LATIN AMERICAN HOUSE

Name: LATIN AMERICAN HOUSE
Address: 9160 NW 122 ST UNIT #1-5, HIALEAH GARDENS, FL, 33018, US
Rating: 19.8

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

License #2330906

🫔 Latin American ℹ️

19.8 Grade F / 100

Failing Health Score

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Latest inspection

December 5, 2025 · 29 findings · 6 critical

Routine - Food

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Quick take

LATIN AMERICAN HOUSE in HIALEAH GARDENS currently holds an InspectFL Health Score of 19.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on December 5, 2025. Across those visits, inspectors documented 141 total violations — 25 critical, 19 major, 97 minor.

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

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

141

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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
[16-03-4] Accumulation of debris inside warewashing machine.
[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.
[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.
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employees Gatorade stored on food storage shelves at cook line.
[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.
[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.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper stored over prep table at prep area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with heavy grease accumulation.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit.
[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.
[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.
[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.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed floor soil throughout the kitchen.
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residue in the hand wash sink at kitchen.
[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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed raw green plantain, potatoes, stored in a bucket on the floor in the walk in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed in use knives stored in between cooler and prep table. Operator removed it.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in standing water at 96f.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees, hws located at cook line near the walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach in coolers located at cook line soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface, small under-counter cooler located across from the oven at cook lune.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink,hws,located at breakfast station.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on the floor at cook line.
[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. Observed employee moved the garbage close to the preparation table where he was prepping food, then proceeded to prepare food and failed to wash his hands.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the walk in cooler raw chicken stored over raw beef.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at hot holding unit a front counter chicken empanadas (108F - Hot Holding); ham croquettes (110F - Hot Holding), as per operator for less than 30 minutes. Employee removed food to be rehydrated.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw ceviche not identified on the menu. Operator identified raw ceviche on the menu with an asterisk on site.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed in the walk in freezer cooked chicken not properly date marked.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed scoop with no handle used as scoop in container with tomato sauce. Employee removed it on site.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle soiled. Observed reach in cooler door handle soiled.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in the under-counter cooler at cook line 4 raw tuna fillets not removed from reduced oxygen package to thaw. Manager discarded fish on site.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[35B-02-4] Insect control device installed over food preparation area. Observed Insect control device installed over a pep cooler at cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink at cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water on bottom of reach in cooker at cook line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed about 20 whole Turkeys thawing at room temperature in the kitchen. Employees returned it all to the WIC to properly thawing.
[08B-54-4] Uncovered food stored near sink exposed to splash. Observed a large container with whole turkeys stored near the hand sink at cook line exposed to splash. Employee removed it on site.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw chicken stored over gravy. Manager rearranged food in the walk in during the inspection. Observed in the prep cooler located at cook line raw beef stored over cooked pork.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed in the under-counter cooler at cook line 4 raw tuna fillets not removed from reduced oxygen package to thaw. Manager discarded fish on site.
[41-10-4] Toxic substance/chemical improperly stored. Observed cold relief stored on shelf above the hws at kitchen, near food and clean equipments. Employee removed it on site.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager wan unable to answer prob correct thermometer calibration temperature or cold holding hot holding temperature. Coached manager on basic food code temperatures and also instructed manager to review his manager food training.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat grinder soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a large garbage can stored in front of the hand wash sink at cook line. Employee removed it on site.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed Spray bottle containing chlorine not labeled.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at all reach in coolers located across from cook line at kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-09-4] Observed all white cutting boards in preparation area across from cook line with cut marks and is no longer cleanable, located in the kitchen.
[35A-03-4] Dead roaches on premises. Observed 4 dead roaches at the bar area. Observed 1 dead roach at the seating area below a seating table.
[14-11-5] Observed gasket in all reach in coolers located across from cook line in disrepair. Observed cooking pot in disrepair stored above dishwashing machine at dishwasher area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at cook line in the kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at walk in cooler.
[14-33-4] Observed at reach in coolers across from cook line at kitchen.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler and walk in freezer
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen. Observed wall soiled through the dishwashing area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout establishment.
[12A-07-5] Observed operator put gloves on without washing hands. Coached employee on proper method.
[12A-09-4] Observed staff performed multiple tasks without changing gloves. Coached staff on proper method
[01B-02-5] Observed raw pork (50F - Cold Holding); raw chicken (50F - Cold Holding); raw chicken (49F - Cold Holding) in reach in cooler located right across from cook line. As per chef items were placed there since previous day. Observed ham croquetas (59F- Cold holding); ham empanadas (60F - Cold holding) located in walk in cooler. As per operator items were prepared since previous day.
[03A-02-5] Observed raw pork (50F - Cold Holding); raw chicken (50F - Cold Holding); raw chicken (49F - Cold Holding) in reach in cooler located right across from cook line. As per chef items were placed there since previous day. Observed ham croquetas (59F- Cold holding); ham empanadas (60F - Cold holding) located in walk in cooler. As per operator items were prepared since previous day.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine. Observed at dishwashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl inside of container located at reach in cooler across from the cook line use to dispense food. Operator removed bowl from container.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at all reach in coolers located across from cook line at kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed all white cutting boards in preparation area across from cook line with cut marks and is no longer cleanable, located in the kitchen.
[35A-03-4] Dead roaches on premises. Observed 4 dead roaches at the bar area. Observed 1 dead roach at the seating area below a seating table.
[14-11-5] Equipment in poor repair. Observed gasket in all reach in coolers located across from cook line in disrepair. Observed cooking pot in disrepair stored above dishwashing machine at dishwasher area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-22-4] Floor area(s) covered with standing water. Observed throughout the kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled throughout the kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed containers of oil stored on the floor located right in front of walk in freezer at kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in freezer.
[10-08-5] Ice scoop handle in contact with ice. Observed in ice machine at front counter.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife behind hand sink located next to walk in cooler. Operator removed knife.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at hand sink next to walk in cooler, and at dishwasher area and bar area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at cook line in the kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at walk in cooler.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in coolers across from cook line at kitchen.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at all reaching coolers located across from cook line at kitchen.
[08B-12-5] Stored food not covered. Observed containers with raw chicken, raw pork, sliced ham, and empanadas stored in walk in cooler not covered.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler and walk in freezer.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen. Observed wall soiled through the dishwashing area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout establishment.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of seasoning with no label stored below hand sink. Observed squeeze bottles not labeled thought out the kitchen.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator put gloves on without washing hands. Informed operator on proper method.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed thank you bag with beef stored inside reach in cooler across from cook line at kitchen.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed staff performed multiple tasks without changing gloves. Informed staff on proper procedure.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw pork (60F - Cold Holding); raw chicken (50F - Cold Holding); raw chicken (50F - Cold Holding) in reach in cooler located right across cook line kitchen. As per staff placed there since previous day. Observed ham croquetas (51F - Cooling); turkey ham (47F - Cooling); ham empanadas (47F - Cooling) located in walk in cooler. As per operator items were prepared since previous day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (60F - Cold Holding); raw chicken (50F - Cold Holding); raw chicken (50F - Cold Holding) in reach in cooler located right across cook line kitchen. As per staff placed there since previous day.
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed ham croquetas (51F - Cooling); turkey ham (47F - Cooling); ham empanadas (47F - Cooling) located in walk in cooler. As per operator items were prepared since previous day.
[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. Observed containers with ham, raw chicken and raw beef stored in walk in cooler with no label. As per operator prepared from previous day.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed plastic containers stored right in front of hand sink located next to walk in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed in hand sink located next to walk in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink located in the front counter.