of debris. Observed under the triple sink.
36-73-4
Basic - Standing water or very slow draining water in handwash sink. Observed at the ware washing area.
29-20-5
61
Jan 10, 2025
Routine - Food
3 critical violations. 3 major violations. 13 minor violations.
View 19 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee moved the garbage close to the preparation table where he was prepping food, then proceeded to prepare food and failed to wash his hands.
12A-29-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the walk in cooler raw chicken stored over raw beef.
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at hot holding unit a front counter chicken empanadas (108F - Hot Holding); ham croquettes (110F - Hot Holding), as per operator for less than 30 minutes. Employee removed food to be rehydrated. **Corrective Action Taken**
03B-01-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed in the walk in freezer cooked chicken not properly date marked.
02C-04-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw ceviche not identified on the menu. Operator identified raw ceviche on the menu with an asterisk on site. **Corrected On-Site**
02B-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed raw green plantain, potatoes, stored in a bucket on the floor in the walk in cooler.
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in use knives stored in between cooler and prep table. Operator removed it. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in standing water at 96f.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees, hws located at cook line near the walk in cooler.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach in coolers located at cook line soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface, small under-counter cooler located across from the oven at cook lune.
14-33-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink,hws,located at breakfast station.
29-20-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. **Repeat Violation**
21-02-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on the floor at cook line.
21-38-4
25
Nov 20, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
26
Jun 28, 2024
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw salmon in the walk in cooler.
08A-20-5
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 the inspection. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor area(s) covered with standing water. In front of the walk in cooler.
36-22-4
Basic - Floor tiles missing and/or in disrepair. In the kitchen.
36-17-5
Basic - Food storage container/container lid cracked or broken. Rice lid container.
14-38-4
Basic - Food stored on floor. Observed creama de malanga stored on the floor in the kitchen.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled T the reach in coolers in the kitchen.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior in front of cookline soiled.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed Throughout the kitchen and walk in freezer floor soiled.
36-10-4
43
Feb 9, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator put gloves on without washing hands. Informed operator on proper method. **Corrected On-Site** - From follow-up inspection 2024-02-08: Observed operator put gloves on without washing hands. Coached employee on proper method. **Time Extended** **Corrected On-Site** - From follow-up inspection 2024-02-09: At the time of inspection observed put gloves to engage with food, without washing hands. Instructed manager to wash his hands before engaging food and placing gloves on. Violations given a time extension if repeated on the next inspection, it may resolve in an immediate administrative complaint. **Time Extended** **Corrected On-Site**
12A-07-5
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed staff performed multiple tasks without changing gloves. Informed staff on proper procedure. **Corrected On-Site** - From follow-up inspection 2024-02-08: Observed staff performed multiple tasks without changing gloves. Coached staff on proper method**Time Extended** **Time Extended** **Corrected On-Site** - From follow-up inspection 2024-02-09: Observed staff performed multiple tasks without changing gloves. Coached staff on proper method Violations given a time extension if repeated on the next inspection, it may resolve in an immediate administrative complaint **Time Extended** **Corrected On-Site**
12A-09-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed at all reach in coolers located across from cook line at kitchen. **Warning** - From follow-up inspection 2024-02-08: **Time Extended** - From follow-up inspection 2024-02-09: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in coolers across from cook line at kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-08: Observed at reach in coolers across from cook line at kitchen. **Time Extended** - From follow-up inspection 2024-02-09: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen. Observed wall soiled through the dishwashing area. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-08: **Time Extended** - From follow-up inspection 2024-02-09: **Time Extended**
36-27-5
64
Feb 8, 2024
Routine - Food
4 critical violations. 11 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw pork (60F - Cold Holding); raw chicken (50F - Cold Holding); raw chicken (50F - Cold Holding) in reach in cooler located right across cook line kitchen. As per staff placed there since previous day. Observed ham croquetas (51F - Cooling); turkey ham (47F - Cooling); ham empanadas (47F - Cooling) located in walk in cooler. As per operator items were prepared since previous day. - From follow-up inspection 2024-02-08: Observed raw pork (50F - Cold Holding); raw chicken (50F - Cold Holding); raw chicken (49F - Cold Holding) in reach in cooler located right across from cook line. As per chef items were placed there since previous day. Observed ham croquetas (59F- Cold holding); ham empanadas (60F - Cold holding) located in walk in cooler. As per operator items were prepared since previous day. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (60F - Cold Holding); raw chicken (50F - Cold Holding); raw chicken (50F - Cold Holding) in reach in cooler located right across cook line kitchen. As per staff placed there since previous day. - From follow-up inspection 2024-02-08: Observed raw pork (50F - Cold Holding); raw chicken (50F - Cold Holding); raw chicken (49F - Cold Holding) in reach in cooler located right across from cook line. As per chef items were placed there since previous day. Observed ham croquetas (59F- Cold holding); ham empanadas (60F - Cold holding) located in walk in cooler. As per operator items were prepared since previous day. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator put gloves on without washing hands. Informed operator on proper method. **Corrected On-Site** - From follow-up inspection 2024-02-08: Observed operator put gloves on without washing hands. Coached employee on proper method. **Time Extended** **Corrected On-Site**
12A-07-5
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed staff performed multiple tasks without changing gloves. Informed staff on proper procedure. **Corrected On-Site** - From follow-up inspection 2024-02-08: Observed staff performed multiple tasks without changing gloves. Coached staff on proper method**Time Extended** **Time Extended** **Corrected On-Site**
12A-09-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed at all reach in coolers located across from cook line at kitchen. **Warning** - From follow-up inspection 2024-02-08: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-08: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed all white cutting boards in preparation area across from cook line with cut marks and is no longer cleanable, located in the kitchen. **Warning** - From follow-up inspection 2024-02-08: Observed all white cutting boards in preparation area across from cook line with cut marks and is no longer cleanable, located in the kitchen. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 4 dead roaches at the bar area. Observed 1 dead roach at the seating area below a seating table. - From follow-up inspection 2024-02-08: Observed 1 dead roach at bar area. **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gasket in all reach in coolers located across from cook line in disrepair. Observed cooking pot in disrepair stored above dishwashing machine at dishwasher area. **Warning** - From follow-up inspection 2024-02-08: Observed gasket in all reach in coolers located across from cook line in disrepair. Observed cooking pot in disrepair stored above dishwashing machine at dishwasher area. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at cook line in the kitchen. **Warning** - From follow-up inspection 2024-02-08: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at walk in cooler. **Warning** - From follow-up inspection 2024-02-08: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in coolers across from cook line at kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-08: Observed at reach in coolers across from cook line at kitchen. **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler and walk in freezer. **Warning** - From follow-up inspection 2024-02-08: Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler and walk in freezer **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen. Observed wall soiled through the dishwashing area. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-08: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout establishment. **Warning** - From follow-up inspection 2024-02-08: **Time Extended**
21-12-4
32
Feb 6, 2024
Routine - Food
6 critical violations. 4 major violations. 25 minor violations.
View 35 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator put gloves on without washing hands. Informed operator on proper method. **Corrected On-Site**
12A-07-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed thank you bag with beef stored inside reach in cooler across from cook line at kitchen. **Warning**
14-31-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed staff performed multiple tasks without changing gloves. Informed staff on proper procedure. **Corrected On-Site**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw pork (60F - Cold Holding); raw chicken (50F - Cold Holding); raw chicken (50F - Cold Holding) in reach in cooler located right across cook line kitchen. As per staff placed there since previous day. Observed ham croquetas (51F - Cooling); turkey ham (47F - Cooling); ham empanadas (47F - Cooling) located in walk in cooler. As per operator items were prepared since previous day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (60F - Cold Holding); raw chicken (50F - Cold Holding); raw chicken (50F - Cold Holding) in reach in cooler located right across cook line kitchen. As per staff placed there since previous day.
03A-02-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed ham croquetas (51F - Cooling); turkey ham (47F - Cooling); ham empanadas (47F - Cooling) located in walk in cooler. As per operator items were prepared since previous day.
03D-07-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed containers with ham, raw chicken and raw beef stored in walk in cooler with no label. As per operator prepared from previous day.
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic containers stored right in front of hand sink located next to walk in cooler. **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed in hand sink located next to walk in cooler. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink located in the front counter. **Warning**
31B-02-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in coolers across from cook line at kitchen. **Repeat Violation** **Warning**
14-33-4
Basic - Accumulation of debris inside warewashing machine. Observed at dishwashing machine. **Warning**
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside of container located at reach in cooler across from the cook line use to dispense food. Operator removed bowl from container. **Corrected On-Site** **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at all reach in coolers located across from cook line at kitchen. **Warning**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed all white cutting boards in preparation area across from cook line with cut marks and is no longer cleanable, located in the kitchen. **Warning**
14-09-4
Basic - Dead roaches on premises. Observed 4 dead roaches at the bar area. Observed 1 dead roach at the seating area below a seating table.
35A-03-4
Basic - Equipment in poor repair. Observed gasket in all reach in coolers located across from cook line in disrepair. Observed cooking pot in disrepair stored above dishwashing machine at dishwasher area. **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor area(s) covered with standing water. Observed throughout the kitchen. **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout the kitchen. **Warning**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed containers of oil stored on the floor located right in front of walk in freezer at kitchen. **Warning**
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in freezer. **Warning**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife behind hand sink located next to walk in cooler. Operator removed knife. **Corrected On-Site** **Repeat Violation** **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. **Warning**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at hand sink next to walk in cooler, and at dishwasher area and bar area. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at cook line in the kitchen. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at walk in cooler. **Warning**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Observed at all reaching coolers located across from cook line at kitchen. **Repeat Violation** **Warning**
29-49-6
Basic - Stored food not covered. Observed containers with raw chicken, raw pork, sliced ham, and empanadas stored in walk in cooler not covered. **Repeat Violation** **Warning**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler and walk in freezer. **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen. Observed wall soiled through the dishwashing area. **Repeat Violation** **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout establishment. **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of seasoning with no label stored below hand sink. Observed squeeze bottles not labeled thought out the kitchen. **Warning**
02D-01-5
Basic - Ice scoop handle in contact with ice. Observed in ice machine at front counter. **Warning**
10-08-5
8
Feb 10, 2023
Routine - Food
1 critical violation. 5 major violations. 12 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs at kitchen counter in ice bath 50F. Cook replaced ice in container, check 15 minutes later Pooled eggs 42F **Corrected On-Site**
03A-02-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles soiled.
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flans, rice puddings and 3 leches desserts prepared on site according to manager two days ago, no date labeled . **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bot containing degreaser no labeled. Employee lab spray bottle. **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup used to serve tomato sauce at prep table Manager discarded cup. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled Throughout kitchen. **Repeat Violation**
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. Observed at kitchen area.
36-03-4
Basic - Drain cover(s) missing. Observed in front of walk in freezer.
29-18-4
Basic - Equipment in poor repair. Observed prep table door in disrepair by dry storage area.
14-11-5
Basic - Floor tiles missing and/or in disrepair. Observed at kitchen area broken and missing tiles. **Repeat Violation**
36-17-5
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in co at kitchen shelves rusted.
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Observed 3 door prep table at kitchen standing water inside. **Repeat Violation**
29-49-6
Basic - Stored food not covered. Observed cooked pork legs, sliced cheese and raw ch containers inside walk in cooler no covered. Employee covered food containers. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at ware washing area. **Repeat Violation**
36-27-5
29
Aug 9, 2022
Routine - Food
1 critical violation. 3 major violations. 16 minor violations.
View 20 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed about 18 shell eggs stored on top of table at kitchen, out for about 1 hour according to cook, Cook stored shell eggs inside reach in cooler to cool dawn. **Corrective Action Taken**
03A-03-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers with cooked pork and pork roast cooked two days ago according to manager, no date labeled inside walk in cooler. Manager labeled food containers with dates. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils inside hand wash sink at kitchen. Employee removed utensils from inside hand wash sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler preparation table 3 doors at kitchen. **Repeat Violation**
29-49-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area and dining areas. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting boards at kitchen. **Repeat Violation**
14-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking juice from a cup with no lid. Manager discarded drink and spoke to employee about drinking in preparation or restricted areas. **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cellphone on top of preparation table at kitchen. Employee removed cellphone from top of preparation table. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. Observed racks used as drain boards with corrosion, reach in freezer next to 3 compartment sink at front counter Iliad in disrepair. **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. Observed inside walk in cooler. **Repeat Violation**
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knifes stored between preparation refrigerated tables at kitchen. Manager removed knifes and took them to ware washing area for cleaning. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored on standing water. Water at 90F Manager discarded water and took utensils to ware washing area for cleaning. **Corrected On-Site**
10-07-4
Basic - Light shield damaged/in disrepair. Observed plastic light covers cracked at ware washing and kitchen areas.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in coolers soiled and fan covers at walk in cooler dusty. **Repeat Violation**
23-03-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar. Manager discarded straws, and replaced them with individually wrapped ones. **Corrected On-Site**
25-27-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
38-04-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed plastic spoons not handles upwards on container. Employee stored single serve spoons with handles upwards. **Corrected On-Site**
25-02-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
29
Frequently Asked Questions
When was Latin American House last inspected?
The most recent health inspection at Latin American House on file is from Dec 5, 2025. The public record contains 10 inspections in total.
What is the most common violation at Latin American House?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited seven times, more than any other issue at Latin American House.
How does Latin American House compare to other restaurants in Hialeah Gardens?
Latin American House most recently scored 11 out of 100, which is lower than the Hialeah Gardens average of 66.
Has Latin American House's inspection record improved over time?
No. Recent inspections at Latin American House have averaged around 19 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Latin American House 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 Latin American House inspected?
Based on the inspection history on file, Latin American House is inspected around three times per year on average.
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