EL LUNCH LATINO

Name: EL LUNCH LATINO
Address: 1898 DREW ST, CLEARWATER, FL, 33765, US
Rating: 95

1898 DREW ST, CLEARWATER, FL 33765

License #6218045

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

95 Grade A / 100

Excellent Health Score

How is this score calculated? →

Quick take

EL LUNCH LATINO in CLEARWATER currently holds an InspectFL Health Score of 95 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on October 6, 2025. Across those visits, inspectors documented 10 total violations — 4 critical, 2 major, 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Inspection Completed - No Further Action
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Mary started on 10/6/25. Josephine stated the week of 9/15/25( nearly 3 weeks ago).
[12A-20-4] Employee washed hands with no soap. Reviewed with employee the proper handwashing .
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Reviewed with manager . Manager changed solution . Recheck 50 ppm - sanitizer and water only
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Training records for Alex, not completed properly missing class date,
[35A-03-4] Dead roaches on premises. 1 in reachin cooler 1 under 2-door reach in cooler 2 along side table on south wall 1 under water heater 2 under air handler 1 under prep table Operator discarded, cleaned, and sanitized areas.
[08B-38-4] Food ( container of oil) stored on floor in kitchen .
[22-16-4] Reach-in freezer interior have accumulation of soil residues. Triple door reach in cooler shelves soiled
[08A-08-5] Raw animal food ( raw shell eggs) stored in same container as ready-to-eat food ( cooked meat ) in triple door cooler Manager rearranged food
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked fish 47 F, cooked pork 50F , cooked chicken 47 F in triple door cooler ,Food cooked the previous morning . No temperatures taken this day Operator discarded fish, chicken, and pork at time of inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 102 F recheck 177 F , chicken and peppers 102 F recheck 176F , pork and pepper 102 F recheck 177 F , recheck , cooked ribs 108 recheck 168 F , pork lion 102 F Recheck 188 F , chicken 99 F recheck 197 F on shelf at cook line . Cook reheated food on stove . Discussed with operator the use of a warming cabinet to keep high volume foods at the proper holding temperatures

Community reaction

What do locals think?

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

Community pulse