La Sirena
Last inspected: Mar 19, 2026
78
Score
Inspectors have visited La Sirena eight times, with records going back to 2022. The latest inspection on file is from Mar 19, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
“Operator is doing a special process” comes up most often, recorded two times in the inspection record.
La Sirena scores about where you'd expect for a West Palm Beach restaurant. Overall, the inspection record reads well.
8
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
78
Jan 12, 2026
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
74
Mar 13, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. roasted peppers 45-46 f cooling overnight in walk in cooler. not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
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. See stop sale. roasted peppers 45-46 f cooling overnight in walk in cooler. not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
01B-36-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in upright cooler on cook line. Explained. Manager rearranged. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Chef filled bottle of water in hand sink by upright cooler on cook line. Explained hand sink is for only washing hands.
31A-11-4
58
Oct 22, 2024
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. butter 70 f ( in a pan used for cooking. Explained and emailed time as public health control )
03A-02-5
Basic - In-use wet wiping cloth/towel used under cutting board. Explained and operator removed the cloth. **Corrected On-Site**
21-04-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Employee with no hair restraint while engaging in food preparation. Chef handling food without any hair restraint for loose head hair. Explained.
13-03-4
74
Mar 6, 2024
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023operator paid online. Synced. License current. **Corrected On-Site**
50-17-3
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
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. Emailed one.
11-27-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Commercially processed cured meat packaged in reduced oxygen packaging on-site.Explained. Operator decided to not use reduced oxygen packaging.
03G-50-1
64
Aug 16, 2023
Routine - Food
No violations found.
100
Feb 15, 2023
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. bolognas sauce (49F - Cold Holding) in walk in cooler. Operator states food item not prepped or portioned today. Kept in unit overnight. Food item tightly sealed. bolognas sauce (48F - Cooling); cooked tomato sauce (48F - Cooling) in one door reach in cooler. Operator states food item not prepped or portioned today. Kept in unit overnight. Food item tightly sealed. At this rate food items did not cool to 41F within six hours
01B-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
03G-50-1
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. bolognas sauce (49F - Cold Holding) in walk in cooler. Operator states food item not prepped or portioned today. Kept in unit overnight. Food item tightly sealed. bolognas sauce (48F - Cooling); cooked tomato sauce (48F - Cooling) in one door reach in cooler. Operator states food item not prepped or portioned today. Kept in unit overnight. Food item tightly sealed. At this rate food items did not cool to 41F within six hours
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine **Repeat Violation**
16-37-1
58
Oct 4, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
78
Frequently Asked Questions
When was La Sirena last inspected?
The most recent health inspection at La Sirena on file is from Mar 19, 2026. The public record contains eight inspections in total.
What is the most common violation at La Sirena?
Across the inspection record, “operator is doing a special process” has been cited two times, more than any other issue at La Sirena.
How does La Sirena compare to other restaurants in West Palm Beach?
La Sirena most recently scored 78 out of 100, which is about the same as the West Palm Beach average of 79.
Has La Sirena's inspection record improved over time?
Results have been roughly steady. Inspections at La Sirena have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at La Sirena means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is La Sirena inspected?
Based on the inspection history on file, La Sirena is inspected around two times per year on average.
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