La Antioquena Cafe & Bakery
Last inspected: Jan 7, 2026
61
Score
La Antioquena Cafe & Bakery appears in inspection records eight times, starting in 2022. The most recent report on file is from Jan 7, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
The pattern that stands out is “handwash sink not accessible for employee use”, which has been cited three times.
By comparison, the average Tamarac facility scores 77, putting La Antioquena Cafe & Bakery on the weaker side. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
61
Aug 6, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
52
Mar 20, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)In walk in cooler #1 pooled eggs stored over containers of milk. Operator reorganized. 2)at kitchen flip top, raw shell eggs stored over ready to eat yuca. Operator removed yuca **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm). Operator remade to proper 100ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-15-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Operator stored milk first opened over 24 hours ago, as per operator, without date marking. Operator date marked. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Trays blocking hand wash sink behind front counter. Operator removed **Corrected On-Site**
31A-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On top of kitchen flip top shelf with no overhead protection, clean plates not inverted. Operator inverted **Corrected On-Site**
24-05-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop wedged between ice machine and wall. Operator removed, cleaned and sanitized, and finally stored in a clean container **Corrected On-Site**
10-12-5
55
Oct 23, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Triple Sink (Chlorine 0ppm). Operator readjusted line connecting to sanitizer. Machine now washing at proper 100ppm **Corrected On-Site**
22-41-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator remade to proper 100ppm **Corrected On-Site**
41-15-5
Intermediate - Probe thermometer not within the intended measuring range of use. Thermometer on site only able to temp hot food. Range from 50F-300F
05-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple vents, ceilings tiles and light shields have build up of dust
36-34-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 2 lights over triple sink area in kitchen unshielded
38-07-4
Basic - Uncovered food stored near sink exposed to splash. Hand wash sink in kitchen, no splash guard while food is stored in adjacent sink
08B-54-4
58
Feb 2, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher
12A-13-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during inspection
53A-05-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
74
Oct 17, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee returned from outside with gloves on and put on apron, them touched trays of rolls without removing gloves and washing hands - employee removed gloves and washed hands. **Corrected On-Site**
12A-09-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink - operator instructed employee to wash hands in hand sink. **Corrected On-Site**
12A-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator. **Corrective Action Taken**
11-27-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee handling bread removed watch. **Corrected On-Site** **Repeat Violation**
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in bucket of water 87F - operator moved to dish area to be cleaned. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle next to the hand washing sink. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep table-Employee removed. **Corrected On-Site**
40-06-5
58
Dec 12, 2022
Routine - Food
6 critical violations. 4 major violations. 15 minor violations.
View 25 violations
High Priority - Observed Employee touched bare body part nose and face at front counter then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator had employees wash hands **Corrected On-Site**
12A-10-4
High Priority - Observed Wiping cloth chlorine solution exceeding the maximum concentration over 200 ppm.allowed stored at front counter that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. **Corrected On-Site**
41-15-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over cooked potatoes in reach in cooler at cook line. Operator removed and stored correctly **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over corn in reach in freezer.
08A-20-5
High Priority - Container of medicine improperly stored. Observed medicine, mentos and cough drops stored on top of container with sea salt in use. Operator removed, sanitized lid and stored properly. **Corrected On-Site**
41-07-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish-machine at0 ppm. Do not use set up 3 compartment sink.
22-41-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink not accessible with garbage can, food container In kitchen area.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink inaccessible with sanitizer bucket stored in sink used for washing container, and container with water stored in sink.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser not labeled. Operator labeled degreaser. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed non handle scoop used to dispense chocolate syrup at cook line. **Corrected On-Site**
14-01-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean sanitized bus pans stored on soiled racks.
24-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored beside uncovered coffee stirrers on prep table by coffee station.
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while in food preparation.
13-07-4
Basic - Food stored in a location that is exposed to splash/dust. Observed containers of flour , corn stored next to hand washing sink and 3 compartment sink exposed to splash .
08B-36-4
Basic - Food stored on floor. Observed soya sauce stored on floor under hand washing sink. Operator removed and stored properly. **Corrected On-Site**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop directly touching ground beef in reach in cooler. Operator removed and stored correctly. **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil for rice at 78°F. Operator removed and stored in water 145°F **Corrected On-Site**
10-07-4
Basic - Observed Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash at front counter.
24-27-4
Basic - Observed Food-contact surface not cleaned and sanitized between working with raw animal food eggs, tomato set up, salad set up and ready-to-eat food or unwashed produce.
08B-25-4
Basic - Observed Wiping cloth sanitizing solution stored on the floor in kitchen area under 3 compartment sink. Operator removed and stored correctly **Corrected On-Site**
21-38-4
Basic - Observed Working containers of sugar and Aveena removed from original container not identified by common name. Observed salt, cooking wine removed from it's original container at reach in cooler in kitchen area not labeled.
02D-01-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed lids stored on top of microwave at front counter not inverted. Operator inverted lids.
25-06-4
Basic - Stored food not covered. Observed cooked corm pancakes stored on shelf beneath steam table directly touching shelf, not stored on plate or covered. Observed pre-made coffee in filters stored on container not covered. Operator put pre made coffee in container with lid. **Corrected On-Site**
08B-12-5
13
Aug 3, 2022
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine solution at 0ppm Operator corrected t0 100ppm.
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed filters used to line white cheese on server line.
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish in walk in freezer Observed raw beef over frozen pineapples in walk in freezer. Observed raw fish over tostones in walk-in freezer. **Repeat Violation**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed Handwash sink not accessible for employee use at all times at prep area.
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked corn for more than 3 days at reach in cooler at server line not date marked. Observed shredded beef, shredded chicken, sliced tomatoes, cooked sauce made more than 48hours with no date marking **Repeat Violation**
02C-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed soft white cheese in reach in cooler at server line for more than 3 days with no date mark **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on prep line with build up mold Observed gaskets of reach in cooler at prep line with mold build up.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed non handle scoop used to dispense hot sauce at server line.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed hoods over grill with grease build up.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage being stored onside of hand washing sink located at front server line. Observed employee beverage on prep table in kitchen area .
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food not properly identified and segregated from food to be served to the public stored in reach in cooler at front counter.
08B-49-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in the reach in ice cream at front counter.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container handles directly touching cheese, shredded chicken
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line 98°F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust Observed gaskets throughout establishment with build up mold residue.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed bottle of vinegar not labeled on server line.
02D-01-5
23
Frequently Asked Questions
When was La Antioquena Cafe & Bakery last inspected?
The most recent health inspection at La Antioquena Cafe & Bakery on file is from Jan 7, 2026. The public record contains eight inspections in total.
What is the most common violation at La Antioquena Cafe & Bakery?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at La Antioquena Cafe & Bakery.
How does La Antioquena Cafe & Bakery compare to other restaurants in Tamarac?
La Antioquena Cafe & Bakery most recently scored 61 out of 100, which is lower than the Tamarac average of 77.
Has La Antioquena Cafe & Bakery's inspection record improved over time?
Results have been roughly steady. Inspections at La Antioquena Cafe & Bakery have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at La Antioquena Cafe & Bakery means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is La Antioquena Cafe & Bakery inspected?
Based on the inspection history on file, La Antioquena Cafe & Bakery is inspected around two times per year on average.
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