La Casa de Peinado
227-77 SR 7, Boca Raton, FL 33428 · Permanent Food Service · License 6005512
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection7 high priority (2 no follow-up needed, 5 fixed on the spot), 6 intermediate (3 fixed on the spot, 1 repeat), 3 basic (1 repeat)-41
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 10, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. At cookline area- Cooked corn 91°F at 10:50 to 91°F at 12:20 ( cooling since 10:00)- food left out on counter to cool- at current rate of cooling food did not reach to 71°F within 2 hours- see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At glass reach in cooler by front counter area- milk 50°F- cold holding, flan 45-46°F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed in reach cooler to quick chill,
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
At cookline area- Cooked corn 91°F at 10:50 to 91°F at 12:20 ( cooling since 10:00)- food left out on counter to cool- at current rate of cooling food did not reach to 71°F within 2 hours- see stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At tall three door cooler raw beef stored over cooked pork- operator removed and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
At front counter area- employee touched trash- then proceeded to wash their hands for approximately 5 seconds and then handle clean equipment without washing- educated over- employee washed their hands.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
At front counter area- employee touched trash can then proceed to handle clean equipment without washing their hands- educated operator- employee washed their hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. At three compartment sink area- employees washing dishes without sanitizing - educated operator - employee set up three compartments sink properly and sanitized dishes.
Fixed on the spot
Intermediate6
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At glass reach in Cooler by front counter area- Green salsa 51°F at 11:05 to 51°F at 12:20( cooling since 9:00)- at current rate of cooling food will not reach to 41°F within remaining time-operator placed in ice bath to quick chill.
Fixed on the spot
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Handwash sink water at 79°F- by cookline.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
At cookline area- handwash sink blocked by steam table - operator removed.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
tat front counter handwash sink- sanitizer bucket inside sink- operator removed.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink- operator provided.
No soap provided at handwash sink- operator provided.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
At cookline area- Pot of corn stored on floor- operator removed.
Fixed on the spotRepeat violation
Raw fruits/vegetables not washed prior to preparation.
At reach in cooler in use avocados with stickers still attached- educated operator- employee washed properly.
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
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.
- Stop sale
- An order that the food can’t be sold or served.