La Pasadita

624 N English Avenue, Homestead, FL 33030 · Permanent Food Service · License 2330262

Official report

out of 100

Grade F

Safety score 14 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 25 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 routine inspection
6 high priority, 6 intermediate, 14 basic; basic violations cost 12 at most
-66
Complaint after follow-up on Oct 21
Counts in full until a follow-up finds the problems fixed
-20
Safety score14

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

Inspection history

1 inspection · 2 visits

Oct202026

Routine inspection

26 violations found · Inspector came back once

Follow-up visitOct 21, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
14 violations still not corrected:
- 2 High priority
- 3 Intermediate
- 9 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  During callback inspection observed cook chicken (102°F - Hot Holding) stored under steam table at room temperature, as per operator for less than 2 hours.
  Administrative complaint
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  During callback inspection observed food employee put on gloves to start preparing tacos without first washing his hands.
  Administrative complaint
Intermediate3
- Code 16, Dishwashing facilities and test kits: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  More time given
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  More time given
Basic9
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  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
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  During callback inspection observed
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  More time given
  Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
  More time given
Official report, on the Florida DBPR website
First visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
26 violations found:
- 6 High priority
- 6 Intermediate
- 14 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed cook chicken (94°F - Hot Holding) stored under steam table at room temperature. time of disposal cannot be determined.
  Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined.
  See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed diced cook beef (106°F - Hot Holding); cook ground pork (125°F - Hot Holding) at room temperature under flat grill, as per operator for less than 3 hours. Observed cook chicken (94°F - Hot Holding) stored under steam table at room temperature. time of disposal cannot be determined.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employees putting on gloves to engaged in food preparation without first washing their hands.
  Employee rubbed hands together for less than 10-15 seconds while washing hands.
  Employee washed hands with no soap.
Intermediate6
- 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.
  Observed cook lengua, cook beef, cook chicken at reach in cooler stead flat grill not date marked. As per operator for less than 2 days.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed employee washed hands inside of the triple sink.
- Code 16, Dishwashing facilities and test kits: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed handwash sink in the kitchen blocked with containers and trash can.
  No paper towels or mechanical hand drying device provided at handwash sink.
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed dry storage room outside of the establishment across walk in cooler.
Basic14
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Observed unwashed lettuce stored container of horchata at walk in cooler.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed at cook line.
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed employee eating in the kitchen near the triple sink.
  Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed employee open water bottle stored at reach in cooler near flat grill.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed inside of container with horchata at walk in cooler.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet yellow wipes cloths at prep table near microwave.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed black mold like on curtains at walk in cooler entrance.
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  Observed clean utensils under prep table where microwave is located.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed fan inside of the walk in cooler with mold like substance.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Provided operator with a copy of the chocking poster.
  Fixed on the spot
  Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
  Observed a total of 15 seats inside of the establishment.
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.