Antojitos Navidenos LLC
635 Robin Rd, Lakeland, FL 33803 · Permanent Food Service · License 6307348
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection3 high priority (2 fixed by the Aug 6 follow-up, 1 fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 2 basic-19
- Safety score81
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 visitAug 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 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.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reachin cooler all food in unit from previous day 12 hrs plus. Turkey Slices (50°F - Cold Holding); ham slices (50°F - Cold Holding); casa blanco (52°F - Cold Holding); Poultry (49°F - Cold Holding); cooked potatoes (47°F - Cold Holding); cooked pork (46°F - Cold Holding); cooked potatoes (46°F - Cold Holding); cooked vegetables (47°F - Cold Holding); cooked shrimp (46°F - Cold Holding); raw fish (64°F - Cold Holding);
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.raw beef over Ready to eat salsa.
Operator moved salsa to right side on reachin cooler.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed lids on cooling rice in prep area. Operator removed lids..
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on cookline
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
BY 3-compartment sink. operator replaced paper towels.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Stored food not covered.
Pig feet in reachin freezer Employee covered food.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Portion cups stored on floor in back stockroom. operator placed on shelf.
Fixed on the spot
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.