LA JOYA LATINA RESTORANT
3699 DAVIE RD EXT, Davie FL 33024 · 9544433377
Last inspected May 12, 2026 · 11 visits since November 2023
OCT 24
FEB 25
JUN 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Emailed vomit procedures to manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025089825 | Oct 20, 2025 | Jan 12, 2026 | $200 |
Inspection history
11 visits, newest first
May 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Current Hotel and Restaurant license not displayed.
Mar 12, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. All employee training provided expired 2024
Current Hotel and Restaurant license not displayed.
Mar 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat sauces in right flip top,cooler. Operator properly stored eggs
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. Left flip top,cooler; coleslaw (46F - Cold Holding); cooked beans and cheese (45F - Cold Holding); cooked beans (45F - Cold Holding)// under unit; cooked shredded pork (49F - Cold Holding); cooked pork rinds (49F); cooked Yuka (46F - Cold Holding). Per operator foods cold holding in unit over night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left flip top,cooler; coleslaw (46F - Cold Holding); cooked beans and cheese (45F - Cold Holding); cooked beans (45F - Cold Holding)// under unit; cooked shredded pork (49F - Cold Holding); cooked pork rinds (49F); cooked Yuka (46F - Cold Holding). Per operator foods cold holding in unit over night. See stop sale.
No probe thermometer provided to measure temperature of food products. Operator did not provide probe thermometer
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. All employee training provided expired 2024
Current Hotel and Restaurant license not displayed.
Oct 21, 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 ▾
Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tiles above walk in cooler.
Oct 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority2 Intermediate4 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, house tamales (56F - Cooling). Per manager prepared on 10-19 and cooling overnight in unit. See stop sale.
Dented/rusted cans present. See stop sale. On dry goods shelf by back door, heavily dented #10 can of ketchup.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (52F - Ambient Cold Holding). Per manager in unit overnight. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Dented/rusted cans present. See stop sale. On dry goods shelf by back door, heavily dented #10 can of ketchup.
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 - 1) In walk in cooler, block cheese (51F - Cold Holding); bean cheese mix (50F - Cold Holding); shredded cabbage mix (51F - Cold Holding); heavy cream (52F - Cold Holding). Per manager none prepared or portioned today and in unit overnight. 2) In kitchen LEFT FLIPTOP UPPER - bean and cheese mix (51F - Cold Holding) LOWER - cut cheese (51F - Cold Holding); shredded beef (50F - Cold Holding). Per manager none prepared or portioned today and in unit overnight. 3) In walk in cooler, raw shell eggs (52F - Ambient Cold Holding). Per manager in unit overnight. 2 - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In walk in cooler, portioned tomato onion salsa (52F - Cooling). Per manager prepared on 10-19. 3 - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, house tamales (56F - Cooling). Per manager prepared on 10-19 and cooling overnight in unit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In walk in cooler, block cheese (51F - Cold Holding); bean cheese mix (50F - Cold Holding); shredded cabbage mix (51F - Cold Holding); heavy cream (52F - Cold Holding). Per manager none prepared or portioned today and in unit overnight. See stop sale. 2) In kitchen LEFT FLIPTOP UPPER - bean and cheese mix (51F - Cold Holding) LOWER - cut cheese (51F - Cold Holding); shredded beef (50F - Cold Holding). Per manager none prepared or portioned today and in unit overnight. See stop sale.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In walk in cooler, portioned tomato onion salsa (52F - Cooling). Per manager prepared on 10-19. See stop sale.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser at cook line hand sink not working properly. Manager removed toll from unit and placed on counter.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by dish machine. Manager labeled as cleaner.
Bowl or other container with no handle used to dispense food. Brocken scoop with missing handle in bulk masa flour container and bowl in bulk container of rice. Manager removed both.
Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tiles above walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. 3 knives between right fliptop unit and steam well. Manager removed knives.
Working containers of food removed from original container not identified by common name. Container of sugar by espresso machine not labeled. Employee added label.
Jun 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, containers of raw prepared steak on shelf above container of raw prepared pork. Manager rearranged for proper separation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In left fliptop upper section, purée beans (50F - Cold Holding). Observed being held above chill line. Per manager not prepared today and out of bottom cooler approximately 3 hours. Manager moved back to lower cooler to rechill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen STOVETOP - chicken soup (118F - Hot Holding). Per manager heated and on line since approximately 12:30pm. Manager turned on fire to reheat above 165F and move to hot line.
No soap provided at handwash sink. At cookline hand sink. Manager replaced soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer, cooked half chickens and quart containers of cooked shredded beef not date marked.
Food stored on floor. Fryer oil containers on floor by back door.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with masa flour in bulk container in kitchen. Manager moved handle out of flour.
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) In walk in cooler, house made tamales, portioned bean cheese mix, bulk house salsa, and portioned ground beef mix not date marked when prepared. 2) In front counter 2 door cooler, portioned bags of slaw and pickled opinions not date marked when prepared. Per manager no items prepared more than 5 days. 3) Containers of cooked chicken in walk in freezer missing date marks from preparation.
Bowl or other container with no handle used to dispense food. Plastic bowl in bulk container of sugar under front kitchen counter. Manager removed bowl.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In left compartment of steam well, utensils in container of water at 125F. Manager increased fire to unit to best above 135F and hold.
Working containers of food removed from original container not identified by common name. Small bucket of sugar under front kitchen counter not labeled.
Oct 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In cook line LEFT FLIPTOP UPPER - bean cheese purée (52F - Cooling); ground pork mix (51F - Cooling); marinated cabbage (50F - Cooling) LOWER - rice (51F - Cooling); cooked pork (51F - Cooling); shredded pork (51F - Cooling). Per employee all items prepared night before and in unit overnight. See stop sale. Ambient thermometer reading 42F. Manager decreased temperature of holding unit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cook line LEFT FLIPTOP UPPER - bean cheese purée (52F - Cooling); ground pork mix (51F - Cooling); marinated cabbage (50F - Cooling) LOWER - rice (51F - Cooling); cooked pork (51F - Cooling); shredded pork (51F - Cooling). Per employee all items prepared night before and in unit overnight.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) In walk in freezer bagged cooked ground beef mix missing date marks. 2) In walk in cooler, prepared beef and chicken tamales missing date marks. Per manager prepared on 10-14. Employee added date mark.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on end of left fliptop at cook line. Manager removed bottle.
Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Menu does not state 10% gratuity for tables of 3-4 people. Only 18% for 5 or more.
Soiled dry wiping cloth in use. Soiled dry cloths at cook line and on top of paper towel dispenser at cook line hand sink.
Working containers of food removed from original container not identified by common name. Bulk containers of salt and corn starch missing labels.
Jun 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1.Raw shelled eggs stored on top container of cut tomatoes inside flip top cooler. Operator moved raw shelled eggs to reach in cooler and stored correctly. 2.Raw beef stored over peeled onions inside walk in cooler. Operator moved raw beef to lower shelf and stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top container with raw beef inside walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly.
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. Emailed clean up procedures
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork made 3 days ago not date marked inside walk in cooler. Operator date marked.
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.
Food not stored at least 6 inches off of the floor. Cases of Uncooked whole potatoes on floor inside walk in cooler. Operator elevated
In-use tongs stored on equipment door handle between uses in kitchen. Operator moved to be washed, rinsed and sanitized.
Stored food not covered. Cooked beans not covered inside walk in cooler. Operator covered
Nov 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork inside reach in cooler in cook line. Operator moved raw chicken to bottom shelf and stored correctly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Cook line : Raw shelled eggs 80F ambient temperature on top prep table in cook line. Raw shelled eggs held under 4 hours ago under no temperature control for food safety. Operator moved to reach in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken soup 80F ( hot holding ) on top flat top grill in cook line. Chicken soup held less than 4 hours ago. Observed Equipment turned off, operator moved to stove under flame to reheat chicken soup to 165F or above.
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. Emailed vomit procedures to manager.
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/. Sergio Cruz, Issued 10/17/2018 expired 10/17/2023. Manager certification will be reviewed at the next routine inspection.
Food not stored at least 6 inches off of the floor. Bucket with raw beef on floor inside walk in freezer. Operator elevated
Walk in cooler shelves with rust that has pitted the surface.
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.