LA HACIENDA BAR AND RESTAURANT
14593 SOUTHERN BLVD, Loxahatchee FL 33470 · 561-657-8424
Last inspected May 27, 2026 · 9 visits since January 2024
JUL 24
NOV 24
SEP 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Approximately 10 flying around and landing on shelves with sealed containers of seasoning and seasonings in back room where reach in freezers are located
★ 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--2025080746 | Sep 25, 2025 | Dec 18, 2025 | $600 |
Inspection history
9 visits, newest first
May 27, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At double door reach in cooler: cooked steak (75F at 4:10pm- Cooling) As per chef, cooling since 12pm. Product did not cool from 135F to 70F in a total of 2 hours. Items stored stacked on top of each other. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored above chicken broth in freezer side of white refrigerator.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in ziplock bags stored above raw beef in ziplock bags. Chef stored properly.
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 flip top reach in cooler: yellow rice (46F - Cold Holding) As per operator, moved from back cooler unit since 11am. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At double door reach in cooler: cooked steak (75F at 4:10pm- Cooling) As per chef, cooling since 12pm. Product did not cool from 135F to 70F in a total of 2 hours. Items stored stacked on top of each other. See stop sale.
Show the remaining 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler: yellow rice (46F - Cold Holding) As per operator, moved from back cooler unit since 11am. Not prepped or portioned today. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on prep table in kitchen: cooked peppers (126F at 4:00pm; 97F at 4:35pm- Cooked Cooling since 3pm); cooked chicken (90F at 4:00pm; 94F at 4:35pm- Cooked Cooling) As per chef, both products cooling since 3pm. At current rate of cooling items will not cool from 135F to 70F in a total of 2 hours. Advised operator to reheat to 165F+ then quick chill from 135F+ to 41F in a total of 6 hours. At flip top reach in cooler stored on top of pans in cooler: cooked onions (50F at 4:00pm; 52F at 4:35pm- Cooked Cooling) As per chef, cooling since 11:30am. At current rate of cooling item will not cool from 135F to 41F in a total of 6 hours. Advised to quick chill.
Current Hotel and Restaurant license not displayed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Chef corrected: Sanitizer Bucket (Chlorine 100ppm)
Feb 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At stainless steel reach in cooler: beef soup (44F at 10:35am- Cooling) As per operator, cooling in unit overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.
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. At stainless steel reach in cooler: beef soup (44F at 10:35am- Cooling) As per operator, cooling in unit overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator corrected during inspection.
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. At reach in freezer: Beef soup cooked then frozen not date marked. Advised operator to date mark.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed and provided to operator. Operator posted.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Sep 26, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found Approximately 10 flying around and landing on shelves with sealed containers of seasoning and seasonings in back room where reach in freezers are located
Sep 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority3 Intermediate0 Basic
Show 9 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. Employee was washing dishes then moved to container with flour and started making tortillas without washing hands first Employee washed hands
Live, small flying insects found Approximately 10 flying around and landing on shelves with sealed containers of seasoning and seasonings in back room where reach in freezers are located
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer #1 Raw pork stored above French fries portions Reach in freezer #2 Raw shrimp over cooked pork Advised operator to stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler Raw beef and raw shell eggs stored above beef soup. Operator stored properly
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. Flip top cooler inside bottom area, cooked beef 45F cold holding, cooked pork 46F cold holding, cooked rice 46F cold holding cooked beans 46F cold holding Per operator products stored since yesterday. Per operator products not prepared or portioned today.see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler inside bottom area, cooked beef 45F cold holding, cooked pork 46F cold holding, cooked rice 46F cold holding cooked beans 46F cold holding Per operator products stored since yesterday. Per operator products not prepared or portioned today.see stop sale
Handwash sink not accessible for employee use at all times. By cups stored inside. Operator removed
No probe thermometer provided to measure temperature of food products.
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.
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer at backend of kitchen: various raw animal foods( fish, beef and pork) stored over ziplock bags of French fries. Employee stored properly.
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 flip top cooler unit: cooked pork (51F - Cold Holding) As per employee, stored overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked pork (51F - Cold Holding) As per employee, stored overnight in unit. Not prepped or portioned today. See stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 2 days not date marked. Advised employee to date mark.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Manager changed to a chlorine solution of 100ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed manager wash dishes at triple compartment sink then handled clean utensil to prepare food, no hand wash. Manager washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed manager clean pots and plate; no sanitizing. Advised manager to sanitize all equipments cleaned.
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 single door standing freezer: Raw chicken wings stored over raw pork chops and raw tilapias; not all products commercially packaged. At deep freezer: Raw beef (not specified as whole muscle) stored over raw fish; not all products commercially packaged. Manager stored properly.
No soap provided at handwash sink in employee bathroom.
Covered waste receptacle not provided in women's bathrooms.
Food stored on floor. Salsa in jug stored on floor at prep table and various beverages stored on floor in passage. Bag of beans stored on the floor in dry storage. Advised manager to store properly.
May 28, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Mar 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jan 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
No probe thermometer provided to measure temperature of food products. Meat thermometer only on site. Unable to measure cold holding / cooling temperatures.
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.