La Tienda Latina
2204 SW 13 St, Gainesville, FL 32608 · Permanent Food Service · License 1102812
What drove the grade
Cutting board soiled with mold-like substances.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection1 intermediate (1 repeat), 6 basic (2 repeats)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 1, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Cutting board soiled with mold-like substances.
Repeat violation
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk containers of sugar and salt not labeled in dry storage room. Employee labeled.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Container of tripe on floor of walk-in-freezer. Manager moved to shelf.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: 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 submerged in sugar in bulk container. Manager removed handle.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee opened drink on kitchen prep table. Employee removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Verticle kitchen reach-in-cooler handle broken. Reach-in-cooler cutting board grooved.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Light shining through gap at back exterior door.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.