LA PLACITA RESTAURANT & BAKERY

Name: LA PLACITA RESTAURANT & BAKERY
Address: 6700 STIRLING RD, HOLLYWOOD, FL, 33024, US
Rating: 84.4

6700 STIRLING RD, HOLLYWOOD, FL 33024

License #1617181

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LA PLACITA RESTAURANT & BAKERY in HOLLYWOOD 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 3 inspections on record from Florida DBPR, with the most recent inspection on January 8, 2026. Across those visits, inspectors documented 30 total violations — 10 critical, 4 major, 16 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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 8, 2026 shows 10 observation rows: 1 critical, 1 major, and 8 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.

Location + actions

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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: Inspection Completed - No Further Action
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bus pans on bottom of shelf outside kitchen not inverted. Employee inverted.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substances in spray bottles by triple sink. Manager labeled as bleach and degreaser.
[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 in contact with dried beans in bulk container outside kitchen. Manager stored scoop properly with handle out from beans.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Flour dust buildup on ceiling tiles in bakery area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee in main kitchen and bakery not wearing hair restraint.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer spray bottle in kitchen reading greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine. Discussed proper ratio to use to ensure always correct reading.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on baffle in ice machine. Manager cleaned.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Floor area in bakery storage area.
[36-22-4] Floor area(s) covered with standing water. Around triple sink/dishwasher.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing bracelet while preparing food items.

Disposition: Warning Issued
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed a meat cleaver between back of microwave and top of shelf in prep area. Operator moved cleaver.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl in chicken base without a handle in the kitchen. Operator used proper scoop with handle.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed cove molding broken by back exterior door in dry storage area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed visible gap at the top of the back door in the dry storage area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellphone, charger and glasses stored over prep area in bakery. Employee moved items.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw prepared beef over raw prepared pork in reach in cooler in kitchen. Operator stored properly.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed a steam wand on espresso machine soiled with dried milk. Operator began to clean.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a spray bottle with an unknown chemical. As per operator the chemical is bug repellent for around outdoor mop sink. Operator labeled bottle.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touch raw chicken then ready to eat salad and sliced tomatoes for an order. Reviewed with managers and employees proper handwashing procedures. Employee washed hands 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. Observed block cheese (45-51F - Cold Holding) in 2 door reach in cooler in back storage area. Cheese was delivered on 08/04 and has been in cooler since then.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle at prep table in bakery while preparing dough. Employee removed bottle from prep table.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose bib in the kitchen by hand sink without a vacuum breaker.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed block cheese (45-51F - Cold Holding) in 2 door reach in cooler in back storage area. Cheese was delivered on 08/04 and has been in cooler since then. See stop sale.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing hands for approximately 5 seconds. Reviewed proper times for handwashing for the employees. Employee washed hands correctly.
[12A-20-4] Employee washed hands with no soap. Observed employee washed hands with no soap. Reviewed proper handwashing procedures and employee washed hands with soap.
[41-10-4] Toxic substance/chemical improperly stored. Observed kitchen sanitizer bucket stored on prep table while employee is cutting raw beef. Operator moved sanitizer bucket off the table.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employee has begun using time control since last inspection without having a proper form. Form printed and completed during inspection.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed in walk in cooler raw breaded chicken over unwashed produce. Operator stored properly.

Community reaction

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Community pulse