La Mexicana Restaurante
15535 SW Warfield Blvd, Indiantown, FL 34956 · Permanent Food Service · License 5301047
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 11 routine inspection4 high priority (1 fixed by the Aug 19 follow-up, 3 fixed on the spot), 2 intermediate, 3 basic (1 repeat)-22
- Safety score78
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 visitAug 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At reach in cooler - shredded cheese 48°F- cold holding- food stored above fill line- food not prepared or portioned today- food out of temperature for 1 hour - operator placed in reach in cooler to quick chill.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
At non food grade paper used in direct contact with cilantro- operator removed and stored properly.
Fixed on the spot
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. Dishwasher (Chlorine 0ppm)
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
At front counter- chemical storage wipes stored over sauces- operator removed.
Fixed on the spot
Intermediate2
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic3
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
In use avocados with stickers still attached- educated operator- employee removed.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 0ppm)
Repeat violation
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth stored on prep counter- operator removed.
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.