Tienda & Restaurante Lamalquerida LLC
600 W Main St, Avon Park, FL 33825 · Permanent Food Service · License 3801128
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 Aug 31 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 7 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 31, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
Observed a container of rice on shelf with weevils in it, operator voluntarily discarded.
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 2 packets of raw chorizo over quesadillas in reach in cooler on cook line, operator moved chorizo to another shelf.
Fixed on the spotRepeat violation
Intermediate2
Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided.
Observed basket of apples and pears not wrapped at front counter.
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.
Sent operator copy by email, printed and employees signed by end of inspection.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed case of butter on the floor in the walk in cooler.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed handle of scoop in a container of flour on shelf, employee moved.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee wearing bracelet while preparing orders.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup in reach in freezer back of kitchen.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed a cup of spoons not inverted on shelf in kitchen, operator corrected.
Fixed on the spot
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.
- Stop sale
- An order that the food can’t be sold or served.