LA GLORIA COCINA MEXICANA

Name: LA GLORIA COCINA MEXICANA
Address: 4505 PARK BLVD STE 2, PINELLAS PARK, FL, 33781, US
Rating: 0

4505 PARK BLVD STE 2, PINELLAS PARK, FL 33781

License #6217367

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

June 15, 2026 · 0 findings · 0 critical

Routine - Food

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Quick take

LA GLORIA COCINA MEXICANA in PINELLAS PARK currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on June 15, 2026. Across those visits, inspectors documented 177 total violations — 24 critical, 83 major, 70 minor.

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Inspections on file

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Latest clean pass

June 15, 2026

The most recent inspection was clean, with no violations documented on June 15, 2026.

Official recordInspection data quality

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Inspection coverage

93%

Inspector notes

177

Coverage note

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LA GLORIA COCINA MEXICANA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Passed — No Violations

Disposition: Warning Issued
[12B-07-4] Employee beverage container water bottle on a food preparation table or over/next to clean equipment/utensils. Employee moved
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Next to newly made tortillas on shelf above deli coolers
[08B-38-4] Food stored on floor. Large pan on floor next to stove with cooling beef
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Near cook line hand wash sink.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Bundles of cilantro cut before cutting. Education
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves no hand washing
[12A-20-4] Employee washed hands with no soap. Employee rinsed hands in three compartment sink. Then changed gloves
[22-45-4] Observed Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Spanish education sent to establishment provided DBPR Form HR 5025-510
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork in over too ready to eat soup in container.
[03F-02-5] 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 and the time removed from temperature control cannot be determined. See stop sale.
[11-07-5] 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.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in three compartment sink.
[11-27-4] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink at cook line fully blocked by bucket and trash can and table.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Freddy Certified food manager hanging on the wall near front counter. Employee told me he doesnt work here.
[53B-01-5] 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. 5 employees. 2 prep 1 cook 1 serving, I doing dishes.
[11-26-1] 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.

Disposition: Warning Issued
[31B-03-4] No soap provided at handwash sink. At hand sink in front counter area. Employee stocked soap.
[41-17-4] Spray bottle containing toxic substance not labeled. Employee labeled as bleach.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired on 2/2/2023.
[08B-38-4] Food stored on floor. Containers of salsa stored on floor in walk in cooler. Box of oil on floor in kitchen area. Employee moved off the floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.Microwave interior soiled with food debris.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. No mop sink observed. Employee stated mop water is being dumped in the restroom toilet.
[08B-12-5] Stored food not covered. Bus tub of corn on the cob not covered in reach in freezer chest. Container of cooked beef in walk in cooler not covered.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sheet pans of raw chicken above raw fish, raw pork and raw beef on speed rack in walk in cooler. Raw beef stored above raw pork and raw fish on speed racks in walk in cooler. Employee stored all items at minimum cooking temperatures.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of raw beef and raw shelled eggs stored above in use containers with no lid of shredded cheese, sliced jalapeños, bacon, chorizo and salsa in reach in deli cooler. Employee moved bowl of raw beef to walk in cooler. Raw shelled eggs were moved to bottom shelf in reach in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pots of food items on stovetop burners: cooked beef (101F - Hot Holding); fresh tomato sauce (81F - Hot Holding) Employee turn on the flame to the stove burner to bring up temperatures. Inspector re-temped items at 3:50pm: cooked beef (185F - Reheating); fresh tomato sauce (200F -Reheating) Food item in hot holding well: refried beans (130F - Hot Holding) Employee reheated item in microwave. Re-temped item at 3:57pm: refried beans (175F - Reheat)
[11-07-5] 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.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach in deli cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Equipment rearranged in front counter area not allowing access to hand sink in. Chair stored in-front of hand sink also blocking access. Inspector moved chair and equipment slightly over to allow access to hand sink in front counter.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for three compartment sink sanitization.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in front counter area. Employee stocked roll of paper towels.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. 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/. Remodel no plan review. Moved hand sink in kitchen to corner near 3 compartment sink. Plans verified on OnBase do not reflect current layout of establishment.
[11-26-1] 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. No proof of employee reporting agreement for mployee Reina L. hired 30 days ago.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -Reach in deli cooler handles soiled with food debris.
[50-09-4] Current Hotel and Restaurant license not displayed. -License displayed expired on 3/1/2024.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting board on reach in deli cooler grooved.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink on cutting board in kitchen area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee wallet on prep table near foods to be served to the public. Employee moved item.
[14-11-5] Equipment in poor repair. -Microwave handle repaired with tape.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flan and Tres leches cake packaged in grab and go no labels.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. -Removed mop sink from hallway in between restrooms.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets soiled with food debris on reach in deli cooler.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -in use utensils in 125F standing water. Employee turn up heat on steam table.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs stored over red salsa inside reach in deli cooler. Employee moved eggs to lower shelf.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -Employee touched dirty dishes and touched clean dishes without hand washing. Educated employee.
[11-27-4] 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. -No vomiting or diarrheal event form. Emailed form to manager.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on Reach in deli cooler stained.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -No paper towels at hand sink in kitchen area. Refilled paper towels.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -Moved hand sink in kitchen to corner near 3 compartment sink.
[41-17-4] Spray bottle containing toxic substance not labeled. -Unlabeled chemical spray bottle stored on rack near kitchen door in front counter area. Employee labeled sanitizer.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handles near back area dinning room soiled with food debris.
[50-09-4] License that expired on 2/1/2023 displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in coolers in kitchen area.
[51-13-4] Inspector emailed form to operator. Poster not posted yet.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Employees dumping mop water in back area near back entrance to restaurant.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink soiled with grease and food debris next to cook line.
[12A-08-4] No hot water at handwashing sink in front counter area. Faucet hot water nob in disrepair. Will not dispense water when turned. Hand sink in the kitchen area is blocked and inaccessible due to prep table with flat top and three compartment sink blocking the hand sink.
[11-27-4] 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 operator vomiting or diarrheal events handout.
[27-19-4] Hot water faucet nob at hand sink near front counter area does not have enough water pressure during callback inspection.
[31A-09-4] Hand wash sink near cook line not accessible and blocked by table with flat top and three compartment sink during callback inspection.
[31A-04-4] Access to hand wash sink in kitchen area in accessible due to replacement of bigger flat top and three compartment sink during callback inspection.
[31A-11-4] Utensils and grill brick being stored inside hand wash sink that is blocked by prep table with flat top and three compartment sink during callback inspection.
[31B-02-4] No paper towels at hand sink in kitchen area during call back inspection.
[51-16-7] Spoke to Cindy Ritter at plan review. No plans were submitted for renovations.
[53B-02-5] No proof of employee training can be provided at the time of call back inspection.
[02C-02-5] Ready to eat foods inside stand alone fridge not date marked.
[27-16-4] No hot water coming out of hand sink in front counter area. Hot water faucet nob does not dispense water.

Disposition: Warning Issued
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Employees dumping mop water in back area near back entrance to restaurant.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handles near back area dinning room soiled with food debris.
[50-09-4] Current Hotel and Restaurant license not displayed. Expired License displayed 2/1/2023.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in coolers in kitchen area.
[51-13-4] Inspector emailed form to operator. Poster not posted yet.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink soiled with grease and food debris next to cook line.
[08B-12-5] Refried beans and rice not covered in stand alone reach in fridge near stove top during callback inspection.
[12A-08-4] No hot water at hand sink in front counter area during callback inspection .
[11-07-5] 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 operator An Easy Way to Remember the "BIG 6" Foodborne Illnesses handout in Spanish.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk jug not dated after opening. Employee dated 12/17/23.
[11-27-4] 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 operator vomiting or diarrheal events handout.
[27-19-4] Hot water at hand sink near front counter area does not have enough water pressure during callback inspection.
[31A-09-4] Hand wash sink near cook line not accessible and blocked by table with flat top and three compartment sink during callback inspection.
[31A-04-4] Access to hand wash sink in kitchen area in accessible due to replacement of bigger flat top and three compartment sink during callback inspection.
[31A-11-4] Utensils and soiled towels being stored inside hand wash sink that is blocked by prep table with flat top and three compartment sink during callback inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink near cook line.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Change flat top on kitchen cook line. Which now obstructs hand washing sink in kitchen area.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee working with food without employee food training. Employee has been employed over 60 days.
[02C-02-5] Multiple items not date marked inside stand alone reach in cooler in kitchen area during callback inspection.
[27-16-4] No hot water coming out of hand sink in front counter area. Inspector ran water for 2 minutes, highest temperature reached was 73 F during callback inspection.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handles near back area dinning room soiled with food debris.
[50-09-4] Current Hotel and Restaurant license not displayed. Expired License displayed 2/1/2023.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in coolers in kitchen area.
[08B-38-4] Food stored on floor. Oil stored on floor by reach in cooler and stove top in kitchen area. Employee moved off floor.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching flour inside container under prep table. Employees moved scoop upright.
[51-13-4] No Heimlich maneuver/choking sign posted.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Employees dumping mop water in back area near back entrance to restaurant.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink soiled with grease and food debris next to cook line.
[08B-12-5] Stored food not covered. Refried beans, rice and cooked pork not covered in stand alone reach in cooler near stove top in kitchen area. Raw beef in reach in cooler near back entrance in dinning area not covered. Employee covered with tin foil.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop store on floor in kitchen area near three compartment sink. Employee stored to allow for drying near back door entrance.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entered kitchen on multiple occasions without without washing their hands first.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Sanitizer on hand is for laundry purposes only not for food contact surfaces.
[12A-08-4] Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water at hand wash sink in front counter area taking too long. Inspector had to wash hands with cold water.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and raw beef stored above ready to eat foods in stand alone reach in cooler near stove top in kitchen area. Employees moved items in fridge by Minimum Internal Cooking/Reheating Temperatures and proper food refrigerator storage.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in reach in cooler near back door in dinning area. Employees moved raw chicken into container and stored raw beef above raw chicken.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen raw pork and frozen raw fish stored above ready to eat foods in reach in freezer near back entrance in dinning area. It all items commercially packaged. Employees moved items to bottom shelf and stored ready to eat foods on top shelf.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handed raw steak with gloves on then rinsed hands with gloves still on inside the three compartment sink. With the same gloves still on employee went to dry hands on a dry wiping towel.
[11-07-5] 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 operator An Easy Way to Remember the "BIG 6" Foodborne Illnesses handout in Spanish.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk jug not dated after opening. Employee dated 12/17/23.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Hand wash sink in kitchen area obstructed and can not be accessed for hand washing. Employees are rinsing their hands in the three compartment sink.
[11-27-4] 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 operator vomiting or diarrheal events handout.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. At front counter hand wash sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink near cook line not accessible and blocked by flat top and three compartment sink.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Currently there is no way to access hand wash sink in kitchen area due to replacement of flat top.
[31A-11-4] Handwash sink used for purposes other than handwashing. Utensils being stored inside hand wash sink that is blocked by prep table with flat top and three compartment sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test kit.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink near cook line.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Change flat top on kitchen cook line. Which now obstructs hand washing sink in kitchen area.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee working with food without employee food training. Employee has been employed over 60 days.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Chlorine Sanitizer on hand is for laundry purposes only not for food contact surfaces. Employee got Chlorine sanitizer for food contact surfaces. Chlorine sanitizer bucket was set up to 50 PPM. Three compartment sink was set up to 50 PPM.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items not date marked inside stand alone reach in cooler in kitchen area and in reach in cooler near back door dinning area. Educated employees on date marking procedures.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water coming out of hand wash sink in front counter area. Inspector ran water for 2 minutes, highest temperature reached was 72 F.