Marita's Latin Bites
Last inspected: Mar 4, 2026
33
Score
Inspectors have visited Marita's Latin Bites nine times, with records going back to 2022. Marita's Latin Bites was last inspected on Mar 4, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Inspection results have stayed in a similar range over the last few visits, averaging around nine violations each.
The pattern that stands out is “employee with no hair restraint while engaging”, which has been cited four times.
Restaurants in Orlando average 79, so Marita's Latin Bites trails the local norm. There are enough flags in the record to merit a second thought.
9
Inspections
5
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Queso dip with date of 02-24-2026
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Queso dip with date marked of 2-24-2026
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced Swiss with temperature of 49, sliced ham with temperature of 50F kept in reach in cooler make table for 3hrs . Employee placed for rapid cooling .
03A-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee had double gloves on. Touched bacon , removed one pair of gloves no hand wash. Inspector coached employee to properly change gloves and wash hands.
12A-12-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored over ice in reach in freezer located by office
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by cart in cook line
31A-09-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves on reach in cooler located on prep area **Repeat Violation**
14-33-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Gaskets on reach in cooler drawers under flat top.
22-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on table that has cutting board
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Working containers of food removed from original container not identified by common name. Bulk red seasoning with no name Bulk salt
02D-01-5
33
Nov 18, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
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 beef in reach in cooler on prep area. Stored appropriately. Corrected On-Site** **Corrected On-Site**
08A-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraints. Employee placed cap on head . **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Oil gallon and pack of water stored on floor. **Repeat Violation**
08B-47-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves in reach in cooler located at prep area. **Repeat Violation**
14-33-4
74
Apr 28, 2025
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Red beans made on 04-14-2025
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over chipotle mayo in reach in cooler located in prep area.
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Red beans with date marking of 04-14-2025
02C-01-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored over churros in reach in freezer in prep area. **Corrected On-Site**
08A-02-6
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 printed copy. Corrective Action Taken** **Corrective Action Taken**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee cutting breads with no hair restraints. **Corrected On-Site**
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Bag of black beans kept on floor by microwave.
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on small freezer located in cook line .
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Reach in cooler/freezer shelves with rust that has pitted the surface. Reach in cooler located in prep area has some rusted shelves.
14-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Black to go containers kept on cook line . **Corrected On-Site**
25-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in cook line .
12B-07-4
27
Dec 27, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
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. Habanero sauce prepared on site had date of 9/28. Per operator the sauce was prepared on 10/21 in the week. Operator put correct date **Corrected On-Site** - From follow-up inspection 2024-12-27: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink on cook line - From follow-up inspection 2024-12-27: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in prep table cooler at cook line -Exterior of freezer at front prep area -Exterior of rice cooker -Under grill drawer coolers -Under flat top grill - From follow-up inspection 2024-12-27: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom Interior of prep table cook line - From follow-up inspection 2024-12-27: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over ready to eat items in 2 coolers **Corrected On-Site** - From follow-up inspection 2024-12-27: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Salt container **Corrected On-Site** - From follow-up inspection 2024-12-27: **Time Extended**
02D-01-5
70
Oct 28, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Both CFM expired 8/2023, 6/2024 **Warning**
53A-03-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Habanero sauce prepared on site had date of 9/28. Per operator the sauce was prepared on 10/21 in the week. Operator put correct date **Corrected On-Site**
02C-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink on cook line
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in prep table cooler at cook line -Exterior of freezer at front prep area -Exterior of rice cooker -Under grill drawer coolers -Under flat top grill
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom Interior of prep table cook line
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over ready to eat items in 2 coolers **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Salt container **Corrected On-Site**
02D-01-5
58
Mar 4, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork belly over fries and churros, in reach in freezer. Raw shell eggs over ready to eat sauce, in reach in cooler
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cilantro sauce 46F at prep station. 1 hour.
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Albert Martinez expired.
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
31A-09-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom with no self closing door.
32-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Line cook, cooking with no hair restraint.
13-03-4
Basic - Food stored on floor. Bag on onions on kitchen floor. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in cooler in kitchen area.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees water bottles and open can soda stored above food in reach in cooler.
12B-13-4
Basic - Reuse of single-service or single-use articles. Reused sour cream containers in reach in cooler. **Repeat Violation**
25-32-4
43
Jul 11, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid license while inspection was conducted **Corrected On-Site**
50-17-3
Intermediate - Lack of toilet tissue at each toilet. Bathroom reserved for customers **Corrected On-Site**
32-11-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at cooks line
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle and cell phone stored at cooks line next to white square cutting boards **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Cooking oil at entrance to kitchen stored on floor
08B-47-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop at front counter stored directly on counter **Corrected On-Site**
10-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Black microwave in kitchen **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above flat top grill and fryers
23-03-4
58
Mar 1, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.Queso with date of 02-21-2023 .
01B-24-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Rice kept on cook line for less than 4 hrs with temperature of 106F. Employee throw away. **Corrective Action Taken**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No soap provided at handwash sink.No soap on hand wash sink located on cook line. **Corrected On-Site**
31B-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee drink on table that has serving trays for catering. Drink on table next to microwave and plastic wraps.
40-06-5
Basic - Food not stored at least 6 inches off of the floor.Onions stored on floor under hand wash sink. Soda cans stored on front counter floor.
08B-47-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Grease build up on wall behind flat top.
36-27-5
52
Aug 9, 2022
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw bacon stored over mangos in freezer. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw eggs stored in shelve over diced peppers and onions in cook line. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Milk kept in reach in cooler in back kitchen for less than 4 hrs with temperature of 55F,cilantro garlic sour cream sauce kept in make table in front kitchen with temperature of 55F. Items moved to another 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.Queso kept in prep table in cook line for less than 4 hrs with temperature of 76F, plantains kept in prep table in cook line with temperature of 70F. Give operator a print time plan **Corrective Action Taken**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Exterior door has a gap at the threshold that opens to the outside.Gap under back door in kitchen.
35B-01-4
Basic - Floor soiled/has accumulation of debris.Soiled wall behind flat top.
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees.No hand wash both sinks in kitchen . **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Reuse of single-service or single-use articles.Re use sour cream containers .
25-32-4
41
Frequently Asked Questions
When was Marita's Latin Bites last inspected?
The most recent health inspection at Marita's Latin Bites on file is from Mar 4, 2026. The public record contains nine inspections in total.
What is the most common violation at Marita's Latin Bites?
Across the inspection record, “employee with no hair restraint while engaging” has been cited four times, more than any other issue at Marita's Latin Bites.
How does Marita's Latin Bites compare to other restaurants in Orlando?
Marita's Latin Bites most recently scored 33 out of 100, which is lower than the Orlando average of 79.
Has Marita's Latin Bites' inspection record improved over time?
Results have been roughly steady. Inspections at Marita's Latin Bites have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Marita's Latin Bites 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 Marita's Latin Bites inspected?
Based on the inspection history on file, Marita's Latin Bites is inspected around three times per year on average.
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