La Calenita No 1
Last inspected: Feb 19, 2026
29
Score
Inspectors have visited La Calenita No 1 11 times, with records going back to 2022. The latest inspection on file is from Feb 19, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
Across the inspection history, “cutting board has cut marks and is no longer cleanable” is the issue that surfaces most often, recorded four times.
By comparison, the average Hollywood facility scores 75, putting La Calenita No 1 on the weaker side. There are enough flags in the record to merit a second thought.
11
Inspections
4
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
29
Sep 11, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
47
Feb 19, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
58
Feb 5, 2025
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
74
Dec 19, 2024
Complaint Full
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of windshield washer fluid stored on prep table with beverages, unwashed produce. Operator properly stored **Corrected On-Site** **Warning**
41-10-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 live small flying insects landing on guava pastries, apple turnovers at front counter display case. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw tilapia packaged on site using a reduced oxygen packaging method fully thawed in walk in cooler. **Warning**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above ready to eat corn in walk in cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-05-6
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw tilapia packaged on site using a reduced oxygen packaging method fully thawed in walk in cooler. See stop sale. **Warning**
03G-04-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 live small flying insects landing on guava pastries, apple turnovers at front counter display case. See Stop Sale Observed approximately 8 live small flying insects landing on glass shelves, walls of front counter bakery display case. Operator removed all items from display case and discarded **Warning**
35A-02-6
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment packaging raw not frozen fish using a reduced oxygen packaging method **Warning**
03G-46-2
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand wash sink blocked by table/rice cooker. Operator made accessible **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging multiple tcs foods using a reduced oxygen packaging method to be held longer than 48 hours as evidenced by date marking **Repeat Violation** **Warning**
03G-50-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
53B-05-5
Basic - Cardboard used to line food-contact shelves. Observed on cook line prep table **Repeat Violation** **Warning**
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed on cook line flip top **Repeat Violation** **Warning**
14-09-4
Basic - Food stored on floor. Bins of cook beans stored on floor in walk in freezer, operator moved to shelf **Corrected On-Site** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer. Observed at 1 door white in storage area **Warning**
14-69-4
26
Dec 5, 2024
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Salsa date marked 11-28 in walk in cooler. See stop sale. **Warning**
01B-24-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator cleaned and sanitized **Corrected On-Site** **Warning**
22-02-4
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/. CFM arrived at time of inspection **Corrected On-Site** **Warning**
53A-05-6
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging raw pork, salsa using a reduced oxygen packaging method to be held longer than 48 hours as evidenced by date marking. Discussed with operator **Warning**
03G-50-1
Basic - Cardboard used to line food-contact shelves. Observed on cook line prep table **Warning**
14-05-4
Basic - Ceiling tile missing. Observed in bakery area **Warning**
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line flip top **Repeat Violation** **Warning**
14-09-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
43
May 15, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Cold holding flip top unit equipment across stove not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. **Warning** - From follow-up inspection 2024-05-15: Observed same **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at flip top station no longer cleanable. **Warning** - From follow-up inspection 2024-05-15: Observed same **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-05-15: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-05-15: Observed same. **Time Extended**
14-17-4
82
May 14, 2024
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs, employee proceeded to grab clean plate for platting order. Instructed employee proper hand washing and gloves wearing procedures. **Corrective Action Taken** **Warning**
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. flip top at cookline: raw chicken (58F - Cold Holding); raw pork (59F); raw beef (60 F - Cold Holding); butter (60 F); cut tomatoes (56F - Cold Holding). In unit less than 4 hours. Observed foods at no temperature cool, equipment in disrepair. Operator moved to walk- in cooler to quick chill. Foods not prepared or portioned today. ****Corrective Action Taken*** 2. Front counter rolling shelves. Cheese bread 86F. In unit less than 4 hours. Observed foods under no temperature control per employee food prepared at 11am. Recommended using Time as a Public Health Control. Operator timed mark 11am to 3Pm Form provided and completed. **Corrected On-Site** **Corrected On-Site** **Warning**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. flip top at cookline: raw shell eggs (60 F) In unit less than 4 hours. Stored in unit under no temperature control. Operator move to walk-in in cooler for quick chill.**Corrective Action Taken** **Corrective Action Taken** **Warning**
03A-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed container inside handwashing sink in prep area. Operator removed container. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottled water on prep table. Employee moved bottle to proper placement. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on cutting board at fliptop unit not being kept in sanitizer solution between uses. Operator placed wiping cloth in sanitizer bucket. **Corrected On-Site** **Repeat Violation** **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour in prep station by walk in cooler area not labeled. Employee added labels. **Corrected On-Site** **Repeat Violation** **Warning**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed container of cooked beans with dispensing bowl with no handle. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Cold holding flip top unit equipment across stove not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. **Warning**
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at flip top station no longer cleanable. **Warning**
14-09-4
39
Apr 18, 2024
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In #1 walk in cooler, containers of raw chicken above containers of raw steaks. Employee inverted for proper separation. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In main fliptop lower cooler, half flat of raw shell eggs above container of cooked sausages. Employee moved eggs to bottom of cooler to properly separate. 2) In #1 walk in cooler, bags of raw sausage above containers of portioned cooked vegetables and sauces. Employee moved sausages to bottom shelf of cooler. **Corrected On-Site** **Corrected On-Site**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in prep area removed gloves, moved step ladder, replaced gloves, and resumed prepping chicken without washing hands first. Reviewed proper procedures for hand washing and employee stopped and washed hands and put on new gloves. **Corrected On-Site**
12A-07-5
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. Bulletin in Spanish printed and provided. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee at cook line used hand sink to wash out wiping cloth.
31A-11-4
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/ Certified Food Manager Yolanda Yarce 12-1-2021 ServeSafe Person in Charge Melisa Reyes Quinones
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink beside dish machine. Employee replaced paper towels. **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. 1) In kitchen, pot of beans removed from stove placed on floor. 2) In #2 walk in cooler, cases of oranges on floor.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board opposite on prep table in main kitchen.
21-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on cutting board at fliptop unit not being kept in sanitizer solution.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of sugar and flour in prep station opposite cook line and all bulk flours in bakery area not labeled. Employee added labels. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee cell phone next to microwave on shelf in main kitchen. Employee removed phone. 2) Employee phone and speaker on shelf above prep table in bakery prep area. Employee moved both off of shelf. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on shelf next to microwave in kitchen. Employee moved beverage. **Corrected On-Site**
12B-07-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard in walk in cooler #1. **Repeat Violation**
36-06-4
26
Feb 11, 2023
Routine - Food
No violations found.
100
Oct 13, 2022
Food-Licensing Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
74
Frequently Asked Questions
When was La Calenita No 1 last inspected?
The most recent health inspection at La Calenita No 1 on file is from Feb 19, 2026. The public record contains 11 inspections in total.
What is the most common violation at La Calenita No 1?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at La Calenita No 1.
How does La Calenita No 1 compare to other restaurants in Hollywood?
La Calenita No 1 most recently scored 29 out of 100, which is lower than the Hollywood average of 75.
Has La Calenita No 1's inspection record improved over time?
Results have been roughly steady. Inspections at La Calenita No 1 have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at La Calenita No 1 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is La Calenita No 1 inspected?
Based on the inspection history on file, La Calenita No 1 is inspected around three times per year on average.
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