LA LENA LATIN FOOD
5015 NW 34 BLVD STE B, Gainesville FL 32605 · 3523163905
Last inspected Aug 3, 2026 · 9 visits since February 2025
FEB 25
APR 25
OCT 25
AUG 26
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. Observed approximately 6 live roaches in walk in cooler that is currently not on/in use and 1 live roach crawling on floor in front of walk in cooler door, walk in cooler located in the back kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed : a quaternary ammonia test kit when chlorine is the sanitizer. Chlorine is on hand.
No probe thermometer provided to measure temperature of food products. Observed : the only probe thermometer was a meat thermometer.
No soap provided at handwash sink. Observed : lack of hand soap at the front line hand wash sink.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed : no consumer advisory when eggs any way is allowed. Consumer advisory's in English and Spanish were brought in by an inspector and posted.
Show the remaining 2 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed : both restroom are not self closing.
Outer openings not protected with self-closing doors. Observed : the back door is not self closing.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Operator added more bleach, retested at 50ppm.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has not accurate time marking. Items in warming case and display case at front counter has a time mark of 10:30-2:30 but operator stated items in warming case was made 1 hour prior, she updated time marks.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork made yesterday, pasta made Saturday, and beef made last week.
Spray bottle containing toxic substance not labeled. Spray bottle with pink liquid hanging on counter by Handwash sink.
Ceiling/ceiling tile shows damage or is in disrepair. 1 ceiling tile stained brown indicating an old possible leak.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle on table by mixer. Operator moved drink to the bottom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on table by mixer, operator moved purse.
Food stored on floor. Jug of oil on floor under dry storage shelves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf soiled over Handwash sink in kitchen.
Standing water in bottom of reach-in-cooler. Double door reach in cooler behind front counter with standing water inside.
Apr 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority5 Intermediate4 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (51F - Cold Holding); cheese (57F - Cold Holding); butter (44F - Cold Holding); liquid egg (50F - Cold Holding) items in reach in cooler in back kitchen, other items were 41F or below. Cooler is set at 38F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potato (131F - Hot Holding); cheese (130F - Hot Holding) items in display case, other items were above 135F, spoke to operator about placing items on time control.
Toxic substance/chemical improperly stored. Windex next to uncooked rice on storage shelf in the back of kitchen.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow missing from hose Bibb under Handwash sink in kitchen.
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. Spray bottle with quaternary ammonia over 500ppm.
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 yesterday, ham opened 3 days ago.
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.
No paper towels or mechanical hand drying device provided at handwash sink. Or soap at Handwash sink in kitchen.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding corn pastry on time.
Spray bottle containing toxic substance not labeled. Spray bottle on Three compartment sink no label, operator stated it is sanitizer.
Ceiling/ceiling tile shows damage or is in disrepair. 1 tile above Three compartment sink stained brown indicating an old leak.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen.
Equipment in poor repair. 2 cutting boards with deep cut marks on shelf above Three compartment sink.
No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler at the back of kitchen.
Apr 25, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2025Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (112F - Hot Holding); beef patty (128F - Hot Holding); cheese patty (127F - Hot Holding) Items in display case warmer, items in warmer for 2 hours, spoke to operator about either turning warmer up higher or placing on time as a public health control.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
Feb 14, 2025Emergency Order Callback Time ExtensionLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flan (45F - Cold Holding) item in display reach in cooler at front counter, the sliding door on the right was cracked opened after operator refilled the case before inspection, door was fully closed so items could properly hold at 41F or below. cooked corn pastry (70F - Cold Holding); cooked cheese pastry (71F - Cold Holding) items in display cases at front counter at room temperature for 2 hours, spoke to operator about either holding these foods at 41F or below, 135F or above, or on time as a public health control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (112F - Hot Holding); beef patty (128F - Hot Holding); cheese patty (127F - Hot Holding) Items in display case warmer, items in warmer for 2 hours, spoke to operator about either turning warmer up higher or placing on time as a public health control.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
Feb 13, 2025■ Emergency Order Callback Not CompliedLicensing Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. Observed approximately 6 live roaches in walk in cooler that is currently not on/in use and 1 live roach crawling on floor in front of walk in cooler door, walk in cooler located in the back kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flan (45F - Cold Holding) item in display reach in cooler at front counter, the sliding door on the right was cracked opened after operator refilled the case before inspection, door was fully closed so items could properly hold at 41F or below. cooked corn pastry (70F - Cold Holding); cooked cheese pastry (71F - Cold Holding) items in display cases at front counter at room temperature for 2 hours, spoke to operator about either holding these foods at 41F or below, 135F or above, or on time as a public health control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (112F - Hot Holding); beef patty (128F - Hot Holding); cheese patty (127F - Hot Holding) Items in display case warmer, items in warmer for 2 hours, spoke to operator about either turning warmer up higher or placing on time as a public health control.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
Feb 11, 2025Administrative complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority4 Intermediate8 Basic
Show 16 findings ▾
Roach activity present as evidenced by live roaches found. Observed approximately 6 live roaches in walk in cooler that is currently not on/in use and 1 live roach crawling on floor in front of walk in cooler door, walk in cooler located in the back kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flan (45F - Cold Holding) item in display reach in cooler at front counter, the sliding door on the right was cracked opened after operator refilled the case before inspection, door was fully closed so items could properly hold at 41F or below. cooked corn pastry (70F - Cold Holding); cooked cheese pastry (71F - Cold Holding) items in display cases at front counter at room temperature for 2 hours, spoke to operator about either holding these foods at 41F or below, 135F or above, or on time as a public health control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (112F - Hot Holding); beef patty (128F - Hot Holding); cheese patty (127F - Hot Holding) Items in display case warmer, items in warmer for 2 hours, spoke to operator about either turning warmer up higher or placing on time as a public health control.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under Handwash sink in back kitchen.
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 in reach in cooler behind front counter, fresco cheese, and ham in back reach in cooler in storage area opened a few days ago.
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.
No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink in kitchen. No soap at Handwash sink behind front counter. Operator placed missing items at sinks.
Spray bottle containing toxic substance not labeled. Spray bottle hanging on Three compartment sink containing pink liquid, operator stated it was cleaner.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on table above aluminum foil and plastic wrap rolls. Jacket hanging on clean dish rack.
Equipment in poor repair. Small cutting boards hanging above Three compartment sink with deep cut marks.
Exterior door has a gap at the threshold that opens to the outside. Back door located at the end of hallway by restrooms, sun is shining through from the bottom indicating a door gap.
Food stored on floor. 2 jugs of oil on floor in back storage area.
Wall soiled with accumulated grease, food debris, and/or dust. Wall of the walk in cooler soiled behind 2 chest reach in freezers.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter 10ppm, spoke to operator about remaking bucket.
Working containers of food removed from original container not identified by common name. Bulk container under prep table, operator stated it was sugar.
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.