La Creacion Express
5829 Goldview Pkwy Unit 101, Wesley Chapel, FL 33545 · Permanent Food Service · License 6113846
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 1 basic-10
- Safety score90
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 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
sliced ham (57°F - Cold Holding at 3:44pm, placed in cooler at 1:30, retemp 48°F at 4:00); shredded pork (65°F - Cold Holding at 3:44pm, placed in cooler at 1:30pm, retemp 56°F at 4:00) Employee moved to freezer for rapid cool down.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemical spray bottles stored over soda syrup boxes at kitchen entrance. Employee moved chemicals.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed stained cutting board attached to pull top reach in cooler next to grill
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board attached to pull top reach in cooler has cut marks and is no longer cleanable.
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.