La Esquina Restaurante y Mas
13010 W State Rd 84, Davie, FL 33325 · Permanent Food Service · License 1611812
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection2 high priority (fixed on the spot, 1 repeat), 4 basic-12
- Administrative complaint on Oct 14Counts in full until a follow-up finds the problems fixed-20
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in walk-in cooler raw beef stored over cooked corn on the cob. Operator stored correctly. Observed in cooling drawers on cook line raw shrimp stored over cooked shredded beef. Operator stored correctly.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee handling raw steak then handle a bowl without washing hands. Employee washed hands
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed container corn on the cob not covered in walk-in cooler. Operator covered,.
Fixed on the spot
Unwashed fruits/vegetables stored with ready-to-eat food.
Observed in walk in cooler unwashed avocados stored on top of a container of single serve sauces
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0 Ppm chlorine. Operator added chlorine rechecked 100
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed on top of convection oven bowls not stored inverted or in a protected manner.
Earlier inspections 1
B86Routine inspection6 violations, 3 high priority No follow-up needed
- First visitJul 14, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in cooling drawer raw chicken (44-47°F - Cold Holding); cooked beef (47°F - Cold Holding) per operator removed from walk-in cooler to holding until less than one hour not portion or prepared today. Operator placed ice packs on items.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in 2 drawers raw shrimp stored over cooked beef. Operator stored correctly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee taking on cellphone than cut avocados without washing hands.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance degreaser not labeled.
Located in dishwasher area
Basic2
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed multiple containers not covered in walk-in cooler access , buria diced onions. Operator covered.
Fixed on the spot
Raw fruits/vegetables not washed prior to preparation.
Observed employee cutting avocados from box with label intact on skin.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.