La Reyna Authentic Mexican Cuisine
Last inspected: Feb 13, 2026
43
Score
Going back to 2022, La Reyna Authentic Mexican Cuisine has 10 inspections in the public record. La Reyna Authentic Mexican Cuisine was last inspected on Feb 13, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
The pattern that stands out is “food stored on floor”, which has been cited five times.
La Reyna Authentic Mexican Cuisine's latest score of 43 falls below the Cooper City average of 74. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
43
Oct 15, 2025
Routine - Food
No violations found.
100
Aug 15, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
64
Mar 19, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 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. -Observed chlorine sanitizer at dishwashing machine at 00 ppm. Operator refilled sanitizer. Read at 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked beef (44F - Cold Holding); raw chicken (46F - Cold Holding); in flip top cooler. As per operator, both items transfer to unit 3 hours prior to the inspection. Operator placed ice packs on items for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. -Observed raw shell eggs stored over cases with bell peppers and lettuce in walk in cooler.
08A-04-5
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 employee touch cooked beef sandwich with bare hands. Advise operator to wear gloves.
09-01-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed a food container stored inside hand wash sink at dishwashing station. Operator removed **Corrected On-Site**
31A-11-4
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 beef stew stored in walk in cooler. Per operator, beef cooked on 3/14/2025. **Repeat Violation** **Admin Complaint**
02C-02-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -Observed accumulation of dead flies in control devices.
35A-06-4
Basic - Food stored on floor. -Observed cases with corn and drinking water stored on walk in cooler floor. **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. -Observed in-use tongs on oven door.
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth in kitchen not stored in sanitizer solution between uses.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. At cookline . Operator removed and stored properly. **Corrected On-Site**
21-38-4
35
Feb 7, 2025
Routine - Food
No violations found.
100
Dec 5, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.
29-34-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed manager certification expired for Eduardo M. 10/2/2024
53A-01-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at flip top cooler next to triple sink - flan dessert without date mark as per operator item made 48 hours prior to inspection.
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees engaged on food preparation duties with training expired.
53B-14-5
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 at flip top cooler in front of grill - Mahi Mahi (41F) thawing in reduced oxygen package. Operator removed out of package. **Corrected On-Site**
06-09-1
Basic - Food stored on floor. Observed container of liquid margarine stored directly on the floor next to rear exit.
08B-38-4
58
Apr 4, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Wiping Cloths Properly Used and Stored
FL-41
70
Feb 7, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Food stored on floor. Observed case of fryer oil stored on floor. **Corrected On-Site**
08B-38-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spatula with food contact surface exposed, rearranged for proper storage. **Corrected On-Site**
24-18-4
90
Jun 28, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef in walk in cooler. Operator rearranged during inspection. **Corrected On-Site**
08A-20-5
Basic - Food stored on floor. Observed case of onions stored on floor in walk in cooler, additionally, observed container of cooking oil stored on floor next to früher. Both items were rearranged during inspection for proper storage. **Corrected On-Site**
08B-38-4
82
Nov 2, 2022
Routine - Food
4 critical violations. 4 major violations. 6 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. salsa (129-155F - Hot Holding) At steam table. As per operator food out of temperature for one hour. Food not stirred, operator stirred food. Rechecked to 155°F. Corrected on site. **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork commercially packaged stored above mole sauce in reach freezer at cook line; Operator stored properly **Corrected On-Site**
08A-02-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves ceviche with raw shrimp and mahi mahi. No parasite destruction proof. Operator provided letter during inspection **Corrected On-Site**
01D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. enchilada (76-75F - Cooling)at 2:14 to 75 F at 2:30 since 1:45 in top sandwich table by steam table; food wrapped in paper and top cooler left opened; at this rate food will not reach 41° F or below within 6 hours; Operator moved food to reach in freezer to cool. **Corrective Action Taken**
03D-02-5
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. Emailed new poster and educated operator **Corrected On-Site**
11-07-5
Intermediate - Handwash sink used for purposes other than handwashing- container with raw shrimp stored inside the handwash sink by three compartment sink. Operator removed **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using chlorine sanitizer at warewashing machine; provided a few test strips **Corrected On-Site**
16-37-1
Intermediate - Spray bottle containing chlorine substance not labeled at three compartment sink. Operator too busy to label.
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- in walk-in cooler Educated operator
06-09-1
Basic - Employee eating in a food preparation or other restricted area. Employee drink stored on the prep table at cook line. **Repeat Violation**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones and wireless charger stored on top of sandwich table at cook line; Asked operator to remove ; too busy
40-06-5
Basic - Food stored on floor. Case of oil at cook line Bucket of jalapeños, tomatillos and tomatoes stored on the floor in walk-in cooler. Operator stored properly **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- flour container Operator stored properly **Corrected On-Site**
10-01-5
Basic - Time/temperature control for safety food thawed in an improper manner- shrimp thawing at room temperature inside the handwash sink by three compartment sink Operator removed. **Corrected On-Site**
06-01-5
27
Frequently Asked Questions
When was La Reyna Authentic Mexican Cuisine last inspected?
The most recent health inspection at La Reyna Authentic Mexican Cuisine on file is from Feb 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at La Reyna Authentic Mexican Cuisine?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at La Reyna Authentic Mexican Cuisine.
How does La Reyna Authentic Mexican Cuisine compare to other restaurants in Cooper City?
La Reyna Authentic Mexican Cuisine most recently scored 43 out of 100, which is lower than the Cooper City average of 74.
Has La Reyna Authentic Mexican Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at La Reyna Authentic Mexican Cuisine have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at La Reyna Authentic Mexican Cuisine 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 Reyna Authentic Mexican Cuisine inspected?
Based on the inspection history on file, La Reyna Authentic Mexican Cuisine is inspected around three times per year on average.
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