Latin Grill
Last inspected: Jan 5, 2026
82
Score
Going back to 2022, Latin Grill has 11 inspections in the public record. Latin Grill was last inspected on Jan 5, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around four violations each.
Looking across the full record, “ceiling/ceiling tiles/vents soiled” is the recurring theme, flagged nine times.
Latin Grill's latest score of 82 sits above the Miami average of 74. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - Bowl or other container with no handle used to dispense food. Observed inside raw chicken container inside walk in cooler.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen prep areas.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed pack several auxiliary cutting boards with mark not longer cleanable.
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line oven door.
10-20-4
82
Jul 30, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quad sanitizer 3 compartment sink and not test strip available.
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen preparation table area.
36-34-5
86
Feb 6, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
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. Observed chlorine sanitizer bucket stored 200ppm. Staff provided a new solution retested at 100ppm **Corrected On-Site**
41-15-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen the kit he prep area.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at several cutting boards throughout the establishment.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several working containers at kitchen drying rack.
24-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer bucket stored 200+ppm at front counter, manager instructed staff to prepare new solution, retest at 100ppm.
21-07-4
Basic - Working containers of food removed from original container not identified by common name.observed st front counter area.
02D-01-5
64
Oct 18, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing blender vase at handwashing sink at front counter, employee was instructed by manager the proper use of handwashing sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quad sanitizer three compartment sink and not test kit available.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a substance like mold in ice machine bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen at preparation areas. **Repeat Violation**
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several working containers not properly air-dried at rack across from three compartment sink.
24-08-4
70
May 9, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled and ceiling vents soiled throughout the kitchen. - From follow-up inspection 2024-03-07: Observed ceiling tiles soiled and ceiling vents soiled throughout the kitchen. **Time Extended** - From follow-up inspection 2024-05-09: **Time Extended**
36-34-5
95
Mar 7, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. Observed Martha Ligia Barrero expired on 3/30/2021. - From follow-up inspection 2024-03-07: Observed Martha Ligia Barrero expired on 3/30/2021. **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled and ceiling vents soiled throughout the kitchen. - From follow-up inspection 2024-03-07: Observed ceiling tiles soiled and ceiling vents soiled throughout the kitchen. **Time Extended**
36-34-5
86
Mar 6, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork ribs (46F - Cold holding ); cooked beef (45F - cold holding), pork ribs (52F - cold holding) at walk in cooler as per manager prepared for more than 24 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Observed cooked pork ribs (46F - Cold holding ); cooked beef (45F - cold holding), pork ribs (52F - cold holding) as per manager prepared for more than 24 hours.
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork ribs and cooked beef not labeled, as per manager prepared for more than 24 hours.
02C-02-5
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. Observed Martha Ligia Barrero expired on 3/30/2021.
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Obseved storage shelves soiled right across 3 compartment sink.
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled and ceiling vents soiled throughout the kitchen.
36-34-5
Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee with no hair restraint. Employee put hat on. **Corrected On-Site**
13-02-4
52
Jul 26, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut tomatoes (48F - Cold Holding); Cut lettuce (48F - Cold Holding) As per employees, less than 4 hours. At front counter. Products were placed in iced water for rapid cooling. At walk-in cooler: Raw chicken (61F - Cold Holding); Cooked beef (45F - Cold Holding); Raw pork (48F - Cold Holding); Raw fish (47F - Cold Holding); Raw pork ribs (47F - Cold Holding); Cooked potatoes (49F - Cold Holding); Cooked pork ribs (47F - Cooling). **Corrective Action Taken** **Warning** - From follow-up inspection 2023-07-26: Observed Raw chicken (47F - Cold Holding); Raw pork (43F - Cold Holding); Raw fish (41F - Cold Holding); Cooked potatoes (43F - Cold Holding); Cooked pork ribs (43F - Cooling) at walk-in cooler. At front counter: Observed Cut tomatoes (43F - Cold Holding); Cut lettuce (43F - Cold Holding) **Warning** **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water not reaching 85F at the hand washing sink used by employees. Checked for about 5 minutes, 75F. - From follow-up inspection 2023-07-26: Observed water not reaching 85F at the hand washing sink used by employees. Checked for about 5 minutes, 75F. **Time Extended**
27-16-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ham and cheese sandwiches not date marked. - From follow-up inspection 2023-07-26: Observed ham and cheese sandwiches not date marked. **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Ceiling tile missing by ware washing area. - From follow-up inspection 2023-07-26: Ceiling tile missing by ware washing area. **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance near mop sink and ware washing area. - From follow-up inspection 2023-07-26: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance near mop sink and ware washing area. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-07-26: Basic - Cutting board has cut marks and is no longer cleanable. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed throughout kitchen water bottle, cell phones, women bags. - From follow-up inspection 2023-07-26: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed throughout kitchen water bottle, cell phones, women bags. **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. - From follow-up inspection 2023-07-26: **Time Extended**
33-20-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by male food employees. - From follow-up inspection 2023-07-26: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler walls soiled and exterior of oven. - From follow-up inspection 2023-07-26: Observed walk-in cooler walls soiled and exterior of oven. **Time Extended**
23-03-4
50
Jul 25, 2023
Routine - Food
5 critical violations. 4 major violations. 18 minor violations.
View 27 violations
High Priority - Container of medicine improperly stored. Observed bottle of prescription at preparation table at front counter. Employee removed it. **Corrected On-Site**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork ribs (47F - Cooling) As per manager, more than 6 hours. Manager separated food not to be sold to public.
03D-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork at walk-in cooler. Coached manager on proper storing procedures based on maximum cooking temperature. **Corrective Action Taken**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cooked pork ribs (47F - Cooling) As per manager, more than 6 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut tomatoes (48F - Cold Holding); Cut lettuce (48F - Cold Holding) As per employees, less than 4 hours. At front counter. Products were placed in iced water for rapid cooling. At walk-in cooler: Raw chicken (61F - Cold Holding); Cooked beef (45F - Cold Holding); Raw pork (48F - Cold Holding); Raw fish (47F - Cold Holding); Raw pork ribs (47F - Cold Holding); Cooked potatoes (49F - Cold Holding); Cooked pork ribs (47F - Cooling). **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed bicycle oil on rack above preparation sink. Manager removed oil. **Corrected On-Site**
41-04-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with food debris and can opener soiled with mold-like substance. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ham and cheese sandwiches not date marked.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water not reaching 85F at the hand washing sink used by employees. Checked for about 5 minutes, 75F.
27-16-4
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 inside container of raw chicken at walk-in cooler. Manager removed bowl with no handle. **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing by ware washing area.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance near mop sink and ware washing area.
36-34-5
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. Observed throughout kitchen water bottle, cell phones, women bags.
40-06-5
Basic - Employee with ineffective hair restraint while engaging in food preparation. Manager had employee wear proper hair restraint. **Corrected On-Site** **Repeat Violation**
13-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting at ware washing area.
24-08-4
Basic - Equipment in poor repair. Observed reach-in cooler at front counter in not keeping a temperature of 41F or below. Products were moved to walk-in cooler for rapid cooling. **Corrected On-Site**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above top of food inside container of flour at preparation table. Manager placed,scoop,correctly. **Corrected On-Site**
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit at front counter. Manager placed an ambient thermometer in unit. **Corrected On-Site**
05-09-4
Basic - No handwashing sign provided at a hand sink used by male food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler walls soiled and exterior of oven.
23-03-4
Basic - Plumbing system in disrepair at hand washing sink at cook line. Manager fixed leak.Corrected On-Site** **Corrected On-Site**
29-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout kitchen.
21-12-4
13
Jan 25, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
70
Aug 31, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed she'll eggs stored above sauces in walk in cooler. Chef placed eggs on bottom shelf **Corrected On-Site**
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 fries hot holding at 100°F. Manager refried fries to bring up to temperature **Corrected On-Site**
03B-01-6
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle. Employee removed **Corrected On-Site**
10-20-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
67
Frequently Asked Questions
When was Latin Grill last inspected?
The most recent health inspection at Latin Grill on file is from Jan 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at Latin Grill?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited nine times, more than any other issue at Latin Grill.
How does Latin Grill compare to other restaurants in Miami?
Latin Grill most recently scored 82 out of 100, which is higher than the Miami average of 74.
Has Latin Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Latin Grill have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Latin 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 Grill inspected?
Based on the inspection history on file, Latin Grill is inspected around three times per year on average.
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