DELEITE LATIN FOOD

Name: DELEITE LATIN FOOD
Address: 853 CYPRESS PKWY, POINCIANA, FL, 34759, US
Rating: 39.8

853 CYPRESS PKWY, POINCIANA, FL 34759

License #5911834

🚚 Catering/Food Truck ℹ️

39.8 Grade F / 100

Failing Health Score

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Latest inspection

May 5, 2026 · 11 findings · 3 critical

Routine - Food

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Minor

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Quick take

DELEITE LATIN FOOD in POINCIANA currently holds an InspectFL Health Score of 39.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 5, 2026. Across those visits, inspectors documented 75 total violations — 22 critical, 20 major, 33 minor.

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Record snapshot

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The latest inspection on May 5, 2026 shows 11 observation rows: 3 critical, 2 major, and 6 minor.

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Inspector notes

Coverage note

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Community reaction

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DELEITE LATIN FOOD has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back exit door of kitchen.
[08B-38-4] Food stored on floor. Several cases of canned soda stored on floor at front counter.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In reach-in cooler on cooks line.
[08B-12-5] Stored food not covered. Bowls of empanadas in reach-in freezer at back of kitchen uncovered.
[33-30-4] Unnecessary items stored in garbage enclosure. Inoperable ice-machine stored at dumpster.
[08B-62-4] Unprotected ice machine in a customer/nonsecure area. Reach in freezer in dining area.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[41-10-4] Toxic substance/chemical improperly stored. Two spray bottles of sanitizer stored between single serve items at front counter.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -At handwashing sink in kitchen. - At handwashing sink at front counter.
[31B-03-4] No soap provided at handwash sink. At handwashing sink in kitchen.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Handle is in contact with flower.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents around kitchen are soiled
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on cook line has cut marks
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observe employee washing dishes without sanitizing. Informed and educated operator with proper dish washing techniques. Operator set up sanitizer and recommended them to rewash dishes that were just washed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back exit door of kitchen
[08B-62-4] Unprotected ice machine in a customer/nonsecure area. Reach in freezer in dining area.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Cilantro wrapped in paper towel.
[14-31-5] Nonfood-grade bags used in direct contact with food. Dough in plastic to go bag in kitchen reach in cooler
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Multiple containers in reach in coolers are non food grade.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in front coffee bar reach in cooler at 52°. Advise operator to keep in cooler when not in use.
[01B-19-5] Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. 13 cream cheese pastries, 9 cheese pastries. Per operator cheese pasties were in front display case overnight and not being held by temperature.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Per operator cheese pastries in case overnight. Provided operator with printed time plan.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by fan.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Kitchen handwash sink has no paper towels

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses stored onsite storage area shelf above sanitized equipment . Operator relocated.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Dining room reach in freezer . Grab and go Fruit frozen and frozen milk dessert . Operator relocated to behind the counter.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided to operator.
[05-09-4] No conspicuously located ambient air temperature thermometer in kitchen cold holding unit.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter glass display case . cheese pastry (83F - Cold Holding); bread (83F - Cold Holding)/overnight . Operator instructed to discard.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter hot holding unit, empanadas of meat (125F - Hot Holding); chicken empanadas (125F - Hot Holding)/2 hours . Operator reheated to 165F and increased temperature.
[31B-02-4] No paper towels or mechanical hand drying device provided at kitchen handwash sink. operator restocked.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Dukes reach in cooler Cooked chicken and beef prepared 4 days ago not date marked. Operator updated.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In front counter area and back prep area.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored under sandwich press.
[51-18-6] No copy of latest inspection report available.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over shell eggs in reach-in cooler. Operator replaced.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Steak marked 4/30/24 in reach-in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Operator removed.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk stored in reach-in cooler over 24 hours, per operator. Operator placed a date mark.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by mixer.
[31A-11-4] Handwash sink used for purposes other than handwashing. Front counter handwash sink, as evidenced by towel inside sink.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with gray liquid at front counter.