LA MEXICANA RESTAURANTE
15535 SW WARFIELD BLVD, Indiantown FL 34956 · 772.597.2460
Last inspected Aug 19, 2026 · 9 visits since October 2023
NOV 24
MAR 25
SEP 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Onions (108°F - Hot Holding) for back up on a shelf under steam table at front counter. Cook reheated onions to 185°F and left on grill for further hot holding.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 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. Dishwasher (Chlorine 0ppm)
Non-food grade paper/paper towel used as liner for food container. At non food grade paper used in direct contact with cilantro- operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler - shredded cheese 48F- cold holding- food stored above fill line- food not prepared or portioned today- food out of temperature for 1 hour - operator placed in reach in cooler to quick chill.
Toxic substance/chemical improperly stored. At front counter- chemical storage wipes stored over sauces- operator removed.
Manager or person in charge lacking proof of food manager certification.
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/
Raw fruits/vegetables not washed prior to preparation. In use avocados with stickers still attached- educated operator- employee removed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep counter- operator removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm)
Jan 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked pork (78F-83F - Cooling at 3:30 since 11:00-74-78F at 4:00); inside metal container covered with plastic wrap in walk in cooler At current rate of temperature food did not reach from 135F to 70F within 2 hours of cooling, operator began to prep and begin reheating process to 164F within 2 hours.
Operating with an expired Division of Hotels and Restaurants license 12/1/2025 Operator renewed at time of inspection
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (120F - Hot Holding); refried beans (125F - Hot Holding) in metal containers over fill line, per operator food out of temperature for 1 hour Operator placed foods inside steam table to 165F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork (78F-83F - Cooling at 3:30 since 11:00-74F-78F); inside metal container covered with plastic wrap in walk in cooler At current rate of temperature food did not reach from 135F to 70F within 2 hours of cooling, operator began to prep and begin reheating process to 165F within 2 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed steam table top and metal lids soiled with old food debris
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed dry storage shelves and electric box equipment soiled with dust.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Advised operator to make fresh solution to sanitize food contact surfaces every 4 hours
Sep 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler- chicken tamales stacked on top of each other inside container with plastic cover at 48F - Cooling since last night at approximately 6pm per operator. Tamales did not reach from 135F to 41F within 6 hours of cooling. See stop sale.
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. Observed chlorine dish machine sanitizer at 0 ppm. Observed bottle of chlorine sanitizer with dish machine sanitizer hose attached completely empty. Operator replaced new bottle of sanitizer and re ran dish machine to 50ppm.
Employee washed hands with no soap. Observed employee rinse hands with only water and no soap at hand wash sink in kitchen, then Proceeded to handle clean food equipment.
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. Observed in walk in cooler: chicken tamales stacked on top of each other inside container with plastic cover at 48F - Cooling since last night at approximately 6pm per operator. Tamales did not reach from 135F to 41F within 6 hours of cooling. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table bar- chicken taquitos (113F - Hot Holding. Per operator, taquitos placed on steam table and left out of temperature for approximately 30 minutes. Operator turned on higher element
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. Observed chlorine wiping cloth solution at 200+ ppm. Operator mixed fresh solution to 100 ppm at time of inspection.
Employee washed hands in a sink other than an approved handwash sink. Observed employee use three compartment sink to wash hands then proceed in food prep in kitchen
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk in cooler: chicken tamales stacked on top of each other inside container with plastic cover at 48F - Cooling since last night at approximately 6pm per operator. Tamales did not reach from 135F to 41F within 6 hours of cooling. See stop sale.
Floor soiled/has accumulation of debris. Observed floor soiled with food debris underneath kitchen equipment at cook line
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on bottom of reach in cooler at front counter
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed Sanitizer Bucket (Chlorine 0ppm); Operator corrected to Sanitizer Bucket (Chlorine 100ppm)
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. Observed Dishwasher (Chlorine 0ppm). Operator replaced with Dishwasher (Quaternary 200ppm)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator change sanitizer from chlorine to quaternary and don't have quaternary test strips.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at men's bath room.
No soap provided at handwash sink. Observed at rear kitchen no soap.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator stated that they do egg to order in morning. I emailed operator sign and printed one for operator and I. Printed sign nand operator posted.
Food stored on floor. Observed spices in a plastic container stored on the floor in the rear storage area.
Hole in or other damage to wall. Observed next to walk-in refrigerator.
Toilet/urinal not flushing/functioning properly. Observed urinal covered with garbage bag.
Nov 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Observed dry peppers in direct contact with nonfood-grade bags at back dry storage closet. Operator removed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken stored over raw beef in tall stainless reach in cooler at back storage area. Operator stored all items properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked ground beef ranging from 125F-133F underneath prep table at main kitchen,. Per operator, items cooked at 9:30 and left on prep counter out of temperature for approximately 30 minutes. operator placed items in steam table to reheat. items reheated to 167F at 11:30.
Bowl or other container with no handle used to dispense food. Observed bowl as scoop inside plastic container of dry beans. Operator removed.
Ceiling tile missing. Ceiling tile missing in back storage closet area.
Food stored on floor. Observed multiple food items on floor of back storage closet area.
Old labels stuck to food containers after cleaning. Observed old labels on clean plastic food containers at back storage area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink inside reach in cooler stored over raw beef at back storage area. Operator removed.
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken behind raw beef in first prep cooler. Operator reversed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Onions (108°F - Hot Holding) for back up on a shelf under steam table at front counter. Cook reheated onions to 185°F and left on grill for further hot holding.
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. Expired 12.1.23
Spray bottle containing bleach not labeled in prep area. Operator labeled.
Tamales not covered in reach in freezer. Operator covered.
Mar 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 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. rice (48F - Cooling) in walk-in cooler overnight
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. 0 ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (48F - Cooling) in walk-in cooler cooling overnight
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Placed hot in a tied plastic bag
Handwash sink used for purposes other than handwashing. Observed employee rinse bowl in and sink, and another fill bowl with water from hand sink. Operator coached employee on proper handsink usage
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen
Ceiling tile missing. In kitchen
Floors not maintained smooth and durable. In kitchen
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.