La Gloria Cocina Mexicana
4505 Park Blvd Ste 2, Pinellas Park, FL 33781 · Permanent Food Service · License 6217367
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot), 4 basic-17
- Safety score83
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 visitNov 3, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking
At cook line Shredded mozzarella educated
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed tortillas press using to go plastic bags
Intermediate2
Code 16, Dishwashing facilities and test kits: Two-compartment sink used for warewashing.
Establishment washed a large bin used for soup in three compartment sink used soup to wash then rinse the dish then put dish to dry. Establishment did not sanitize dish. Educated
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand wash sink blocked by mop bucket. Employee moved 8 cups in front hand wash sink inside service station area hand wash sink. Employee moved
Fixed on the spot
Basic4
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
On cutting board at prep area,
Code 29, Plumbing and backflow prevention: Plumbing system improperly installed or repaired.
Under three compartment sink establishment using red bucket to catch water
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Under three compartment sink establishment using
Floor soiled/has accumulation of debris.
Excessive oil corner near three compartment sink.
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.