LA FOGATA INC
922-926 NORTH LAKE BLVD, Lake Park FL 33403 · 561.848.6565
Last inspected Aug 5, 2026 · 7 visits since October 2023
SEP 24
MAR 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cookline reach in cooler, raw chicken stored over raw beef. Advised operator of proper storage. Operator stored correctly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2020049850 | Aug 17, 2020 | Nov 30, 2020 | $600 |
Inspection history
7 visits, newest first
Aug 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on to start cutting tomatoes without washing hands first; Manager educated; employee washed hands;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line wot heavy food debris
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- in the kitchen
Cutting board has cut marks and is no longer cleanable- at cook line
Show the remaining 2 findings ▾
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line;
Walk-in cooler shelves with rust that has pitted the surface.
Jan 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 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. Observed employee touching visibly soiled cloth towel and continuing to work with foods without washing hands and changing gloves; employee washed hands and changed gloves;
Clean dishes stored next to handwash sink at expo sink exposed to splash. Removed
Cutting board has cut marks and is no longer cleanable- cutting boards at cook line;
Stored food not covered- cooked beans in walk-in cooler; advised to store;
Aug 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through rear exit door and then handled clean equipment and dishes without washing hands. Operator discussed with employee who then washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw steak while placing to cook and then handled ready to eat tortillas and clean utensils to prepare cook food without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At lift door cooler to right of steam table; shredded cheese (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 1 hour, placed in ice bath.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked beans (100F - Cooling 11:30/98F 12:00). Operator stated cooling for 20 minutes in full, deep, tightly covered containers, at this rate will not reach 70F within 2 hours, uncovered, split into shallow pans to facilitate faster cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Mounted can opener blade soiled with food debris, mold-like substance or slime. Operator moved to be washed, rinsed and sanitized.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler; unwashed mushrooms stored over cooked ribs. Operator moved unwashed mushrooms.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate7 Basic
Show 14 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. At bar, Dishmachine chlorine sanitizer 0ppm. Advised operator to use other dishmachine in establishment until dishmachine is repaired. Operator fixed line. Chlorine sanitizer 100ppm
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. At cookline, Employee using soiled cloth to wipe hands, surfaces, then reaching into cut vegetables without washing hands. Advised operator of proper handwashing. Employee washed hands and changed gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Raw beef stored over crab legs in freezer not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cookline reach in cooler, raw chicken stored over raw beef. Advised operator of proper storage. Operator stored correctly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen, shredded cheese (51F - Cooling)@2:19 since 11:30, 51F @3:02. At the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed item into freezer to fascilitate cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. At cookline, cutting board with grooves. Not easily cleanable.
Handwash sink used for purposes other than handwashing. At kitchen, hand wash sink used for other purpose as evident by sink full of ice.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. At hand sink, clean dishes stored near sink exposed to splash. Operator removed.
Dead roaches on premises. At dish area, 1 dead roach on floor.
Floor tiles missing and/or in disrepair. Throughout kitchen, broken or missing tiles.
Food stored on floor. At kitchen, bins of cooked tortillas stored on floor.
Ice scoop handle in contact with ice. At bar, ice scoop inside ice. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At cookline, microwave soiled with old food debris.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, Unwashed produce-mushrooms over cooked pork Unwashed pineapple over cooked beef. Advised operator of proper storage. Operator stored correctly.
Sep 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass door reach in - salsa (46F - Cold Holding) not portioned or prepared today held in bottom shelf of reach in under 4 hours - operator moved to freezer for quick chill.
Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt in glass door reach in - operator removed.
Feb 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Dented/rusted cans present. See stop sale. At dry storage area 2 cans of cambells tomato juice.
Food manager certification expired. 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 on duty - Edwinson Gomez expired 1/28/2024
Spray bottle containing toxic substance not labeled. In dry storage area spray bottle containing degreaser not labeled, operator labeled container as degreaser.
Oct 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate4 Basic
Show 13 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. Dishwasher (Chlorine 0ppm). Operator changed the dispensing bucket, primed machine, retested at chlorine 100pm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door stainless reach in freezer; plastic wrapped raw beef over opened bag of french fries and raw scallops over plastic wrapped corn. Operator rearranged raw under ready to eat.
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. At double door stainless reach in freezer; plastic wrapped raw chicken stored over plastic wrapped raw pork. Operator moved raw chicken under raw pork.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; fresh garlic in oil (55°F - Cold Holding). At cook line lettuce cooler; shredded cheese (50°F - Cold Holding) Operator stated not prepared or portioned today, being held on line 2 hours, moved to reach in cooler/walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; chicken (120°F - Hot Holding); shredded beef (129°F - Hot Holding). Operator stated items reheated on stove prior to being placed in steam table 2 hours prior, reheated to 182°F.
Handwash sink used for purposes other than handwashing. At expo line; hand wash sink used to dump ice.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; house made cooked salsa prepared onsite and held 30 hours, no date mark. Operator applied appropriate date mark.
Spray bottle containing toxic substance not labeled. At dish area; spray bottle containing degreaser not labeled. Operator labeled.
Bowl or other container with no handle used to dispense food. At bar; cup with no handle used to dispense drink ice. Operator removed.
Food stored on floor. At walk-in cooler; containers of salsa and potatoes stored on floor. Operator removed from floor.
Reach-in cooler interior/shelves have accumulation of soil residues. At cook line flip top cooler; interior has accumulation of soil residues.
Soiled dry wiping cloth in use. At cook line; soiled dry wiping cloth in use on cutting board. 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.