Latin House Grill
Last inspected: Jan 27, 2026
52
Score
The health department has logged 12 inspections at Latin House Grill, the earliest from 2022. The most recent visit was on Jan 27, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to eight violations per visit.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing four times across the record.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. This restaurant has more on its record than most do.
12
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
52
Sep 4, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
52
Apr 14, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp stored over unwashed plantains in standing reach in cooler closest to expo window. Person in charge rearranged food items to proper storage levels. **Corrected On-Site**
08A-04-5
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. See stop sale. Observed tomatoes and cut lettuce on front reach in cooler being held on time as a public health control with no time marker. Person in charge stated lettuce and tomatoes were placed on time 3.5 hours prior.
03F-02-5
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 opened container of milk with no date marker stored in standing reach in cooler across from three compartment sink. Person in charge stated milk was opened two days prior and labeled accordingly. **Corrected On-Site**
02C-03-5
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed menu item indicating Red Snapper but establishment is using Lane Snapper. Person in charge orders Red Snapper but distributor provides Lane Snapper. All menu items were fixed during inspection. **Corrected On-Site**
52-04-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed twos employee on cook line with no state approved food handler training. Person in charge stated employees were hired over 60 days prior.
53B-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles above cook line. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting board with grooves and no longer smooth and easily cleanable stored on prep table closest to expo window.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed closed employee water bottle with lid stored on prep table closest to expo window. Person in charge removed employee beverage. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on shelf next to plates and above food items. Person in charge removed cell phone. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters above cook line. **Repeat Violation**
23-03-4
Basic - Utensils in poor condition. Observed spatula with rubber end in disrepair stored above three compartment sink.
14-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed three unlabeled containers of white powdery substance stored on prep table next to walk-in cooler. Person in charge labeled containers. **Corrected On-Site**
02D-01-5
39
Nov 12, 2024
Routine - Food
No violations found.
100
Oct 30, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine with quatanery ammonium solution testing at 0ppm. Person in charge called for service on machine. Dishwasher (Quaternary 0ppm) **Corrective Action Taken** **Warning**
22-47-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken removed from commercial packaging stored over raw beef in walk in freezer located outside rear of establishment.
08A-17-6
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. Observed two employees on cook line person in charge stated had only been employed for two weeks with no employee reporting agreement. Person in charge provided both reporting agreement and had them sign. **Corrected On-Site** **Repeat Violation**
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles above cook station.
36-34-5
Basic - Current Hotel and Restaurant license not displayed. Observed current license displayed expired June 01, 2024. Person in charge accessed online portal to print updated license. **Corrective Action Taken**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on prep table next to flip top cooler in kitchen area. Person in charge removed water bottle. **Corrected On-Site**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in container with standing water on stove top with temperature of 110-123F. Employee increased heat to stove. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Missing drain plug at dumpster. Observed missing drain plug at east end of establishment person in charge indicated belonged to them.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled floors under wire rack across from three compartment sink.
23-03-4
Basic - Unnecessary items/unused equipment on the premises. Observed mattress on ground next to dumpster at east end of establishment.
33-31-5
47
Sep 7, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and raw beef stored over ready to eat empanadas and beverages in stand up reach-in cooler. Employee rearranged all to proper storage. **Corrected On-Site**
08A-05-6
86
May 21, 2024
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 small flying insect in kitchen area.
35A-02-6
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. At reach in cooler by dishwasher, open milk container from two days prior, according to manager, not dated. Manager added date marking. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. At hand wash station by standing reach in cooler in kitchen, dirty rag in sink. Manager removed. At hand wash station in bar area, dirty dishes in sink. Manager removed. **Corrected On-Site**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several opened employee water bottles on prep table in kitchen. Bottles were removed by employee. **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating food in kitchen area.
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several clear plastic containers recently washed and stacked on each other without air drying.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Leading to walk in cooler in kitchen, floor tiles cracked/disrepair.
36-17-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In stored sugar container under microwave in right side of kitchen area, scooper handle in direct contact with product. Manager lifted handle out of product. **Corrected On-Site**
10-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wet wiping cloth stored on prep table in kitchen area. Rags were removed and placed in sanitizer. **Corrected On-Site** **Repeat Violation**
21-12-4
52
Apr 8, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Plumbing Installed; Proper Backflow Devices
FL-28
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
39
Nov 27, 2023
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove at cook line, soup (122F - Hot Holding); runner not on. In microwave at cook line, pork (95F - Hot Holding). Person in Charge stated items are being held for use. Burner and microwave turned on to heat items above 165f. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw pork stored over peeled onions. Person in Charge moved items to correct storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow preventer missing at hose bibb outside back door. **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table in kitchen, can opener blade has encrusted food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At cook line, employee rinsed towel in handwash sink.
31A-11-4
Intermediate - No soap provided at handwash sink. Cook line handwash sink missing soap. Person in Charge supplied. **Corrected On-Site**
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, multiple utensils in standing water on stove at 83f. Person in Charge turned on burner. Also, at cook line, tongs and scoop on handle of cart by stove. Person in Charge moved tongs. **Corrective Action Taken**
10-07-4
45
Jul 5, 2023
Food-Licensing Inspection
No violations found.
100
May 9, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, pans of raw chicken stored over pan of salami and cheese. Operator moved chicken to be cooked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow preventer missing at hose bibb outside back door. **Repeat Violation** **Admin Complaint**
29-34-4
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 0ppm), operator contacted service personnel.
22-41-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Operator has bodily cleanup kit but missing case with written procedures.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Empty beer bottles stored in bar handwash sink.
31A-11-4
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. Operator has DBPR form, no signatures. Operator not sure what she needed to do. Explained procedure to ensure employees understand their responsibilities for reporting illnesses.
11-26-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In dessert reach-in cooler by wait station, employee foods on top shelf above customer foods.
08B-49-4
Basic - Equipment in poor repair. Red microwave across from salad reach-in cooler, interior has chipping and rust.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryers have grease build up. Operator stated they are scheduled for cleaning. **Corrective Action Taken**
23-03-4
41
Nov 29, 2022
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loaded dish machine with dirty dishes then got clean dishes, explained to her and she washed hands, **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp on shelf above cooked meats, mgr rearranged upright cooler by cook line, raw pork on shelf above onions in walk in cooler, mgr rearranged **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.120f bullion, 110f cooked onions, mgr filled time as public health control form and wrote time on **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside rear door **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm in bucket by prep cooler, mgr diluted it to 100ppm **Corrected On-Site**
41-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings and beef cooked two days ago, upright cooler by cook line, mgr wrote date on **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
16-33-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
16-37-1
Basic - Food stored on floor. Bottle water and soda, bar, employee placed it on shelf **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f water for rice scoop
10-07-4
Basic - Old labels stuck to food containers after cleaning. For sandwiches made today, mgr changed date **Corrected On-Site**
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. By cook line, mgr discarded it **Corrected On-Site**
21-12-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on top of cooked oil, in storage by cook line, employee moved it **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, he got one **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gasket torn in upright cooler by cook line
14-11-5
Basic - Food storage container/container lid cracked or broken. Cracked Conrad or lettuce in prep unit
14-38-4
22
Frequently Asked Questions
When was Latin House Grill last inspected?
The most recent health inspection at Latin House Grill on file is from Jan 27, 2026. The public record contains 12 inspections in total.
What is the most common violation at Latin House Grill?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Latin House Grill.
How does Latin House Grill compare to other restaurants in Jacksonville?
Latin House Grill most recently scored 52 out of 100, which is lower than the Jacksonville average of 74.
Has Latin House Grill's inspection record improved over time?
No. Recent inspections at Latin House Grill have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Latin House Grill 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 House Grill inspected?
Based on the inspection history on file, Latin House Grill is inspected around four times per year on average.
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