LATINOS Y MAS REST

Name: LATINOS Y MAS REST
Address: 2030 S PINE AVE, OCALA, FL, 34471, US
Rating: 35

2030 S PINE AVE, OCALA, FL 34471

License #5201932

🫔 Latin American ℹ️

35 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 23, 2026 · 15 findings · 5 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LATINOS Y MAS REST in OCALA currently holds an InspectFL Health Score of 35 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 23, 2026. Across those visits, inspectors documented 90 total violations — 23 critical, 15 major, 52 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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

October 7, 2025

The latest inspection on September 23, 2026 shows 15 observation rows: 5 critical, 4 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

64%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

LATINOS Y MAS REST has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside top portion of refrigerated make-table at cookline: diced tomatoes (47F - Ambient Cooling 4.5 hours). Manager stated the tomatoes were diced this morning and placed directly into the top portion of the refrigerated make-table at 10am. The time is now 2:30pm.
[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 at cookline drank from personal drink cups with gloved hands, then handled tortillas with the same gloved hands without first washing hands or changing gloves. Manager had the employee wash hands and put on new gloves during this inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold-like substance on and around nozzles at fountain machine near kitchen entrance.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice dumped into handwash sink in server station.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in bar. An employee replenished the towels during this inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on prep table in kitchen at cookline. Manager removed the items from the prep table during this inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside reach-in cooler near cookline: pork belly (49F - Cold Holding); bacon wrapped shrimp ( 46F - Cold Holding). Manager stated the pork belly and the bacon wrapped shrimp were removed from the walk-in cooler at approximately 12pm and placed into the reach-in cooler. Manager had employees begin adding ice to the items inside the cooler during this inspection. 2. Inside walk-in cooler: fish (56F - Cold Holding). Manager stated the fish was thawed under running water this morning and then placed into the walk-in cooler at approximately 11:30am. Manager added ice to the fish and moved it to the walk-in freezer to rapidly cool to 41F. fish (56F 2:45, 41F 3:45 - Cooling); pork belly (49F 2:45, 34F 3:45 - Cooling); bacon wrapped shrimp ( 46F 2:45, 41F 3:45 - Cooling)
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside top portion of refrigerated make-table at cookline: diced tomatoes (47F - Ambient Cooling 4.5 hours). Manager stated the tomatoes were diced this morning and placed directly into the top portion of the refrigerated make-table at 10am. The time is now 2:30pm.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Several knives stored between two refrigerated make-tables and between conduit on walls. Manager moved all knives to the warewash area during this inspection.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Inside top portion of refrigerated make-table at cookline: diced tomatoes (47F - Ambient Cooling 4.5 hours). Manager stated the tomatoes were diced this morning and placed directly into the top portion of the refrigerated make-table at 10am. The time is now 2:30pm. Stop sale issued.
[33-11-4] Missing drain plug at dumpster. Drain plug busted out of dumpster.
[16-01-4] Dishmachine has no data plate/operating specifications. Dish machine has no visible data plate.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drink cups on reach-in cooler at cookline. Manager removed the cups from the area during this inspection.
[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. Dish machine chlorine 0ppm. Manager changed the sanitizer bucket, then chlorine 50ppm. Inspector instructed manager to have employees wash, rinse, and sanitize all dishes that have been sanitized using the dish machine today.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles in-use in dry food storage room.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above wait station prep table with microwave dusty.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee container of milk stored in wait station reach-in cooler. Manager removed milk during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above reach-in cooler across from cook line grill. Manager removed phone during inspection.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing from hood in prep area.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine next to dry storage room. Manager returned ice scoop to be washed, rinsed and sanitized, then placed scoop in pan.
[33-11-4] Missing drain plug at dumpster. Dumpster behind building.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill greasy.
[01B-01-4] Dented/rusted cans present. See stop sale. Can of Kidney Beans on can rack across from office.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and touched clean pans without washing hands. Manager had employee wash hands and returned pan to dish area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked pork in reach-in cooler across from cook line grill. Manager moved pan of beef below pork during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in ice bath in wait station: cheese (49F - Cold Holding). Manager stated cheese placed out one hour prior to temperature being taken. Manager added ice to ice bath to reduce temperature to 41F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Water nozzle of wait station tea machine soiled with food debris. Cutting boards on cook line reach-in coolers stained.
[31A-11-4] Handwash sink used for purposes other than handwashing. Spoon stored in hand washing sink next to kitchen entrance from bar area. Employee removed spoon during inspection.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Four employee certifications expired in 2025.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop cheese in prep area reach-in cooler. Manager removed bowl from cheese during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above server area in front of kitchen.
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Server in prep area chewing gum. Manager had employee dispose of gum.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating food on 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. Employee phone and keys on prep table across from dish area. Manager removed phone and keys during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf across from office.
[08B-38-4] Food stored on floor. Case of cooking oil stored on floor next to cook line hand washing sink. Manager had employee place cooking oil on shelf.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine in dry storage area next to office.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line.
[33-16-4] Open dumpster lid. Dumpster behind building. Manager had employee close lids.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cut avocado with label not removed stored in prep area reach-in cooler. Manager had employee remove label and rewash avocado.
[29-49-6] Standing water in bottom of reach-in-cooler. Bar area reach-in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in cook line grill drawers. All items removed from drawers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in cook line reach-in cooler closest to kitchen entrance: shrimp (48F - Cold Holding); butter (47F - Cold Holding); tomatoes (44F - Cold Holding). Manager stated items placed in reach-in cooler three hours prior to temperature being taken. Manager had employee place items in walk-in freezer to reduce temperature to 41F. Items stored in cook line grill drawers: shrimp (48F - Cold Holding); butter (47F - Cold Holding); tomatoes (44F - Cold Holding); potatoes (41F - Cold Holding); chicken (40F - Cold Holding). Manager stated items placed in reach-in cooler three hours prior to temperature being taken. Manager had employee place items in walk-in freezer to reduce temperature to 41F.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of bleach stored next to clean dishes on shelf next to three compartment sink. Employee placed bottle of bleach on floor.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on steam table across from cook line. Blade of can opener on kitchen prep table at end of cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink next to kitchen entrance from bar area. Manager had employee provide hand towels at hand washing sink.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior top of ice machine
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on single service tray box. Employee jackets stored above prep area. Manager removed items
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment (metal bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Manager placed items in dishwash area
[08B-38-4] Food stored on floor. Box of pork belly on floor in walk-in-freezer . Manager placed on shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack. Manager removed labels and placed in dishwash area
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Hammer stored above single service knives. Manager removed hammer
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (tomatos ) stored over ready-to-eat food ( Ready-To-Eat sauces ) in walk in cooler . Manager moved tomatos to bottom shelf
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in mop bucket sink.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Three containers of Reina sauce, three containers of Mojo and Four container of Marsela not used with 7 days of preparation
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler under grill: Chicken 48F, sausage 50F; fish 46F. Items had been in reach in cooler for two hours and had been in the walk-in-cooler over night. Manager placed item in walk-in-cooler

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle inside pico de Gallo, manager moved.
[14-74-7] 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.
[12B-07-4] 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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Male employee at the cook line. Employee started wearing hair restraint.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knifes stored between crevices at the cook line, Manager moved to dish machine.
[10-07-4] 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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
[03D-02-5] 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-36-5] 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. In walk-in cooler, red beans cooked 04/16/2024 at 49F, black beans 67F.
[12A-12-4] 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.
[08A-05-6] 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.
[03A-02-5] 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.
[03B-01-6] 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.
[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. Inspector provided a digital copy, manager printed and posted.
[02B-04-5] 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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the bar area, also no soap and no sign.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed employee scoop ice with cup in kitchen.
[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 commercially processed reduced oxygen packaged fish labeled indicating product to remain frozen until time of use not open or removed from package.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Observed no covered waste receptacle provided in employee unisex bathroom in 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 waist support belt stored in dry goods storage area on canned goods. Manager removed support belt
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed container of food removed ( sugar ) from original container not labelled with name of contents in dry goods storage area. Manager labeled container
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shelled eggs in reach in cooler on cook line at 48F. Manager advised that they had been placed in the drawer 30 minutes earlier. Discussed keeping eggs on time as a pubic health control. Manager placed in 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. Observed the following items in the steam table at prep table. rice (100F - Hot Holding); Chicken (125F - Hot Holding); beef (126F - Hot Holding). Manager advised that all the items had been placed there 30 minutes earlier. All items were removed to be reheated. Manager checked unit and found that unit had not been turned on
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. Manager instructed to have Soda gun cleaned
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment has no measuring device available for measuring utensil surface temperature when hot water used as sanitizer in dishmachine.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle in mens room storage closet not properly labeled with identifying contents ( glass cleaner). Manager labeled spray bottle