La Padella Latina
Last inspected: Feb 3, 2026
70
Score
Inspectors have visited La Padella Latina nine times, with records going back to 2022. Inspectors last stopped by on Feb 3, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about nine violations before that.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
Restaurants in Coconut Creek average 78, so La Padella Latina trails the local norm. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
70
Sep 18, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
61
Nov 13, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
32
Jul 9, 2024
Routine - Food
No violations found.
100
Jul 8, 2024
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In glassfront reach in cooler, containers of raw diced chicken above containers of prepared steak and whole muscle piece of beef. Manager began to rearrange for proper separation. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-20-5
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. In Artic Air reach in freezer, container of raw diced chicken above open case of fish filets. Employee began to rearrange items. **Corrective Action Taken** **Warning**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen FLIPTOP UPPER - sliced deli ham (46F - Cold Holding); ground cooked pork (48F - Cold Holding). Per manager items in unit since 7-6. And in FLIPTOP LOWER - cooked pork (46F - Cold Holding). Per manager also in unit since 7-6. 2) In SERVICE 2 DOOR - sour cream (51F - Cold Holding); cream cheese (48F - Cold Holding); slaw mix (49F - Cold Holding). Per date marks all in unit more than 24 hours; not prepped or portioned today. 3) In kitchen ARTIC AIR - cooked beans (51F - Cold Holding); heavy cream (48F - Cold Holding); chicken stock (47F - Cold Holding). Per date marks all in unit more than 24 hrs. None used or portioned today. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen FLIPTOP UPPER - sliced deli ham (46F - Cold Holding); ground cooked pork (48F - Cold Holding). Per manager items in unit since 7-6. And in FLIPTOP LOWER - cooked pork (46F - Cold Holding). Per manager also in unit since 7-6. 2) In SERVICE 2 DOOR - sour cream (51F - Cold Holding); cream cheese (48F - Cold Holding); slaw mix (49F - Cold Holding). Per date marks all in unit more than four hours, not prepped or portioned today. 3) In kitchen ARTIC AIR - cooked beans (51F - Cold Holding); heavy cream (48F - Cold Holding); chicken stock (47F - Cold Holding). Per date marks all in unit more than 24 hrs. None used or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 40F in ice water. Corrected to 32F. **Corrected On-Site** **Warning**
05-06-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In service area, cooked meat sauce 127F at 3:15pm (cooked cooling approximately 30 minutes) to 98F at 4:10pm. Based on times and temperatures, sauce will not reach 70F in 2 hrs. Manager began to separate sauce in to more shallow metal containers to aid in faster cooling. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Single-service articles not stored inverted or protected from contamination. Foil to go pans on top of ice machine not inverted. Manager inverted. **Corrected On-Site** **Warning**
25-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table next to bowl of cut onions. Employee moved bottle. **Corrected On-Site** **Warning**
12B-07-4
Basic - Soiled dry wiping cloth in use. Soiled wiping cloth on cutting board at kitchen fliptop unit. **Repeat Violation** **Warning**
21-10-4
Basic - Working containers of food removed from original container not identified by common name. 1) Squeeze bottle of oil on cook line not labeled. 2) Container of sugar on front counter not labeled. **Repeat Violation** **Warning**
02D-01-5
37
Jan 11, 2024
Routine - Food
6 critical violations. 2 major violations. 8 minor violations.
View 16 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) In Artic Air freezer in kitchen, non commercially wrapped raw salmon, open case raw fish filets, and non commercially wrapped steak all above multiple ready to eat foods including open bags of fries, tostones, and empanadas. Manager rearranged all items during inspection for proper separation. 2) In 2 Door Artic Air freezer in service area, trays of non commercially wrapped steaks above open bags of cooked clams. 3) In white upright freezer in service area, individually wrapped raw burgers above open bags of cheese. Manager rearranged all units during inspection for proper separation. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen fliptop lower cooler, containers of raw beef and chicken above bottled sauces and condiments. Manager inverted all items to properly separate. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Coke glassfront cooler in service area, containers of raw chicken above containers of raw steaks and beef. Manager rearranged items for proper separation. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In fliptop upper cooler, container of commercially cooked plantains (62F - Cold Holding). Container sitting above and outside chill line of unit. Per manager, container in unit overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop upper cooler, container of commercially cooked plantains (62F - Cold Holding). Container sitting above and outside chill line of unit. Per manager, container in unit overnight. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In fliptop upper cooler, cut tomatoes (52F - Cooling). Per manager cut at 9:00am. Tomatoes sitting above chill line in container. Manager moved tomatoes to freezer to rapid chill to 41F. **Corrective Action Taken**
03D-06-5
Intermediate - Handwash sink not accessible for employee use at all times. Employee placed container of frozen tostones in kitchen hand sink during inspection. Employee removed tostones and placed in cooler. **Corrected On-Site**
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. 1) In Artic Air reach in cooler in kitchen, two containers of cooked rice not date marked. Per manager, prepared more than 24 hrs. Manager added date marks. 2) In reach in freezer by cook line, portioned wrapped raw salmon not marked with date cut and frozen. **Repeat Violation** **Admin Complaint**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of salt. Employee removed cup. **Corrected On-Site**
14-01-5
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 on top of single use deli paper at fliptop unit. 2) Employee jackets on shelf with dry goods in service area.
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at cook line has ice buildup around top of cooling unit. Manager removed ice while rearranging items in freezer. **Corrected On-Site** **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on top of lowboy cooler in service area. Employee dumped water and replaced utensils. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. In service area, wet wiping cloth under cutting board on top of lowboy cooler.
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled water in kitchen fliptop lower cooler.
12B-13-4
Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth on end of cutting board at kitchen fliptop.
21-10-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil above fliptop not labeled.
02D-01-5
22
Jul 27, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
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 French fries and precooked plantains in freezer.
08A-02-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch raw chicken and beef and then touch ready to eat food without chicken gloves and wash hands. Educate employee. He then proceeds to change his gloves and wash hands. **Corrected On-Site**
12A-09-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash his hands in 3 compartment sink.
12A-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked rice stored in refrigerator. Per operator, rice cooked on 07/26/2023. **Repeat Violation**
02C-02-5
Basic - Food stored on floor. -Observed containers with cooking oil and tomato sauce stored on passage way floor. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -observed heavy ice buildup in Crome freezer. **Repeat Violation**
14-69-4
Basic - Employee with no hair restraint while engaging in food preparation. Operator chef preparing food with no hair restraint.
13-03-4
52
Feb 16, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed beans hot held in kitchen at 111 degrees Fahrenheit. Advice operator to reheat item to 165 degrees Fahrenheit. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked pork cold held at 44 degrees Fahrenheit in flip top cooler. Per operator, item placed in unit 3 hours prior to the inspection. Advice operator to place pork in freezer for quick chill. **Repeat Violation**
03A-02-5
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. A copy has been given to the operator. **Corrected On-Site**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked rice stored in refrigerator. Per operator, rice cooked on 02/15/2023.
02C-02-5
Basic - Food stored on floor. -Observed containers with cooking oil stored on dry storage floor. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside freezer.
14-69-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Observed meat thawing at room temperature in kitchen. Operator relocate item to refrigerator. **Corrected On-Site**
06-01-5
52
Nov 2, 2022
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Observed cooked rice cooling in refrigerator at 47 degrees Fahrenheit. Per operator, rice has been cooling from overnight. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Observed cooked rice cooling in refrigerator at 47 degrees Fahrenheit. Per operator, rice has been cooling from overnight. See stop sale.
01B-36-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Observed operator touch sandwich with bare hands educate operator. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked pork cold held in refrigerator at 45 degrees Fahrenheit. Advice operator to transfer item to freezer for quick chill. **Corrected On-Site**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken stored in refrigerator. Per operator,chicken cooked on 11/01/2022.
02C-02-5
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 - Food stored on floor. -Observed containers with cooking oil stored on dry storage floor.
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not identified by common name . Operator label container **Corrected On-Site**
02D-01-5
41
Frequently Asked Questions
When was La Padella Latina last inspected?
The most recent health inspection at La Padella Latina on file is from Feb 3, 2026. The public record contains nine inspections in total.
What is the most common violation at La Padella Latina?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at La Padella Latina.
How does La Padella Latina compare to other restaurants in Coconut Creek?
La Padella Latina most recently scored 70 out of 100, which is lower than the Coconut Creek average of 78.
Has La Padella Latina's inspection record improved over time?
Yes. Recent inspections at La Padella Latina have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at La Padella Latina 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 Padella Latina inspected?
Based on the inspection history on file, La Padella Latina is inspected around three times per year on average.
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