LA MEXICANA RESTAURANTE

Name: LA MEXICANA RESTAURANTE
Address: 15535 SW WARFIELD BLVD, INDIANTOWN, FL, 34956, US
Rating: 89.4

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

89.4 Grade B / 100

Solid Health Score

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Quick take

LA MEXICANA RESTAURANTE in INDIANTOWN currently holds an InspectFL Health Score of 89.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 20, 2026. Across those visits, inspectors documented 16 total violations — 7 critical, 4 major, 5 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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 included 2 critical violations, 2 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Administrative complaint recommended
[23-03-4] Observed dry storage shelves and electric box equipment soiled with dust.
[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
[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.
[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
[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.
[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

Administrative complaint recommended
[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.
[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
[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.
[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
[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.
[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.
[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
[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.

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