What is Paraiso Latino Restaurant's health inspection score?

Paraiso Latino Restaurant has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Paraiso Latino Restaurant last inspected?

Paraiso Latino Restaurant was last inspected on February 18, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Paraiso Latino Restaurant have?

Paraiso Latino Restaurant has 26 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Paraiso Latino Restaurant safe to eat at?

Yes, Paraiso Latino Restaurant has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Paraiso Latino Restaurant serve?

Paraiso Latino Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Paraiso Latino Restaurant

Name: Paraiso Latino Restaurant
Address: 288 NORTH MAIN STREET, Spring Valley, 10977
Rating: 93

288 NORTH MAIN STREET, Spring Valley

Last Inspected: 2/18/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

9 inspections

Last: Feb 18, 2026

high confidence

Directions Order

Inspections

11%

Clean Rate

2.9

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

-1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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288 NORTH MAIN STREET, Spring Valley, FL 10977

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Violation Timeline

Jun 2023

1 inspections

1 high priority

2 basic

Jun

Jul 2023

1 inspections

1 high priority

Aug 2023

1 inspections

Aug

Jan 2024

1 inspections

2 high priority

3 basic

Apr 2024

1 inspections

2 basic

Apr

Dec 2024

1 inspections

1 high priority

6 basic

Jan 2025

1 inspections

3 basic

Jan

May 2025

1 inspections

2 basic

Feb 2026

1 inspections

3 basic

Feb

Inspection History

9 records on file

6 Inspection3 Re-Inspection

Feb 26

Inspection InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−6 pts

May 25

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2

Base deductions−4 pts

Jan 25

Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−6 pts

Dec 24

Inspection Inspection

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (6)

−12 pts

11DNon food contact surfaces of equipment not clean−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
14AInsects, rodents present−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−22 pts

Apr 24

Re-Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−4 pts

Jan 24

Inspection Inspection

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
7FPrecooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.−10

Basic (3)

−6 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−26 pts

Aug 23

Re-Inspection InspectionClean

No violations

100/100inspection score

Jul 23

Re-Inspection Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10

Base deductions−10 pts

Jun 23

Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (2)

−4 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−14 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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