LA PLACITA RESTAURANT & BAKERY
6700 STIRLING RD, Hollywood FL 33024 · 954.829.6742
Last inspected Jan 8, 2026 · 8 visits since December 2023
APR 24
OCT 24
FEB 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. Guava observed with mold like substance inside reach in cooler at baking station storage room.
★ 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--2024070696 | Oct 3, 2024 | Mar 24, 2025 | $200 |
Inspection history
8 visits, newest first
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
What the inspector wrote — 10 findingsThe state's own report →
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer spray bottle in kitchen reading greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine. Discussed proper ratio to use to ensure always correct reading.
Spray bottle containing toxic substance not labeled. Unknown substances in spray bottles by triple sink. Manager labeled as bleach and degreaser.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on baffle in ice machine. Manager cleaned.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Flour dust buildup on ceiling tiles in bakery area.
Show the remaining 6 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bus pans on bottom of shelf outside kitchen not inverted. Employee inverted.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing bracelet while preparing food items.
Employee with no hair restraint while engaging in food preparation. Employee in main kitchen and bakery not wearing hair restraint.
Floor area(s) covered with standing water. Around triple sink/dishwasher.
Floor not cleaned when the least amount of food is exposed. Floor area in bakery storage area.
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 dried beans in bulk container outside kitchen. Manager stored scoop properly with handle out from beans.
Aug 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cove molding at floor/wall juncture broken/missing. Observed cove molding broken by back exterior door in dry storage area.
Exterior door has a gap at the threshold that opens to the outside. Observed visible gap at the top of the back door in the dry storage area.
Aug 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 9 high priority.
9 High priority3 Intermediate6 Basic
Show 18 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing hands for approximately 5 seconds. Reviewed proper times for handwashing for the employees. Employee washed hands correctly.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touch raw chicken then ready to eat salad and sliced tomatoes for an order. Reviewed with managers and employees proper handwashing procedures. Employee washed hands properly.
Employee washed hands with no soap. Observed employee washed hands with no soap. Reviewed proper handwashing procedures and employee washed hands with soap.
Raw animal food stored over or with unwashed produce. Observed in walk in cooler raw breaded chicken over unwashed produce. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw prepared beef over raw prepared pork in reach in cooler in kitchen. 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. Observed block cheese (45-51F - Cold Holding) in 2 door reach in cooler in back storage area. Cheese was delivered on 08/04 and has been in cooler since then.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed block cheese (45-51F - Cold Holding) in 2 door reach in cooler in back storage area. Cheese was delivered on 08/04 and has been in cooler since then. See stop sale.
Toxic substance/chemical improperly stored. Observed kitchen sanitizer bucket stored on prep table while employee is cutting raw beef. Operator moved sanitizer bucket off the table.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose bib in the kitchen by hand sink without a vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed a steam wand on espresso machine soiled with dried milk. Operator began to clean.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employee has begun using time control since last inspection without having a proper form. Form printed and completed during inspection.
Spray bottle containing toxic substance not labeled. Observed a spray bottle with an unknown chemical. As per operator the chemical is bug repellent for around outdoor mop sink. Operator labeled bottle.
Bowl or other container with no handle used to dispense food. Observed bowl in chicken base without a handle in the kitchen. Operator used proper scoop with handle.
Cove molding at floor/wall juncture broken/missing. Observed cove molding broken by back exterior door in dry storage area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle at prep table in bakery while preparing dough. Employee removed bottle from prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellphone, charger and glasses stored over prep area in bakery. Employee moved items.
Exterior door has a gap at the threshold that opens to the outside. Observed visible gap at the top of the back door in the dry storage area.
In-use knife/knives stored in cracks between pieces of equipment. Observed a meat cleaver between back of microwave and top of shelf in prep area. Operator moved cleaver.
Feb 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. In hallway white reach in freezer, individual breads in standard printed to go bags. Manager voluntarily discarded bread.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw whole muscle pork and beef removed from original cases on shelf above bagged arepas and commercial cooked plantains. Employee rearranged all items to properly separate.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen steam well, ground beef mix (121F - Hot Holding). Per employee in unit from approximately 8:30am after cooking. Employee returned mix to stove to reheat above 165F to then properly hot hold.
Food-contact surface soiled with food debris, mold-like substance or slime. Milk steaming wand on espresso maker has dried on milk residue.
Handwash sink not accessible for employee use at all times. Empty water pitcher in sink at front counter. Manager removed pitcher.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In hallway reach in white freezer, house made tamales with no date from preparation. Manager added date from 2-5.
Employee personal food not properly identified and segregated from food to be served to the public. In back pasrty storeroom reach in cooler, bagged employee food on top of case of margarine. Manager moved food away from public food item.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in contact with food items in bulk rice, beans, and lentils containers. Manager repositioned scoop handles out of foods.
No handwashing sign provided at a hand sink used by food employees. At hand sink closest to cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened canned beverages in pasrty shop reach in cooler and in kitchen reach in cooler.
Soiled dry wiping cloth in use. Multiple soiled dry wiping clothes on prep table in kitchen. Employee removed all cloths.
Oct 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, whole muscle commercial wrapped meats removed from original cases above open cases of bagged frozen vegetables. Employees rearranged freezer for proper separation. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. 1) In kitchen reach in cooler, containers of portioned raw pork and beef on shelf above container of cole slaw. Employee moved cole slaw to walk in cooler. 2) In kitchen fliptop lower cooler, flat of raw shell eggs on shelf above bowls of chopped peppers and cilantro. Employee moved eggs to walk in cooler with rest of eggs. Priority: High Priority
Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee assisted with moving raw meats in freezer and returned to bakery preparation work without washing hands and changing gloves. Reviewed with manager and employee when changing gloves is necessary and employee washed hands and put on new gloves. **Corrected On-Site** Priority: High Priority
Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter reading above 200ppm chlorine. Employee remade to proper 100ppm. Priority: High Priority
Observed: Spray bottle containing toxic substance not labeled. Unknown substances in spray bottles on chemicals/cleaning shelf in storage area. Priority: Intermediate
Observed: Current Hotel and Restaurant license not displayed. Priority: Basic
Observed: Food stored on floor. Cases of plastic beverages on floor in back store room. Priority: Basic
Observed: Linen/napkin used to line food container for service to customer not changed before refilling for a new customer. Paper towel lining container of cooked chicharrones at kitchen cook line. Employee replaced paper towel with parchment paper. **Corrected On- SiteRepeat Violation** Priority: Basic
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Metal stem-type thermometer soiled. Digital probe thermometer in kitchen, accumulation of food debris. Operator cleaned and sanitized.
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen underneath Flip top cooler, raw eggs over coleslaw. Operator rearranged items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Cooked beans in walk in cooler at 53F. Observed walk in cooler door open. Per operator, door was left open for morning prep, operator stated, removing empanadas from walk in cooler less than 2 hours ago. Operator removed and placed in freezer to quick chill. Retested cooked beans at end of inspection 43F. *corrected on site * 2. Milk 50F held at room temperature at coffee station less than hours ago. Operator moved to reach in cooler to quick chill. Suggested using Time as public health control. Foods not prepared or portioned today
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine solution above 200ppm, Operator remade to 100ppm chlorine.
Handwash sink not accessible for employee use at all times. In bakery area hand wash sink blocked by food cart. Operator moved food cart to another area.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels used for hand wash sink in bake station Operator stored paper towels next to sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature at 80F in men and women restrooms in dining room.
Bowl or other container with no handle used to dispense food. Bowl used as scoop for dried corn in bake shop storage area. Operator replaced with proper scoop.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and light shield in kitchen soiled with grease build up.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. No hair restraints on cooks at time of inspection. Operator supplied everyone with appropriate hair restraints.
Floor soiled/has accumulation of debris. Grease build up on floor. 1) In kitchen behind main ovens. 2) In dry storeroom area, under oil storage container.
Food stored on floor. Bag of rice in storage area, left on floor. Operator removed and placed on shelving.
Linen/ paper towel in direct contact with cooked chicken, paper towel used as date marking for cooked chicken in glass front cooler located in bake shop dry store area. Operator removed paper towels and placed on top of container.
Microwave has accumulation of grease/food debris. Operator cleaned
Dec 12, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoons at wait station stored at 90F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at hans wash sink in kitchen.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at bathrooms 79.
Bowl or other container with no handle used to dispense food. Bowl- use to serve rice and portioned corn. Operator removed.
Exterior door has a gap at the threshold that opens to the outside from the baking station. Repeat
Wall soiled with accumulated grease, food debris, and/or dust. Dust and grease behind oven in kitchen.
Dec 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 8 high priority.
8 High priority4 Intermediate8 Basic
Show 20 findings ▾
Food with mold-like growth. See stop sale. Guava observed with mold like substance inside reach in cooler at baking station storage room.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoons at wait station stored at 90F.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked tamal inside reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: White cheese 64F, eggs 54F, pico de gallo 64F. Per operator stored outside temperature less than 4hrs. Observed at no temperature control. Operator time marked 10am - 2pm. Operator will use time moving forward.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salad station: cut tomatoes 54F at 10am cooling since 8:30am to 47at 12am. Operator moved foods to walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen : cooked chicken 124F (hot holding). Observed at no temperature control. Per operator hot holding less than 4hrs. Operator moved foods to walk in cooler to quick chill.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at hans wash 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. Sanitizer Bucket (Chlorine 300ppm). Operator remade to 100ppm
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream - opened over 24hrs at baking station. Wait station: chimichurri and crema de leche. Per operator prepared over 24 hrs. Operator date marked 12-10.
No soap provided at handwash sink at baking station.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at bathrooms 79°.
Bowl or other container with no handle used to dispense food. Bowl- use to serve rice and portioned corn. Operator removed.
Exterior door has a gap at the threshold that opens to the outside from the baking station. Repeat
Floor not cleaned when the least amount of food is exposed.
Food stored on floor. Water bottles on floors.
No handwashing sign provided at a hand sink used by food employees in kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Dust and grease behind oven in kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. At one towel at baking station. Operator placed in solution.
Working containers of food removed from original container not identified by common name. Oil at cook line- operator labeled.
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.