La Esquina Del Lechon
Last inspected: Feb 24, 2026
58
Score
La Esquina Del Lechon appears in inspection records 10 times, starting in 2022. On Feb 24, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
“Cutting board has cut marks and is no longer cleanable” accounts for the largest share of issues, appearing seven times across the record.
That's lower than the typical Medley restaurant, which scores around 81. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
2
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed ROASTED TOMATO SAUCE (50F - Cooling)at walk in cooler, as per manager made the day prior.
01B-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed ROASTED TOMATO SAUCE (50F - Cooling)at walk in cooler, as per manager made the day prior.
03D-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed a container with no handle used to portion pooled eggs at cook line. Employee removed container and replaced with ladle. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent at warewashing area soiled with dust debris.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting boards in the middle of cook line with deep marks and not easily cleaned.
14-09-4
Basic - Equipment in poor repair. Observed handle missing at flip top sandwich station at front counter.
14-11-5
Basic - Food stored on floor. Observed a case of garlic stored on the floor at walk in cooler. Employee placed garlic on shelf. **Corrected On-Site**
08B-38-4
58
Aug 12, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed Dishwasher (Temperature 143) and glassware Dishwasher (Temperature 141) at ware washing area. Observed Dishwasher with a final temperature of (Temperature 170). **Corrective Action Taken** **Warning** - From follow-up inspection 2025-08-12: Observed Dishwasher (Temperature 152) and glassware. **Time Extended**
16-54-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed A/C vent at cook line soiled with mold like substance. **Warning** - From follow-up inspection 2025-08-12: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board at cook line with deep cut marks and not easily cleaned. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-12: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath screen door at rear preparation area. **Warning** - From follow-up inspection 2025-08-12: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Reach-in cooler / Walk-cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled. **Warning** - From follow-up inspection 2025-08-12: **Time Extended**
22-16-4
74
Aug 11, 2025
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pulled pork (105F - Hot Holding) at sandwich areas steam table. Employee placed in oven to reheat. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed pulled pork (105F - Hot Holding) at sandwich station. **Warning**
03E-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially processed mahi fish in original ROP packaging thawed at reach in cooler near walk-in cooler. **Repeat Violation** **Warning**
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Manager had employee wash item. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed Dishwasher (Temperature 143) and glassware Dishwasher (Temperature 141) at ware washing area. Observed Dishwasher with a final temperature of (Temperature 170). **Corrective Action Taken** **Warning**
16-54-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board at cook line with deep cut marks and not easily cleaned. **Repeat Violation** **Warning**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath screen door at rear preparation area. **Warning**
35B-01-4
Basic - Food being prepared outside. Observed food prepared in unenclosed bbq area and as per plan review provisos, prep tables not allowed in open areas and no food prepared allowed in the bbq area. **Warning**
08B-32-4
Basic - Reach-in cooler / Walk-cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled. **Warning**
22-16-4
Basic - Stored food not covered. Observed beans at walk in cooler not covered. **Warning**
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to portion pooled eggs. Employees removed plastic container. **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed A/C vent at cook line soiled with mold like substance. **Warning**
36-34-5
Basic - 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. Observed commercially processed mahi fish in original ROP packaging thawed at reach in cooler near walk-in cooler. **Repeat Violation** **Warning**
06-09-1
35
Jan 31, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed BESCHAMEL SAUCE (70F - Cooling) at cook line at kitchen area more than six hours. Manager discarded product. Observed 10 10oz mahi portion improperly thawed in ROP package located in reach in cooler at preparation area.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed BESCHAMEL SAUCE (70F - Cooling) at cook line at kitchen area more than six hours. Manager discarded product.
03D-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink at front window blocked and not accessible, manager had employee remove boxes from in front of hand washing sink during inspection. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottled not labeled as sanitizer at preparation area. Manager had employee label with correct name. **Corrected On-Site**
41-17-4
Basic - 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. Observed 10 10oz mahi portion improperly thawed in ROP package located in reach in cooler at preparation area. Manager discarded product.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board at front line located in kitchen area across from fryers.
14-09-4
Basic - Equipment in poor repair. Observed gasket in reach in freezer located at cook line across from double door ovens in poor repair.
14-11-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed rice pudding and flan made on premises with no production date located at display case at dining area. As per manager made the day prior.
02D-03-4
50
Aug 13, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at bar. Manager provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed portioning cup with no handle used to scoop heavy cream sauce at cook line. Manager removed portioning cup. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Observed crate with plastic jugs of milk and cases of oranges stored on floor inside of walk in cooler. Employee placed items off of the ground. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Observed establishment does not have choking poster posted. Manager was provided choking poster via email.
51-13-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves in walk in cooler soiled with old food debris.
22-16-4
74
Feb 27, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tres leches (48F - Cold Holding); cheesecake (48F - Cold Holding) located at front counter dessert display cooler, less than 4 hours. Ambient temperature displayed on cooler unit at 45F, advised to Manager to remove desserts to another cooler unit, until unit is repaired. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ovens heavily soiled with food debris, located at kitchen cookline.
22-02-4
Basic - In-use tongs stored on equipment door handle between uses located at grill station of cookline. Manager removed tongs from equipment door handles. **Corrected On-Site**
10-20-4
Basic - Food stored on floor. Observed boxes of citrus oranges stored on floor at coffee station. Employee removed boxes of oranges from kitchen floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Cutting board has cut marks and heavily grooved located at prep cooler, across from fryer station. **Repeat Violation**
14-09-4
Basic - Current Hotel and Restaurant license not displayed. Observed Hotel and Restaurant license dated October 1, 2023. Manager received current license dated October 1, 2024 via email, printed and displayed at bulletin board at kitchen area. **Corrected On-Site** **Repeat Violation**
50-09-4
Basic - Carbon dioxide/helium tanks not adequately secured located at front counter, bar area.
51-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar containers at coffee station not labeled. Manager labeled sugar containers. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from under hand wash sink located next to steam table at kitchen area.
29-11-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum pans not kept inverted located above reach in freezer. Manager inverted aluminum pans. **Corrected On-Site**
25-06-4
52
Aug 9, 2023
Routine - Food
5 major violations. 5 minor violations.
View 10 violations
Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees not aware of the correct hot holding temperature. - From follow-up inspection 2023-08-09: **Time Extended**
53B-16-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Milagros Alvarez. - From follow-up inspection 2023-08-09: Still observed Milagros Alvarez. **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, oven, fryer station. - From follow-up inspection 2023-08-09: Still observed cutting boards. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area.sandwich prep station. - From follow-up inspection 2023-08-09: Handwash sink missing in warewashing or food preparation area sandwich prep station. **Time Extended**
31A-07-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-08-09: Still observed state approved employee training not available for some employees. **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-08-09: Still observed. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2023-08-09: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-08-09: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler. - From follow-up inspection 2023-08-09: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - No waste receptacle installed at handwash sink provided with disposable towels. - From follow-up inspection 2023-08-09: Not observed during inspection.**Time Extended** **Time Extended**
33-38-4
47
Aug 8, 2023
Routine - Food
11 critical violations. 10 major violations. 24 minor violations.
View 45 violations
High Priority - Spray sanitizer 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.Quaternary at over 400 ppm
41-15-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
12A-09-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pork store inside walk-in cooler prepared on 07-29-23.
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
02C-01-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef over cooked pork walk in cooked and reach in cooler shrimp over chicken.
08A-08-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Shredded chicken inside walk in cooler at 80 F after 2hours .
03D-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. The following TCS products were out of temperature control stored inside the oven and steam table : white rice (123F - Hot Holding); moros (125F - Hot Holding); cooked pork (125F - Hot Holding); mashed potatoes (115F - Hot Holding); yuca (115F - Hot Holding) cooked pork on display at128F.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following food products were found out of temperature control inside the walk in cooler : cooked ribs (48F - Cold Holding); red beans (45F - Cold Holding); cooked pork (47F - Cold Holding); beef soup (48F - Cold Holding); cooked white beans (46F - Cold Holding); pooled eggs (47F - Cold Holding); raw beef (45F - Cold Holding); cut tomatoes (45F - Cold Holding)
03A-02-5
High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions.
11-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees not aware of the correct hot holding temperature.
53B-16-4
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. Operator provided during inspection. **Corrected On-Site**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep plastic containers with pork cooling at room temperature, foods cooling on top of each other inside the walk in cooler.
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Milagros Alvarez.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, oven, fryer station.
22-02-4
Intermediate - Handwash sink missing in warewashing or food preparation area.sandwich prep station.
31A-07-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
31B-02-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer how to calibrate thermometer.
53A-14-4
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.
53B-13-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Lunch and dinner menu. **Corrected On-Site**
02B-02-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler.
05-09-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels.
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler wall.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Soiled wet wiping cloth placed in use with fresh solution.
21-13-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Inside walk in cooler.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Spray water.
02D-01-5
Basic - mop sink or curbed cleaning facility provided at establishment not accessible being used to store soiled containers.
29-27-4
Basic - Time/temperature control for safety food not maintained at 41° F or below inside cook line area cooler: . cut lettuce (64F - Cold Holding); raw beef (56F - Cold Holding); Pico de gallo (54F - Cold Holding); raw chicken (57F - Cold Holding)
03A-05-5
Basic - Bowl or other container with no handle used to dispense food. Onions
14-01-5
Basic - Clean utensils stored between equipment and wall.
24-14-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient temperature 57°F.
14-74-7
Basic - 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. Observed 6 bag of mahi-mahi and 4 bag of salmon.
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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 bag located cook line area.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed.
36-01-4
Basic - Food stored on floor. Walk in cooler Yuca, cook line plastic container with cut onions on floor also inside walk in freezer cases of plants food.
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed metal container with standing water at 100°f near coffee machine.
10-07-4
2
Mar 7, 2023
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
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. Poster provided via email. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards at the cut line soiled. **Repeat Violation**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided via email. **Corrective Action Taken**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Observed at the preparation reach in cooler at the cook line. The manager removed it. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the preparation reach in cooler gaskets soiled. Observed the hood filters soiled. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed a container of sugar at the front counter area. The manager labeled it. **Corrected On-Site** **Repeat Violation**
02D-01-5
55
Aug 17, 2022
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed a metal container with several utensils at 92°F. The manager turned on the burner to heat it up. **Corrective Action Taken**
10-05-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink.
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the beverage counter.
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board across from the cook line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a plastic container blocking the sink. The manager moved the container. **Corrected On-Site**
31A-09-4
Basic - Single-service articles improperly stored. Observed forks not inverted at the front kitchen entrance.. The manager inverted them. **Corrected On-Site**
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in freezer gaskets soiled.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the beverage counter.Sign provided. **Corrected On-Site**
31B-04-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the cook line on top the reach in cooler.
21-04-4
Basic - Food stored on floor. Observed a case of oranges on the floor in the front cafeteria. Observed several items on the walk-in cooler floor. **Repeat Violation**
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two cell phones on the preparation reach in cooler across from the flat top. The manager removed the items.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. Observed in cheese sauce in the preparation reach in cooler. The manager removed the bowl. **Corrected On-Site**
14-01-5
Basic - 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. Observed 10 mahi-mahi filets thawed in the upright reach in cooler in the storage area.
06-09-1
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles in an upright cooler in the front line area not labeled.
02D-01-5
Basic - Standing water in bottom of reach-in-cooler. Observed in the reach in cooler across from the flat top grill.
29-49-6
32
Frequently Asked Questions
When was La Esquina Del Lechon last inspected?
The most recent health inspection at La Esquina Del Lechon on file is from Feb 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at La Esquina Del Lechon?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited seven times, more than any other issue at La Esquina Del Lechon.
How does La Esquina Del Lechon compare to other restaurants in Medley?
La Esquina Del Lechon most recently scored 58 out of 100, which is lower than the Medley average of 81.
Has La Esquina Del Lechon's inspection record improved over time?
Results have been roughly steady. Inspections at La Esquina Del Lechon have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at La Esquina Del Lechon 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 Esquina Del Lechon inspected?
Based on the inspection history on file, La Esquina Del Lechon is inspected around three times per year on average.
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