La Antioquena Restaurant

3861 Lake Emma Rd, Lake Mary, FL 32746 · Permanent Food Service · License 6904593

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Sep 23, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Sep 23 follow-up · 20 other violations

How the score was calculated

Starting score100
Violations at the Sep 11 routine inspection
1 high priority (fixed by the Sep 23 follow-up, 1 repeat), 2 intermediate, 18 basic (1 repeat); basic violations cost 12 at most
-23
Safety score77

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

Inspection history

1 inspection · 2 visits

Sep112026

Routine inspection

21 violations found · Inspector came back once

Follow-up visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitSep 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
- 1 High priority
- 2 Intermediate
- 18 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  - milk (46°F - Cold Holding); - salsa (46°F - Cold Holding) - salsa (59°F - Cold Holding). Operator states had out during busy hours
  Repeat violation
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  - soup prepared onsite, stored in reach in freezer
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  - hand wash sink near three comp sink
Basic18
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  - chicken broth and cooked beef below unwashed cilantro
  Repeat violation
  Food stored on floor.
  - cases of cooking oil - bag of onions
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  - plastic bowl used to dispense bulk flour
  Fixed on the spot
  Equipment in poor repair.
  - gasket warped at reach in cooler
  Ripped/worn/soiled tin foil used as shelf cover.
  - below steam station
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  - interior and door flaps
  Accumulation of debris on dish trays
  Accumulation of lime scale on the inside of the dishmachine.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  - reach in fan covers soiled - sides of fryer - side of steam well
  Buildup of food debris/soil residue on equipment door handles.
  - reach in freezer door handles
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  - back door
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  - cracked tiles at cookline
  Wall soiled with accumulated grease, food debris, and/or dust.
  - above and below dish station - below hand wash sink near fryers - below hand wash sink near three comp sink
  Floor soiled/has accumulation of debris.
  - next to white freezer - below cooking equipment - corner area below expo window
- 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.
  - medicine and employee beverage in cooler not segregated from customer food.
  Fixed on the spot
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.