Laredo Mexican Restaurant
Last inspected: Apr 6, 2026
37
Score
Going back to 2022, Laredo Mexican Restaurant has 13 inspections in the public record. The most recent report on file is from Apr 6, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around 10 violations each.
The pattern that stands out is “time/temperature control for safety food”, which has been cited four times.
Restaurants in Starke average 69, so Laredo Mexican Restaurant trails the local norm. This restaurant has more on its record than most do.
13
Inspections
3
Critical latest
1
Major latest
9
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On waitstation prep table, queso (101F - Hot Holding); operator placed back on stove and at conclusion of inspection, queso second temperature (144F - Reheating). **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer, raw quail in ziplock bags over containers of pina colada mix and raw chicken in blue bag over ready to eat frozen noodles. Operator relocated the raw quail. **Corrective Action Taken**
08A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Cheese cake desserts stored in direct contact with reusable not food grade plastic bag. Operator had employee remove from plastic bag. **Corrected On-Site**
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at waitstation soda dispenser with syrup build up in the nozzle. **Repeat Violation**
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dry storage area, lots and pans on shelves not inverted or covered. Operator began inverting. **Corrective Action Taken** **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on side of dish machine with chipped edges and deep grooves. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over uncovered mushrooms on prep table. Operator relocated the employee beverage. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in freezer, employee personal food with food for customers. Operator removed from freezer. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On dry storage shelf clean metal pans stacked while wet.
24-08-4
Basic - Faucet/handle missing at plumbing fixture. Missing cold water faucet at hand wash sink on cook line.
29-09-4
Basic - Floor area(s) covered with standing water. Standing water on floor of warewashing area and in front of bulk ice bin.
36-22-4
Basic - Ice scoop handle in contact with ice. Waitstation soda dispenser, ice scoop handle in contact with ice. Operator relocated. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. On back prep line, tongs stored on oven door handles.
10-20-4
37
Sep 15, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
58
Feb 21, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
30
Sep 16, 2024
Routine - Food
4 critical violations. 2 major violations. 12 minor violations.
View 18 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, raw shrimp and beef over ice cream. Operator switched the freezer storage levels. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the waitstation door, salsaplaced out 1 hour before (62F - Cold Holding) stored in melted ice. Operator provided new ice and deeper container, salsa second temperature(50F - Cooling) **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Enchiladas held utilizing time as public health control per operator on the cook line with no time marking from 2 hours prior. Operator had employee label the container. **Corrective Action Taken**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the counter steam well, chicken (119F - Hot Holding) operator had employee place back on the grill. At conclusion of inspection in temperature range. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on the cook line. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle of bleach on the back ledge of the hand wash sink with no label. Employee labeled the spray bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over bulk flour container in dry storage. Operator relocated the jacket. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Dead roaches on premises. Two dead roaches in the dry storage/liquor room. Operator swept and discarded the dead roaches. **Corrected On-Site**
35A-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cook line cutting board. Sanitizer bucket at 0ppm. Operator added chlorine bleach. **Corrective Action Taken**
21-12-4
Basic - Stored food not covered. In the reach in freezer sheet tray of chile rellenos uncovered. Operator covered the tray. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Ripped/worn tin foil used as shelf cover. Multiple shelves in kitchen lined with ripped tin foil.
14-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer door gaskets with mold like substance. **Repeat Violation**
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on prep line oven door handle. Operator removed the tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of bulk ice bin with discolored mold like substance staining on deflector plate.
22-20-5
Basic - Food stored on floor. In the back hallway, liquid butter and cans stored on the floor. **Repeat Violation**
08B-38-4
Basic - Floors, walls and ceiling soiled/has accumulation of debris. Build up of food vapor staining on walls. Equipment lines on walls of kitchen with build up of grease. Floors of dry storage with debris build up.
36-73-4
Basic - Equipment in poor repair. Reach in chest freezer on back wall with a torn door gasket.
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelves of the dry storage area, clean metal containers stacked while wet.
24-08-4
25
May 10, 2024
Routine - Food
No violations found.
100
Mar 11, 2024
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
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. Employee handled dirty dishes and then proceeded to handle clean dishes in dish area. Manager had employee wash hands and rewash dishes. **Corrected On-Site**
12A-13-4
High Priority - Food with mold-like growth. See stop sale. Lemons stored in walk-in cooler. **Repeat Violation** **Admin Complaint**
01B-07-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in wait station crock pot: queso cheese (120F - Hot Holding). Manager stated queso was reheated and placed in crock pot one hour prior to temperature being taken. Manager returned queso to kitchen to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on kitchen reach-in cooler next to entrance to bar area. **Repeat Violation**
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired on 1/18/2024. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of bleach water next to wait station hand washing sink. Employee placed label on spray bottle. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee aprons stored on cases of tortilla shells in dry storage area next to ice machine.
40-06-5
Basic - Bowl or other container with no handle used to dispense food. Container with no handle used to scoop rice in dry storage area next to ice machine. Manager removed container from rice. **Corrected On-Site**
14-01-5
Basic - Stored food not covered. Onions in walk-in cooler. Manager placed lids on containers of onions. **Corrected On-Site**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manager placed tongs on top of oven. **Corrected On-Site**
10-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer at end of cook line.
14-69-4
Basic - Food stored on floor. Cooking oil stored on floor across from cook line grill. Manager placed oil on shelf. **Corrected On-Site**
08B-38-4
33
Sep 29, 2023
Routine - Food
No violations found.
100
Sep 28, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fliptop sour cream 46F. Ambient temperature is 43F. In glass door cooler, chicken, enchiladas, Chile relleno at 45-49F. Person in charge states has been in and out of units for lunch rush. Person in charge began moving to walk in cooler. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-09-28: Fliptop items 43F or below. In glass door sour cream, guacamole with tomatoes, tomatoes 44-47F. In unit overnight per person in charge. See stop sale. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : 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. Dishmachine testing at 10ppm, primed unit and tested at 50ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-09-28: Dishmachine testing at 10ppm, primed and tested at 50ppm. **Admin Complaint** **Corrective Action Taken**
22-41-4
74
Sep 27, 2023
Routine - Food
6 critical violations. 3 major violations. 2 minor violations.
View 11 violations
High Priority - Food with mold-like growth. See stop sale. Peeled garlic with mold like substance. **Repeat Violation** **Admin Complaint**
01B-07-4
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. Dishmachine testing at 10ppm, primed unit and tested at 50ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso 109F in crockpot, person in charge began reheating. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Salsa held on time with no time mark.
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fliptop sour cream 46F. Ambient temperature is 43F. In glass door cooler, chicken, enchiladas, Chile relleno at 45-49F. Person in charge states has been in and out of units for lunch rush. Person in charge began moving to walk in cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler raw beef stored over unwashed peppers.
08A-04-5
Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer.
05-08-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler with mold like substance on shelving and metal. Interior of microwave with debris buildup. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Blender stored in hand wash sink in bar area, person in charge removed. **Corrected On-Site**
31A-11-4
Basic - Dead roaches on premises. Three dead roaches in cabinet under hand wash sink by chip dispenser. Person in charge discarded. **Corrected On-Site**
35A-03-4
Basic - Floor area(s) covered with standing water. Standing water in corners of kitchen, under dishmachine. Standing water on floor in walk in cooler. Floors with debris buildup by hand wash sink by chip dispenser. Floors with debris in bar area, under triple sink and dishmachine. **Repeat Violation**
36-22-4
27
Jun 23, 2023
Routine - Food
No violations found.
100
Apr 24, 2023
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 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. Dishmachine testing at 0ppm, primed unit and retested at 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Food with mold-like growth. See stop sale. Tortillas on line with mold like substance. Person in charge discarded.
01B-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over prepped tomatoes. Also in reach in freezer raw ground beef stored over bacon. No longer commercially packaged. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop carnitas at 52F. Person in charge states has been in unit less than 4 hours, observed in plastic container above fill line. Moved to reach in cooler below. In walk in cooler beef at 45F on speed rack closest to door. Person in charge states had delivery this am, door frequently opened. Other items in unit 39-43F.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with debris buildup. Also, interior of reach in freezer in kitchen with debris buildup.
22-02-4
Intermediate - No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. 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. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Establishment has added double door reach in cooler outside back door. **Warning**
51-12-5
Basic - Floor area(s) covered with standing water. Standing water on floor under dishmachine area. By hand wash sink in kitchen. Floors not smooth and easily cleanable. **Repeat Violation**
36-22-4
Basic - Equipment in poor repair. Spatula missing piece. Person in charge discarded. **Corrected On-Site** **Repeat Violation**
14-11-5
Basic - Carbon dioxide/helium tanks not adequately secured. Small CO2 tank out back not secured.
51-11-4
39
Feb 15, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 5 rodent droppings on the floor of dry storage area. Observed 5 rodent droppings on floor of beer storage walk in dry storage. Observed 4 rodent droppings under chip warmer in kitchen. Observed 4 rodent droppings on top of reach in cooler in bar area. Observed 4 rodent droppings on floor in bar area to the right of glass door cooler. Person in charge began cleaning and sanitizing. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-02-15: Observed 4 rodent droppings on floor in bar area to the right of glass door cooler. Person in charge cleaned during inspection. Appear to be missed from yesterday. **Admin Complaint** **Corrected On-Site**
35A-04-4
86
Sep 20, 2022
Routine - Food
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
18
Frequently Asked Questions
When was Laredo Mexican Restaurant last inspected?
The most recent health inspection at Laredo Mexican Restaurant on file is from Apr 6, 2026. The public record contains 13 inspections in total.
What is the most common violation at Laredo Mexican Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Laredo Mexican Restaurant.
How does Laredo Mexican Restaurant compare to other restaurants in Starke?
Laredo Mexican Restaurant most recently scored 37 out of 100, which is lower than the Starke average of 69.
Has Laredo Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Laredo Mexican Restaurant have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Laredo Mexican Restaurant 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 Laredo Mexican Restaurant inspected?
Based on the inspection history on file, Laredo Mexican Restaurant is inspected around four times per year on average.
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