LA CANTINITA RESTAURANT
11111 SOUTHERN BLVD, Royal Palm Beach FL 33411
Last inspected Aug 17, 2026 · 12 visits since August 2023
JAN 25
AUG 25
JAN 26
MAR 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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 · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026019137 | Jan 21, 2026 | May 19, 2026 | $400 |
| 2--2025071103 | Aug 27, 2025 | Oct 23, 2025 | $200 |
Inspection history
12 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used to cover food. Operator removed paper towels.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, raw fish stored above cerviche with cooked shrimp, cooked octopus as ingredients. Advised operator of proper storage. Operator stored correctly.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen, no paper towels at designated hand sink. Operator provided paper towels.
Floor area(s) covered with standing water. At kitchen, standing water on floor. Operator dried floor.
Mar 10, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler, Birria sauce dated 3/1/26. Exceeding 7 days from preparation. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler, Birria sauce dated 3/1/26. Exceeding 7 days from preparation. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked rice (47F - Cold Holding); chicken stock (45F - Cold Holding), not prepared or portioned today. Operator stated items held in unit since 3/6/26. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked rice (47F - Cold Holding); chicken stock (45F - Cold Holding), stored in deep pans. not prepared or portioned today. Operator stated items held in unit since 3/6/26. See stop sale.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, ice buckets stored not inverted. Operator corrected.
Jan 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority0 Intermediate5 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked rice (48F - Cooling); cooked chicken (50F - Cooling); cooked beans (57F - Cooling), per operator all items prepared and stored in deep pans and placed in unit previous day exceeding 6 hours. Items did not reach 41F within 6 hours, see stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked rice (48F - Cooling); cooked chicken (50F - Cooling); cooked beans (57F - Cooling), per operator all items prepared and stored in deep pans and placed in unit previous day exceeding 6 hours. Items did not reach 41F within 6 hours, see stop sale.
Dented/rusted cans present. See stop sale. At dry storage, #10 can tomato sauce-dented. See stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler, Raw shell eggs stored over raw fish. Advised operator of proper storage. Operator stored correctly.
Toxic substance/chemical improperly stored. At bar, Surface cleaner stored on shelf with open liquor bottles. Advised operator of proper storage. Operator removed bottles.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Operator corrected.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, open employee beverage stored over prep table. Operator removed.
Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor. Operator removed.
Ice scoop handle in contact with ice. At bar, ice scoop handles stored in ice. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline line, in use utensils stored in standing water 89F. Operator removed.
Aug 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority3 Intermediate1 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. At dry storage area- 1 dented can of chipotle peppers- see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw shell eggs stored over salsa- operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on flat top- Consume 90F - hot holding, chicken broth 94F- hot holding- food out of temperature for 6 hours- see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line counter- oil in garlic - 74F- cold holding - food not prepared or portioned today food out of temperature for 6 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line counter- oil in garlic - 74F- cold holding - food not prepared or portioned today food out of temperature for 6 hours- see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on flat top- Consume 90F - hot holding, chicken broth 94F- hot holding- food out of temperature for 6 hours- see stop sale.
Toxic substance/chemical improperly stored. At front counter area- chemical spray bottles stored over utensils- operator removed and stored properly.
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 soap provided at handwash sink by dishwashing area hand sink
Toxic substance/chemical on premise that is not required for the operation of establishment. Green spray bottle not labeled - operator removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm
Apr 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 7 high priority.
7 High priority4 Intermediate2 Basic
Show 13 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler - burritos sauce dated 01/10/25 not used within 7 days - see stop sale.
Operating with an expired Division of Hotels and Restaurants license.
Pesticide/insecticide labeled for household use only present in establishment. At dishwashing area one spray can of Raid- operator discarded.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler by cookline - raw ground beef stored over whole muscle beef - operator removed and stored properly. At reach in cooler raw chicken stored over raw shrimp- operator removed and stored properly.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled dirty dishes then without changing their gloves or washing their hands- grabbed a plated food for an order - educated operator - employee properly washed their hands.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At reach in cooler by cookline - commercially processed reduced oxygen packaged salmon bearing labels to remove reduced oxygen packaging before thaw not removed - see stop sale.
Toxic substance/chemical improperly stored. At cookline area bottle of purple chemical stored over box of lime juice.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler near cookline - flan prepared 3 days ago not date marked- operator date marked.
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. At reach in cooler by cookline - commercially processed reduced oxygen packaged salmon bearing labels to remove reduced oxygen packaging before thaw not removed - see stop sale.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler at cookline- in use avocado with sticker still attached- educated operator - employee removed sticker and washed properly.
Aug 13, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees- by bar haswash sink.
Dec 6, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled by dry storage shelf near front of kitchen.
Food stored on floor. Containers of fish stored on floor- operator removed.
In-use tongs stored on equipment door handle between uses. At cookline- tongs hanging near cookline handle along walk way - operator removed.
Nov 7, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler near cookline- shredded cheese 48F- cold holding- food not prepared or portioned- food left out for 10 minutes- operator moved to walk in cooler to quick chill. At ice well near front counter Sour cream 47F- cold holding, salsa 47F- cold holding - food not prepared or portioned today- food stored 8n shallow ice bath- food out of temperature for 15 minues- operator placed in larger ice bath.
No paper towels or mechanical hand drying device provided at handwash sink- by bar- operator provided.
No soap provided at handwash sink at bar- operator provided.
Insect control device installed over food preparation area. Bug zapper over cutting board and canned foods near back prep area.
Wet wiping cloth not stored in sanitizing solution between uses. Damp/ soiled wiping cloths stored on prep counter by cookline - operator removed.
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observe can opener and bar soda gun soiled with food debris.
Spray bottle containing toxic substance not labeled. Observe green substance in unlabeled spray bottle. Operator labled.
Food stored in a prohibited area. Observe sugar packets stored under drain line. Operator removed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observe at walk-in freezer. Operator removed.
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.