LAREDO MEXICAN RESTAURANT

Name: LAREDO MEXICAN RESTAURANT
Address: 800 N TEMPLE AVE, STARKE, FL, 32091, US
Rating: 50.4

800 N TEMPLE AVE, STARKE, FL 32091

License #1400195

🌮 Mexican/Latin ℹ️

50.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

April 6, 2026 · 13 findings · 3 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LAREDO MEXICAN RESTAURANT in STARKE currently holds an InspectFL Health Score of 50.4 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 April 6, 2026. Across those visits, inspectors documented 80 total violations — 23 critical, 11 major, 46 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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

May 10, 2024

The latest inspection on April 6, 2026 shows 13 observation rows: 3 critical, 1 major, and 9 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

LAREDO MEXICAN RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dry storage area, lots and pans on shelves not inverted or covered. Operator began inverting.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on side of dish machine with chipped edges and deep grooves.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over uncovered mushrooms on prep table. Operator relocated the employee beverage.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In reach in freezer, employee personal food with food for customers. Operator removed from freezer.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On dry storage shelf clean metal pans stacked while wet.
[29-09-4] Faucet/handle missing at plumbing fixture. Missing cold water faucet at hand wash sink on cook line.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor of warewashing area and in front of bulk ice bin.
[10-08-5] Ice scoop handle in contact with ice. Waitstation soda dispenser, ice scoop handle in contact with ice. Operator relocated.
[10-20-4] In-use tongs stored on equipment door handle between uses. On back prep line, tongs stored on oven door handles.
[14-31-5] Nonfood-grade bags used in direct contact with food. Cheese cake desserts stored in direct contact with reusable not food grade plastic bag. Operator had employee remove from plastic bag.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer, raw quail in ziplock bags over containers of pina colada mix and raw chicken in blue bag over ready to eat frozen noodles. Operator relocated the raw quail.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On waitstation prep table, queso (101F - Hot Holding); operator placed back on stove and at conclusion of inspection, queso second temperature (144F - Reheating).
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at waitstation soda dispenser with syrup build up in the nozzle.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on cook line has deep grooves in cutting board.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal hotdogs in walk in cooler over food for customers.
[36-22-4] Floor area(s) covered with standing water. Standing water on uneven floors in dish area.
[08B-38-4] Food stored on floor. Jug of fryer oil stored on the floor of the prep line. Operator relocated the fryer oil.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer door gasket with build up of debris and residue.
[14-20-4] Ripped/worn tin foil used as shelf cover. Multiple shelves with ripped tin foil as cover.
[08B-12-5] Stored food not covered. In reach in freezers uncovered bacon, chile rellenos, beef patties and pork chops. Operator had employee begin covering products.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Pastor in three compartment sink in standing water, operator turned on cold running water.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking pipe drain under three compartment sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Operator relocated wet wiping cloth.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Pesticide raid bug spray on shelf of dishwashing area. Operator discarded the pesticide.
[08A-04-5] Raw animal food stored over or with unwashed produce. In the walk in cooler raw steak over unwashed lemon and lime. Operator had employee relocated steak.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Rice in bus tub held on time as public health control not time marked. Employee placed time marker then discarded rice at 3pm discarded time.
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottle of bleach next to the three compartment sink with clean bowls. Employee relocated the chemical spray bottle.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Clean cutting boards next to three compartment sink with mold like substance on the side of the cutting board. Base of reach in freezer with debris buildup.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of bulk ice bin with discolored mold like substance staining on deflector plate.
[35A-03-4] Dead roaches on premises. Two dead roaches in the dry storage/liquor room. Operator swept and discarded the dead roaches.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over bulk flour container in dry storage. Operator relocated the jacket.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the shelves of the dry storage area, clean metal containers stacked while wet.
[14-11-5] Equipment in poor repair. Reach in chest freezer on back wall with a torn door gasket.
[36-73-4] Floors, walls and ceiling soiled/has accumulation of debris. Build up of food vapor staining on walls. Equipment lines on walls of kitchen with build up of grease. Floors of dry storage with debris build up.
[08B-38-4] Food stored on floor. In the back hallway, liquid butter and cans stored on the floor.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on prep line oven door handle. Operator removed the tongs.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer door gaskets with mold like substance.
[14-20-4] Ripped/worn tin foil used as shelf cover. Multiple shelves in kitchen lined with ripped tin foil.
[08B-12-5] Stored food not covered. In the reach in freezer sheet tray of chile rellenos uncovered. Operator covered the tray.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cook line cutting board. Sanitizer bucket at 0ppm. Operator added chlorine bleach.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, raw shrimp and beef over ice cream. Operator switched the freezer storage levels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the waitstation door, salsaplaced out 1 hour before (62F - Cold Holding) stored in melted ice. Operator provided new ice and deeper container, salsa second temperature(50F - Cooling)
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Enchiladas held utilizing time as public health control per operator on the cook line with no time marking from 2 hours prior. Operator had employee label the container.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the counter steam well, chicken (119F - Hot Holding) operator had employee place back on the grill. At conclusion of inspection in temperature range.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on the cook line. Operator provided paper towels.
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical spray bottle of bleach on the back ledge of the hand wash sink with no label. Employee labeled the spray bottle.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Container with no handle used to scoop rice in dry storage area next to ice machine. Manager removed container from rice.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee aprons stored on cases of tortilla shells in dry storage area next to ice machine.
[08B-38-4] Food stored on floor. Cooking oil stored on floor across from cook line grill. Manager placed oil on shelf.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer at end of cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manager placed tongs on top of oven.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line.
[08B-12-5] Stored food not covered. Onions in walk-in cooler. Manager placed lids on containers of onions.
[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 handled dirty dishes and then proceeded to handle clean dishes in dish area. Manager had employee wash hands and rewash dishes.
[01B-07-4] Food with mold-like growth. See stop sale. Lemons stored in walk-in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in wait station crock pot: queso cheese (120F - Hot Holding). Manager stated queso was reheated and placed in crock pot one hour prior to temperature being taken. Manager returned queso to kitchen to reheat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on kitchen reach-in cooler next to entrance to bar area.
[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. All employee training expired on 1/18/2024.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of bleach water next to wait station hand washing sink. Employee placed label on spray bottle.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. Three dead roaches in cabinet under hand wash sink by chip dispenser. Person in charge discarded.
[36-22-4] Floor area(s) covered with standing water. Standing water in corners of kitchen, under dishmachine. Standing water on floor in walk in cooler. Floors with debris buildup by hand wash sink by chip dispenser. Floors with debris in bar area, under triple sink and dishmachine.
[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. Dishmachine testing at 10ppm, primed unit and tested at 50ppm.
[01B-07-4] Food with mold-like growth. See stop sale. Peeled garlic with mold like substance.
[08A-04-5] Raw animal food stored over or with unwashed produce. In walk in cooler raw beef stored over unwashed peppers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fliptop sour cream 46F. Ambient temperature is 43F. In glass door cooler, chicken, enchiladas, Chile relleno at 45-49F. Person in charge states has been in and out of units for lunch rush. Person in charge began moving to walk in cooler.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Salsa held on time with no time mark.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso 109F in crockpot, person in charge began reheating.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler with mold like substance on shelving and metal. Interior of microwave with debris buildup.
[31A-11-4] Handwash sink used for purposes other than handwashing. Blender stored in hand wash sink in bar area, person in charge removed.
[05-08-4] No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer.