La Placita Restaurant & Bakery
Last inspected: Jan 8, 2026
52
Score
The health department has logged 10 inspections at La Placita Restaurant & Bakery, the earliest from 2022. The most recent report on file is from Jan 8, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around 10 violations each.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
Compared to other Hollywood restaurants (averaging 75), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
1
Critical latest
1
Major latest
8
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer spray bottle in kitchen reading greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine. Discussed proper ratio to use to ensure always correct reading. **Corrected On-Site**
41-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substances in spray bottles by triple sink. Manager labeled as bleach and degreaser. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on baffle in ice machine. Manager cleaned. **Corrected On-Site**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Flour dust buildup on ceiling tiles in bakery area.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bus pans on bottom of shelf outside kitchen not inverted. Employee inverted. **Corrected On-Site**
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing bracelet while preparing food items.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee in main kitchen and bakery not wearing hair restraint.
13-03-4
Basic - Floor area(s) covered with standing water. Around triple sink/dishwasher.
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed. Floor area in bakery storage area.
36-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with dried beans in bulk container outside kitchen. Manager stored scoop properly with handle out from beans. **Corrected On-Site**
10-01-5
52
Aug 7, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding broken by back exterior door in dry storage area. - From follow-up inspection 2025-08-07: Observed at callback inspection same. **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed visible gap at the top of the back door in the dry storage area. - From follow-up inspection 2025-08-07: Observed at callback inspection same. **Time Extended**
35B-01-4
90
Aug 6, 2025
Routine - Food
9 critical violations. 3 major violations. 6 minor violations.
View 18 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing hands for approximately 5 seconds. Reviewed proper times for handwashing for the employees. Employee washed hands correctly. **Corrected On-Site**
12A-17-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touch raw chicken then ready to eat salad and sliced tomatoes for an order. Reviewed with managers and employees proper handwashing procedures. Employee washed hands properly. **Corrected On-Site**
12A-12-4
High Priority - Employee washed hands with no soap. Observed employee washed hands with no soap. Reviewed proper handwashing procedures and employee washed hands with soap. **Corrected On-Site**
12A-20-4
High Priority - Raw animal food stored over or with unwashed produce. Observed in walk in cooler raw breaded chicken over unwashed produce. Operator stored properly. **Corrected On-Site**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw prepared beef over raw prepared pork in reach in cooler in kitchen. Operator stored properly. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed block cheese (45-51F - Cold Holding) in 2 door reach in cooler in back storage area. Cheese was delivered on 08/04 and has been in cooler since then.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed block cheese (45-51F - Cold Holding) in 2 door reach in cooler in back storage area. Cheese was delivered on 08/04 and has been in cooler since then. See stop sale.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed kitchen sanitizer bucket stored on prep table while employee is cutting raw beef. Operator moved sanitizer bucket off the table. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose bib in the kitchen by hand sink without a vacuum breaker.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a steam wand on espresso machine soiled with dried milk. Operator began to clean. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employee has begun using time control since last inspection without having a proper form. Form printed and completed during inspection. **Corrected On-Site**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with an unknown chemical. As per operator the chemical is bug repellent for around outdoor mop sink. Operator labeled bottle. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in chicken base without a handle in the kitchen. Operator used proper scoop with handle. **Corrected On-Site**
14-01-5
Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding broken by back exterior door in dry storage area.
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle at prep table in bakery while preparing dough. Employee removed bottle from prep table. **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. Observed employees cellphone, charger and glasses stored over prep area in bakery. Employee moved items. **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed visible gap at the top of the back door in the dry storage area.
35B-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a meat cleaver between back of microwave and top of shelf in prep area. Operator moved cleaver. **Corrected On-Site**
10-17-4
14
Feb 7, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food. In hallway white reach in freezer, individual breads in standard printed to go bags. Manager voluntarily discarded bread. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw whole muscle pork and beef removed from original cases on shelf above bagged arepas and commercial cooked plantains. Employee rearranged all items to properly separate. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen steam well, ground beef mix (121F - Hot Holding). Per employee in unit from approximately 8:30am after cooking. Employee returned mix to stove to reheat above 165F to then properly hot hold. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Milk steaming wand on espresso maker has dried on milk residue.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Empty water pitcher in sink at front counter. Manager removed pitcher. **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. In hallway reach in white freezer, house made tamales with no date from preparation. Manager added date from 2-5. **Corrected On-Site**
02C-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In back pasrty storeroom reach in cooler, bagged employee food on top of case of margarine. Manager moved food away from public food item. **Corrected On-Site**
08B-49-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in contact with food items in bulk rice, beans, and lentils containers. Manager repositioned scoop handles out of foods. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink closest to cook line.
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened canned beverages in pasrty shop reach in cooler and in kitchen reach in cooler.
12B-13-4
Basic - Soiled dry wiping cloth in use. Multiple soiled dry wiping clothes on prep table in kitchen. Employee removed all cloths. **Corrected On-Site**
21-10-4
37
Oct 3, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. 1) In kitchen reach in cooler, containers of portioned raw pork and beef on shelf above container of cole slaw. Employee moved cole slaw to walk in cooler. 2) In kitchen fliptop lower cooler, flat of raw shell eggs on shelf above bowls of chopped peppers and cilantro. Employee moved eggs to walk in cooler with rest of eggs. **Corrected On-Site** **Repeat Violation** **Admin Complaint** Priority: High Priority
08A-05-6
High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee assisted with moving raw meats in freezer and returned to bakery preparation work without washing hands and changing gloves. Reviewed with manager and employee when changing gloves is necessary and employee washed hands and put on new gloves. **Corrected On-Site** Priority: High Priority
12A-09-4
High Priority - Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter reading above 200ppm chlorine. Employee remade to proper 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint** Priority: High Priority
41-27-4
High Priority - Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, whole muscle commercial wrapped meats removed from original cases above open cases of bagged frozen vegetables. Employees rearranged freezer for proper separation. **Corrected On-Site** Priority: High Priority
08A-02-6
Intermediate - Observed: Spray bottle containing toxic substance not labeled. Unknown substances in spray bottles on chemicals/cleaning shelf in storage area. Priority: Intermediate
41-17-4
Basic - Observed: Current Hotel and Restaurant license not displayed. **Repeat Violation** Priority: Basic
50-09-4
Basic - Observed: Food stored on floor. Cases of plastic beverages on floor in back store room. **Repeat Violation** Priority: Basic
08B-38-4
Basic - Observed: Linen/napkin used to line food container for service to customer not changed before refilling for a new customer. Paper towel lining container of cooked chicharrones at kitchen cook line. Employee replaced paper towel with parchment paper. **Corrected On- Site** **Repeat Violation** Priority: Basic
21-36-4
43
Apr 3, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
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
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
27
Dec 12, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
58
Dec 11, 2023
Routine - Food
8 critical violations. 4 major violations. 8 minor violations.
View 20 violations
High Priority - Food with mold-like growth. See stop sale. Guava observed with mold like substance inside reach in cooler at baking station storage room. **Warning**
01B-07-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoons at wait station stored at 90F. **Warning**
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked tamal inside reach in freezer. **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: White cheese 64F , eggs 54F, pico de gallo 64F. Per operator stored outside temperature less than 4hrs. Observed at no temperature control. Operator time marked 10am - 2pm. Operator will use time moving forward. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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. Salad station: cut tomatoes 54F at 10am cooling since 8:30am to 47at 12am. Operator moved foods to walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen : cooked chicken 124F (hot holding). Observed at no temperature control. Per operator hot holding less than 4hrs. Operator moved foods to walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at hans wash sink in kitchen. **Warning**
29-34-4
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 300ppm). Operator remade to 100ppm **Warning**
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. Heavy cream - opened over 24hrs at baking station. Wait station: chimichurri and crema de leche. Per operator prepared over 24 hrs. Operator date marked 12-10. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - No soap provided at handwash sink at baking station. **Warning**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at bathrooms 79°. **Warning**
27-16-4
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. **Warning**
11-07-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At one towel at baking station. Operator placed in solution. **Warning**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Bowl- use to serve rice and portioned corn. Operator removed. **Warning**
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside from the baking station. Repeat **Warning**
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. **Repeat Violation** **Warning**
36-01-4
Basic - Food stored on floor. Water bottles on floors. **Warning**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. **Repeat Violation** **Warning**
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust and grease behind oven in kitchen. **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Oil at cook line- operator labeled. **Corrected On-Site** **Warning**
02D-01-5
14
Jun 29, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Prep Table front of stove- Raw beef (72F - Cold Holding). Per chef food item on prep table less than 4 hours. Observed item stored at room temperature. Item not prepared nor portioned today. Chef moved to reach in cooler to quick chill. 2) True refrigerator- ;Shredded cheese (46F - Cold Holding). Per Manger food item stored in unit less than 4 hours. Manager moved to another cooler to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Bag of raw beef stored above container of cheese in walk in cooler. 2) Containers of raw shell eggs stored above container of cooked beef in series reach in cooler. 3) Ziplock bag of chicken stored above bags of sweet plantains in walk in freezer.Manager inverted. **Corrected On-Site**
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine
22-20-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Both exit doors in the back .
35B-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hands washing sinks in kitchen
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind imperial oven in kitchen.
36-27-5
61
Dec 28, 2022
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-white rice (102-150F - Hot Holding), observed food stored above the rim line, per operator food hot holding less than two hours, employee removed food out of temperature, reheated in microwave to 170F and placed in separate container of steam table **Corrected On-Site** **Warning**
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2022, observed new license, with expiration date of December 1,2023 **Corrected On-Site** **Warning**
50-17-2
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands wearing gloves, then continue working in cook line to serve a guest order, after instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site** **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -WIC- chorizo (50F - Cold Holding); bread dough (48F - Cold Holding); per operator food held less than 4 hours , iced added for a quick chill, observed door left partially open, advised operator to monitor TCS foods temperatures at all times. -Bakery Room-TRUE- Sliding glass door cooler ; mozzarella cheese (50F - Cold Holding); milk (51F - Cold Holding); bread dough (49F - Cold Holding); fresh cheese (51F - Cold Holding) -Bakery Room-PEPSI-sliding glass door cooler; fresh cheese (49F - Cold Holding), per operator food held less than 4 hours, advised operator to move all TCS foods out of both units, until technician checks both units. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave over cook line prep table **Warning**
22-02-4
Intermediate - No plan review submitted and approved - bakery and storage rooms added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. **Warning**
51-14-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. FC-display cooler- rice pudding, cheese cake, caramel pudding, made on 12/26. **Warning**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Entire kitchen area, build up of grease and soil **Warning**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. -Prep table, in front of two doors coolers, two cutting boards -salad station-long cutting board Prep table in front of stove, two cutting boards **Warning**
14-09-4
Basic - Floor tiles missing and/or in disrepair. -back entrance door, corridor path to bakery room, approximately 5 broken tiles., -under bread oven, left side of kitchen, approximately 10 broken tiles **Warning**
36-17-5
Basic - Food stored on floor. -Dry hood storage area, several boxes of vinegar, bags of granulated sugar, flour bags -back entrance floor in main kitchen 8 boxes of pork loin on floor -WIF- several boxes of food and bags of meat on floor **Repeat Violation** **Warning**
08B-38-4
Basic - Hole in or other damage to wall. cook line, under HWS **Warning**
36-24-5
Basic - Ice scoop handle in contact with ice. Employee removed **Corrected On-Site** **Warning**
10-08-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Entrance of kitchen **Repeat Violation** **Warning**
22-20-5
29
Frequently Asked Questions
When was La Placita Restaurant & Bakery last inspected?
The most recent health inspection at La Placita Restaurant & Bakery on file is from Jan 8, 2026. The public record contains 10 inspections in total.
What is the most common violation at La Placita Restaurant & Bakery?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at La Placita Restaurant & Bakery.
How does La Placita Restaurant & Bakery compare to other restaurants in Hollywood?
La Placita Restaurant & Bakery most recently scored 52 out of 100, which is lower than the Hollywood average of 75.
Has La Placita Restaurant & Bakery's inspection record improved over time?
Results have been roughly steady. Inspections at La Placita Restaurant & Bakery have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at La Placita Restaurant & Bakery 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 Placita Restaurant & Bakery inspected?
Based on the inspection history on file, La Placita Restaurant & Bakery is inspected around three times per year on average.
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