La Vaquita Bakery
615 W Lantana Rd, Lantana, FL 33462 · Permanent Food Service · License 6023014
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection4 high priority (3 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 1 basic-22
- Administrative complaint on Oct 14Counts in full until a follow-up finds the problems fixed-20
- Safety score58
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 visitOct 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
beef, chicken, ham and cheese empanadas (119-131°F - Hot Holding); ham and cheese, chicken, chorizo croquettes (111-114°F - Hot Holding) Observed in hot case. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Advised operator to time stamp product for remaining 3 hours. Time control procedure printed for operator.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed Raw ground beef over fully cooked croquettes, both products not in commercial packaging at reach in freezer. Raw pork over limes at walk in cooler. Operator stored all products properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed Employee cracking raw shell eggs, then cut bread and placed bread in a carry out box without washing hands. Educated employee on proper hand washing procedures. Employee washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed fully Cooked pork stored in Publix shopping bag at walk in cooler. Operator removed pork from Publix shopping bag.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
In employee restroom.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed Cooking oil stored on floor near oven.
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.