LA COSTA RESTAURANT
1855 S STATE RD 7, Fort Lauderdale FL 33317 · 954-797-0195
Last inspected Jun 26, 2026 · 12 visits since February 2024
FEB 25
MAY 25
OCT 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. -Observed approximately 20 live roaches in refrigerator drawers at cookline. -Observed 5 live roaches underneath cooking equipment in kitchen.
★ 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--2025072780 | Oct 1, 2025 | Apr 14, 2026 | $400 |
| 2--2018062742 | Dec 12, 2018 | Jan 24, 2019 | $400 |
Inspection history
12 visits, newest first
Jun 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sausage held at 107F
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign in men and lady Bathrooms
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
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.
Handwash sink not accessible for employee use at all times. Observed handwash sink at front counter blocked by garbage can and utensils cart. Employee removed garbage can and cart
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
No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced paper towel
Oct 2, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed 2 new employees with no proof of their health responsibilities information.
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. Observed no proof of training for 3 employees engaging in food preparation.
Oct 1, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 16 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority4 Intermediate5 Basic
Show 16 findings ▾
Live, small flying insects found -Observed 6 live flying insects in kitchen landing on clean food preparation table and clean meat slicer. Operator cleaned and sanitized equipment and prep table.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork in reach in cooler. Operator move chicken to bottom shelf.
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. Observed raw breaded chicken stored over open bag with French fries in motak reach in freezer. Operator transfer chicken to bottom shelf.
Roach activity present as evidenced by live roaches found. -Observed approximately 20 live roaches in refrigerator drawers at cookline. -Observed 5 live roaches underneath cooking equipment in kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked ground beef (47F - Cold Holding); steak (48F - Cold Holding); chicken (47F-50 Cold Holding); steak Per operator, all items placed in unit 2-3 days ago and did not removed since. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ground beef (47F - Cold Holding); steak (48F - Cold Holding); chicken (47F-50 Cold Holding); steak Per operator, all items placed in unit 2-3 days ago and did not removed since. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked pork hot held at 111F and beef at 123F at front line steam table. As per operator, both items transfer to steam table 2 hours prior to the inspection. Operator reheat items to 169-175F.
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed 2 new employees with no proof of their health responsibilities information.
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. Observed no proof of training for 3 employees engaging in food preparation.
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 cooked pulled beef stored in reach in cooler. Per operator, beef cooked yesterday more than 24 hours. Operator correctly date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.
Bowl or other container with no handle used to dispense food. Observed no handle bowls used to dispense dice tomatoes in reach in cooler at cookline.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees purses stored on shelves over food preparation table. Operator removed and stored properly.
Food stored on floor. -Observed case with drinks stored on floor at front line.
Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of grease buildup on walls throughout kitchen.
May 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority0 Intermediate7 Basic
Show 10 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. -Observed sanitizer at dishwashing machine at 00ppm.
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 and then touch clean plates without changing gloves and wash hands. After brief education, employee then changed gloves and wash hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw pork in reach in cooler. Operator removed chicken to bottom shelf.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinking water stored on in-use food preparation table next to food items.
Floor area(s) covered with standing water. In dishwashing area.
Food stored on floor. -Observed container with cooking oil stored on kitchen floor.
In-use tongs stored on equipment door handle between uses. -Observed several in-use tongs stored on oven door.. Operator removed and stored properly.
Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residues buildup inside reach in freezer.
Stored food not covered. -Observed an uncovered container with cooked rice stored in reach in freezer. Operator covered.
Time/temperature control for safety food thawed in an improper manner. Observed beef thawing at room temperature at 43F.
Feb 6, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw beef in true cooler. Operator transfer chicken to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw chicken cold held at 46F and raw pork at 45F in true refrigerator. Per operator, both items transfer to refrigerator 45 minutes prior to the inspection. Operator placed ice packs on both items for quick chill.
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. -Observed chlorine sanitizer solution exceeds 200 ppm. Operator correct solution to 100 ppm.
Equipment in poor repair. -Observed true reach in freezer gaskets in disrepairs.
In-use tongs stored on oven door handle between uses. Operator removed.
Wet wiping cloths stored in detergent and sanitizer mixed together. -Observed soap mixed together with chlorine sanitizer in wiping cloths bucket. Operator discarded and replenish.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw beef stored over dressing and cooked pork in McCall refrigerator. Operator relocate raw beef to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed precooked pork and raw beef cold held at 44F in true refrigeration. Per operator, both items transfer to unit 3.5 hours prior to the inspection. Advice operator to placed ice packs on items for quick chilled.
Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash his hands in 3 compartments since and then continue to engaged in food preparation.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed no transfer date on cooked pork removed from freezer yesterday.
Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser at coolkine. Operator labeled bottle
Oct 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw pork cold held at 45F in true refrigerator. Per operator, item transfer to unit less than 3.5 hours prior to the inspection. Operator placed pork in freezer for quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooking steak hot held at 111F in front line steam table. Per operator, steak cooked and placed in unit 1 hour prior to the inspection. Operator increased the water temperature on the unit to enhance thermometer.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Establishment using 3 compartment sink.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -Observed employee washing and rinsing dishes without sanitation. Manager instructed dishwashing person to set up 3 compartment sink to include sanitizer.
In-use knife/knives stored in cracks between pieces of equipment. -Observed clean knife stored between wall and 3 compartment sink.
Aug 29, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Employee washed hands with no soap. Observed line cook wash hands with no soap.
Raw animal food stored over or with unwashed produce. Observed raw chorizo, beef, and chicken, in reach in cooler, above ready to eat onions, carrots, cabbage. Operator relocated to bottom shelf.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.
No soap provided at handwash sink at cook line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers, cooked beef, chicken soup, beans, etc. with no date marks. Per operator all more than 24 hours.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No conspicuously located ambient air temperature thermometer in multiple cold holding units.
No handwashing sign provided at front counter hand sink, used by food employees.
Stored food not covered. Observed stored food cold holding with no cover. Observed cooked beef, chicken, with no lids. Operator provided.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef (45- Cold Holding); chicken (44F - Cold Holding); pork (45F - Cold Holding) in refrigerator drawers. Per operator, all items transfer from reach in cooler to cookline drawer 1.5 hours prior to the inspection. Operator placed ice packs on items for quick chill. after 50 minutes, all items temps at 4o-43F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed peas hot holding at cookline at 124F. Per operator, peas cooked 2 hours before the inspection. Operator reheat peas to 183F.
Handwash sink used for purposes other than handwashing. Observed bananas stored inside hand wash sink in kitchen. Operator removed and stored properly.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator replenished.
No soap provided at handwash sink in kitchen.
Faucet/handle missing at plumbing fixture. Observed faucet handle at hand wash sink in disrepairs.
Food stored on floor. Observed cases with food items stored on kitchen floor.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not date marked, as per manager, item was cooked more than 24 hours previously. Manager date marked.
Bowl or other container with no handle used to dispense food. In sugar. Manager removed.
Ice buildup in reach-in freezer and/or walk-in freezer.
Working containers of food removed from original container not identified by common name. Sugar, manager labeled.
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.