LA HACIENDA BAR AND RESTAURANT

Name: LA HACIENDA BAR AND RESTAURANT
Address: 14593 SOUTHERN BLVD, LOXAHATCHEE, FL, 33470, US
Rating: 48.4

14593 SOUTHERN BLVD, LOXAHATCHEE, FL 33470

License #6020306

🍺 Bar/Pub ℹ️

48.4 Grade F / 100

Failing Health Score

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Latest inspection

May 27, 2026 · 8 findings · 5 critical

Complaint Full

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Quick take

LA HACIENDA BAR AND RESTAURANT in LOXAHATCHEE currently holds an InspectFL Health Score of 48.4 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 May 27, 2026. Across those visits, inspectors documented 41 total violations — 22 critical, 15 major, 4 minor.

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The latest inspection on May 27, 2026 shows 8 observation rows: 5 critical, 1 major, and 2 minor.

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Inspector notes

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LA HACIENDA BAR AND RESTAURANT 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.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Chef corrected: Sanitizer Bucket (Chlorine 100ppm)
[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 double door reach in cooler: cooked steak (75F at 4:10pm- Cooling) As per chef, cooling since 12pm. Product did not cool from 135F to 70F in a total of 2 hours. Items stored stacked on top of each other. See stop sale.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored above chicken broth in freezer side of white refrigerator.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in ziplock bags stored above raw beef in ziplock bags. Chef stored properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler: yellow rice (46F - Cold Holding) As per operator, moved from back cooler unit since 11am. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At double door reach in cooler: cooked steak (75F at 4:10pm- Cooling) As per chef, cooling since 12pm. Product did not cool from 135F to 70F in a total of 2 hours. Items stored stacked on top of each other. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler: yellow rice (46F - Cold Holding) As per operator, moved from back cooler unit since 11am. Not prepped or portioned today. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on prep table in kitchen: cooked peppers (126F at 4:00pm; 97F at 4:35pm- Cooked Cooling since 3pm); cooked chicken (90F at 4:00pm; 94F at 4:35pm- Cooked Cooling) As per chef, both products cooling since 3pm. At current rate of cooling items will not cool from 135F to 70F in a total of 2 hours. Advised operator to reheat to 165F+ then quick chill from 135F+ to 41F in a total of 6 hours. At flip top reach in cooler stored on top of pans in cooler: cooked onions (50F at 4:00pm; 52F at 4:35pm- Cooked Cooling) As per chef, cooling since 11:30am. At current rate of cooling item will not cool from 135F to 41F in a total of 6 hours. Advised to quick chill.

Disposition: Warning Issued
[12A-13-4] 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 was washing dishes then moved to container with flour and started making tortillas without washing hands first Employee washed hands
[35A-02-7] Live, small flying insects found Approximately 10 flying around and landing on shelves with sealed containers of seasoning and seasonings in back room where reach in freezers are located
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer #1 Raw pork stored above French fries portions Reach in freezer #2 Raw shrimp over cooked pork Advised operator to stored properly
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler Raw beef and raw shell eggs stored above beef soup. Operator stored properly
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler inside bottom area, cooked beef 45F cold holding, cooked pork 46F cold holding, cooked rice 46F cold holding cooked beans 46F cold holding Per operator products stored since yesterday. Per operator products not prepared or portioned today.see stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler inside bottom area, cooked beef 45F cold holding, cooked pork 46F cold holding, cooked rice 46F cold holding cooked beans 46F cold holding Per operator products stored since yesterday. Per operator products not prepared or portioned today.see stop sale
[31A-09-4] Handwash sink not accessible for employee use at all times. By cups stored inside . Operator removed
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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.