La Casa de Las Pupusas #2, LLC

69 N Willow St Ste A, Fellsmere, FL 32948 · Permanent Food Service · License 4105306

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Sep 3, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 routine inspection
1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 10 basic (4 repeats); basic violations cost 12 at most
-19
Safety score81

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

Inspection history

1 inspection · 1 visit

Sep32026

Routine inspection

13 violations found

First visitSep 3, 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.
13 violations found:
- 1 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shelled eggs over ready to eat chicken in white household style reach in cooler, educated operator moved eggs.
  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.
  Refried beans, cooked chicken, and cooked rice made five days ago not date marked. Educated operator.
  Fixed on the spot
- 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.
  Suleyma started two days ago but has not signed employee reporting agreement, printed and signed.
  Fixed on the spot
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Flour container not labeled.
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Make table has no ambient thermometer.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl used to scoop flour, removed. Plastic cups used to scoop salsas in make table, removed and educated.
  Fixed on the spotRepeat violation
  Equipment in poor repair.
  Make table gaskets on both door torn. Household yellow reach in cooler gasket torn cooler side.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior soiled with food debris.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Large two door reach in cooler used to store dry goods, soiled with rice and food debris on bottom shelf.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Plates and bowls on storage rack not inverted, had employee purses over them. Inverted and moved purses.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Kitchen and storage area.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employees bags stored over clean plates, educated employees.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Mop in dirty water inside mop bucket, overnight.
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.
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.