La Perrada del Gordo

2650 Military Trl Bldg 17, West Palm Beach, FL 33415 · Permanent Food Service · License 6011128

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.High priority · fixed by the Sep 25 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 24 routine inspection
5 high priority (3 fixed by the Sep 25 follow-up, 2 fixed on the spot), 4 intermediate (3 fixed on the spot, 3 repeats)
-27
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep242026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitSep 25, 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 visitSep 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 5 High priority
- 4 Intermediate
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
  At kitchen upright double door stainless reach in cooler; stacked portioned tray raw comminuted beef (49°F - Ambient Cooling 3:30/4:00); stacked portioned tray raw comminuted chicken (49°F - Ambient Cooling 3:30/49°F 4:00);cut tomatoes (50°F - Ambient Cooling 3:30/50°F 4:00). Operator stated items prepped/cut between 11:00 and 12:00, did not reach 41°F within 4 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  At kitchen upright double door stainless reach in cooler; stacked portioned tray raw comminuted beef (49°F - Ambient Cooling 3:30/4:00); stacked portioned tray raw comminuted chicken (49°F - Ambient Cooling 3:30/49°F 4:00);cut tomatoes (50°F - Ambient Cooling 3:30/50°F 4:00). Operator stated items prepped/cut between 11:00 and 12:00, did not reach 41°F within 4 hours. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  At walk-in cooler; storage tub of raw comminuted beef stored over unwashed citrus fruit. Operator moved raw comminuted beef below unwashed citrus fruit.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: 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 touched face/hair while removing/replacing hat and wiping forehead with hand then continued preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Employee washed food storage/cooking containers/food preparation/service utensils at triple sink and at frontline two compartment/handwashing sink with soap, rinsed and then placed to dry/store/reuse without sanitizing. Advised Operator to setup triple whereas to properly wash, rinse and sanitize dishes.
Intermediate4
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  At kitchen upright double door stainless reach in cooler; stacked portioned tray raw comminuted beef (49°F - Ambient Cooling 3:30/4:00); stacked portioned tray raw comminuted chicken (49°F - Ambient Cooling 3:30/49°F 4:00);cut tomatoes (50°F - Ambient Cooling 3:30/50°F 4:00). Operator stated items prepped/cut between 11:00 and 12:00, did not reach 41°F within 4 hours. See stop sale.
- Code 31, Handwash sinks and supplies: Hand wash sink used for purposes other than hand washing.
  Front line hand washing sink used to wash and rinse food preparation/service utensils. Operator discussed with employee who acknowledged and agreed to no longer use hand washing sink for other purposes.
  Fixed on the spotRepeat violation
  No paper towels or mechanical hand drying device provided at back prep area hand wash sink.
  Operator provided paper towels.
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance (glass cleaner) not labeled.
  Operator labeled.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.