LA MESA LATINA BAKERY & RESTAURANT

Name: LA MESA LATINA BAKERY & RESTAURANT
Address: 1947 JOHNSON ST, HOLLYWOOD, FL, 33020, US
Rating: 58.1

1947 JOHNSON ST, HOLLYWOOD, FL 33020

License #1625267

☕ Café/Breakfast ℹ️

58.1 Grade F / 100

Failing Health Score

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Latest inspection

February 9, 2026 · 16 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

LA MESA LATINA BAKERY & RESTAURANT in HOLLYWOOD currently holds an InspectFL Health Score of 58.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on February 9, 2026. Across those visits, inspectors documented 65 total violations — 18 critical, 18 major, 29 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 19, 2024

The latest inspection on February 9, 2026 shows 16 observation rows: 2 critical, 4 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

LA MESA LATINA BAKERY & 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: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on multiple ceiling tiles around air vents.
[14-11-5] Equipment in poor repair. Gasket on doors of cookline right side lowboy cooler damaged and loose.
[08B-38-4] Food stored on floor. Bucket of soup on floor in walk in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in standing water (83F) by lowboy burner unit. Employee removed spoon to clean dry container.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave facing into cookline has food debris buildup.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Insulation exposed on door of cookline right side lowboy cooler.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Digital thermometer on walk in cooler not working. No secondary thermometer inside. All foods at proper temperature.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower half of walk in freezer door has dust/mold like buildup.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of fliptop unit in kitchen.
[08B-12-5] Stored food not covered. Bucket of soup in walk in freezer not covered.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2025. Operator contacted and renewed online during inspection. Details verified license renewed.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at front counter failed to wash hands after handling dirty dishware and cleaning table with chemical before making espresso order. Reviewed proper procedures for glove use and washing hands and employee washed hands.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso maker has dried milk residue.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar hand sink. Employee replaced.
[31B-03-4] No soap provided at handwash sink. At front counter and bar hand sinks. Employee replaced soap.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle in floor by mop sink. Advised employee to label when able.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed above cook line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
[22-41-4] 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. Dish machine tested at 0ppm chlorine. Sanitizer empty. Operator switched, primed and retested at 100ppm chlorine
[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. 2 door low top right side cook line: cooked sausage (61F); raw pooled eggs (60F); raw beef (60F); cooked potatoes (62F); cooked yukka (62F); 2 door low top left side: butter (67F); cheese (57F); queso de manu (50F); raw shrimp (48F); raw bacon (48F); raw pork (51F); raw chicken (48F). Per operator items in units over night. Not prepared or portioned today.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low top right side cook line: cooked sausage (61F); raw pooled eggs (60F); raw beef (60F); cooked potatoes (62F); cooked yukka (62F); 2 door low top left side: butter (67F); cheese (57F); queso de manu (50F); raw shrimp (48F); raw bacon (48F); raw pork (51F); raw chicken (48F). Per operator items in units over night. Not prepared or portioned today. See Stop Sale
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at front counter, cook line hand wash sink. Operator repositioned paper towels

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table next to mixer. Operator removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee car keys on table next to hot holding area and cell phone on prep table next to mixer. Operator removed.
[08B-47-4] Food not stored at least 6 inches off of the floor. 1. Bag of raw pork on floor in walk in freezer. 2. Bag of cooked chicken on walk in freezer. Operator elevated.
[31B-04-4] No handwashing sign provided at a hand sink used by employees at front counter.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed cooked empanadas in reach in freezer stored in direct contact in non food-grade bag.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in cooler: Observed Raw beef over cooked chicken. Operator corrected placement.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table across deep fryer: butter (67F - Cold Holding)crumble cheese ; (62F - Cold Holding). In unit less than 2 hours. Food stored at no temperature control. Operator moved items to walk in cooler to quick chill. Food not prepared or portioned today.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at front counter handwashing sink. No paper towel at mens bathroom.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. Observed no soap at front counter sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1. Pico de gallo, in walk-in cooler, prepared over 24 hours. 2. Guacamole, in walk-walk in cooler, prepared over 24 hours. Operator Date Marked March 9.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 1. Water temperature at 76F in hand washing at kitchen, front counter and restrooms. 2. Three compartment sink 74F. 3. Dishwasher unit 74F.