La Union Restaurant of Fla
998 1000 S State Road 7, Margate, FL 33068 · Permanent Food Service · License 1612180
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection12 high priority (7 fixed on the spot, 1 repeat), 11 intermediate (6 fixed on the spot, 5 repeats), 21 basic (4 repeats); intermediate violations cost 18 at most; all violations together cost 70 at most; basic violations cost 12 at most-70
- Emergency closure on Oct 5, still closedCounts in full until a follow-up lets the place reopen-35
- Safety score0
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
Routine inspection
- Follow-up visitOct 6, 2026 Closure extended
The problems weren't fixed yet. The business stays closed while the owner is given more time.
13 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate4
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
More time given
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Code 53, Manager certification and employee training: Food manager certification expired.
More time given
Required employee training expired for all employees.
More time given
Basic9
Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the coolest part of the hot holding unit.
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Cleaned and sanitized
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
Ceiling tile missing.
More time given
Code 38, Lighting: Light shield damaged/in disrepair.
More time given
- First visitOct 5, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
44 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority12
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. In reach in cooler at front counter milk (51°F - Cold Holding) per server milk held in unit for unknown amount of time see stop sale. In walk in cooler pork tamales (48°F - Cold Holding); cheese (48°F - Cold Holding); pasteurized eggs (50°F - Cold Holding); coleslaw (51°F - Cold Holding); sliced ham (48°F - Cold Holding); cooked beans (49°F - Cold Holding) per chef products not portioned or prepared today and held in cooler for more than 6 hours, see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler at front counter milk (51°F - Cold Holding) per server milk held in unit for unknown amount of time see stop sale. In walk in cooler pork tamales (48°F - Cold Holding); cheese (48°F - Cold Holding); pasteurized eggs (50°F - Cold Holding); coleslaw (51°F - Cold Holding); sliced ham (48°F - Cold Holding); cooked beans (49°F - Cold Holding) per chef products not portioned or prepared today and held in cooler for more than 6 hours, see stop sale. At cook line minced pork filling (66°F - Cold Holding) per chef food held out of cooler for approximately 2 hours, discussed with chef who placed product In reach in cooler to chill.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler raw shell eggs stored above cooked plantains, discussed with operator who corrected storage of products.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In walk in cooler raw chicken stored above raw steak, discussed with operator who corrected storage of products.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Discussed with operator to replace water.
Code 12, Handwashing and hygienic practices: 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.
Employee handled container of raw chicken and without washing hands employee handled clean plates and utensils, discussed with employee who washed hands.
Fixed on the spot
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked raw shell eggs and after without washing hands employee handled plate and utensils assembly meal, discussed with operator employee washed hands.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee pulled up pants and after without washing hands resumed cooking eggs, discussed with employee who washed hands.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately 7 small live flying insects by back door landing on old equipment. Approximately 5 small live flying insects landing on walls surrounding hot water heater. Approximately 25 small live flying insects landing on dirty and clean dishes at dish washing area. Approximately 4 small live flying insects on walls in women's restroom. Approximately 25 small live flying insects landing on walls in dining room behind reach in coolers where large puddle of water is on floor. Discussed with operator to clean and sanitize all areas and eliminate all flying insects.
Roach activity present as evidenced by live roaches found.
Approximately 7 live roaches crawling on wall and shelves around 3 compartment sink. Discussed with operator to eliminate roaches and clean and sanitize areas.
Roach excrement and/or droppings present.
At dish washing area build up of roach excrement along shelves and wall. Discussed with operator to clean and sanitize areas.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
On top of ice machine foaming chemical cleaner stored, discussed with operator who removed cleaner.
Fixed on the spot
Intermediate11
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In walk in cooler plastic wrapped pan of marinated portioned steak (52°F - Cooling) at 10:20 per operator since 7:00 to 53°F at 10:40, at this current rate of cooling product will not reach 41°F within 4 hours, discussed with operator who moved product to reach in freezer.
Fixed on the spot
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Discussed with operator to acquire probe thermometer.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Discussed with operator to acquire test strip.
Repeat violationAdministrative complaint
Code 27, Water source: No hot running water at three-compartment sink.
Hot water maximum temperature 81°F discussed with operator who used lighter to reignite hot water heater, at retest hot water reached 104°F.
Fixed on the spotRepeat violationAdministrative complaint
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water maximum temperature 81°F discussed with operator who used lighter to reignite hot water heater, at retest hot water reached 104°F.
Fixed on the spotRepeat violationAdministrative complaint
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand washing sink blocked with buckets discussed with operator who removed bucket.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Discussed with operator who provided paper towels.
Fixed on the spot
No soap provided at handwash sink.
Discussed with operator who provided soap.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At front counter multiple chemical bottles unlabeled, discussed with operator to label bottles.
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ All certified food managers expired, discussed with operator to renew.
Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All employees expired discussed with operator to renew.
Repeat violationAdministrative complaint
Basic21
Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the coolest part of the hot holding unit.
No ambient air thermometers in reach in coolers, discussed with operator to provided ambient air thermometers.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Frozen Raw chicken thawing at room temperature, discussed with operator who moved product to walk in cooler to thaw.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
In walk in cooler containers of raw fish and sauces not covered, discussed with operator to cover all containers.
Unwashed fruits/vegetables stored with ready-to-eat food.
In walk in cooler unwashed bell peppers stored above cut onions and peppers, discussed with operator who corrected storage of products.
Fixed on the spot
Food stored on floor.
In dish washing area bucket of raw chicken stored on floor, discussed with chef who removed product from floor.
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 drink stored on preparation table with food products, discussed with operator who removed drinks.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee preparing drinks not wearing hair restraint p, discussed with operator.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Soufflé cup with no handle used to scoop dry ingredients like flour and salt, discussed with operator removed soufflé cups.
Fixed on the spotRepeat violation
Cutting board has cut marks and is no longer cleanable.
Multiple cutting boards grooved and no longer cleanable , discussed with operator to repair or replace.
Repeat violation
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk in cooler shelves rusted and have build up of slime mold like substance, discussed with operator to repair or replace shelves.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Multiple reach in cooler and freezers interiors soiled, discussed with operator to clean and sanitize.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Discussed with operator to clean and sanitize unit.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Sides of cooking equipment soiled with thick build up of grease and food debris, discussed with operator to clean and sanitize.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No hand washing sign provided at hand washing sink. Emailed copy of sign to operator.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Approximately 1 dead roach in bucket inside hand washing sink. Approximately 6 dead roaches on floor around hot water heater. Approximately 1 dead roach on side of Reach in cooler at dish washing area. Discussed with operator to clean and sanitize areas.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Throughout kitchen multiple floor tiles missing and in disrepair with food and standing water, discussed with operator to repair.
Repeat violation
Floor area(s) covered with standing water.
In customer dining area large puddle of standing water behind reach in coolers, discussed with operator to clean and sanitize area.
Ceiling tile missing.
In kitchen above steam table ceiling tile missing. In bathrooms multiple ceiling tiles missing. Discussed with operator to replace tiles.
Objectionable odors in bathroom or other areas of the establishment.
In bathroom strong odor of urine, discussed with operator to clean and sanitize bathroom.
Code 38, Lighting: Light shield damaged/in disrepair.
In walk in cooler light shield shattered with multiple missing pieces of plastic, discussed with operator to repair or replace shield.
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Discussed with operator to secure tank.
Earlier inspections 1
Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitAug 5, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No test kit available
Administrative complaint
At the first visit
For chlorine or quaternary sanitizer.
Follow-up, Jun 6, 2026More time given
Observed same .
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
Adalberto Tiburcio Mayen manager in charge has no certified food manager training.
Administrative complaint
At the first visit
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager in charge Adalberto Tiburcio Mayen.
Follow-up, Jun 6, 2026More time given
Observed same .Manager in charge Adalberto Tiburcio Mayen.
Required employee training expired for all employees.
All employee training expired 4/2026
Administrative complaint
At the first visit
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Follow-up, Jun 6, 2026More time given
Observed same.
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
At the first visitRepeat violation
All cutting boards throughout kitchen.
Follow-up, Jun 6, 2026More time given
Observed same.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Floor tiles in kitchen are missing and damaged
More time given
At the first visit
Throughout kitchen.
Follow-up, Jun 6, 2026More time given
Observed same.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling tiles in kitchen in disrepair.
More time given
At the first visit
Hole in ceiling over ice machine in kitchen.
Follow-up, Jun 6, 2026More time given
Observed same.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- 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.