LATINOS Y MAS REST
2030 S PINE AVE · OCALA · Marion County · FL 34471
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-02-5High 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.
01B-36-5High 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.
12A-12-4High 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**
08A-05-6High 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**
03A-02-5High 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**
03B-01-6High 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**
Intermediate 3
11-27-4Intermediate – 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**
02B-04-5Intermediate – 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**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the bar area, also no soap and no sign.
Basic 8
14-01-5Basic – 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**
14-74-7Basic – 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**
12B-07-4Basic – 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**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Male employee at the cook line. Employee started wearing hair restraint. **Corrected On-Site**
10-17-4Basic – 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**
10-07-4Basic – 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**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line.
29-49-6Basic – Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
Inspector observations synchronized from DBPR on October 7, 2026 2:00 PM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.