LA MEXICANA RESTAURANTE

Name: LA MEXICANA RESTAURANTE
Address: 15535 SW WARFIELD BLVD, INDIANTOWN, FL, 34956, US
Rating: 84.4

15535 SW WARFIELD BLVD, INDIANTOWN, FL 34956

License #5301047

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.4 Grade C / 100

Mixed Health Record

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Quick take

LA MEXICANA RESTAURANTE in INDIANTOWN currently holds an InspectFL Health Score of 84.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 20, 2026. Across those visits, inspectors documented 18 total violations — 9 critical, 4 major, 5 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 20, 2026 shows 8 observation rows: 3 critical, 2 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•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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DBPR

*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: Administrative complaint recommended
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Advised operator to make fresh solution to sanitize food contact surfaces every 4 hours
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed steam table top and metal lids soiled with old food debris
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license 12/1/2025 Operator renewed at time of inspection
[23-03-4] Observed dry storage shelves and electric box equipment soiled with dust.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked pork (78F-83F - Cooling at 3:30 since 11:00-74-78F at 4:00); inside metal container covered with plastic wrap in walk in cooler At current rate of temperature food did not reach from 135F to 70F within 2 hours of cooling, operator began to prep and begin reheating process to 164F within 2 hours.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork (78F-83F - Cooling at 3:30 since 11:00-74F-78F); inside metal container covered with plastic wrap in walk in cooler At current rate of temperature food did not reach from 135F to 70F within 2 hours of cooling, operator began to prep and begin reheating process to 165F within 2 hours.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (120F - Hot Holding); refried beans (125F - Hot Holding) in metal containers over fill line, per operator food out of temperature for 1 hour Operator placed foods inside steam table to 165F

Disposition: Administrative complaint recommended
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on bottom of reach in cooler at front counter
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled with food debris underneath kitchen equipment at cook line
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee use three compartment sink to wash hands then proceed in food prep in kitchen
[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. Observed chlorine dish machine sanitizer at 0 ppm. Observed bottle of chlorine sanitizer with dish machine sanitizer hose attached completely empty. Operator replaced new bottle of sanitizer and re ran dish machine to 50ppm.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine wiping cloth solution at 200+ ppm. Operator mixed fresh solution to 100 ppm at time of inspection.
[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 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler: chicken tamales stacked on top of each other inside container with plastic cover at 48F - Cooling since last night at approximately 6pm per operator. Tamales did not reach from 135F to 41F within 6 hours of cooling. See stop sale.
[12A-20-4] Employee washed hands with no soap. Observed employee rinse hands with only water and no soap at hand wash sink in kitchen, then Proceeded to handle clean food equipment.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler- chicken tamales stacked on top of each other inside container with plastic cover at 48F - Cooling since last night at approximately 6pm per operator. Tamales did not reach from 135F to 41F within 6 hours of cooling. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table bar- chicken taquitos (113F - Hot Holding. Per operator, taquitos placed on steam table and left out of temperature for approximately 30 minutes. Operator turned on higher element
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk in cooler: chicken tamales stacked on top of each other inside container with plastic cover at 48F - Cooling since last night at approximately 6pm per operator. Tamales did not reach from 135F to 41F within 6 hours of cooling. See stop sale.

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