VEN PACA LATIN FOOD

Name: VEN PACA LATIN FOOD
Address: 1390 S US HWY 1, MALABAR, FL, 32950, US
Rating: 66.6

1390 S US HWY 1, MALABAR, FL 32950

License #1506835

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

66.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

VEN PACA LATIN FOOD in MALABAR currently holds an InspectFL Health Score of 66.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 36 total violations — 7 critical, 7 major, 22 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.

Call Back - Complied
[14-74-7] Gasket repaired but make table still at 50f cold holding, do not use until it reaches 41f or lower.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles in kitchen broken.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers excessive soiled with grease. Two single door reach in freezer gaskets soiled with mold like substance.
[31A-09-4] Corrected needs hand washing observed sign and paper towels.
[27-02-4] Not available

Administrative complaint recommended
[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. Make table on cook line has torn gaskets, not maintaining. Items just prepared moved, other items held overnight stop sale.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers excessive soiled with grease. Two single door reach in freezer gaskets soiled with mold like substance.
[27-02-4] Well water testing report/documentation is not available upon request. Well test report no on site at restaurant.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens and ladies room not self closing.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on April 1, 2026.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles in kitchen broken.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken thigh (48F - Cold Holding); raw pork (50F - Cold Holding); three 2" blocks of cheese (50F - Cold Holding)
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Sent to wash.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink near 3 compartment sink blocked by wires and microwave.
[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. Two fish fillets in reach in cooler, not removed but still frozen. Educated operator.
[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. Noreily, Lina, Rosa, and Miguelina have worked more than 60 days without receiving training.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table; sliced tomatoes (46F - ambient cooling); cut leafy greens (46F - ambient cooling); raw chicken thigh (48F - Cold Holding); raw pork (50F - Cold Holding); three 2" blocks of cheese (50F - Cold Holding) Moved tomatoes to rapid chill just cut, stop sale raw chicken, raw pork, and cheese.
[08B-47-4] Food not stored at least 6 inches off of the floor. Frying oil on floor near 3 compartment sink.
[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/ no food manager present with 7 employees.

Warning Issued
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives for cutting plantains stored in wall railing at vegetable sink.
[21-23-4] Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Sponge used at the triple sink located at the bar. Educated operator.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat foods in reach in cooler.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service items at bar, in back of kitchen and on cook line not inverted.
[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.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Soy Sauce 1/2 gallon, Garlic Parmesan Sauce 1.5 quart, BBQ sauce 1/4 lbs, Mild Salsa 3 lbs, andSweet Red Chili sauce .5 quart. All state refrigerated after opening but kept on bottom shelf in cook line. Educated owner on reading labels after opening. Under cook line. make table ; raw pork (46F - Cold Holding); raw chicken (46F - Cold Holding); fried cheese (46F - Cold Holding)
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed raw pork and chicken in make table not date marked. See stop sale for temperature abuse.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler had raw fish under raw beef and ready to eat foods under raw ground beef.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soy Sauce 1/2 gallon, Garlic Parmesan Sauce 1.5 quart, BBQ sauce 1/4 lbs, Mild Salsa 3 lbs, andSweet Red Chili sauce .5 quart. All state refrigerated after opening but kept on bottom shelf in cook line. Educated owner on reading labels after opening. Under cook line. make table ; raw pork (46F - Cold Holding); raw chicken (46F - Cold Holding); fried cheese (46F - Cold Holding)
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter covers soiled with grease. Walk in cooler, Reach in coolers and reach in freezers all have gaskets soiled with mold like substance.
[36-17-5] Floor tiles missing and/or in disrepair.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled.

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