LAPA'S COSTA RICAN BISTRO
26251 S TAMIAMI TRAIL STE 9-10, Bonita Springs FL 34134 · (239) 287-6914
Last inspected Apr 3, 2026 · 6 visits since July 2023
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in server station.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Also, operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked chicken marked 8/16/2025. Along with cooked beef marked 8/20/2025 in reach in cooler on prep line today is 8/27/2025. Foods are cooked, chilled and frozen over two days prior to freezing per operator. Operator discarded. Discussed date marking procedures with operator and provided HR 5030-049 handout Date Marking to assist in training staff.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Also, operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked chicken marked 8/16/2025. Along with cooked beef marked 8/20/2025 in reach in cooler on prep line today is 8/27/2025. Foods are cooked, chilled and frozen over two days prior to freezing per operator. Operator discarded.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Brown shell eggs were stored directly above pie in the walk-in cooler. Operator moved to proper location for food safety.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food storage areas. Educated operator on importance of having smooth and easily cleanable ceiling tiles.
Ice buildup in reach-in freezer.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food storage areas. This is a repeat violation from 4/19/2023, 12/29/2022, 7/20/2022.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 25ppm) on front counter. Operator discarded the bucket, repeat 4/19/2023.
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.