La Marsa
6268 W Sample Rd Ste 408, Coral Springs, FL 33067 · Permanent Food Service · License 1623678
What drove the grade
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
How the score was calculated
- Starting score100
- Violations at the Aug 5 complaint inspection2 high priority (1 fixed on the spot), 3 intermediate, 7 basic-25
- Administrative complaint on Aug 5, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitAug 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
Air gap time extension till next unannounced
More time given
Basic2
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Pots and pans wet stacked Time extension till next unannounced
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Ceiling tiles time extension until next unannounced inspection
More time given
- First visitAug 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw Chicken over raw beef in reach in cooler on cook line Manager moved chicken
Fixed on the spot
Code 29, Plumbing and backflow prevention: Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
No one air gap at drain of the three compartment sink
Intermediate3
Code 11, Employee health: 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.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwashing sink by cook line
No soap provided at handwash sink.
No soap at handwashing sink by cook line
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Salt and sugar containers not labeled
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Thawing chicken on counter. Manager moved chicken to walk in cooler
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Case of chicken on the floor in walk in freezer.. Manager picked up
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Using cups instead of scoops. Chef discarded
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Pots and pans being stacked wet.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
On a Roach complaint 2026054689 found one dead roach on top of dishwasher and one dead roach in clear plastic bag by pots and pans.
Administrative complaint
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Ceiling tile missing by the walk in freezer.
Earlier inspections 1
Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.