La Picana Grill
3133 Lake Worth Rd, Palm Springs, FL 33461 · Permanent Food Service · License 6023129
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 Oct 7 routine inspection2 high priority (fixed by the Oct 8 follow-up), 3 intermediate (1 fixed on the spot), 2 basic (1 repeat)-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitOct 8, 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 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
More time given
- First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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. pico de gallo (48°F - Cold Holding); garlic in mayo cilantro sauce (48°F - Cold Holding); cooked beans (48°F - Cold Holding); cream spread (47°F - Cold Holding) not prepped or portioned today stored in prep area reach in cooler. Per operator, items held overnight. Operator discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. pico de gallo (48°F - Cold Holding); garlic in mayo cilantro sauce (48°F - Cold Holding); cooked beans (48°F - Cold Holding); cream spread (47°F - Cold Holding) not prepped or portioned today stored in prep area reach in cooler.
Per operator, items held overnight. Operator discarded. See stop sale.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Thawed quarts of chicken soup not date marked at steam table area beverage cooler. Per employee, items prepped approximately 2 days ago.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink by triple sink used to thaw raw beef. Operator removed.
Fixed on the spot
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Oil spray bottle not labeled at prep table. Operator labeled.
Fixed on the spotRepeat violation
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw beef thawing in triple sink handwashing sink at room temperature. Operator removed.
Fixed on the spot
Earlier inspections 1
Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitAug 27, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
No proof of training for any employees provided at time of callback inspection. Kitchen employee on duty has been employed longer than 2 months.
At the first visit
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.