La Criolla Cafe and Restaurant

39895 US 27, Davenport, FL 33837 · Permanent Food Service · License 6308634

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Sep 4, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Sep 4 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot, 2 repeats), 2 intermediate, 10 basic (3 repeats); basic violations cost 12 at most
-34
Safety score66

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

Inspection history

1 inspection · 1 visit

Sep42026

Routine inspection

16 violations found

First visitSep 4, 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.
16 violations found:
- 4 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  diced tomatoes 47°F, pulled from walk in at 5am, temped at 10am.
  Repeat violation
  Stop Sale issued due to food not being in a wholesome, sound condition.
  3 salmon filets still in ROP package when it indicates to thaw outside of package.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  diced tomatoes 47°F, pulled from walk in at 5 am, temped at 10 am. See stop sale
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken stored over raw shrimp in flip top unit, also observed raw chicken stored over raw beef. Employee rearranged cooler.
  Fixed on the spot
Intermediate2
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic10
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  3 salmon filets still in ROP package when it indicates to thaw outside of package
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In salt bin on cooks line
  Repeat violation
  Food storage container/container lid cracked or broken.
  In walk in cooler containing food items.
  Ice buildup in walk-in freezer.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Dishmachine has no data plate/operating specifications.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  On right side of ice machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on upright single door freezer soiled with mold like substance.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  On dry ware washing rack.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile is in disrepair.
  Above sandwich station on cooks line, ceiling tile bulging.
  Light not functioning.
  In rear of kitchen above dish pit.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.