J&P LATIN CUISINE

Name: J&P LATIN CUISINE
Address: 3824 SOUTH JOG RD, GREENACRES, FL, 33467, US
Rating: 56.4

3824 SOUTH JOG RD, GREENACRES, FL 33467

License #6013560

🫔 Latin American ℹ️

56.4 Grade F / 100

Failing Health Score

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Latest inspection

March 25, 2026 · 10 findings · 1 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

J&P LATIN CUISINE in GREENACRES currently holds an InspectFL Health Score of 56.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 25, 2026. Across those visits, inspectors documented 55 total violations — 23 critical, 10 major, 22 minor.

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The latest inspection on March 25, 2026 shows 10 observation rows: 1 critical, 0 major, and 9 minor.

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Inspector notes

Coverage note

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J&P LATIN CUISINE 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: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 1. Kitchen
[36-03-4] Cove molding at floor/wall juncture broken/missing. 1. By triple sink area.
[50-09-4] Current Hotel and Restaurant license not displayed. License with an expiration of 12-01-2023 posted by front counter.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[08B-38-4] Food stored on floor. 1. Case of water bottles stored on floor by rear exit door
[36-24-5] Hole in or other damage to wall. 1. Triple sink area
[10-20-4] In-use tongs stored on equipment door handle between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Cookline reach in cooler gaskets soiled.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Front counter employee picked up dirty napkin from floor, discarded the continued preparing coffee order for customers. Without washing hands.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with accumulation of soil debris, discussed with operator to clean and sanitize.
[14-01-5] Bowl or other container with no handle used to dispense food. In dry seasoning bins and rice bin bowls with no handled used to scoop food, discussed with operator who removed bowls.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating bread in kitchen, discussed with operator.
[36-22-4] Floor area(s) covered with standing water. At dish washing area standing water on floor, discussed with operator to clean area.
[08B-38-4] Food stored on floor. In kitchen bucket of potatoes and bottles of cooking oil stored on floor, discussed with operator who removed products from floor.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled with accumulation of food and soil debris, discussed with operator clean and sanitize.
[02D-01-5] Working containers of food removed from original container not identified by common name. At cook line multiple bottles of various oils not labeled, discussed with operator to label bottle.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) ran machine multiple times, restested Dishwasher (Chlorine 100ppm)
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up tomato from floor and without washing hands handled clean and sanitized knives, discussed with operator, employee washed hands.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pan in hand washing sink and without sanitizing employee filled pan with beef soup, discussed with operator who educated employee, see stop sale.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pan in hand washing sink and without sanitizing employee filled pan with beef soup, discussed with operator who educated employee, see stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken over soup base. Raw steak over arepas, discussed with operator who corrected storage of products.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw ground sausage over raw pork belly, discussed with operator who corrected storage of products. In walk in cooler raw ground beef over raw whole muscle steak, discussed with operator who corrected storage of products.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In rice warmer white rice (89F - Hot Holding) per operator product cooked this morning approximately 2 hours ago and when finished hot holding unit turned off, discussed hot holding with operator who turned on warmer and reheated rice to 165F+.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Certified food manager expired, discussed with operator to renew. Miriam Perez 10/2/25
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink next to three compartment sink used to wash dirty pan, discussed with operator who educated employee.
[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. One new employee who started 1 month ago not informed on reporting responsibilities, discussed with operator, emailed form to operator.
[41-17-4] Spray bottle containing toxic substance not labeled. Under three compartment sink unlabeled spray bottle containing bleach, discussed with operator who labeled bottle.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dish storage area clean pots and pans on storage rack not inverted discussed with operator who corrected storage.
[29-11-4] Water leaking from pipe and/or faucet/handle. In kitchen hand washing sink next to three compartment sink leaking water onto the floor. Discussed with operator to repair.
[02D-01-5] Working containers of food removed from original container not identified by common name. In kitchen on bottle storage rack next to stove three bottles containing different cooking oils not labeled. Discussed with operator who labeled bottles.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) operator ran machine three times and (Chlorine 0ppm) discussed with operator to stop use and set up three compartment sink.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee itched hair with hand and without washing hands after employee handled clean and sanitized container and scooped cut plantains into container with hands. Discussed with operator employee washed hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinse metal container in three compartment sink and without sanitizing employee began to fill container with plantains. Discussed with operator proper washing and sanitizing procedures.
[14-31-5] Nonfood-grade bags used in direct contact with food. In reach in freezer thank you bags used in direct contact to portion and store beef. Discussed with operator who remove product from bags.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw beef in plastic thank you bags stored above plastic bags of cooked yuca. Discussed with operator, operator corrected storage of products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw fish stored above containers of soup and veggies. And trays of raw beef stored above bucket of mayonnaise. Discussed with operator who corrected storage of products.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in produce cooler raw shell eggs (67F - Cold Holding) per operator produce cooler broke last night and is not working, eggs placed in cooler this morning approximately 1 hour ago. Discussed cold holding with operator who moved eggs to other walk in cooler.
[11-27-4] 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. vomit and diarrhea clean up poster provided to operator via email.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink next to three compartment sink used to store scrubber and lids to buckets. Discussed with operator who removed items from sink.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink next to three compartment sink has no hot running water. Discussed with operator who turned on hot water valve.