Cantina Laredo #306
585 Grande Blvd Ste# 105, Sandestin, FL 32550 · Permanent Food Service · License 7601982
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection2 high priority (no follow-up needed), 2 intermediate, 4 basic (3 repeats)-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 · 1 visitRoutine inspection
- First visitAug 24, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Walk in cooler- ROP raw tuna 37°F, ROP mahi 34°F.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Walk in cooler- opened milk 40°F , dated Monday marked Monday 10- manufacture use by date 8-19-26.
Intermediate2
Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Bartender wearing long polished nail engaged in food preparation and not wearing gloves, she was portioning a bowl of salsa with ladle and scooping chips wearing finger nail polish on long nails also wearing a bracelet.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Sink inside kitchen entry 77°F.
Basic4
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.
See stop sale. Walk in cooler- ROP raw tuna 37°F, ROP mahi 34°F.
Code 14, Food-contact surfaces designed and maintained: Cutting board at make table has cut marks and is no longer cleanable.
Repeat violation
Ice buildup in walk-in freezer.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green/pink mold-like substance in the interior of the ice machine/bin on metal plates inside At bottom behind lower lid.
Manager immediately. Removed plates and sent to warehouse washing.
Fixed on the spotRepeat 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.
- Stop sale
- An order that the food can’t be sold or served.