MEXICAN FOOD LA LARGA Y LA QUESADILLA

Name: MEXICAN FOOD LA LARGA Y LA QUESADILLA
Address: 1941 S MILITARY TRL R-3, WEST PALM BEACH, FL, 33415, US
Rating: 74.4

1941 S MILITARY TRL R-3, WEST PALM BEACH, FL 33415

License #6019953

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

74.4 Grade C / 100

Mixed Health Record

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Latest inspection

July 11, 2026 · 4 findings · 2 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MEXICAN FOOD LA LARGA Y LA QUESADILLA in WEST PALM BEACH currently holds an InspectFL Health Score of 74.4 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 July 11, 2026. Across those visits, DBPR recorded 10 total findings; InspectFL has detailed violation rows for 9 of them so far.

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 July 11, 2026 shows 3 observation rows: 2 critical, 1 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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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.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[12A-13-4] Employee handled broom then handled clean reach in cooler door and clean probe thermometer without washing hands. Advised operator that employee should wash hands.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working longer than 60 days have no proof of required state approved training. Advised Operator to provide training to all required employees.
[03A-02-5] At flip top cooler: cooked shrimp (50F - Cold Holding) As per operator, shrimp was thawed 1 hour prior then stored in cooler. Advised operator to quick chill.

Official DBPR inspection report ↗

Disposition: Warning Issued
[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 soiled dishes while washing and rinsing then handled clean/sanitized dishes while placing to dry without washing hands. Discussed with employee who then washed hands.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working longer than 60 days have no proof of required state approved training. Advised Operator to provide training to all required employees.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top; cut tomatoes (66F - Ambient Cooling 1:55/66F 2:25). Operator stated tomatoes cut 1 hour prior at this rate will not reach 41F within 4 hours, moved to double door upright reach in cooler to facilitate faster cooling.
[14-86-1] Non-food grade paper towel used as liner for food container in direct contact with washed/chopped cilantro. Operator removed paper towel from cilantro container.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top and triple door reach in cooler(s); cooked rice (50F - Cold Holding); cooked beans (50F - Cold Holding); cut tomatoes (48F - Cold Holding); cut cabbage (47F - Cold Holding); cheese (50F - Cold Holding). Operator stated items not prepared or portioned today, held for less than 4 hours, moved to double door reach in cooler.
[14-31-5] Non-food grade shopping bags with red painted lettering used in direct contact with food (tortillas). Advised Operator to use only food-grade bags for food storage.

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