J&P LATIN CUISINE

Name: J&P LATIN CUISINE
Address: 3824 SOUTH JOG RD, GREENACRES, FL, 33467, US
Rating: 73.6

3824 SOUTH JOG RD, GREENACRES, FL 33467

License #6013560

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

73.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

J&P LATIN CUISINE in GREENACRES currently holds an InspectFL Health Score of 73.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 25, 2026. Across those visits, inspectors documented 28 total violations — 9 critical, 4 major, 15 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.

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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.

Administrative complaint recommended
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[08B-38-4] Food stored on floor. 1. Case of water bottles stored on floor by rear exit door
[36-24-5] Hole in or other damage to wall. 1. Triple sink area
[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. 1. Front counter employee picked up dirty napkin from floor, discarded the continued preparing coffee order for customers. Without washing hands.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Cookline reach in cooler gaskets soiled.
[50-09-4] Current Hotel and Restaurant license not displayed. License with an expiration of 12-01-2023 posted by front counter.
[36-03-4] Cove molding at floor/wall juncture broken/missing. 1. By triple sink area.

Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In rice warmer white rice (89F - Hot Holding) per operator product cooked this morning approximately 2 hours ago and when finished hot holding unit turned off, discussed hot holding with operator who turned on warmer and reheated rice to 165F+.
[41-17-4] Spray bottle containing toxic substance not labeled. Under three compartment sink unlabeled spray bottle containing bleach, discussed with operator who labeled bottle.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pan in hand washing sink and without sanitizing employee filled pan with beef soup, discussed with operator who educated employee, see stop sale.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw ground sausage over raw pork belly, discussed with operator who corrected storage of products. In walk in cooler raw ground beef over raw whole muscle steak, discussed with operator who corrected storage of products.
[14-01-5] Bowl or other container with no handle used to dispense food. In dry seasoning bins and rice bin bowls with no handled used to scoop food, discussed with operator who removed bowls.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee who started 1 month ago not informed on reporting responsibilities, discussed with operator, emailed form to operator.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pan in hand washing sink and without sanitizing employee filled pan with beef soup, discussed with operator who educated employee, see stop sale.
[36-22-4] Floor area(s) covered with standing water. At dish washing area standing water on floor, discussed with operator to clean area.
[02D-01-5] Working containers of food removed from original container not identified by common name. At cook line multiple bottles of various oils not labeled, discussed with operator to label bottle.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Certified food manager expired, discussed with operator to renew. Miriam Perez 10/2/25
[08B-38-4] Food stored on floor. In kitchen bucket of potatoes and bottles of cooking oil stored on floor, discussed with operator who removed products from floor.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating bread in kitchen, discussed with operator.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled with accumulation of food and soil debris, discussed with operator clean and sanitize.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with accumulation of soil debris, discussed with operator to clean and sanitize.
[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 picked up tomato from floor and without washing hands handled clean and sanitized knives, discussed with operator, employee washed hands.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink next to three compartment sink used to wash dirty pan, discussed with operator who educated employee.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken over soup base. Raw steak over arepas, discussed with operator who corrected storage of products.
[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. Dishwasher (Chlorine 0ppm) ran machine multiple times, restested Dishwasher (Chlorine 100ppm)

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