Mexican Food la Larga y la Quesadilla

1941 S Military Trl R-3, West Palm Beach, FL 33415 · Permanent Food Service · License 6019953

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Non-food grade shopping bags with red painted lettering used in direct contact with food (tortillas).High priority · 5 other violations

How the score was calculated

Starting score100
Violations at the Jul 10 routine inspection
4 high priority (3 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat)
-21
Complaint after follow-up on Jul 11, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score59

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

Inspection history

1 inspection · 3 visits

Jul102026

Routine inspection

6 violations found · Inspector came back 2 times

2nd follow-up visitSep 9, 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:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  Same 2 employees present still no proof of required training provided. Employee stated unsure of when training will be completed.
Official report, on the Florida DBPR website
1st follow-up visitJul 11, 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.
4 violations still not corrected:
- 2 High priority
- 2 Intermediate
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At flip top cooler: cooked shrimp (50°F - Cold Holding) As per operator, shrimp was thawed 1 hour prior then stored in cooler. Advised operator to quick chill.
  Administrative complaint
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee handled broom then handled clean reach in cooler door and clean probe thermometer without washing hands. Advised operator that employee should wash hands.
  Administrative complaint
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  At flip top cooler: pico de gallo (56°F at 4:00pm - Ambient Cooling); cut cabbage (54°F at 4:00pm - Ambient Cooling); cut lettuce (50°F at 4:00pm - Ambient Cooling) As per operator, items cooling since 11am. Items did not cool to 41°F within a total of 4 hours. See stop sale. At prep table: cooked pork stew (93°F at 4:00pm - Cooked Cooling); cooked beef soup with vegetables and corn (98°F - Cooked Cooling) As per operator, items cooling since 2pm. Items did not cool from 135°F to 70°F within a total of 2 hours. See stop sale.
  Administrative complaint
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  Same.
  More time given
Official report, on the Florida DBPR website
First visitJul 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
- 4 High priority
- 2 Intermediate
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At flip top and triple door reach in cooler(s); cooked rice (50°F - Cold Holding); cooked beans (50°F - Cold Holding); cut tomatoes (48°F - Cold Holding); cut cabbage (47°F - Cold Holding); cheese (50°F - Cold Holding). Operator stated items not prepared or portioned today, held for less than 4 hours, moved to double door reach in cooler.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while placing to dry without washing hands. Discussed with employee who then washed hands.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade shopping bags with red painted lettering used in direct contact with food (tortillas).
  Advised Operator to use only food-grade bags for food storage.
  Non-food grade paper towel used as liner for food container in direct contact with washed/chopped cilantro.
  Operator removed paper towel from cilantro container.
  Fixed on the spot
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  At flip top; cut tomatoes (66°F - Ambient Cooling 1:55/66°F 2:25). Operator stated tomatoes cut 1 hour prior at this rate will not reach 41°F within 4 hours, moved to double door upright reach in cooler to facilitate faster cooling.
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 2 employees working longer than 60 days have no proof of required state approved training. Advised Operator to provide training to all required employees.
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.
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.