LAREDO'S
225 WEST MAIN ST, Lake Butler FL 32054 · 396.496.8000
Last inspected Apr 24, 2026 · 7 visits since July 2023
DEC 23
AUG 24
FEB 25
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed two live roach like pests, one on the prep table with an attached can opener and one on the exterior wall of a reach in chest freezer.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 4 high priority.
4 High priority3 Intermediate13 Basic
Show 20 findings ▾
Container of medicine improperly stored. Employee pre workout and cbd medicine on top shelf over wrapped tortillas on storage rack at end of cook line. Operator removed the medication.
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. Chlorine dish machine at 0ppm after two attempts and priming sanitizer. Operator continued priming machine to 100ppm.
Roach activity present as evidenced by live roaches found. Observed two live roach like pests, one on the prep table with an attached can opener and one on the exterior wall of a reach in chest freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line flip top reach in cooler, pork (52F - Cold Holding); cut tomatoes (56F - Cold Holding); pico de gallo (57F - Cold Holding); cheese (49F - Cold Holding); cut lettuce (50F - Cold Holding); sour cream (48F - Cold Holding); shrimp (52F - Cold Holding); chile relleno (49F - Cold Holding); chicken (48F - Cold Holding) per operator all items moved from walk in cooler to reach in cooler at 11 then refilled/replaced as necessary through lunch rush. Operator removed all items to walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board opposite flat top grill with food residue staining build up. Can opener blade with debris build up on blade.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Unable to provide written time as public health control procedures, chicken, steak and onions on the cookline held on time as public health control with no time marking.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two currently employed expired food handler training certificates.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk sugar container. Operator removed.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cook line with accumulation of standing water at base and lid to cooler removed, ambient air temperature of 49F.
Cutting board has cut marks and is no longer cleanable. On shelf of warewashing area, clean blue cutting board with deep cut marks on surface of board.
Dead roaches on premises. Observed one dead roach on paperwork on windowsill behind front counter.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table next to products cooling. Employee drink stored on cook line microwave.
Equipment and utensils not properly air-dried - wet nesting. On shelf at end of warewashing area, clean plastic containers stacked while wet.
Equipment in poor repair. Reach in chest freezer with torn door gasket,
Floor area(s) covered with standing water. Standing water build up on floor at corner of wall by reach in chest freezers.
Food stored on floor. Bulk container of sugar stored on the floor of dry storage. Operator relocated.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door cook line.
Standing water in bottom of reach-in-cooler. Standing water at base of flip top reach in cooler on cook line.
Time/temperature control for safety food thawed in an improper manner. In the storage hallway with chest freezers, ground beef thawing in metal pot on the floor at ambient air temperature.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Visibly soiled wet wiping cloths stored on prep table by can opener and on the end of the cook line cutting board.
Aug 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 1 high priority.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler; enchilada (86F - Cold Holding) per operator removed from cooler and left out on steam well before being put in cooler 10/15 minutes prior. Discussed with operator enchilada previously used on time as public health control and trying new procedure. On wait station side of cook line, salsa (56F - Cold Holding) stored in container of melted ice. Employee added more ice and replaced with sour cream from walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Debris build up on blade of prep table can opener.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked beef and pork missing product date marking, cooked Monday. Operator had employee date mark.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink on in use prep table.
Employee personal food not properly identified and segregated from food to be served to the public. In glass door reach in cooler, employee personal food on top shelf over food for customers.
Equipment and utensils not properly air-dried - wet nesting. On shelf by walk in cooler, clean plastic containers stacked while wet.
Food stored on floor. Fryer oil stored on floor of dry storage, chicken thawing in standing water in the floor of storage room, operator relocated.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In the walk in cooler, scoop handle in direct contact with cut tomatoes.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wait station soda dispenser has mold like substance on top plate of Coca-Cola nozzle.
Stored food not covered. In walk in cooler multiple prepared foods uncovered and in storage room fryer grease uncovered, operator covered.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in the three compartment sink and in pot on floor in storage area. Operator relocated all to three compartment sink and turned on cold water.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on container of tortilla chips and under in use cutting board.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate9 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. In the dry storage area, one can of chiles with dented sides and seal of can. Operator relocated for return.
Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm. Operator replaced sanitizer solution and primed to 100ppm chlorine.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink beverage, handle soiled dish then resume prep work without changing gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shell eggs stored over cut lettuce. Operator relocated the cut lettuce.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk in cooler chicken wings marked with date from 01/2025, per operator improperly date marked with label maker and had employee relabel with correct date of preparation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line drawer reach in cooler; chorizo (46F - Cold Holding); shrimp (54F - Cold Holding). Per operator placed in cooler before opening at 11, reach in cooler not plugged in after cleaning the night before. Operator plugged in cooler, ambient air at 36F by conclusion of inspection and all time/temperature control food for safety in temperature range.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On the cook line; chicken, beef and cooked vegetables held utilizing to,Emma's public health control with no time marking on daily white board. Discussed with operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table with food debris on blade.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over cook line with dust build up.
Employee eating in a food preparation or other restricted area. Employee lunch and drink on reach in chest freezer. Employees drink over tortillas on shelf. Employee relocated.
Equipment and utensils not properly air-dried - wet nesting. On center storage shelf, clean containers stacked while wet.
Equipment in poor repair. Storage room with three reach in freezers, the middle reach in chest freezer with torn door gasket.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wait station soda dispenser underside behind nozzles of Coca-Cola with debris build up.
Single-service articles improperly stored. Box of foam containers on floor of dry storage room.
Standing water in bottom of reach-in-cooler. Standing water at the base of the cook line flip top reach in cooler.
Stored food not covered. In the walk in cooler, bulk salsa and sauce containers not covered. Operator had employee cover.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table.
Aug 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Fly observed flying over steam table on the cook line.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in chest freezer raw plastic wrapped steak over plastic wrapped ready to eat tamales. Operator relocated the raw steak.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the prep table of the cook line, peppers and onions (103F - Hot Holding); beef (118F - Hot Holding) hot holding for next order. Operator relocated the items to the grill, reheated and served for immediate service.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris build up on the blade. Operator removed and cleaned.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, multiple containers of food prepared and not date marked. Per operator some day before and some two days. Operator had employee label.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over cook line with build up of dust.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on the storage shelf by the reach in freezer not inverted or covered. Operator inverted the pans.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dry storage shelf over spices. Operator relocated the beverage.
Employee personal food not properly identified and segregated from food to be served to the public. Employees personal food on shelf over food for customers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees apron and personal belongings over bread and spices on dry storage shelf. Operator relocated the items.
Food stored on floor. Jugs of sauce stored on the floor of the back storage room. Operator relocated the sauce.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handles on the cook line. Operator relocated the tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on underside of waitstation soda dispenser behind the nozzles.
Stored food not covered. Chile rellenos in reach in freezer not covered. Operator covered the chile rellenos.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate12 Basic
Show 19 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. At time of inspection, chlorine dish machine at 0ppm. Operator adjusted sanitizer bucket and primed to 100ppm.
Nonfood-grade bags used in direct contact with food. Plastic grocery bags used in direct contact to store cooked tamales in the reach in chest freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. In the sliding door reach in cooler, raw bacon over ready to eat salad dressing. Operator relocated the raw bacon. In the reach in chest freezer, bag of raw frozen shrimp over uncovered Chile rellenos. Operator relocated the raw frozen shrimp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In a container to the side of the main cook line, cut lettuce (49F - Cold Holding) per operator brought out to refill cook line during lunch rush. Employee relocated the container to the walk in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Enchiladas on the cook line held utilizing time as public health control not time marked. Operator had employee discard the enchiladas per establishments procedures.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of milk in the sliding door reach in cooler from the previous day not date marked. Operator had employee date mark the container.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line has build up of old food debris.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent and light fixture closest to vent over the cook line have dust build up.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks on prep table and shelf over clean equipment. Operator relocated the employee beverages.
Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean drink cups stacked while wet. In the shelf at the end of the warewashing area, clean plastic containers stacked while wet.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hood system on the main cook line has grease beginning to drip off of the overhang of the system. Operator wiped the forming grease droplets.
Exterior door has a gap at the threshold that opens to the outside. Side door to garbage and grease receptacles has door gap with light shining through when closed.
In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven door handle. Operator relocated the tongs.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under not in use cutting board in the prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler on the cook line and reach in chest freezers have debris in the door gaskets. Wait station soda dispenser has mold like substance on the underside of the dispenser behind the nozzles.
Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler on the cook line.
Stored food not covered. In the reach in chest freezer, sheet tray of uncovered Chile rellenos. Operator asked employee to cover the Chile rellenos.
Time/temperature control for safety food thawed in an improper manner. In the three compartment sink, raw chicken thawing with no running water. Operator turned on cold water for thawing.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop head in bucket of used mop water inside the mop closet.
Jul 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in kitchen during inspection.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw fish no longer commercially packaged stored over jalapeño poppers. Person in charge began rearranging.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in tub at cookline at 91F, enchiladas at 77F. Person in charge states holds on time but unable to provide paperwork, and items not time marked. Person in charge moved to walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with debris buildup. Person in charge cleaned during inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several employees with no proof of training during inspection.
Bowl or other container with no handle used to dispense food. Plate and bowl with no handle used as scoop in rice.
Employee personal food not properly identified and segregated from food to be served to the public. Employee opened food stored over food to be served to customers in reach in freezer. Person in charge removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler with dust buildup. Shelving in walk in cooler with debris buildup, rust.
Standing water in bottom of reach-in-cooler. Fliptop on line with large amount of water on the bottom of unit.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink with standing water during inspection, person in charge snaked during inspection. Is properly draining by end of inspection.
Stored food not covered. Multiple items in walk in cooler uncovered. Person in charge began covering.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing on prep table at room temperature, person in charge moved to reach in cooler.
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.