La Cantina LLC
2380 NE Coachman Rd, Clearwater, FL 33765 · Mobile Food Dispensing Vehicle · License 3953429
What drove the grade
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 3 basic-10
- Safety score90
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 visitOct 8, 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 priority1
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
500 ppm quaternary . Manager changed solution . Recheck 400 ppm quaternary
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk opened three days previously in reach in cooler. Manager date marked milk
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times- blocked by cart.
Manager relocated cart. Reviewed with manager hand wash sinks must be accessible at all times
Fixed on the spot
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
- container of flour and sugar not labeled . Reviewed with manager
Code 08, Food protection and cross-contamination: Food ( boxes of oil ) stored on floor in the shed .Reviewed with manager
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food ( flour) not stored with handle above top of food within a closed container.
Manager replaced bowl with handled cup
Fixed on the spot
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.