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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
LA CASA DE PEINADO in BOCA RATON currently holds an InspectFL Health Score of 68.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 10, 2026. Across those visits, inspectors documented 16 total violations — 7 critical, 6 major, 3 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on September 10, 2026 shows 16 observation rows: 7 critical, 6 major, and 3 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
LA CASA DE PEINADO has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cookline area- Cooked corn 91F at 10:50 to 91F at 12:20 ( cooling since 10:00)- food left out on counter to cool- at current rate of cooling food did not reach to 71F within 2 hours- see stop sale.
- [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass reach in Cooler by front counter area- Green salsa 51F at 11:05 to 51F at 12:20( cooling since 9:00)- at current rate of cooling food will not reach to 41F within remaining time-operator placed in ice bath to quick chill.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At tall three door cooler raw beef stored over cooked pork- operator removed and stored properly.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass reach in cooler by front counter area- milk 50F- cold holding, flan 45-46F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed in reach cooler to quick chill,
- [12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At front counter area- employee touched trash can then proceed to handle clean equipment without washing their hands- educated operator- employee washed their hands.
- [31B-03-4] No soap provided at handwash sink- operator provided.
- [31A-09-4] Handwash sink not accessible for employee use at all times. At cookline area- handwash sink blocked by steam table - operator removed.
- [12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. At front counter area- employee touched trash- then proceeded to wash their hands for approximately 5 seconds and then handle clean equipment without washing- educated over- employee washed their hands.
- [03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cookline area- Cooked corn 91F at 10:50 to 91F at 12:20 ( cooling since 10:00)- food left out on counter to cool- at current rate of cooling food did not reach to 71F within 2 hours- see stop sale.
- [27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink water at 79F- by cookline.
- [31A-11-4] Handwash sink used for purposes other than handwashing. tat front counter handwash sink- sanitizer bucket inside sink- operator removed.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink- operator provided.
- [32-12-6] Covered waste receptacle not provided in womens bathroom.
- [08B-38-4] Food stored on floor. At cookline area- Pot of corn stored on floor- operator removed.
- [08B-39-4] Raw fruits/vegetables not washed prior to preparation. At reach in cooler in use avocados with stickers still attached- educated operator- employee washed properly.
- [22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At three compartment sink area- employees washing dishes without sanitizing - educated operator - employee set up three compartments sink properly and sanitized dishes.
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