LASPADAS ORIGINAL HOAGIES
10178 W SAMPLE RD, Coral Springs FL 33065 · 954-345-8833
Last inspected Aug 10, 2026 · 4 visits since October 2023
OCT 23
AUG 24
AUG 25
AUG 26
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
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. Bulletin provided to be posted.
★ 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--2023060344 | Oct 18, 2023 | Nov 20, 2023 | $200 |
Inspection history
4 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Food-contact surface soiled with food debris. 1. Front line slicer, operator cleaned.
Cutting board has cut marks and is no longer cleanable. at prep room flip top.
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. at 2:30pm portioned tuna 48F ambient cooling for 5 minutes to 48F at 2:55pm. At this rate proper cooling to 41F in 4 hours will not occurred. Observed food covered cooling. Operator took lid off to properly cool
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area soiled with food debris
Floor soiled/has accumulation of debris. Floors in prep area soiled with food debris
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed in prep area. After cleaning slicer with gloves employee proceeded to handle sliced roast without removing gloves and washing hands. Employee removed gloves and washed hands
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Employee washed hands in hand wash sink.
Reach-in cooler shelves with rust that has pitted the surface. Back four door rust on shelves
Oct 18, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority6 Intermediate0 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cutting board in front of cold rail at front counter, sliced provolone (53F - Cold Holding); sliced swiss (52F - Cold Holding). Per manager on cutting board approximately 30 minutes. Cheeses returned to cooler to rechill. Recommended using Time as Public Health Control. Form provided.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in prep area fliptop has dead batteries, no reading.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Portioned pasta salads and potato salads at glassfront cooler at front counter not date marked when prepared. Per employee portioned 24 hrs ago. Employee added dates.
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. Bulletin provided to be posted.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles hanging on chemical shelf with faded labels.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink by triple sink. Repair piece for valve on order.
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.