Latin Café 2000
Last inspected: Oct 31, 2025
58
Score
Across the available record, Latin Café 2000 has 10 inspections on file, the first dated 2022. Inspectors last stopped by on Oct 31, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to five violations per visit.
“Wet wiping cloths used for occasional spills” comes up most often, recorded six times in the inspection record.
The city-wide average sits at 74, which Latin Café 2000's 58 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Oct 31, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen employees.
12A-07-5
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler doors.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Most kitchen employees wearing watches, while working with food.
13-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
58
Sep 26, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Front foot preparation lying. **Warning** - From follow-up inspection 2025-09-26: **Time Extended**
14-09-4
95
Sep 25, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham at 67 f pork 60 f Tomatoes 69 f lettuce 62 f Sandwich make line. **Warning**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen food worker. **Corrected On-Site** **Warning**
12A-07-5
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. **Warning**
05-13-5
Basic - Cutting board has cut marks and is no longer cleanable. Front foot preparation lying. **Warning**
14-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Coffee area. **Warning**
16-55-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front reach in cooler cooking line. **Warning**
22-16-4
Basic - Soiled dry wiping cloth in use. **Corrected On-Site** **Warning**
21-10-4
55
Jan 21, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Was Discard.
02C-01-5
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Cooking line.
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Beverage station. **Corrected On-Site**
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Sandwich Station.
14-33-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
21-09-4
64
Sep 20, 2024
Routine - Food
1 critical violation. 2 major violations. 16 minor violations.
View 19 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
10-05-5
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food.
05-12-5
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling tile missing. Kitchen area.
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dishwasher area cell phones etc.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Most kitchen staff.
13-07-4
Basic - Floor soiled/has accumulation of debris. Kitchen cooking area and where necessary.
36-73-4
Basic - Food stored on floor. Walk in cooler.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen oven, microwave.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old build up old grease throughout kitchen top shelves, cooking area. Clean all reach in cooler gasket throughout kitchen area.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line kitchen area.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Stored food not covered. Most cook food inside walk in cooler.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
32
Feb 2, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk at room temperature at 50 degrees Person in charge Discard the milk. **Corrective Action Taken**
03A-02-5
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. **Corrected On-Site**
11-26-1
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
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Equipment in poor repair. Observed front cooking line RIC door gasket damage.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most RIC door gasket soiled.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Stored food not covered. Observed most cooked food inside walk in cooler not covered. **Repeat Violation**
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
47
Jul 26, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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
Basic - Employee with no hair restraint while engaging in food preparation. Sandwich maker Sandwich line.
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Accumulation of food debris throughout kitchen top shelves. Observed mold like Substance on kitchen walk-in cooler door gasket. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Observed most cooked food not covered in walk in cooler.
08B-12-5
78
Feb 10, 2023
Routine - Food
No violations found.
100
Jan 27, 2023
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. **Warning**
10-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. **Warning**
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to walk-in cooler. **Warning**
31A-04-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
05-10-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots in kitchen floor **Warning**
24-26-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside most kitchen coolers. **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Coffee station. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of mold like substance to kitchen door gaskets. **Warning**
23-03-4
Basic - Soiled dry wiping cloth in use. **Warning**
21-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
21-09-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
43
Jul 22, 2022
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler doors
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Floor soiled/has accumulation of debris. Underneath kitchen fryers.
36-73-4
Basic - Food stored on floor. Observed boxes of food in kitchen floor.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen oven.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris throughout kitchen top shelves throughout.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed most kitchen coolers with accumulation of food debris.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
58
Frequently Asked Questions
When was Latin Café 2000 last inspected?
The most recent health inspection at Latin Café 2000 on file is from Oct 31, 2025. The public record contains 10 inspections in total.
What is the most common violation at Latin Café 2000?
Across the inspection record, “wet wiping cloths used for occasional spills” has been cited six times, more than any other issue at Latin Café 2000.
How does Latin Café 2000 compare to other restaurants in Miami?
Latin Café 2000 most recently scored 58 out of 100, which is lower than the Miami average of 74.
Has Latin Café 2000's inspection record improved over time?
Yes. Recent inspections at Latin Café 2000 have averaged around five violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Latin Café 2000 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Latin Café 2000 inspected?
Based on the inspection history on file, Latin Café 2000 is inspected around three times per year on average.
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