LA ESTANCIA HALLANDALE BEACH
801 N FEDERAL HWY STE 111, Hallandale Beach FL 33009 · 954-494-9900
Last inspected Jul 30, 2026 · 16 visits since August 2023
JAN 25
MAR 25
OCT 25
DEC 25
JUL 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. 1 live roach under Triple sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025082959 | Oct 1, 2025 | Dec 18, 2025 | $800 |
| 2--2025007519 | Jan 22, 2025 | Mar 13, 2025 | $800 |
| 2--2024054888 | Aug 14, 2024 | Oct 16, 2024 | $400 |
| 2--2024048131 | Jul 19, 2024 | Sep 19, 2024 | $200 |
Inspection history
16 visits, newest first
Jul 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and fully cooked ham in same container. Operator relocated.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw beef and raw chicken in the same container. Operator separated.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup in orange juice squeeze machine.
Plumbing system in disrepair. Hand wash sink at dish room no running water.
Time/temperature control for safety food thawed in an improper manner. Observed multiple containers raw meat thawing at room temperature. Operator states less than two hours. Returned to refrigerator.
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Spray bottle containing toxic substance not labeled. Manager labeled degreaser bottle during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine
Ceiling/ceiling tiles/vents soiled with accumulate debris, grease, dust, or mold-like substance. Back of the house vents soiled.
Ice buildup in walk-in Freezer
Working containers of sugar removed from original container not identified by common name. Manager labeled during inspection.
Dec 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in walk-in freezer.
Oct 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair, face and nose and proceeded to handle a clean equipment to cut onions without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of Raw Shell Eggs stored above containers of sauces and heavy cream in True Lowboy reach in cooler across from grill in kitchen. Employee inverted.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink next to walk in freezer.
No soap provided at handwash sink next to walk in freezer.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot Water turned off at employees handwashing sink front of walk in Freezer.
Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection.
Ice buildup in walk-in freezer.
Water leaking from faucet front counter bar area.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Employee handled raw shell eggs, proceeded to pick a clean spoon to stir cooked food without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Trays of raw shell eggs stored above container of parsley sauce in walk in cooler. Manager inverted.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Display Case- Ham and Cheese Empanadas (105F - Hot Holding). Per Manager food items in unit less than 2 hours. Observed one of the glass door removed. Manager reheated.
Toxic substance/chemical improperly stored. Spray bottle of degreaser stored on rack next and above clean dishes in cook line. Employee removed.
Handwash sink not accessible for employee use at all times. Pots and pans stored in kitchen handwashing sink. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Employee replaced.
Onions cutter soiled with foods debris. Employee cleaned during inspection.
Dead roaches on premises. 1) 3 dead roaches in storage drawers at front counter. Employee cleaned area.
Interior of ice machine soiled. Manager cleaned during inspection.
Jan 22, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary or chlorine test kit.
Ice buildup in walk-in freezer.
Walk-in cooler shelves with rust that has pitted the surface.
Jan 21, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cook line flip top- Cooked Rice (50F - Cooling) Per cook food item in unit overnight. Item not prepared or portioned today. Observed water condensation on lid. See stop sale.
Roach activity present as evidenced by live roaches found. 1) 1 live roach on top of bread crumbs bag stored on rack in kitchen. 2) 1 live roach front of mop sink next to water heater in dishwashing area. 3) 1 live roach in storage cabinet at entrance of kitchen. 4) 1 live roach in container of individual mayonnaise packets at coffee station.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cook line flip top- Cooked Rice (50F - Cooling) Per cook food item in unit overnight. Item not prepared or portioned today. Observed water condensation on lid. See stop sale
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary or chlorine test kit.
No paper towels or mechanical hand drying device provided at all handwash sinks. Manager replaced during inspection.
Spray bottle containing toxic substance not labeled. Manager labeled cleaner bottle during inspection.
Dead roaches on premises. 1) 1 dead roach in employee handwashing sink in kitchen. 2) 2 dead roaches under handwashing sink front counter. 3) 2 dead roaches under bench in dining room.
Ice buildup in walk-in freezer.
Interior of microwave has accumulation of grease and food debris. Cook cleaned during inspection.
Under dishwashing machine area covered with standing water. Employee cleaned during inspection.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 17, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine or quaternary test kit
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled
No handwashing sign provided at a hand sink used by food employees. Front counter
Aug 16, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach under Triple sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine or quaternary test kit
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled
Dead roaches on premises. 1) 1 dead roach at front door entrance. 2) 1 dead roach next to displace case front counter. 3) 10 dead roaches next to mop sink. 4) 6 dead roaches under three compartments sinks.
Floor soiled/has accumulation of debris. Floor soiled with accumulation of grease and foods debris.
No handwashing sign provided at a hand sink used by food employees. Front counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under grill soiled with accumulation of grease and foods debris
Wall soiled with accumulated grease, food debris, and/or dust. Wall front of walk in cooler soiled.
Aug 15, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach under Triple sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine or quaternary test kit
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled
Dead roaches on premises. 1) 1 dead roach at front door entrance. 2) 1 dead roach next to displace case front counter. 3) 10 dead roaches next to mop sink. 4) 6 dead roaches under three compartments sinks.
Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection.
Floor soiled/has accumulation of debris. Floor soiled with accumulation of grease and foods debris.
No handwashing sign provided at a hand sink used by food employees. Front counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under grill soiled with accumulation of grease and foods debris
Wall soiled with accumulated grease, food debris, and/or dust. Wall front of walk in cooler soiled.
Aug 14, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 20 violations recorded, 8 high priority.
8 High priority3 Intermediate9 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Rice (52F - Cooling); Cooked Mashed Potatoes (50F - Cooling. Per cook food items in unit overnight. Items not prepared or portioned today. See stop sale.
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.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flying insects next to dishwashing area landing on raw potatoes.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) Container of raw beef stored on top of opened box of butter in True reach in cooler across from Atoasa freezer entrance of kitchen. Employee removed raw beef. 2) Raw Shell eggs stored on above cut lemons in cook line flip top. Cook moved egg to lower reach in. 3) Containers of raw beef stored above opened bag of coconut flakes and container of homemade frosting in walk in cooler. Employee removed
Roach activity present as evidenced by live roaches found. 1 live roach under Triple sink.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler- Raw shell eggs 59F. Per Manager foods items in unit overnight. Items not prepared or portioned today. 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. 1) 3A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham (58F - Cold Holding); Shredded Cheese (57F - Cold Holding); Cooked Beef (57F - Cold Holding); Goat Cheese (58F - Cold Holding); Cooked Eggs (57F - Cold Holding). Salted Butter (58F - Cold Holding); Milk (59F - Cold Holding); Cremeso Queso (58F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today 2) Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler- Raw shell eggs 59F. Per Manager foods items in unit overnight. 3) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Rice (52F - Cooling); Cooked Mashed Potatoes (50F - Cooling. Per cook food items in unit overnight. Items not prepared or portioned today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham (58F - Cold Holding); Shredded Cheese (57F - Cold Holding); Cooked Beef (57F - Cold Holding); Goat Cheese (58F - Cold Holding); Cooked Eggs (57F - Cold Holding). Salted Butter (58F - Cold Holding); Milk (59F - Cold Holding); Cremeso Queso (58F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today.. Priority: High Priority
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine or quaternary test kit
No paper towels or mechanical hand drying device provided at handwash sink. Front counter. Cook replaced.
No probe thermometer provided to measure temperature of food products.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled
Dead roaches on premises. 1) 1 dead roach at front door entrance. 2) 1 dead roach next to displace case front counter. 3) 10 dead roaches next to mop sink. 4) 6 dead roaches under three compartments sinks.
Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection.
Floor soiled/has accumulation of debris. Floor soiled with accumulation of grease and foods debris.
Food stored on floor. Containers of meat stored on floor in walk in freezer.
No handwashing sign provided at a hand sink used by food employees. Front counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under grill soiled with accumulation of grease and foods debris
Wall soiled with accumulated grease, food debris, and/or dust. Wall front of walk in cooler soiled.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. O PPM. Cook remade to 100 PPM.
Jul 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1) Bags of raw beef and raw sausages stored above packages of cheese and bottles of wine in True Glass Reach in Cooler front Counter. Manager rearranged unit. 2) Container of raw Salmon stored above container of sauce in flip top lower reach in cooler in cook line.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Clear plastic bag of Chicken stored above plastic bags of ground beef in Walk in Freezer- Employee inverted. Corrected On-Site**
Handwash sink not accessible for employee use at all times. Large bowl, container and knife stored in handwashing sink in kitchen. Cook removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Cook Replaced.
Spray bottle containing toxic substance not labeled. Manager labeled glass cleaner bottle during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine Manager emptied and cleaned during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor soiled/has accumulation of debris. Employee cleaned during inspection.
Ice buildup in walk-in freezer.
Interior of oven has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees in kitchen. Emailed sign to operator.
Several containers of meat stored on floor in Walk in freezer
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen. Manager stored in Sanitizer bucket.
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed trays in handwashing sink. Reviewed proper cleaning procedures. Employee washed rinsed and sanitized trays correctly.
Operating with an expired Division of Hotels and Restaurants license. Manager renewed license during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Bags of raw beef stored above packages of provolone cheese and bottles of wine in True glass reach in. Manager rearranged unit.
Handwash sink not accessible for employee use at all times. Kitchen handwashing sink blocked with trays pans and sponge. Employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary test kit.
Spray bottle containing toxic substance not labeled. Manager labeled sanitizer bottle during inspection.
Ice buildup in walk-in freezer.
Oct 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer ware washing machine.
Cases of fries and bags of ice stored on floor in walk in freezer. Case of raw beef stored on floor in walk in cooler.
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ice buildup in walk-in freezer.
Aug 16, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 1) Employee washed hands with gloves on. 2) Employee wipes face with apron and proceeded to make cookies without washing hands. 3) Employee cleaned sink and proceeded to touched cooked mushrooms and onions and clean container without first removing gloves nor washing hands. Reviewed proper hands washing procedures. Employees washed hands correctly.
Stop Sale issued due to food not being in a wholesome, sound condition. Milk expired on 08-11-23. See stop sale
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Handwash sink not accessible for employee use at all times. Pots and pans stored in hands washing sink. Employee removed.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer ware washing machine.
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. Operator is selling vacuum packs raw beef to the public. Items stored in a cooker in dining area. Manager removed.
Cases of fries and bags of ice stored on floor in walk in freezer. Case of raw beef stored on floor in walk in cooler.
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee drinking in a food preparation or other restricted area. Employee drinking from a cup while preparing food.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wear dangling bracelets.
Employee with no hair restraint while engaging in food preparation. Employees wear hats during inspection.
Ice buildup in walk-in freezer.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table throughout kitchen. Manager stored in sanitizer bucket.
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.