LA CALENITA NO 1
1931 PEMBROKE RD, Hollywood FL 33020 · 3055107200
Last inspected Feb 19, 2026 · 11 visits since April 2024
DEC 24
DEC 24
FEB 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026026848 | Feb 19, 2026 | May 19, 2026 | $400 |
| 2--2025000807 | Dec 19, 2024 | May 1, 2025 | $400 |
Inspection history
11 visits, newest first
Feb 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority1 Intermediate2 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw fuel eggs and continued to prepare other food items and handle equipment without washing hands and changing gloves first. Reviewed with employees proper procedures and employee washed hands.
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 failed to wash hands before handling clean dishware from machine immediately after washing and loading dirty dishware in machine. Reviewed with manager and employee proper procedures and employee began washing hands.
Employee touched soiled apron/clothes/wiping cloth and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline wiped hands on soiled cloths tucked into apron and continued food preparation without washing hands and changing gloves. Reviewed proper procedures with manager and employee and employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In front walk in cooler, portioned raw beef on shelf above pots of cooked corn. Manager requested employee to rearrange when finished with current task.
Show the remaining 6 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer, containers of cut raw steaks above portioned raw fish. Manager requested employee to rearrange when finished with current task.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen fliptop upper cooler, shredded cheese (47-50F - Cold Holding). Per employee not prepared or portioned today and in unit from approximately 8:00am. Employee removed container to walk in cooler to rechill and replaced with new (41F). 2) On cart outside of walking cooler and not in production, raw pork (61F - Cold Holding). Per employee removed from cooler for approximately 1 hour but not started on preparing. Employee returned pork to cooler to rechill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline fryers, cooked sausages (93-102F - Hot Holding). Per employee prepared less than 1 hour for use. Advised manager to set up second hot holding pan on grill. Employee reheated sausages to properly hot holding. Reheated to 171F.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 2 probe thermometers reading 38F in ice water. Unable to calibrate. Manager opened new thermometer and calibrated to 32F.
Soiled dry wiping cloth in use. Employee on cookline with soiled wiping cloths tucked into apron. Employee removed cloths.
Working containers of food removed from original container not identified by common name. Sugar container at front counter not labeled. Manager labeled.
Sep 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. Raw fish stored above unwashed peppers in walk in cooler. Operator reorganized
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling door knob and entering kitchen area with gloved hands then proceed to handle raw pork without changing gloves and washing hands. Discussed with employee and operator and employee removed gloves, washed hands and put on new gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. expo line flip top: cut tomatoes (53F) being held on top of pans for approximately 1.5 hours. Operator moved to walk in cooler, retook temperature at 48F
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Dial probe thermometer calibrated at 24F. Demonstrated and instructed operator on how to re calibrate dial thermometer. Calibrated to 32F
Bathroom door left open other than during cleaning or maintenance. Observed at employee restroom in kitchen area, operator closed
Ice buildup in reach-in freezer. Observed at 1 door white in bakery area
Soiled dry wiping cloth in use. Observed in kitchen area operator moved to soiled linen area
Wiping cloth sanitizing solution stored on the floor. Operator moved to shelf
Feb 19, 2025Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above ready to eat vegetables in walk in cooler, operator reorganized
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, operator cleaned and sanitized
Spray bottle containing toxic substance not labeled. Spray bottle containing purple substance in bakery area not labeled. Operator labeled
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed at fly control device next to back door. Employee removed and cleaned at time of inspection
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at 1 door white reach in freezer in bakery area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at salad line flip top
Feb 5, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Feb 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
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/. CFM arrived at time of inspection
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.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dec 19, 2024Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment packaging raw not frozen fish using a reduced oxygen packaging method
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging multiple tcs foods using a reduced oxygen packaging method to be held longer than 48 hours as evidenced by date marking
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable. Observed on cook line flip top
Dec 19, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 13 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw tilapia packaged on site using a reduced oxygen packaging method fully thawed in walk in cooler. See stop sale.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 live small flying insects landing on guava pastries, apple turnovers at front counter display case. See Stop Sale Observed approximately 8 live small flying insects landing on glass shelves, walls of front counter bakery display case. Operator removed all items from display case and discarded
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above ready to eat corn in walk in cooler. Operator reorganized
Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 live small flying insects landing on guava pastries, apple turnovers at front counter display case. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw tilapia packaged on site using a reduced oxygen packaging method fully thawed in walk in cooler.
Toxic substance/chemical improperly stored. Bottle of windshield washer fluid stored on prep table with beverages, unwashed produce. Operator properly stored
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment packaging raw not frozen fish using a reduced oxygen packaging method
Handwash sink not accessible for employee use at all times. Kitchen hand wash sink blocked by table/rice cooker. Operator made accessible
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging multiple tcs foods using a reduced oxygen packaging method to be held longer than 48 hours as evidenced by date marking
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cardboard used to line food-contact shelves. Observed on cook line prep table
Cutting board has cut marks and is no longer cleanable. Observed on cook line flip top
Food stored on floor. Bins of cook beans stored on floor in walk in freezer, operator moved to shelf
Ice buildup in reach-in freezer. Observed at 1 door white in storage area
Dec 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority5 Intermediate4 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Salsa date marked 11-28 in walk in cooler. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator cleaned and sanitized
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/. CFM arrived at time of inspection
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging raw pork, salsa using a reduced oxygen packaging method to be held longer than 48 hours as evidenced by date marking. Discussed with operator
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.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cardboard used to line food-contact shelves. Observed on cook line prep table
Ceiling tile missing. Observed in bakery area
Cutting board has cut marks and is no longer cleanable. Observed at cook line flip top
Old labels stuck to food containers after cleaning.
May 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cold holding flip top unit equipment across stove not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Cutting board has cut marks and is no longer cleanable. Observed cutting board at flip top station no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside.
Walk-in cooler shelves with rust that has pitted the surface.
May 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs, employee proceeded to grab clean plate for platting order. Instructed employee proper hand washing and gloves wearing procedures.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. flip top at cookline: raw shell eggs (60 F) In unit less than 4 hours. Stored in unit under no temperature control. Operator move to walk-in in cooler for quick chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. flip top at cookline: raw chicken (58F - Cold Holding); raw pork (59F); raw beef (60 F - Cold Holding); butter (60 F); cut tomatoes (56F - Cold Holding). In unit less than 4 hours. Observed foods at no temperature cool, equipment in disrepair. Operator moved to walk- in cooler to quick chill. Foods not prepared or portioned today. * 2. Front counter rolling shelves. Cheese bread 86F. In unit less than 4 hours. Observed foods under no temperature control per employee food prepared at 11am. Recommended using Time as a Public Health Control. Operator timed mark 11am to 3Pm Form provided and completed.
Handwash sink used for purposes other than handwashing. Observed container inside handwashing sink in prep area. Operator removed container.
Bowl or other container with no handle used to dispense food. Observed container of cooked beans with dispensing bowl with no handle. Operator removed.
Cold holding flip top unit equipment across stove not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Cutting board has cut marks and is no longer cleanable. Observed cutting board at flip top station no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottled water on prep table. Employee moved bottle to proper placement.
Exterior door has a gap at the threshold that opens to the outside.
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on cutting board at fliptop unit not being kept in sanitizer solution between uses. Operator placed wiping cloth in sanitizer bucket.
Working containers of food removed from original container not identified by common name. Bulk containers of flour in prep station by walk in cooler area not labeled. Employee added labels.
Apr 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in prep area removed gloves, moved step ladder, replaced gloves, and resumed prepping chicken without washing hands first. Reviewed proper procedures for hand washing and employee stopped and washed hands and put on new gloves.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In main fliptop lower cooler, half flat of raw shell eggs above container of cooked sausages. Employee moved eggs to bottom of cooler to properly separate. 2) In #1 walk in cooler, bags of raw sausage above containers of portioned cooked vegetables and sauces. Employee moved sausages to bottom shelf of cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In #1 walk in cooler, containers of raw chicken above containers of raw steaks. Employee inverted for proper separation.
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. Bulletin in Spanish printed and provided.
Handwash sink used for purposes other than handwashing. Employee at cook line used hand sink to wash out wiping cloth.
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/ Certified Food Manager Yolanda Yarce 12-1-2021 ServeSafe Person in Charge Melisa Reyes Quinones
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink beside dish machine. Employee replaced paper towels.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard in walk in cooler #1.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on shelf next to microwave in kitchen. Employee moved beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee cell phone next to microwave on shelf in main kitchen. Employee removed phone. 2) Employee phone and speaker on shelf above prep table in bakery prep area. Employee moved both off of shelf.
Food stored on floor. 1) In kitchen, pot of beans removed from stove placed on floor. 2) In #2 walk in cooler, cases of oranges on floor.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board opposite on prep table in main kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on cutting board at fliptop unit not being kept in sanitizer solution.
Working containers of food removed from original container not identified by common name. Bulk containers of sugar and flour in prep station opposite cook line and all bulk flours in bakery area not labeled. Employee added labels.
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.