LA ANTIOQUENA CAFE & BAKERY
5753 N UNIVERSITY DR, Tamarac FL 33321 · 954.721.6303
Last inspected Jul 28, 2026 · 7 visits since October 2023
OCT 24
MAR 25
AUG 25
JAN 26
JUL 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cracked raw shell eggs, changed his gloves before washing hands. After brief education, employee then changed gloves and wash hands.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed eggs stored with cracked shell.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whole milk cold held at 45F in True reach in cooler at front line. Per operator, milk transfer to unit 2 hours prior to the inspection. Operator removed milk to walk in cooler for fast chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on tamales stored in refrigerator. Per operator, tamales cooked on 07/26/2026.
Show the remaining 3 findings ▾
Damaged/spoiled/recalled food not properly segregated. -Observed eggs stored with cracked shell. See stop sale.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drinking water stored in reach in cooler not segregated from restaurant food. Operator discarded at will.
In-use knife/knives stored in cracks between pieces of equipment.
Jan 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. In walk in freezer, observed a large quantity of raw meat inside a container lined with a black trash bag. Food in direct contact with black trash bag.
Handwash sink used for purposes other than handwashing. Hand wash sink behind front counter used to store sanitizer bucket filled with rags.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for flan made in house at front counter used
Food stored on floor. Pot of food stored on floor while transferring the contents of the pot into another food grade container
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in green chest freezer
Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen on counter tops and flip tops, used rags not stored in sanitizer bucket
Aug 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee washed hands with no soap. Observed employee wash his hands with no soap after taking off gloves.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cook line with gloved hands touch their apron/clothes and continued to prepare food, no glove change.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top; tomatoes (41-49F - Cold Holding); cut lettuce (44F - Cold Holding). As per operator food in unit not portioned or prepared today. In unit less than 4hrs. Observed food above fill line in pans. Operator readjusted and closed flip top for quick chill
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by trash cans and sanitizer bucket, operator moved
Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed sanitizer bucket in kitchen filled with chlorine. Sanitizing liquid brown with food debris from soiled wash clothes
Wet wiping cloth not stored in sanitizing solution between uses. On kitchen flip top, observed rag not stored in sanitizer bucket
Mar 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1)In walk in cooler #1 pooled eggs stored over containers of milk. Operator reorganized. 2)at kitchen flip top, raw shell eggs stored over ready to eat yuca. Operator removed yuca
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm). Operator remade to proper 100ppm
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Operator stored milk first opened over 24 hours ago, as per operator, without date marking. Operator date marked.
Handwash sink not accessible for employee use at all times. Trays blocking hand wash sink behind front counter. Operator removed
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On top of kitchen flip top shelf with no overhead protection, clean plates not inverted. Operator inverted
In-use ice scoop stored on soiled surface between uses. Ice scoop wedged between ice machine and wall. Operator removed, cleaned and sanitized, and finally stored in a clean container
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
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. Triple Sink (Chlorine 0ppm). Operator readjusted line connecting to sanitizer. Machine now washing at proper 100ppm
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator remade to proper 100ppm
Probe thermometer not within the intended measuring range of use. Thermometer on site only able to temp hot food. Range from 50F-300F
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple vents, ceilings tiles and light shields have build up of dust
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 2 lights over triple sink area in kitchen unshielded
Uncovered food stored near sink exposed to splash. Hand wash sink in kitchen, no splash guard while food is stored in adjacent sink
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher
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/ Manager arrived during inspection
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee returned from outside with gloves on and put on apron, them touched trays of rolls without removing gloves and washing hands - employee removed gloves and washed hands.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink - operator instructed employee to wash hands in hand sink.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle next to the hand washing sink. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep table-Employee removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee handling bread removed watch.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in bucket of water 87F - operator moved to dish area to be cleaned.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.