LATITUDES APOLLO

Name: LATITUDES APOLLO
Address: 131 HARBOR VILLAGE LN, APOLLO BEACH, FL, 33572, US
Rating: 11.9

131 HARBOR VILLAGE LN, APOLLO BEACH, FL 33572

License #3916570

🍗 Wings/Chicken ℹ️

11.9 Grade F / 100

Failing Health Score

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Latest inspection

September 21, 2026 · 12 findings · 5 critical

Complaint Full

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Quick take

LATITUDES APOLLO in APOLLO BEACH currently holds an InspectFL Health Score of 11.9 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 September 21, 2026. Across those visits, inspectors documented 84 total violations — 16 critical, 21 major, 47 minor.

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The latest inspection on September 21, 2026 shows 12 observation rows: 5 critical, 2 major, and 5 minor.

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Inspection coverage

88%

Inspector notes

Coverage note

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LATITUDES APOLLO 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

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Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Improper thawing methods for TCS food, and labeling/handling issues for commercially processed reduced-oxygen-packaged fish.
Employees touching ready-to-eat food with bare hands without an approved alternative procedure or required training documentation.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide tanks not adequately secured.
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage. Oysters removed from original container.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.
[08B-38-4] Food stored on floor. Carrots on floor in walk in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer went from soiled dishes to clean dishes without washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash 57 F, employee placed more ice in ice bath.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fries 105 F, employee voluntarily discarded.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Tags removed from oysters in walk in cooler. Manager placed tags with oysters at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Soda guns at bar.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink blocked with food items, employees unblocked at time of inspection.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager provided one food handler certification.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle not labeled, employee labeled at time of inspection.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in flour on cook line. Operator removed bowl at time of inspection.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted next to reach in cooler. Ice bucket not inverted on ice machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table 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 keys above prep table.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Operator removed at time of inspection.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain in handwash sink next to 3 Compartment Sink.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed raspberries and tomatoes over rice and cut cucumbers in walk in cooler.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024. Operator renewed at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg 47 F in ice bath, operator added more ice and water in ice bath.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Black beans 108 F- retemp 178 F, soup 125 F- retemp 175 F in steam table. Operator reheated at time of inspection.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket tested 500+ppm Quaternary ammonia, operator remade tested 400ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar.