LATITUDE LATIN FUSION & STEAK HOUSE

Name: LATITUDE LATIN FUSION & STEAK HOUSE
Address: 1 SAINT GEORGE ST, ST. AUGUSTINE, FL, 32084, US
Rating: 87.8

1 SAINT GEORGE ST, ST. AUGUSTINE, FL 32084

License #6502056

🥩 Steakhouse ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

87.8 Grade B / 100

Solid Health Score

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Quick take

LATITUDE LATIN FUSION & STEAK HOUSE in ST. AUGUSTINE currently holds an InspectFL Health Score of 87.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 7, 2026. Across those visits, inspectors documented 43 total violations — 13 critical, 7 major, 23 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

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.

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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.

Inspection Completed - No Further Action
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen are 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. Grouper thawed in vacuum sealed bag. Containers says it must remain frozen and removed before thawing.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on dish on reach in cooler is deeply grooved.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cook line has ice buildup.
[10-20-4] In-use tongs stored on equipment door handle between uses. Several pairs of tongs hanging from oven. Person in charge removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing signs at bar hand washing sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both reach in coolers are soiled.
[36-04-5] Utility lines are unnecessarily exposed. Ceiling tile missing where gas line is located.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shrimp dated 4.30 today is 5.7.
[01B-03-5] Stop Sale issued due to adulteration of food product. Grouper thawed in vacuum sealed bag.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Shrimp dated 4.30 today is 5.7.
[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. Milk not dated. Person in charge dated.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.

Call Back - Complied
[29-07-5] Violation cited in routine conducted at same time.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Pasta with date mark 7-6 still in walk-in cooler. Observed oil with fresh garlic cloves with date mark 07-04 still in use. Observed chimichura mix dated 07/03 and 07/05 in walk-in cooler. Observed black beans dated 6/22 in walk-in cooler. Observed Demi glaze dated 07/05 in walk-in cooler. Observed cooked potatoes dated 07/03 in walk-in cooler.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile with hole above dish washer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler: oil and fresh whole garlic cloves (87F - Cold Holding); black beans (57F - Cold Holding); mashed potatoes (54F - Cold Holding); baked beans (53F - Cold Holding); cooked brocalini (54F - Cold Holding); cooked asparagus (52F - Cold Holding); cooked green beans (52F - Cold Holding); raw chicken (53F - Cold Holding); cooked beef (54F - Cold Holding); gravy (55F - Cold Holding); raw bacon (52F - Cold Holding); milk (54F - Cold Holding); feta cheese (53F - Cold Holding) ambient air walk-in cooler 54F. Walk-in cooler started cooling after approximately 30 mins. First cook onsite before opening stated walk-in cooler was 37F at 10am. Retook temperatures of all products at 1400 and all products were 46F-48F. Ambient air of walk-in cooler at 1400 at 47F. See stop sale. Observed garlic butter (79F - Cold Holding) in reach in cooler stocked from walk-in cooler per cook. See stop sale.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink inside flip-top cooler. Employee removed drink from food area.
[01B-07-4] Food with mold-like growth. See stop sale. Observed bagged cooked pasta with visible green and black mold. Observed cooked bagged chicken wings with visible white mold.
[31A-04-4] Handwash sink never installed at food preparation/dishwashing area. Must be installed in the same location per approved plans with fixed potable water and sewer plumbing. Observed no fixed plumbing hand washing station installed at bar on first floor.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler: oil and fresh whole garlic cloves (87F - Cold Holding); black beans (57F - Cold Holding); mashed potatoes (54F - Cold Holding); baked beans (53F - Cold Holding); cooked brocalini (54F - Cold Holding); cooked asparagus (52F - Cold Holding); cooked green beans (52F - Cold Holding); raw chicken (53F - Cold Holding); cooked beef (54F - Cold Holding); gravy (55F - Cold Holding); raw bacon (52F - Cold Holding); milk (54F - Cold Holding); feta cheese (53F - Cold Holding) ambient air walk-in cooler 54F. Walk-in cooler started cooling after approximately 30 mins. First cook onsite before opening stated walk-in cooler was 37F at 10am. Retook temperatures of all products at 1400 and all products were 46F-48F. Ambient air of walk-in cooler at 1400 at 47F. See stop sale.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers solid with food debris. Observed coffee maker soiled with coffee stains and food debris. Observed tray coffee makers sit in solid with food debris. Observed metal shelves at expo wall soiled with food debris.
[38-01-4] Light shield damaged/in disrepair. Observed multiple light shields in kitchen and ware washing area cracked or missing.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed food manager not present with 5 food employees onsite.
[08B-38-4] Food stored on floor. Observed raw chicken in pan on floor in walk-in cooler. Observed cooking oil in plastic stored on floor next to back door. Observed dressing stored on floor next to back door.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Observed objectionable waste water odor from portable hand washing station at first floor bar.

Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile with hole above dish washer.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink inside flip-top cooler. Employee removed drink from food area.
[08B-38-4] Food stored on floor. Observed raw chicken in pan on floor in walk-in cooler. Observed cooking oil in plastic stored on floor next to back door. Observed dressing stored on floor next to back door.
[38-01-4] Light shield damaged/in disrepair. Observed multiple light shields in kitchen and ware washing area cracked or missing.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers solid with food debris. Observed coffee maker soiled with coffee stains and food debris. Observed tray coffee makers sit in solid with food debris. Observed metal shelves at expo wall soiled with food debris.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Observed objectionable waste water odor from portable hand washing station at first floor bar.
[29-07-5] Operator is in contact with a General Contractor to schedule installation sewer for hand washing station. Person in charge and contractor are attempting to complete installation by June. **Time Extended** From current routine: General Contractor did not show up. Operator is searching for new General Contractor.
[01B-07-4] Food with mold-like growth. See stop sale. Observed bagged cooked pasta with visible green and black mold. Observed cooked bagged chicken wings with visible white mold.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Pasta with date mark 7-6 still in walk-in cooler. Observed oil with fresh garlic cloves with date mark 07-04 still in use. Observed chimichura mix dated 07/03 and 07/05 in walk-in cooler. Observed black beans dated 6/22 in walk-in cooler. Observed Demi glaze dated 07/05 in walk-in cooler. Observed cooked potatoes dated 07/03 in walk-in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler: oil and fresh whole garlic cloves (87F - Cold Holding); black beans (57F - Cold Holding); mashed potatoes (54F - Cold Holding); baked beans (53F - Cold Holding); cooked brocalini (54F - Cold Holding); cooked asparagus (52F - Cold Holding); cooked green beans (52F - Cold Holding); raw chicken (53F - Cold Holding); cooked beef (54F - Cold Holding); gravy (55F - Cold Holding); raw bacon (52F - Cold Holding); milk (54F - Cold Holding); feta cheese (53F - Cold Holding) ambient air walk-in cooler 54F. Walk-in cooler started cooling after approximately 30 mins. First cook onsite before opening stated walk-in cooler was 37F at 10am. Retook temperatures of all products at 1400 and all products were 46F-48F. Ambient air of walk-in cooler at 1400 at 47F. See stop sale. Observed garlic butter (79F - Cold Holding) in reach in cooler stocked from walk-in cooler per cook. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler: oil and fresh whole garlic cloves (87F - Cold Holding); black beans (57F - Cold Holding); mashed potatoes (54F - Cold Holding); baked beans (53F - Cold Holding); cooked brocalini (54F - Cold Holding); cooked asparagus (52F - Cold Holding); cooked green beans (52F - Cold Holding); raw chicken (53F - Cold Holding); cooked beef (54F - Cold Holding); gravy (55F - Cold Holding); raw bacon (52F - Cold Holding); milk (54F - Cold Holding); feta cheese (53F - Cold Holding) ambient air walk-in cooler 54F. Walk-in cooler started cooling after approximately 30 mins. First cook onsite before opening stated walk-in cooler was 37F at 10am. Retook temperatures of all products at 1400 and all products were 46F-48F. Ambient air of walk-in cooler at 1400 at 47F. See stop sale.
[31A-04-4] Handwash sink never installed at food preparation/dishwashing area. Must be installed in the same location per approved plans with fixed potable water and sewer plumbing. Observed no fixed plumbing hand washing station installed at bar on first floor.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed food manager not present with 5 food employees onsite.

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