La Calenita NO 1

1931 Pembroke Rd, Hollywood, FL 33020 · Permanent Food Service · License 1622788

Official report

out of 100

Grade F

Safety score 37 of 100

Latest visit: Oct 30, 2026 (8 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 21 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
11 high priority (2 fixed by the Oct 30 follow-up, 9 fixed on the spot, 2 repeats), 2 intermediate (fixed on the spot), 9 basic (1 repeat)
-51
Administrative complaint on Oct 29, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score37

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct292026

Routine inspection

22 violations found · Inspector came back once

Follow-up visitOct 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed at callback inspection same. Large pot of potatoes and buckets of sauce on floor in baking walk in cooler.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed at callback inspection same.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed at callback inspection same.
  More time given
- Code 32, Restrooms: Employee restroom in kitchen - Covered waste receptacle not provided in women's bathroom.
  Observed at callback inspection same. Item has not yet arrived from order on 10-29.
  More time given
Official report, on the Florida DBPR website
First visitOct 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
- 11 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority11
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  1) Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler - Stuffed potatoes (44-52°F - Cooling); Beans (37-47°F - Cooling). Per operator items prepared yesterday and inside unit overnight. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1) Cook Line - Prep Table Raw chicken (47 -51°F - Cold Holding). Observed chicken sitting on table with no temperature control. Per operator item outside of unit for approximately 15 minutes. Operator placed item into walk in cooler to chill until ready to prepare. 2) COOK LINE - FLIP TOP//; butter (60°F - Cold Holding); cheese (53°F - Cold Holding); raw beef (44-50°F - Cold Holding); raw beef (47-51°F - Cold Holding); raw chicken (49-51°F - Cold Holding); raw chicken (52-54°F - Cold Holding); cheese (54-63°F - Cold Holding). Per operator items inside unit for approximately 1 hour, item not prepared or portioned today. Operator removed items and placed inside walk in freezer to quick chill. 3) COOK LINE - FLIP TOP- LOWER// raw pork (52°F - Cold Holding); raw beef (51°F - Cold Holding) per operator item not prepared or portioned today. Item inside unit for less than four hours. Operator placed items inside walk in cooler to quick chill. 4) Cook Line Prep Table- Pork (91°F - Cold Holding) per operator item outside of holding unit for approximately 30 minutes. Operator placed items inside back inside unit until ready to prepare.
  Fixed on the spotRepeat violationAdministrative complaint
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Cook Line - Flip Top lower - Raw shell eggs (58°F - 62°F - ambient Cold Holding). Per operator item inside unit for under 4 hours. Operator moved item into walk in cooler to quick chill.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Walk in cooler - Stuffed potatoes (44-52°F - Cooling); Beans (37-47°F - Cooling). Per operator items prepared yesterday and inside unit overnight. See stop sale.
- 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.
  Walk In Cooler - raw chicken stored above raw beef and fish. Operator begin to reorganize unit.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
  Observed employee drop off soiled dishes then proceeded to handle customers food item. Reviewed proper handwashing procedures employee washed hands.
  Fixed on the spot
  Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employee handled raw beef with gloved hands then changed gloves and continued with food preparation with out washing hands. Revised proper handwashing washing with operator, employee washed hands.
  Fixed on the spot
  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 dish washer handling soiled dishes then clean dishes without proper handwashing. Reviewed handwashing with operator, employee washed hands.
  Fixed on the spotRepeat violationAdministrative complaint
  Employee rubbed hands together for less than 10-15 seconds while washing hands.
  Observed employee wash hands for less then 10 seconds. Reviewed proper handwashing with operator, employee properly washed hands.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Employee set up Triple Sink at (Chlorine 0ppm) from dispenser. Employee manually added sanitizer Retested at Triple Sink (Chlorine 100ppm)
  Fixed on the spot
  Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observed employee washing dishes without sanitizing step. Reviewed proper dish washing procedures. Employee set up sanitizer sink correctly and sanitized dishes.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Walk In Cooler - Cooked yuca per operator item cooked over 24 hours ago. Observed without date marking. Operator instructed employee to add date on item.
  Fixed on the spot
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  1) COOK LINE - FLIP TOP UPPER// ; Tomatoes cooling for approximately 1 hour at 9:50am (53°F) to (56°F) at 10:42am. Per operator item prepared today. With time and temperature item will not hit 41°F in 4 hours. Operator placed item into walk in cooler. 2) BREAD CASE// ; bread with cheese cooling for approximately 30 minutes at 11:30am (83°F - Cooling) to (81°F) at 12:28pm; guava and cheese cooling for approximately 1 hours at 11:30am (84°F) to (84°F) at 12:28pm ; Sweet Corn Arepa at 11:30am cooling for approximately 1 and a half hour (81°F - Cooling ) to (81°F - cooling) at 12:28pm. Operator provided with TPHC form and added items to time control.
  Fixed on the spot
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor.
  1) Walk in cooler observed cases of raw fish stored on the floor. Operator removed items off floor. 2) Baking Walk in cooler observed milk stored on the floor. Operator removed items off floor.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bulk rice bin with plastic container stored inside. Operator removed container.
  Fixed on the spot
  Equipment in poor repair.
  Cook Line - Flip top - Lower section- Door on flip top observed with broken handle.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Observed employee on cook line with soiled wiping cloth tucked into apron.
  Repeat violation
  Wet wiping cloth not stored in sanitizing solution between uses.
  Front counter - approximately 3 wet wiping clothes sitting on counters without any sanitizing bucket.
- Code 23, Non-food contact surfaces clean: Cook Line - Flip Top- Buildup of food debris/soil residue on equipment door handles.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Front counter hand washing sign not provided. Operator provided with hand washing sign and posted.
  Fixed on the spot
- Code 32, Restrooms: Employee restroom in kitchen - Covered waste receptacle not provided in women's bathroom.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.