La Mesa Cafe and Bistro LLC
48 NE 1 Ave Ste A, B, Boca Raton, FL 33432 · Permanent Food Service · License 6012533
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 Nov 3 routine inspection8 high priority (1 fixed by the Nov 4 follow-up, 7 fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot)-36
- Administrative complaint on Nov 3, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score52
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 4, 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 visitNov 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Wait station milk (52°F - Cold Holding); half and half (52°F - Cold Holding) per operator was sitting out to make drinks for approximately 1 hour. Operator moved to reach in to quick chill Kitchen; cooked potatoes (60°F - Cold Holding); butter (60°F - Cold Holding) per operator both sitting out for approximately 2 hours. Operator moved to reach in cooler and freezer to quick chill. Operator decided to use time for butter moving forward, provided form. Flip top; cheese (48°F - Cold Holding) per operator in flip top for 2 hours, items double panned, informed operator double panning, operator moved items to single pan and moved to reach in to quick chill. All items not prepared or portioned today
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over oat milk in reach in cooler next to dinning area. Operator moved and stored properly. In reach in cooler in kitchen raw salmon stored over black beans and pickles. Operator moved and stored properly
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee drank from coffee mug then continued to prepare drinks and food without washing hands. Informed operator of proper handwashing, employee then washed hands.
Fixed on the spot
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled dirty dishes then continued to prepare food and handle clean dishes without washing hands. Inform operator of proper hand washing. Employee then washed hands.
Fixed on the spot
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee put on hair net then handled phone and grabbed clean equipment without washing hands. Informed operator of proper hand washing employee then washed 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.
Employee moved trash can with gloved hand then continued to prepare food without washing hands. Informed operator of proper hand washing employee then washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Raw chicken in freezer stored in direct contact with plastic non food grade grocery bag with lettering.
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
Hot shot fly pest spray for household use stored in restaurant. Advised operator to dispose of, operator disposed of cans.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Smoked salmon not marked as raw on menu advised operator to mark menu
Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Provided sign, operator printed and posted.
Fixed on the spot
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.
Employee hired 2 weeks ago no reporting agreement signed. Provided form.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink in kitchen used as both preparation sink and washing sink, indicated by dirty dishes stored in sink as well as watching employee put dirty dishes in sink. Informed operator of proper hand sink usage, operator removed items.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.