La Lomita Corp
9410 NW 109 St, Medley, FL 33178 · Permanent Food Service · License 2330764
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 Oct 28 routine inspection2 high priority (1 fixed by the Nov 5 follow-up, 1 fixed on the spot), 7 intermediate (3 fixed on the spot), 16 basic (2 repeats); basic violations cost 12 at most-36
- Safety score64
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 visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed RIC gaskets across from steam table soiled.
More time given
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
More time given
- First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Butter (78°F - Cold Holding) at front counter. As per staff, one hour. Product was moved to refrigerated unit for rapid cooling. Also observed sliced ham (51°F - Cold Holding) at RIC at kitchen area across from steam table. As per chef, less than four hours. Product was moved to refrigerated unit for rapid cooling.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw ground beef and raw pork chops stored over yuca and tostones at RIF at kitchen.
Intermediate7
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Observed no consumer advisory. Provided one to staff and it was posted at front counter.
Fixed on the spot
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked pork feet not date marked at RIC at kitchen area. As per chef, made Monday.
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.
Observed staff member at front counter working for less than 60 days with no training and no employee responsibilities form sign.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chlorine test strips available.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed at cutting board at kitchen area.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at kitchen HWS and front counter HWS. At front counter HWS paper was provided.
Fixed on the spot
No soap provided at handwash sink.
Observed at kitchen HWS and front counter HWS. At front counter HWS soap was provided.
Fixed on the spot
Basic16
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed plastic containers of salt and sugar not labeled at dry storage area.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw pork belly thawing at room temperature. Chef started thawing product properly under running water.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed staff doing food preparation at front counter with no hair restraint.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed staff doing food preparation at front counter while wearing bracelet and watch.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl with no handle used to scoop sugar at dry storage area. Bowl was removed.
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
Observed at cutting board at kitchen area.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed RIC across steam table with an internal temperature of 53.6°F.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed two doors RIC interior soiled at kitchen area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed ice machine interior soiled at front counter.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed RIC gaskets across from steam table spiked.
Code 25, Single-service items: Single-service articles improperly stored.
Observed single service carry out containers stored on floor at dry storage area.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed mop sink pipe leaking.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed all over kitchen area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed at front counter area.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed license posted from 10.01.2026.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.