Latinos Y Mas Rest
Last inspected: Feb 11, 2026
29
Score
Across the available record, Latinos Y Mas Rest has 12 inspections on file, the first dated 2022. Inspectors last stopped by on Feb 11, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around 10 violations lately compared to roughly six violations before.
“Time/temperature control for safety food cold held” comes up most often, recorded six times in the inspection record.
Compared to other Ocala restaurants (averaging 78), there's room to close the gap. There are enough flags in the record to merit a second thought.
12
Inspections
4
Critical latest
3
Major latest
7
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and touched clean pans without washing hands. Manager had employee wash hands and returned pan to dish area. **Corrective Action Taken**
12A-16-4
High Priority - Dented/rusted cans present. See stop sale. Can of Kidney Beans on can rack across from office.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in ice bath in wait station: cheese (49F - Cold Holding). Manager stated cheese placed out one hour prior to temperature being taken. Manager added ice to ice bath to reduce temperature to 41F. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked pork in reach-in cooler across from cook line grill. Manager moved pan of beef below pork during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water nozzle of wait station tea machine soiled with food debris. Cutting boards on cook line reach-in coolers stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored in hand washing sink next to kitchen entrance from bar area. Employee removed spoon during inspection. **Corrected On-Site**
31A-11-4
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. Four employee certifications expired in 2025.
53B-14-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above reach-in cooler across from cook line grill. Manager removed phone during inspection. **Corrected On-Site**
40-06-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing from hood in prep area.
14-42-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine next to dry storage room. Manager returned ice scoop to be washed, rinsed and sanitized, then placed scoop in pan. **Corrected On-Site**
10-12-5
Basic - Missing drain plug at dumpster. Dumpster behind building.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill greasy. **Repeat Violation**
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above wait station prep table with microwave dusty. **Repeat Violation**
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee container of milk stored in wait station reach-in cooler. Manager removed milk during inspection. **Corrected On-Site**
08B-49-4
29
Oct 7, 2025
Routine - Food
No violations found.
100
Oct 6, 2025
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of bleach stored next to clean dishes on shelf next to three compartment sink. Employee placed bottle of bleach on floor. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in cook line reach-in cooler closest to kitchen entrance: shrimp (48F - Cold Holding); butter (47F - Cold Holding); tomatoes (44F - Cold Holding). Manager stated items placed in reach-in cooler three hours prior to temperature being taken. Manager had employee place items in walk-in freezer to reduce temperature to 41F. Items stored in cook line grill drawers: shrimp (48F - Cold Holding); butter (47F - Cold Holding); tomatoes (44F - Cold Holding); potatoes (41F - Cold Holding); chicken (40F - Cold Holding). Manager stated items placed in reach-in cooler three hours prior to temperature being taken. Manager had employee place items in walk-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in cook line grill drawers. All items removed from drawers. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on steam table across from cook line. Blade of can opener on kitchen prep table at end of cook line.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink next to kitchen entrance from bar area. Manager had employee provide hand towels at hand washing sink. **Corrected On-Site**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf across from office.
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on prep table across from dish area. Manager removed phone and keys during inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating food on cook line.
12B-02-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Server in prep area chewing gum. Manager had employee dispose of gum. **Corrected On-Site**
12B-09-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above server area in front of kitchen.
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop cheese in prep area reach-in cooler. Manager removed bowl from cheese during inspection. **Corrected On-Site**
14-01-5
Basic - Open dumpster lid. Dumpster behind building. Manager had employee close lids.
33-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado with label not removed stored in prep area reach-in cooler. Manager had employee remove label and rewash avocado. **Corrected On-Site**
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. Bar area reach-in cooler.
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. **Repeat Violation**
23-03-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine in dry storage area next to office.
10-12-5
Basic - Food stored on floor. Case of cooking oil stored on floor next to cook line hand washing sink. Manager had employee place cooking oil on shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
29
Apr 21, 2025
Routine - Food
No violations found.
100
Apr 18, 2025
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler under grill: Chicken 48F, sausage 50F; fish 46F. Items had been in reach in cooler for two hours and had been in the walk-in-cooler over night. Manager placed item in walk-in-cooler **Warning**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Three containers of Reina sauce, three containers of Mojo and Four container of Marsela not used with 7 days of preparation **Warning**
01B-24-5
Basic - Food stored on floor. Box of pork belly on floor in walk-in-freezer . Manager placed on shelf.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack. Manager removed labels and placed in dishwash area **Corrected On-Site**
16-46-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Hammer stored above single service knives. Manager removed hammer **Corrected On-Site**
42-03-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (tomatos ) stored over ready-to-eat food ( Ready-To-Eat sauces ) in walk in cooler . Manager moved tomato's to bottom shelf **Corrected On-Site**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in mop bucket sink.
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior top of ice machine
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on single service tray box. Employee jackets stored above prep area. Manager removed items **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment (metal bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Manager placed items in dishwash area **Corrected On-Site**
24-08-4
47
Aug 27, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose under three-compartment sink
29-34-4
Basic - Cardboard used to line nonfood-contact shelves. Soiled Cardboard on shelf in dry goods storage area
14-45-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse over prep table. Manager removed purse **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Bag of onions on floor in dry goods storage area. employee placed on shelf **Corrected On-Site**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle touching beef I reach in cooler drawer. Manager had handled removed **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
23-03-4
67
Jun 11, 2024
Routine - Food
No violations found.
100
Apr 17, 2024
Routine - Food
6 critical violations. 3 major violations. 8 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, raw fish 48F, raw chicken 46F, pico 47F, cooler was kept opened and unit was turned off during re-stock time (2hrs), ambient air temperature 42F. After 15 minutes temperatures dropped two degrees. Reach-in cooler at the cook line (make table), sauce 46F, raw fish 46F, raw fish 47F raw calamari 50F cooked pork 50F, all items were moved to reach-in cooler around 11:00am, Manager moved all items to freezer to dropped temperatures down. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee at the cook line handling raw shrimp and raw beef continued working with food and had Ling clean containers, Inspector instructed to stop and washed hands. **Corrected On-Site**
12A-12-4
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. In walk-in cooler, red beans cooked 04/16/2024 at 49F, black beans 67F.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, red beans cooked 04/16/2024 at 49F, black beans 67F.
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw meat above raw vegetables, manager moved and stored properly. **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. At the cook line, grilled onions cooked 45 minutes prior to take temperature at 110F, Manager will placed this item on time as a Public Health control, grilled onions will be discarded at 3:00. Form was provided. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the bar area, also no soap and no sign.
31B-02-4
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. Inspector provided a digital copy, manager printed and posted. **Corrected On-Site**
11-27-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Digital menu, Ceviche de prescado Peruano and Ceviche mixto Peruano, no disclosure no reminder **Warning**
02B-04-5
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside pico de Gallo, manager moved. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line with ambient temperature of 48F. **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks above prep tables at the cook line, manager moved all. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Male employee at the cook line. Employee started wearing hair restraint. **Corrected On-Site**
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knifes stored between crevices at the cook line, Manager moved to dish machine. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, bowl for rice in 98F water, Manager add Hot water. **Corrected On-Site**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
29-49-6
20
Dec 5, 2023
Routine - Food
No violations found.
100
Nov 30, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shelled eggs in reach in cooler on cook line at 48F. Manager advised that they had been placed in the drawer 30 minutes earlier. Discussed keeping eggs on time as a pubic health control. Manager placed in in reach in cooler **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. Observed the following items in the steam table at prep table. rice (100F - Hot Holding); Chicken (125F - Hot Holding); beef (126F - Hot Holding). Manager advised that all the items had been placed there 30 minutes earlier. All items were removed to be reheated. Manager checked unit and found that unit had not been turned on **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. Manager instructed to have Soda gun cleaned **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment has no measuring device available for measuring utensil surface temperature when hot water used as sanitizer in dishmachine.
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle in men's room storage closet not properly labeled with identifying contents ( glass cleaner). Manager labeled spray bottle **Corrected On-Site** **Repeat Violation**
41-17-4
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 container of food removed ( sugar ) from original container not labelled with name of contents in dry goods storage area. Manager labeled container **Corrected On-Site**
10-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed waist support belt stored in dry goods storage area on canned goods. Manager removed support belt **Corrected On-Site**
40-06-5
Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in employee unisex bathroom in kitchen. **Repeat Violation**
32-12-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed reduced oxygen packaged fish labeled indicating product to remain frozen until time of use not open or removed from package. **Repeat Violation**
06-09-1
Basic - Bowl or other container with no handle used to dispense food. Observed employee scoop ice with cup in kitchen.
14-01-5
43
Jun 5, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Potentially Hazardous Food Held at Proper Temperature
FL-16
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
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
52
Dec 14, 2022
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the reach-in Cooler drawers under the grill on the cook line: Beef (48,50F - Cold Holding); Fish (49,50F - Cold Holding); Poultry (48F - Cold Holding). **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed "Y" connector at mop sink with missing vacuum breaker on the non chemical side of the "Y" connector.
29-42-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw meat in the Reach in Cooler drawers under the grill on the cook line. Also Observed raw chicken stored above raw meat in Walk-in Cooler. Manager removed all meat items from under the raw chicken. **Corrected On-Site**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical substance - sanitizer. manager labeled bottle. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed in kitchen working containers of food (sugar, flour)removed from original container with no identification of food product stored in container. manager labeled containers **Corrected On-Site**
02D-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce (lettuce) stored above ready to eat food items (Ropa Vieja) in Walk-in Cooler. Manager removed ready to eat items from under unwashed produce. **Corrected On-Site**
08B-17-4
Basic - Food stored on floor. Observed several boxes for fish stored on the floor in the Walk-in Freezer
08B-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee water bottle and food in Reach in Cooler stored above food served to the public and not identified a employee food. Manager removed all the items from the Reach in Cooler. **Corrected On-Site**
08B-49-4
47
Frequently Asked Questions
When was Latinos Y Mas Rest last inspected?
The most recent health inspection at Latinos Y Mas Rest on file is from Feb 11, 2026. The public record contains 12 inspections in total.
What is the most common violation at Latinos Y Mas Rest?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Latinos Y Mas Rest.
How does Latinos Y Mas Rest compare to other restaurants in Ocala?
Latinos Y Mas Rest most recently scored 29 out of 100, which is lower than the Ocala average of 78.
Has Latinos Y Mas Rest's inspection record improved over time?
No. Recent inspections at Latinos Y Mas Rest have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Latinos Y Mas Rest 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 Latinos Y Mas Rest inspected?
Based on the inspection history on file, Latinos Y Mas Rest is inspected around four times per year on average.
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