La Palma Mexican Grill

1690 Citrus Blvd, Leesburg, FL 34748 · Permanent Food Service · License 4508517

Official report

out of 100

Grade F

Safety score 54 of 100

Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed by the Sep 29 follow-up · 19 other violations

How the score was calculated

Starting score100
Violations at the Sep 25 routine inspection
9 high priority (8 fixed by the Sep 29 follow-up, 1 fixed on the spot, 2 repeats), 2 intermediate, 9 basic
-46
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 visits

Sep252026

Routine inspection

20 violations found · Inspector came back once

Follow-up visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 14, Food-contact surfaces designed and maintained: Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitSep 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 9 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority9
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. -1 can of peeled tomatoes.
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  -Red salsa 52f, Refried beans 47-58f. Cooling from previous day.
  Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
  See stop sale. -Carnitas dated 09-16.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  -Carnitas 09-16.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Salsa 46f, Green salsa 48f, Chorizo 47f, Beef patties 45f, Steak 49f, Chicken breast 44f. Less than 4 hours. Advised to rapid chill, operator put in freezer.
  Fixed on the spotRepeat violation
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  -Red salsa 52f, Refried beans 47-58f. Cooked previous day per manager.
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  -Dishwasher not changing gloves in between dirty and clean dishes.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Bar 0 ppm.
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  -1 on wall above 2 compartment sink in rear prep area.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Soda gun holster at bar. -Can opener blade.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  -At bar.
Basic9
- Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
  -Under prep tables.
  Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
  -Cooling cart by ice machine.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  -Walk in freezer door.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  -Bottom of wine cooler at bar. -Small freezer on cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Under grill. -Hood system piping.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  -Hand sink near mop sink.
  Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  -Below dish machine.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  -At bar.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  -1 dead on floor in front of walk in freezer
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.
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.
Stop sale: An order that the food can’t be sold or served.