LATIN AMERICAN HOUSE

Name: LATIN AMERICAN HOUSE
Address: 9160 NW 122 ST UNIT #1-5, HIALEAH GARDENS, FL, 33018, US
Rating: 84

9160 NW 122 ST UNIT #1-5, HIALEAH GARDENS, FL 33018

License #2330906

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LATIN AMERICAN HOUSE in HIALEAH GARDENS currently holds an InspectFL Health Score of 84 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 5, 2025. Across those visits, inspectors documented 37 total violations — 6 critical, 6 major, 25 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 5, 2025 shows 29 observation rows: 6 critical, 4 major, and 19 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed clean kitchen utensils stored in dirty container located above the hws at kitchen area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residue in the hand wash sink at kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed floor soil throughout the kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellphone stored on food storage shelf above the cooler at cook line.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper stored over prep table at prep area.
[16-03-4] Accumulation of debris inside warewashing machine.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed under the preparation table by the walk in cooler containers with complete seasoning and other spices not labeled.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on storage shelf above the stove in the kitchen malanga mashed (129 F - Hot Holding), as per operator for less than 2 hours out of temperature. Instructed operator to reheat food and maintain it at proper hot holding temperature.
[29-20-5] Standing water or very slow draining water in handwash sink located at front counter.
[08B-12-5] Stored food not covered. At front counter observed sliced ham stored in the reach in cooler not cover.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employees Gatorade stored on food storage shelves at cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with heavy grease accumulation.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled. Observed under-counter cooler gasket soiled, cooler located across from the oven at cook line.
[14-11-5] Equipment in poor repair. Observed under-counter cooler gasket torn, cooler located across from the oven at cook line. Observed reach in cooler glass door cracked, fixed with tape.
[41-10-4] Toxic substance/chemical improperly stored. Observed gallons of bleach stored next to containers with food under the preparation table located by the walk in cooler.
[01B-36-5] 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. Observed interior the walk in cooler ham spread (50 F - Cooling), as per operator cooling since the night before. Operator discussed food on site.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu with ceviche not identified raw on the menu. Operator marked all the menus on site.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface, under-counter reach in cooler located across from the oven at cook line.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed hws handle soiled, hws located at kitchen next to the walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed scratching his neck to continue prepping food without washing his hands.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed interior the walk in cooler ham spread (50 F - Cooling), as per operator cooling since the night before. Operator discussed food on site.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler interior soiled, cooler located at preparation area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean large pots not inverted on storage shelves at dishwashing area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw eggs stored over cooked pasta.

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