LATIN BOWL RESTAURANT #3 Inspection – August 31, 2026

High Priority 1

#7High Priority22-43-4

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Measured at 0ppm. Operator switched to chlorine sanitizer. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#8Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.

#9Intermediate22-31-4

Intermediate – Non-pitting surface rust on food-contact equipment. Surface rust on shelves of dry storage area.

Basic 6

#1Basic14-05-4

Basic – Cardboard used to line food-contact shelves. Cardboard lining food contact shelves in dry storage.

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen.

#3Basic35A-03-4

Basic – Dead roaches on premises. 1 dead roach in back of kitchen near water heater. Operator removed roach and cleaned and sanitized area. **Corrected On-Site**

Corrected On-Site

#4Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored on top of sodas boxes in kitchen,employee backpack and phone on top of reach in freezer near water heater.

#5Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in back of reach in freezer.

#6Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Unlabeled squeeze bottles of sauces in kitchen

Florida Food Watch