Laredo's
Last inspected: Apr 22, 2026
21
Score
Going back to 2022, Laredo's has nine inspections in the public record. The most recent visit was on Apr 22, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up roughly the same number of issues each time, hovering near 15 violations per visit.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged five times.
Restaurants in Lake Butler average 78, so Laredo's trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
4
Critical latest
3
Major latest
13
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
4 critical violations. 3 major violations. 13 minor violations.
View 20 violations
High Priority - Container of medicine improperly stored. Employee pre workout and cbd medicine on top shelf over wrapped tortillas on storage rack at end of cook line. Operator removed the medication. **Corrected On-Site**
41-07-4
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. Chlorine dish machine at 0ppm after two attempts and priming sanitizer. Operator continued priming machine to 100ppm. **Corrected On-Site**
22-41-4
High Priority - Roach activity present as evidenced by live roaches found. Observed two live roach like pests, one on the prep table with an attached can opener and one on the exterior wall of a reach in chest freezer. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line flip top reach in cooler, pork (52F - Cold Holding); cut tomatoes (56F - Cold Holding); pico de gallo (57F - Cold Holding); cheese (49F - Cold Holding); cut lettuce (50F - Cold Holding); sour cream (48F - Cold Holding); shrimp (52F - Cold Holding); chile relleno (49F - Cold Holding); chicken (48F - Cold Holding) per operator all items moved from walk in cooler to reach in cooler at 11 then refilled/replaced as necessary through lunch rush. Operator removed all items to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-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. Two currently employed expired food handler training certificates.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board opposite flat top grill with food residue staining build up. Can opener blade with debris build up on blade. **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. Unable to provide written time as public health control procedures, chicken, steak and onions on the cookline held on time as public health control with no time marking.
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk sugar container. Operator removed. **Corrected On-Site**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cook line with accumulation of standing water at base and lid to cooler removed, ambient air temperature of 49F. **Warning**
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. On shelf of warewashing area, clean blue cutting board with deep cut marks on surface of board.
14-09-4
Basic - Dead roaches on premises. Observed one dead roach on paperwork on windowsill behind front counter. **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table next to products cooling. Employee drink stored on cook line microwave. **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf at end of warewashing area, clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Reach in chest freezer with torn door gasket,
14-11-5
Basic - Floor area(s) covered with standing water. Standing water build up on floor at corner of wall by reach in chest freezers.
36-22-4
Basic - Food stored on floor. Bulk container of sugar stored on the floor of dry storage. Operator relocated. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door cook line.
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Standing water at base of flip top reach in cooler on cook line.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. In the storage hallway with chest freezers, ground beef thawing in metal pot on the floor at ambient air temperature. **Repeat Violation**
06-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Visibly soiled wet wiping cloths stored on prep table by can opener and on the end of the cook line cutting board.
21-09-4
21
Aug 6, 2025
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler; enchilada (86F - Cold Holding) per operator removed from cooler and left out on steam well before being put in cooler 10/15 minutes prior. Discussed with operator enchilada previously used on time as public health control and trying new procedure. On wait station side of cook line, salsa (56F - Cold Holding) stored in container of melted ice. Employee added more ice and replaced with sour cream from walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris build up on blade of prep table can opener. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked beef and pork missing product date marking, cooked Monday. Operator had employee date mark. **Corrected On-Site**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink on in use prep table.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In glass door reach in cooler, employee personal food on top shelf over food for customers.
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf by walk in cooler, clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Fryer oil stored on floor of dry storage, chicken thawing in standing water in the floor of storage room, operator relocated. **Corrected On-Site**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In the walk in cooler, scoop handle in direct contact with cut tomatoes.
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wait station soda dispenser has mold like substance on top plate of Coca-Cola nozzle. **Repeat Violation**
23-03-4
Basic - Stored food not covered. In walk in cooler multiple prepared foods uncovered and in storage room fryer grease uncovered, operator covered. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in the three compartment sink and in pot on floor in storage area. Operator relocated all to three compartment sink and turned on cold water. **Corrective Action Taken**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on container of tortilla chips and under in use cutting board. **Repeat Violation**
21-12-4
45
Feb 17, 2025
Routine - Food
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
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
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
20
Aug 30, 2024
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Fly observed flying over steam table on the cook line.
35A-02-6
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 chest freezer raw plastic wrapped steak over plastic wrapped ready to eat tamales. Operator relocated the raw steak. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the prep table of the cook line, peppers and onions (103F - Hot Holding); beef (118F - Hot Holding) hot holding for next order. Operator relocated the items to the grill, reheated and served for immediate service. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris build up on the blade. Operator removed and cleaned. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, multiple containers of food prepared and not date marked. Per operator some day before and some two days. Operator had employee label. **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees apron and personal belongings over bread and spices on dry storage shelf. Operator relocated the items. **Corrected On-Site**
40-06-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over cook line with build up of dust. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on the storage shelf by the reach in freezer not inverted or covered. Operator inverted the pans. **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dry storage shelf over spices. Operator relocated the beverage. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees personal food on shelf over food for customers.
08B-49-4
Basic - Food stored on floor. Jugs of sauce stored on the floor of the back storage room. Operator relocated the sauce. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handles on the cook line. Operator relocated the tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on underside of waitstation soda dispenser behind the nozzles. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Chile rellenos in reach in freezer not covered. Operator covered the chile rellenos. **Corrected On-Site** **Repeat Violation**
08B-12-5
33
Dec 12, 2023
Routine - Food
5 critical violations. 2 major violations. 12 minor violations.
View 19 violations
High Priority - Nonfood-grade bags used in direct contact with food. Plastic grocery bags used in direct contact to store cooked tamales in the reach in chest freezer.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the sliding door reach in cooler, raw bacon over ready to eat salad dressing. Operator relocated the raw bacon. In the reach in chest freezer, bag of raw frozen shrimp over uncovered Chile rellenos. Operator relocated the raw frozen shrimp. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In a container to the side of the main cook line, cut lettuce (49F - Cold Holding) per operator brought out to refill cook line during lunch rush. Employee relocated the container to the walk in cooler. **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 on the cook line held utilizing time as public health control not time marked. Operator had employee discard the enchiladas per establishments procedures. **Corrective Action Taken**
03F-02-5
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. At time of inspection, chlorine dish machine at 0ppm. Operator adjusted sanitizer bucket and primed to 100ppm.**Corrective Action Taken** **Corrected On-Site**
22-41-4
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. Open container of milk in the sliding door reach in cooler from the previous day not date marked. Operator had employee date mark the container. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line has build up of old food debris. **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent and light fixture closest to vent over the cook line have dust build up.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks on prep table and shelf over clean equipment. Operator relocated the employee beverages. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean drink cups stacked while wet. In the shelf at the end of the warewashing area, clean plastic containers stacked while wet.
24-08-4
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hood system on the main cook line has grease beginning to drip off of the overhang of the system. Operator wiped the forming grease droplets. **Corrective Action Taken**
36-63-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Side door to garbage and grease receptacles has door gap with light shining through when closed.
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven door handle. Operator relocated the tongs. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under not in use cutting board in the prep area.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler on the cook line and reach in chest freezers have debris in the door gaskets. Wait station soda dispenser has mold like substance on the underside of the dispenser behind the nozzles. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler on the cook line. **Repeat Violation**
29-49-6
Basic - Stored food not covered. In the reach in chest freezer, sheet tray of uncovered Chile rellenos. Operator asked employee to cover the Chile rellenos. **Corrective Action Taken** **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. In the three compartment sink, raw chicken thawing with no running water. Operator turned on cold water for thawing. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop head in bucket of used mop water inside the mop closet.
42-01-4
21
Jul 6, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in kitchen during inspection.
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in tub at cookline at 91F, enchiladas at 77F. Person in charge states holds on time but unable to provide paperwork, and items not time marked. Person in charge moved to walk in cooler**Repeat Violation** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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 reach in freezer raw fish no longer commercially packaged stored over jalapeño poppers. Person in charge began rearranging. **Corrective Action Taken**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with debris buildup. Person in charge cleaned during inspection. **Corrected On-Site**
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several employees with no proof of training during inspection. **Repeat Violation** **Admin Complaint**
53B-13-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee opened food stored over food to be served to customers in reach in freezer. Person in charge removed. **Corrected On-Site**
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler with dust buildup. Shelving in walk in cooler with debris buildup, rust.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Fliptop on line with large amount of water on the bottom of unit.
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink with standing water during inspection, person in charge snaked during inspection. Is properly draining by end of inspection. **Corrected On-Site**
29-20-5
Basic - Stored food not covered. Multiple items in walk in cooler uncovered. Person in charge began covering. **Corrective Action Taken** **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing on prep table at room temperature, person in charge moved to reach in cooler. **Corrected On-Site**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. Plate and bowl with no handle used as scoop in rice.
14-01-5
37
Feb 27, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Enchiladas on plate on shelf at cookline at 64F. Rice in tub on prep area at 65F. Person in charge states has been out for 2 hours, will hold on time for remaining 2 hours. Recommended to manager to hold items on time. Provided paperwork. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-02-27: Rice at cookline at 75F. Person in charge states will start holding on time. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge unable to provide proof of CFM. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-02-27: No change, needs more time to obtain. **Admin Complaint**
53A-01-7
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees working longer than 60 days with no proof of training. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-02-27: No change, person in charge states has class scheduled for Saturday. **Admin Complaint**
53B-13-5
70
Feb 23, 2023
Routine - Food
5 critical violations. 4 major violations. 3 minor violations.
View 12 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Opened package of raw bacon stored in same container as opened package of Hot Dogs and pepperoni. Person in charge discarded. **Corrected On-Site**
08A-08-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Enchiladas in walk in cooler date marked 2/15. Person in charge discarded.
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In glass door reach in cooler in kitchen Milk, cheese, Hot Dog, bacon, whipped cream 49-53F. Ambient temperature of unit at 53F during inspection. Person in charge unsure how long items have been out of temperature states has had someone out to look at unit. Called for service during inspection. Moved all items to walk in cooler during inspection. **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler in kitchen Milk, cheese, Hot Dog, bacon, whipped cream 49-53F. Ambient temperature of unit at 53F during inspection. Person in charge unsure how long items have been out of temperature states has had someone out to look at unit. Called for service during inspection. Moved all items to walk in cooler during inspection. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Enchiladas on plate on shelf at cookline at 64F. Rice in tub on prep area at 65F. Person in charge states has been out for 2 hours, will hold on time for remaining 2 hours. Recommended to manager to hold items on time. Provided paperwork. **Corrective Action Taken** **Warning**
03B-01-6
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. Hot Dog opened Monday per person in charge with no date mark. Person in charge discarded. **Corrected On-Site**
02C-03-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge unable to provide proof of CFM. **Repeat Violation** **Admin Complaint**
53A-01-7
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees with no training unable to provide proof of being informed of reporting responsibility. Emailed form to operator during inspection. **Corrective Action Taken**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees working longer than 60 days with no proof of training. **Repeat Violation** **Admin Complaint**
53B-13-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under side door in kitchen. **Repeat Violation**
35B-01-4
Basic - Stored food not covered. Multiple items in walk in cooler uncovered.
08B-12-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Flying insect strip in kitchen with large accumulation of flying insects. **Repeat Violation**
35A-06-4
27
Sep 13, 2022
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Food with mold-like growth. See stop sale. Peeled garlic in commercial packaging with mold like substance.
01B-07-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer no longer commercially packaged beef stored below chicken. Person in charge moved to appropriate location. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Juice containers and ice in hand wash sink at the bar area. Person in charge removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Manager on duty at time of inspection with no proof of CFM.
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. Beef and Chile rellenos in walk in cooler with no date mark. Person in charge marked appropriately. **Corrected On-Site**
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. Some employees with expired training expired 3/2022.
53B-14-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead flying insects on sticky tape in kitchen.
35A-06-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee beverage with no lid or straw in kitchen during inspection. Person in charge removed. **Corrected On-Site**
12B-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at clean dish area.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under side door.
35B-01-4
Basic - Food stored on floor. Case of oil stored on floor in kitchen, juice stored on floor in walk in cooler. Person in charge raised. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance buildup on soda plates in server area.
23-03-4
37
Frequently Asked Questions
When was Laredo's last inspected?
The most recent health inspection at Laredo's on file is from Apr 22, 2026. The public record contains nine inspections in total.
What is the most common violation at Laredo's?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Laredo's.
How does Laredo's compare to other restaurants in Lake Butler?
Laredo's most recently scored 21 out of 100, which is lower than the Lake Butler average of 78.
Has Laredo's inspection record improved over time?
Results have been roughly steady. Inspections at Laredo's have averaged around 15 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Laredo's 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's inspected?
Based on the inspection history on file, Laredo's is inspected around two times per year on average.
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