Latinas Krazy Kitchen
Last inspected: Nov 22, 2025
64
Score
Public records show six inspections at Latinas Krazy Kitchen stretching back to 2022. The latest inspection on file is from Nov 22, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has been favorable: violation counts have eased from around six violations to closer to three violations per visit over the last few inspections.
The most common issue across all inspections has been “nonfood-grade bags used in direct contact with food”, showing up three times.
Restaurants in Jacksonville average 74, so Latinas Krazy Kitchen trails the local norm. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Nov 22, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. carrots and vinegar (72F - Cold Holding)stored on counter near window employee put food item back in cooler to cool. pork (64F - Cold Holding) stored in reach in cooler. beans (71F - Cold Holding) stored on counter, employee put beans back into cooler to cool. **Corrective Action Taken** **Warning** Priority: High Priority
03A-02-5
High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork stored in cover food pan on side of flat top grill. Employee put pork on flat top grill to reheat. **Corrective Action Taken** Priority: High Priority
03B-01-6
Intermediate - Observed: 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. Luz Cruz expired 12/30/24 Priority: Intermediate
53B-14-5
Basic - Observed: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining hand sink. Priority: Basic
29-20-5
64
Nov 16, 2024
Routine - Food
5 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Plumbing Maintained; Sewage Disposal
FL-51
Hands Clean and Properly Washed
FL-08
78
Jun 6, 2024
Routine - Food
No violations found.
100
May 8, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Nonfood-grade bags used in direct contact with food. Prep onions stored in direct contact inside non food grade bag. Manager properly stored in zip lock bags **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-31-5
Basic - Equipment in poor repair. Reach in cooler with torn gasket
14-11-5
82
Jun 28, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Grocery bag with raw chicken stored in bottom of reach in cooler. **Repeat Violation** **Admin Complaint**
14-31-5
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. Operator has reporting form but has not had employees sign reporting agreement. **Corrective Action Taken**
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. Provided and discussed DBPR HR 5030-104 and DBPR HR 5030-204 with operator. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic cup in hand wash sink. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at three compartment sink have deep cuts no longer smooth and easily cleanable.
14-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados stored above ready to eat bread and cooked pork. Operator moved to proper storage. **Corrected On-Site**
08B-17-4
58
Nov 5, 2022
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Cooked meat in thank you bags, upright cooler
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f coleslaw on table, explained time as public health control, employee wrote time on **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 95f pork on stove, off, explained time as public health control and employee wrote time on, 119f peppers, employee reheated them **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Two containers in it, employee moved them **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chl
16-37-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here for two months
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Under triple sink
41-17-4
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. Open drink by triple sink, employee placed it in triple sink **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. Employee food on prep table, employee moved it to bottom shelf **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Plastic jug with juice and sauce, employee placed them on shelf **Corrected On-Site**
08B-38-4
32
Frequently Asked Questions
When was Latinas Krazy Kitchen last inspected?
The most recent health inspection at Latinas Krazy Kitchen on file is from Nov 22, 2025. The public record contains six inspections in total.
What is the most common violation at Latinas Krazy Kitchen?
Across the inspection record, “nonfood-grade bags used in direct contact with food” has been cited three times, more than any other issue at Latinas Krazy Kitchen.
How does Latinas Krazy Kitchen compare to other restaurants in Jacksonville?
Latinas Krazy Kitchen most recently scored 64 out of 100, which is lower than the Jacksonville average of 74.
Has Latinas Krazy Kitchen's inspection record improved over time?
Yes. Recent inspections at Latinas Krazy Kitchen have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Latinas Krazy Kitchen 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 Latinas Krazy Kitchen inspected?
Based on the inspection history on file, Latinas Krazy Kitchen is inspected around two times per year on average.
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