LA VENTANITA
1941 S MILITARY TRL STE R7, West Palm Beach FL 33415 · 561.260.6208
Last inspected Apr 9, 2026 · 7 visits since October 2023
OCT 23
MAR 24
OCT 24
JAN 26
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Approximately 10 live, small flying insects found in kitchen on wall behind juicing machine. Advised Operator to eliminate live, small flying insects, clean/sanitize area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
What the inspector wrote — 3 findings
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler; cooked rice (80F - Cooling 2:20). Operator stated cooked rice cooling since 11:00am in full, tightly closed plastic ziplock portion bag, did not reach 70F within 2 hour, began reheating item to 165F to start cooling process again during which the cooked rice to be cooled from 135F-70F within 2 hours.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from dining room/common area, donned gloves and began preparing beverages for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled paper money and coin change while collecting customer payment then handled clean equipment, clean utensils and unwrapped single service cups, lids and food storage/service containers without washing hands. Operator discussed with employee who then washed hands.
Jan 30, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Approximately 10 live, small flying insects found in kitchen on wall behind juicing machine. Advised Operator to eliminate live, small flying insects, clean/sanitize area.
Jan 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Approximately 10 live, small flying insects found in kitchen on wall behind juicing machine. Advised Operator to eliminate live, small flying insects, clean/sanitize area.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; horchata with milk (56F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature for less than 4 hours, added ice, second temperature 39F.
Floor soiled/has accumulation of debris. Throughout establishment.
Food stored on floor. Throughout kitchen cases/bags/pans of various produce stored on floor. Advised Operator to properly store food at least 6" off floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage shelves soiled.
Plumbing system in disrepair. Hand washing sink leaking from drain under cabinet. Advised Operator to repair.
Oct 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
8 High priority4 Intermediate0 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At Kitchen; cooked beans (132F - Cooling)since 12pm @2:14pm Item held in large closed container See Stop Sale
Employee washed hands with no soap. Employee handled raw beef then washed hands without soap and handled clean utensil Advised operator Employee washed hands with soap
Nonfood-grade containers used for food storage - direct contact with food. At Reach in Cooler; Cut lettuce stored in non food grade bags Advised operator who removed
Raw animal food stored over/not properly separated from ready-to-eat food. At Reach in Cooler; Raw portioned chicken stored above dough Advised operator who removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At Reach in Cooler; Raw portioned chicken above raw portioned shrimp Advised operator who removed
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 70 degrees Fahrenheit within 2 hours. At Kitchen; cooked beans (132F - Cooling)since 12pm @2:14pm Item held in large closed container See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Front Counter; horchata (58F - Cold Holding) Per operator held for two hours on counter. Advised operator who moved to cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Front counter showcase warmer; chicken empanadas (105F - Hot Holding); beef empanadas (106F - Hot Holding) Advised operator to reheat to 165+F Operator started reheating process
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Emailed poster
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at triple sink Advised operator Employee washed hands at handwashing sink
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 poster
Handwash sink used for purposes other than handwashing. Handwash sink had pot holders and pan stored in it Operator removed
May 29, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Mar 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority5 Intermediate0 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter hot holding display cabinet; chicken empanadas (93F - Hot Holding). Operator stated empanadas were reheated prior to being placed in holding cabinet, held for 2 hours. Operator agrees to discard empanadas after a total of 4 hours, applied time mark.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator stated no chlorine test kit available.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee reporting agreement. Operator informed employee during inspection.
No soap provided at handwash sink. At hand wash sink; no soap. Operator provided soap.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. At reach in cooler; cooked chicken prepared/date marked 3/2/24. Operator stated chicken is cooked, cooled and frozen on day of preparation, removed from freezer and held in reach in cooler since yesterday. Advised Operator to properly date mark.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate2 Basic
Show 7 findings ▾
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 one
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
No probe thermometer provided to measure temperature of food products.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Server working 30 days no food employee reporting agreement. Emailed one.
No soap provided at handwash sink. Employee provided soap.
Employee with no hair restraint while engaging in food preparation. Male employee handling food without any hair restraint for loose head hair. Explained
Food stored on floor. Bag of white onions and box of oil stored on floor under the table.
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.