LA MESA LATINA BAKERY & RESTAURANT
1947 JOHNSON ST, Hollywood FL 33020 · 9546551792
Last inspected Jun 12, 2026 · 11 visits since March 2024
DEC 24
MAR 25
AUG 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24. Operator renewed at time of inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025027062 | Feb 10, 2025 | Sep 25, 2025 | $700 |
| 2--2024020100 | Mar 12, 2024 | Sep 23, 2024 | $400 |
Inspection history
11 visits, newest first
Jun 12, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish, raw beef stored above ready to eat broth, sauces in walk in cooler. Employee reorganized
Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance at mop sink area not labeled. Operator labeled windex
Floor tiles missing and/or in disrepair. Observed in walk in freezer
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at 2 door low top on cook line
Show the remaining 1 finding ▾
Old labels stuck to food containers after cleaning.
Feb 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2025. Operator contacted and renewed online during inspection. Details verified license renewed.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at front counter failed to wash hands after handling dirty dishware and cleaning table with chemical before making espresso order. Reviewed proper procedures for glove use and washing hands and employee washed hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso maker has dried milk residue.
No paper towels or mechanical hand drying device provided at handwash sink. At bar hand sink. Employee replaced.
No soap provided at handwash sink. At front counter and bar hand sinks. Employee replaced soap.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle in floor by mop sink. Advised employee to label when able.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on multiple ceiling tiles around air vents.
Equipment in poor repair. Gasket on doors of cookline right side lowboy cooler damaged and loose.
Food stored on floor. Bucket of soup on floor in walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in standing water (83F) by lowboy burner unit. Employee removed spoon to clean dry container.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave facing into cookline has food debris buildup.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Insulation exposed on door of cookline right side lowboy cooler.
No conspicuously located ambient air temperature thermometer in holding unit. Digital thermometer on walk in cooler not working. No secondary thermometer inside. All foods at proper temperature.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower half of walk in freezer door has dust/mold like buildup.
Standing water in bottom of reach-in-cooler. Standing water in bottom of fliptop unit in kitchen.
Stored food not covered. Bucket of soup in walk in freezer not covered.
Aug 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee leave building to re enter building in storage area to retrieve dry product and re enter kitchen with gloved hands and proceed to handle knives without removing gloves and washing hands. Discussed with employee and employee moved knife to ware washing area, removed gloves and washed hands
Ceiling/ceiling tiles/vents soiled with accumulated dust
Equipment in poor repair. Condenser in walk in cooler dripping water into bus bin. Discussed with operator
Floor soiled/has accumulation of debris. Observed behind cook line equipment
Interior of microwave has accumulation of grease/food debris. Operator cleaned and sanitized
Standing water in bottom of reach-in-cooler. Observed at right side 2 door low top on cook line
Apr 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No color/concentration comparison chart available for chemical test kit used to check sanitizer.
Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed above cook line
Mar 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 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. Dish machine tested at 0ppm chlorine. Sanitizer empty. Operator switched, primed and retested at 100ppm chlorine
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. 2 door low top right side cook line: cooked sausage (61F); raw pooled eggs (60F); raw beef (60F); cooked potatoes (62F); cooked yukka (62F); 2 door low top left side: butter (67F); cheese (57F); queso de manu (50F); raw shrimp (48F); raw bacon (48F); raw pork (51F); raw chicken (48F). Per operator items in units over night. Not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low top right side cook line: cooked sausage (61F); raw pooled eggs (60F); raw beef (60F); cooked potatoes (62F); cooked yukka (62F); 2 door low top left side: butter (67F); cheese (57F); queso de manu (50F); raw shrimp (48F); raw bacon (48F); raw pork (51F); raw chicken (48F). Per operator items in units over night. Not prepared or portioned today. See Stop Sale
No color/concentration comparison chart available for chemical test kit used to check sanitizer.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at front counter, cook line hand wash sink. Operator repositioned paper towels
Buildup of food debris/soil residue on equipment door handles.
Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed above cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Feb 10, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Nonfood-grade bags used in direct contact with food. Butter and breads stored in direct contact with plastic handle thank you bags. Operator started to move items to food grade bags
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serves ceviche using raw swai, raw shrimp. Menu does not disclose that item is a raw animal product. Discussed with operator
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide at time of inspection
Dec 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Butter and breads stored in direct contact with plastic handle thank you bags. Operator started to move items to food grade bags
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24. Operator renewed at time of inspection
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cut lettuce on speed rack in walk in cooler, operator reorganized
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serves ceviche using raw swai, raw shrimp. Menu does not disclose that item is a raw animal product. Discussed with operator
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide at time of inspection
No soap provided at handwash sink. Observed at front counter hand wash sink. Operator provided
Buildup of food debris/soil residue on equipment door handles. Observed at cook line reach in coolers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at reach in coolers
May 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 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)
Nonfood-grade bags used in direct contact with food. Observed cooked empanadas in reach in freezer in direct contact in non food-grade bag kitchen cook-line in.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Prep table next to flip top:raw shell eggs (72F) In unit less than 4 hours. Stored in unit under no temperature control. Operator move to walk-in in cooler for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen shelves next to walk in cooler. Cheese bread 79F. In unit less than 4 hours. Observed foods under no temperature control. Operator timed mark 9am to 1Pm Recommended using Time as a Public Health Control.
4 Floor tiles missing and/or in disrepair in walk in freezer.
Current Hotel and Restaurant license not displayed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table not being kept in sanitizer solution between uses. Operator placed wiping cloth in sanitizer bucket.
Mar 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Nonfood-grade bags used in direct contact with food. Observed cooked empanadas in reach in freezer stored in direct contact in non food-grade bag.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 1. Water temperature at 76F in hand washing at kitchen, front counter and restrooms. 2. Three compartment sink 74F. 3. Dishwasher unit 74F.
Mar 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. Observed cooked empanadas in reach in freezer stored in direct contact in non food-grade bag.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in cooler: Observed Raw beef over cooked chicken. Operator corrected placement.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table across deep fryer: butter (67F - Cold Holding)crumble cheese; (62F - Cold Holding). In unit less than 2 hours. Food stored at no temperature control. Operator moved items to walk in cooler to quick chill. Food not prepared or portioned today.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at front counter handwashing sink. No paper towel at men's bathroom.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Observed no soap at front counter sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1. Pico de gallo, in walk-in cooler, prepared over 24 hours. 2. Guacamole, in walk-walk in cooler, prepared over 24 hours. Operator Date Marked March 9.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 1. Water temperature at 76F in hand washing at kitchen, front counter and restrooms. 2. Three compartment sink 74F. 3. Dishwasher unit 74F.
Employee beverage container on a food preparation table next to mixer. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee car keys on table next to hot holding area and cell phone on prep table next to mixer. Operator removed.
Food not stored at least 6 inches off of the floor. 1. Bag of raw pork on floor in walk in freezer. 2. Bag of cooked chicken on walk in freezer. Operator elevated.
No handwashing sign provided at a hand sink used by employees at front counter.
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.