Ven Paca Latin Food
Last inspected: Apr 10, 2026
17
Score
Inspectors have visited Ven Paca Latin Food 14 times, with records going back to 2022. The newest entry in the record is dated Apr 10, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around 13 violations per visit versus roughly seven violations earlier in the record.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged 11 times.
Restaurants in Florida average 72, so Ven Paca Latin Food trails the local norm. There are enough flags in the record to merit a second thought.
14
Inspections
5
Critical latest
5
Major latest
10
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
5 critical violations. 5 major violations. 10 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table; sliced tomatoes (46F - ambient cooling); cut leafy greens (46F - ambient cooling); raw chicken thigh (48F - Cold Holding); raw pork (50F - Cold Holding); three 2" blocks of cheese (50F - Cold Holding) Moved tomatoes to rapid chill just cut, stop sale raw chicken, raw pork, and cheese. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken thigh (48F - Cold Holding); raw pork (50F - Cold Holding); three 2" blocks of cheese (50F - Cold Holding) **Corrective Action Taken**
01B-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 pork in reach in cooler under griddle. Inspector moved and educated cook. Raw chicken over raw beef in walk in cooler. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over or with unwashed produce. Shelled eggs stored over produce in two door reach in cooler, inspector moved and educated operator.
08A-04-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on April 1, 2026.
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near 3 compartment sink blocked by wires and microwave.
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ no food manager present with 7 employees.
53A-05-6
Intermediate - No soap provided at handwash sink. Hand wash sink in kitchen has no soap. **Corrected On-Site**
31B-03-4
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. Noreily, Lina, Rosa, and Miguelina have worked more than 60 days without receiving training.
53B-13-5
Intermediate - Well water testing report/documentation is not available upon request. Well test report no on site at restaurant.
27-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and ladies room not self closing.
32-04-4
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. Make table on cook line has torn gaskets, not maintaining. Items just prepared moved, other items held overnight stop sale. **Repeat Violation**
14-74-7
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. Two fish fillets in reach in cooler, not removed but still frozen. Educated operator. **Corrected On-Site**
06-09-1
Basic - Floor tiles missing and/or in disrepair. Floor tiles in kitchen broken. **Repeat Violation**
36-17-5
Basic - Food not stored at least 6 inches off of the floor. Frying oil on floor near 3 compartment sink.
08B-47-4
Basic - Food stored on floor. Produce stored on floor in walk in cooler. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Three knives stored between wall over prep sink in kitchen, inspector moved and told cook. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Sent to wash. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.tongs and spatulas stored in water at 71f. Moved tomatoes wash. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers excessive soiled with grease. Two single door reach in freezer gaskets soiled with mold like substance. **Repeat Violation**
23-03-4
17
Nov 19, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : 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. - From follow-up inspection 2025-11-19: Not using make table. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Equipment in poor repair. Make table has torn gaskets. **Repeat Violation** - From follow-up inspection 2025-11-19: Not using table. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. **Repeat Violation** - From follow-up inspection 2025-11-19: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled. - From follow-up inspection 2025-11-19: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter covers soiled with grease. Walk in cooler, Reach in coolers and reach in freezers all have gaskets soiled with mold like substance. **Repeat Violation** - From follow-up inspection 2025-11-19: **Time Extended**
23-03-4
78
Nov 18, 2025
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Soy Sauce 1/2 gallon, Garlic Parmesan Sauce 1.5 quart, BBQ sauce 1/4 lbs, Mild Salsa 3 lbs, andSweet Red Chili sauce .5 quart. All state refrigerated after opening but kept on bottom shelf in cook line. Educated owner on reading labels after opening. Under cook line. make table ; raw pork (46F - Cold Holding); raw chicken (46F - Cold Holding); fried cheese (46F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soy Sauce 1/2 gallon, Garlic Parmesan Sauce 1.5 quart, BBQ sauce 1/4 lbs, Mild Salsa 3 lbs, andSweet Red Chili sauce .5 quart. All state refrigerated after opening but kept on bottom shelf in cook line. Educated owner on reading labels after opening. Under cook line. make table ; raw pork (46F - Cold Holding); raw chicken (46F - Cold Holding); fried cheese (46F - Cold Holding)
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler had raw fish under raw beef and ready to eat foods under raw ground beef. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat foods in reach in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed raw pork and chicken in make table not date marked. See stop sale for temperature abuse.
02C-08-5
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.
14-74-7
Basic - Single-service articles not stored inverted or protected from contamination. Single service items at bar, in back of kitchen and on cook line not inverted. **Corrected On-Site**
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter covers soiled with grease. Walk in cooler, Reach in coolers and reach in freezers all have gaskets soiled with mold like substance. **Repeat Violation**
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled.
22-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives for cutting plantains stored in wall railing at vegetable sink. **Corrected On-Site**
10-17-4
Basic - Food stored on floor. Four cases of oil stored on floor. **Corrected On-Site**
08B-38-4
Basic - Floor tiles missing and/or in disrepair. **Repeat Violation**
36-17-5
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Sponge used at the triple sink located at the bar. Educated operator. **Corrected On-Site**
21-23-4
Basic - Equipment in poor repair. Make table has torn gaskets. **Repeat Violation**
14-11-5
32
Apr 10, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket make table - From follow-up inspection 2025-04-10: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Sink in dishwasher area - From follow-up inspection 2025-04-10: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets both reach in freezers **Repeat Violation** - From follow-up inspection 2025-04-10: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Self-closing device on bathroom door disconnected/broken. Both bathrooms men and women - From follow-up inspection 2025-04-10: **Time Extended**
32-17-4
82
Apr 2, 2025
Routine - Food
3 critical violations. 5 major violations. 8 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef 2 door reach in coolers **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell egg over sauce 2 door reach in cooler **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. Drain pipe disconnected from sink **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in dishwasher area
31B-02-4
Intermediate - No soap provided at handwash sink. Sink in dishwasher area
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice. Walk in cooler **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At bar
41-17-4
Basic - Self-closing device on bathroom door disconnected/broken. Both bathrooms men and women
32-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Gasket make table
14-11-5
Basic - Food stored on floor. Plantains. Walk in cooler
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink in dishwasher area
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets both reach in freezers **Repeat Violation**
23-03-4
26
Jan 10, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. Sent operator copy **Corrective Action Taken** - From follow-up inspection 2025-01-10: **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2025-01-10: **Time Extended**
23-03-4
86
Nov 5, 2024
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw lobster. 2 door reach in cooler **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger over ready to eat sauce 2 door reach in cooler **Corrected On-Site**
08A-05-6
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. Sent operator copy **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by dishwasher
31B-02-4
Intermediate - No soap provided at handwash sink. Sink by dishwasher
31B-03-4
Basic - Equipment in poor repair. Make table not working. No food
14-11-5
Basic - Floor tiles missing and/or in disrepair. Tiles in front of of reach of freezer
36-17-5
Basic - Food stored on floor. Canned peas and condensed milk back prep area **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink by dishwasher
31B-04-4
Basic - No hot running water at mop sink. **Warning**
27-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Standing water in bottom of reach-in-cooler. 2 door reach in cooler **Corrected On-Site**
29-49-6
37
May 8, 2024
Routine - Food
No violations found.
100
Apr 24, 2024
Routine - Food
4 major violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In dish room. **Warning** - From follow-up inspection 2024-04-24: Hand sink replaced waiting on plumber ro connect hot water and drain line. **Time Extended**
31A-04-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** **Warning** - From follow-up inspection 2024-04-24: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-04-24: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Well water testing report/documentation is not available upon request. **Warning** - From follow-up inspection 2024-04-24: **Time Extended**
27-02-4
67
Apr 19, 2024
Routine - Food
5 critical violations. 7 major violations. 4 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked raw pork 50F Raw chicken and pork in cook line cooler 60F **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork 50F **Warning**
01B-02-5
High Priority - Raw chicken stored over or with unwashed produce in the walk in cooler. **Warning**
08A-04-5
High Priority - Raw animal chicken and pork over ready-to-eat food in cook line cooler **Warning**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees came in from outside put on gloves without washing hand **Warning**
12A-07-5
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu states red snapper invoice states yellow tail snapper. Operator fixed menus at the time of inspection **Warning**
52-04-5
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In dish room. **Warning**
31A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Food stored in the hand sink on cook line **Warning**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** **Warning**
53A-05-6
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. Emailed to operator **Warning**
11-26-1
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. **Warning**
53B-13-5
Intermediate - Well water testing report/documentation is not available upon request. **Warning**
27-02-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85F **Warning**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
05-09-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Light not working had to use flash light **Warning**
38-04-4
19
Jan 4, 2024
Routine - Food
3 critical violations. 6 major violations. 6 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Ant/roach spray improperly stored, on same shelf with cooking utensils, operator moved. **Corrected On-Site** - From follow-up inspection 2024-01-04: **Time Extended**
41-10-4
High Priority - - From initial inspection : High Priority - Raw chicken stored over open bag of plantains **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-01-04: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested at 200+++ppm, operator diluted until reaching 100ppm **Corrective Action Taken** - From follow-up inspection 2024-01-04: **Time Extended**
41-18-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-01-04: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-01-04: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times, sanitizer bucket in hand wash sink in the bar. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-01-04: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-01-04: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** - From follow-up inspection 2024-01-04: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-01-04: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Outside of microwave has accumulated excess layer of grease - From follow-up inspection 2024-01-04: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-01-04: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall at the end of cookline - From follow-up inspection 2024-01-04: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Food stored on floor, case of beans **Corrected On-Site** - From follow-up inspection 2024-01-04: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable, by the grill on the cook line - From follow-up inspection 2024-01-04: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation** - From follow-up inspection 2024-01-04: **Time Extended**
22-20-5
26
Oct 24, 2023
Routine - Food
3 critical violations. 7 major violations. 6 minor violations.
View 16 violations
High Priority - Raw chicken stored over open bag of plantains **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Ant/roach spray improperly stored, on same shelf with cooking utensils, operator moved. **Corrected On-Site**
41-10-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested at 200+++ppm, operator diluted until reaching 100ppm **Corrective Action Taken**
41-18-4
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Advertising red snapper on menu, invoice states yellow tail snapper **Admin Complaint**
52-04-5
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times, sanitizer bucket in hand wash sink in the bar. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation**
53A-05-6
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.
11-26-1
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.
53B-13-5
Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable, by the grill on the cook line
14-09-4
Basic - Food stored on floor, case of beans **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall at the end of cookline
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Outside of microwave has accumulated excess layer of grease
23-03-4
23
Mar 24, 2023
Routine - Food
3 critical violations. 6 major violations. 7 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cream sauce homemade (60F - Cold Holding) made yesterday found today operator discarded
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seafood over RTE in freezer. Raw beef over tostones in freezer.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cream sauce homemade (60F - Cold Holding) see stop sale
01B-02-5
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. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris. Cutting board on cook line. Microwave in dish area **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by prep area.
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels by prep area hand wash sink.
31B-02-4
Intermediate - No soap provided at handwash sink. Hand wash sink at bar.
31B-03-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease. **Repeat Violation**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on back cook line.
10-07-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink set up as wash sanitize rinse, explained to operator correct set up and corrected. Provided print out of triple sink set up **Repeat Violation**
16-13-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board. **Corrected On-Site**
40-06-5
Basic - Employee eating in a food preparation or other restricted area. Cook eating on back line.
12B-02-4
25
Aug 11, 2022
Routine - Food
10 minor violations.
View 10 violations
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Light not functioning. Hood fan
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets 2 door reach in cooler **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. 4 inch half pans **Corrected On-Site**
25-06-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drink reach in freezer **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Educated rinse not in middle **Corrective Action Taken**
16-13-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over chest freezer **Corrected On-Site**
35B-08-4
Basic - Food stored on floor. Plantains **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
61
Frequently Asked Questions
When was Ven Paca Latin Food last inspected?
The most recent health inspection at Ven Paca Latin Food on file is from Apr 10, 2026. The public record contains 14 inspections in total.
What is the most common violation at Ven Paca Latin Food?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited 11 times, more than any other issue at Ven Paca Latin Food.
Has Ven Paca Latin Food's inspection record improved over time?
No. Recent inspections at Ven Paca Latin Food have averaged around 13 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Ven Paca Latin Food 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 Ven Paca Latin Food inspected?
Based on the inspection history on file, Ven Paca Latin Food is inspected around four times per year on average.
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