La Fogata
Last inspected: Jan 16, 2026
74
Score
Inspectors have visited La Fogata eight times, with records going back to 2022. La Fogata was last inspected on Jan 16, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
Compared to other Lake Park restaurants (averaging 82), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
74
Aug 12, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
50
Mar 11, 2025
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cookline reach in cooler, raw chicken stored over raw beef. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**
08A-20-5
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. At bar, Dishmachine chlorine sanitizer 0ppm. Advised operator to use other dishmachine in establishment until dishmachine is repaired. Operator fixed line. Chlorine sanitizer 100ppm **Corrected On-Site**
22-41-4
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. At cookline, Employee using soiled cloth to wipe hands, surfaces, then reaching into cut vegetables without washing hands. Advised operator of proper handwashing. Employee washed hands and changed gloves. **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Raw beef stored over crab legs in freezer not all commercially packaged. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cookline, cutting board with grooves. Not easily cleanable.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At kitchen, hand wash sink used for other purpose as evident by sink full of ice.
31A-11-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen, shredded cheese (51F - Cooling)@2:19 since 11:30, 51F @3:02. At the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed item into freezer to fascilitate cooling. **Corrective Action Taken**
03D-15-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. At hand sink, clean dishes stored near sink exposed to splash. Operator removed. **Corrected On-Site**
24-27-4
Basic - Dead roaches on premises. At dish area, 1 dead roach on floor.
35A-03-4
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen, broken or missing tiles.
36-17-5
Basic - Food stored on floor. At kitchen, bins of cooked tortillas stored on floor.
08B-38-4
Basic - Ice scoop handle in contact with ice. At bar, ice scoop inside ice. Operator removed. **Corrected On-Site**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cookline, microwave soiled with old food debris.
22-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, Unwashed produce-mushrooms over cooked pork Unwashed pineapple over cooked beef. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**
08B-17-4
29
Sep 20, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass door reach in - salsa (46F - Cold Holding) not portioned or prepared today held in bottom shelf of reach in under 4 hours - operator moved to freezer for quick chill. **Corrective Action Taken**
03A-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt in glass door reach in - operator removed. **Corrected On-Site**
08B-49-4
82
Feb 12, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Dented/rusted cans present. See stop sale. At dry storage area 2 cans of cambells tomato juice.
01B-01-4
Intermediate - Spray bottle containing toxic substance not labeled. In dry storage area spray bottle containing degreaser not labeled, operator labeled container as degreaser. **Corrected On-Site**
41-17-4
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/ Manager on duty - Edwinson Gomez expired 1/28/2024
53A-03-7
70
Oct 20, 2023
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 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. Dishwasher (Chlorine 0ppm). Operator changed the dispensing bucket, primed machine, retested at chlorine 100pm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door stainless reach in freezer; plastic wrapped raw beef over opened bag of french fries and raw scallops over plastic wrapped corn. Operator rearranged raw under ready to eat. **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At double door stainless reach in freezer; plastic wrapped raw chicken stored over plastic wrapped raw pork. Operator moved raw chicken under raw pork. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; fresh garlic in oil (55°F - Cold Holding). At cook line lettuce cooler; shredded cheese (50°F - Cold Holding) Operator stated not prepared or portioned today, being held on line 2 hours, moved to reach in cooler/walk-in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; chicken (120°F - Hot Holding); shredded beef (129°F - Hot Holding). Operator stated items reheated on stove prior to being placed in steam table 2 hours prior, reheated to 182°F. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. At expo line; hand wash sink used to dump ice.
31A-11-4
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; house made cooked salsa prepared onsite and held 30 hours, no date mark. Operator applied appropriate date mark. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At dish area; spray bottle containing degreaser not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. At bar; cup with no handle used to dispense drink ice. Operator removed. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. At walk-in cooler; containers of salsa and potatoes stored on floor. Operator removed from floor. **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line flip top cooler; interior has accumulation of soil residues.
22-16-4
Basic - Soiled dry wiping cloth in use. At cook line; soiled dry wiping cloth in use on cutting board. Operator removed. **Corrected On-Site**
21-10-4
26
Jan 9, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
74
Jul 18, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line over head reach in cooler; shredded cheese (49°F - Cold Holding). Cooler has build of ice around condenser. Operator stated being held less than 4 hours, moved to walk-in cooler. **Corrective Action Taken**
03A-02-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At walk-in cooler; spoon handle laying in cooked seafood. Operator removed spoon. **Corrected On-Site**
10-06-5
Basic - Ice buildup in reach-in cooler. At cook line over head reach in cooler.
14-69-4
Basic - Standing water in bottom of reach-in-cooler. At cook line flip top cooler.
29-49-6
74
Frequently Asked Questions
When was La Fogata last inspected?
The most recent health inspection at La Fogata on file is from Jan 16, 2026. The public record contains eight inspections in total.
What is the most common violation at La Fogata?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at La Fogata.
How does La Fogata compare to other restaurants in Lake Park?
La Fogata most recently scored 74 out of 100, which is lower than the Lake Park average of 82.
Has La Fogata's inspection record improved over time?
Results have been roughly steady. Inspections at La Fogata have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at La Fogata 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 Fogata inspected?
Based on the inspection history on file, La Fogata is inspected around two times per year on average.
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