La Rosa
913 Lake Ave, Lake Worth, FL 33460 · Permanent Food Service · License 6019454
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 30 routine inspection3 high priority (2 fixed by the Oct 1 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-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 visitOct 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR websiteWhat was still cited
45Fire extinguishing equipment
Fire extinguishers proper and sufficient (for reporting purposes only).
- First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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. black beans (52°F - Cold Holding); salsa (52°F - Cold Holding) ; cooked chicken (51°F - Cold Holding); cooked rice (54°F - Cold Holding); raw beef (50°F - Cold Holding); raw chicken (51°F - Cold Holding) not prepped or portioned today stored inside of walk in cooler. Per operator, items have been stored in cooler 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. black beans (52°F - Cold Holding); salsa (52°F - Cold Holding) ; cooked chicken (51°F - Cold Holding); cooked rice (54°F - Cold Holding); raw beef (50°F - Cold Holding); raw chicken (51°F - Cold Holding) not prepped or portioned today stored inside of walk in cooler.
Per operator, items have been stored in cooler for more than 6 hours overnight. See stop sale.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Non food grade paper towel used to line cilantro container in kitchen flip top. Operator removed.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Front counter handwashing sink used to stored wiping cloth bucket.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen.
Operator provided.
Fixed on the spot
Basic1
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 0ppm) at front counter area. Operator added chlorine to solution, retesting at 100ppm.
Fixed on the spot
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. Undercharged fire extinguisher observed at front door window area.
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.