Laredo Mexican Restaurant of Keystone
7380 SR 100 #11-13, Keystone Heights, FL 32656 · Permanent Food Service · License 2001162
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate, 12 basic (3 repeats); basic violations cost 12 at most-26
- Administrative complaint on Aug 24, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score54
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 26, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Operator has drawn out floor plan, not yet submitted to plan review.
More time given
- First visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the cookline drawer reach in cooler, shrimp (52°F - Cold Holding); shredded beef (51°F - Cold Holding) and ambient air at 44°F. Per employee on line has been stocking cooler. Operator added ice to products, at conclusion of inspection in temperature range.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over canned/bottled drinks.
Raw beef in freezer over clean bar glasses. Operator relocated the raw beef.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on flip top reach in cooler soiled food residue staining. Interior shelves of cook line drawer reach in cooler build up of food debris. Microwave interior with food debris build up.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment remodeled front bar area including all plumbing associated with a bar counter. Establishment added additional ice bin in kitchen area.
Basic12
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Multiple food products thawing on counter at ambient air temperature. Operator relocated to reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Bulk sugar container stored uncovered.
Food stored on floor.
Margarita mix and fryer oil stored on the floor. Operator relocated.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs stored on oven door handles. Operator removed.
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 on kitchen prep table. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Multiple bowls and plates used as scoops in bulk containers.
Equipment in poor repair.
Flip top reach in cooler with torn door gaskets. Reach in freezer in storage trailer with broken lid and exposed insulation.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Bottom shelf of center prep table with food debris build up.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Single service carry out containers stored in floor in storage trailer. Operator relocated.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Flip top reach in cooler on cook line with standing water at base of cooler.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Unsealed floors throughout kitchen.
Floor soiled/has accumulation of debris.
Food debris build up on floor under equipment of cook line.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.