Antojitos Mexicanos la Placita Corp
401 N Dixie Hwy, Lake Worth, FL 33460 · Permanent Food Service · License 6019377
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 2 routine inspection4 high priority (fixed by the Sep 3 follow-up), 1 intermediate-15
- Safety score85
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 visitSep 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
- First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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 cold held at greater than 41°F. housemade salsa (47°F - Cold Holding); raw beef (50°F - Cold Holding); raw chicken (50°F - Cold Holding) not prepped or portioned today stored in front counter area glass door reach in cooler. Per employee, items have been stored for more than 4 hours overnight. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. cooked rice (46°F - Cooling) overnight in portioned bags packed into container on bottom shelf of kitchen reach in cooler. Per employee, items have been cooling for more than 6 hours overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. housemade salsa (47°F - Cold Holding); raw beef (50°F - Cold Holding); raw chicken (50°F - Cold Holding) not prepped or portioned today stored in front counter area glass door reach in cooler.
Per employee, items have been stored for more than 4 hours overnight. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. cooked rice (46°F - Cooling) overnight in portioned bags packed into container on bottom shelf of kitchen reach in cooler.
Per employee, items have been cooling for more than 6 hours overnight. See stop sale.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Nonfood-grade plastic thank you bags used to store and in direct contact with ready to eat bread in front counter reach in cooler.
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
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.
- Stop sale
- An order that the food can’t be sold or served.