La Placita Modern Mexican Cuisine
4016 Tampa Rd, Oldsmar, FL 34677 · Permanent Food Service · License 6218795
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection3 high priority (2 fixed by the Sep 24 follow-up, 1 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot, 1 repeat), 2 basic (1 repeat)-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
- First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Carnita 48°F cold holding 6lb Refried beans 47°F cold hold 10lbs Steak 47°F cold hold 10lbs Shrimp 46°F cold hold 3 lbs
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Carnita 48°F cold holding,Refried beans 47°F cold hold Steak 47°F cold hold, Shrimp 46°F cold hold
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
12 small flies flying around a juice machine 1 fly in dishwasher area Operator was able to kill a majority of them leaving approximately 4
Fixed on the spotRepeat violationAdministrative complaint
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
Raw animal foods must be fully cooked prior to service. Provided consumer advisory for oysters in both Spanish and English via Email. Operator printed and posted during inspection.
Fixed on the spot
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Beef prepared in the establishment not dated for the day it was removed from the freezer. Operator was able to determine when the beef was moved from the freezer to the walk in cooler and dated during inspection.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards
Repeat violation
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Lank areas on certificates.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Food stored on the floor in dry storage and walk in freezer
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Jackets and other clothing on racks holding food and clean equipment. Discussed the need to separate personal belongings from food and clean equipment.
Repeat violation
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.
- 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.