DirtyFLRestaurant Inspection Data

LA JOYA LATINA RESTORANT

With 8 documented inspections, LA JOYA LATINA RESTORANT in DAVIE has achieved a 2.8/5 food safety rating. Recent inspections show improving food safety practices.

3699 DAVIE RD EXT

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 10/21/2025

Inspection #: Visit ID: 13553957

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tiles above walk in cooler. - From follow-up inspection 2025-10-21: Observed at callback inspection same. **Time Extended**

Inspection Date: 10/20/2025

Inspection #: Visit ID: 10899287

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Brocken scoop with missing handle in bulk masa flour container and bowl in bulk container of rice. Manager removed both. Corrected On-Site
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tiles above walk in cooler.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. 3 knives between right fliptop unit and steam well. Manager removed knives. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of sugar by espresso machine not labeled. Employee added label. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, house tamales (56F - Cooling). Per manager prepared on 10-19 and cooling overnight in unit. See stop sale.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. On dry goods shelf by back door, heavily dented #10 can of ketchup.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (52F - Ambient Cold Holding). Per manager in unit overnight. See stop sale.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Dented/rusted cans present. See stop sale. On dry goods shelf by back door, heavily dented #10 can of ketchup.
  • 01B-02-5:High Priority - 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. 1 - 1) In walk in cooler, block cheese (51F - Cold Holding); bean cheese mix (50F - Cold Holding); shredded cabbage mix (51F - Cold Holding); heavy cream (52F - Cold Holding). Per manager none prepared or portioned today and in unit overnight. 2) In kitchen LEFT FLIPTOP UPPER - bean and cheese mix (51F - Cold Holding) LOWER - cut cheese (51F - Cold Holding); shredded beef (50F - Cold Holding). Per manager none prepared or portioned today and in unit overnight. 3) In walk in cooler, raw shell eggs (52F - Ambient Cold Holding). Per manager in unit overnight. 2 - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In walk in cooler, portioned tomato onion salsa (52F - Cooling). Per manager prepared on 10-19. 3 - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, house tamales (56F - Cooling). Per manager prepared on 10-19 and cooling overnight in unit.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In walk in cooler, block cheese (51F - Cold Holding); bean cheese mix (50F - Cold Holding); shredded cabbage mix (51F - Cold Holding); heavy cream (52F - Cold Holding). Per manager none prepared or portioned today and in unit overnight. See stop sale. 2) In kitchen LEFT FLIPTOP UPPER - bean and cheese mix (51F - Cold Holding) LOWER - cut cheese (51F - Cold Holding); shredded beef (50F - Cold Holding). Per manager none prepared or portioned today and in unit overnight. See stop sale. Repeat Violation Admin Complaint
  • 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In walk in cooler, portioned tomato onion salsa (52F - Cooling). Per manager prepared on 10-19. See stop sale.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser at cook line hand sink not working properly. Manager removed toll from unit and placed on counter. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by dish machine. Manager labeled as cleaner. Corrected On-Site

Inspection Date: 6/20/2025

Inspection #: Visit ID: 10860056

  • 08B-38-4:Basic - Food stored on floor. Fryer oil containers on floor by back door.
  • 10-01-5:Basic - 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 masa flour in bulk container in kitchen. Manager moved handle out of flour. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, containers of raw prepared steak on shelf above container of raw prepared pork. Manager rearranged for proper separation. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In left fliptop upper section, purée beans (50F - Cold Holding). Observed being held above chill line. Per manager not prepared today and out of bottom cooler approximately 3 hours. Manager moved back to lower cooler to rechill. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen STOVETOP - chicken soup (118F - Hot Holding). Per manager heated and on line since approximately 12:30pm. Manager turned on fire to reheat above 165F and move to hot line. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At cookline hand sink. Manager replaced soap. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer, cooked half chickens and quart containers of cooked shredded beef not date marked. Repeat Violation

Inspection Date: 2/5/2025

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in bulk container of sugar under front kitchen counter. Manager removed bowl. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In left compartment of steam well, utensils in container of water at 125F. Manager increased fire to unit to best above 135F and hold. **Corrective Action Taken**
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Small bucket of sugar under front kitchen counter not labeled. Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) In walk in cooler, house made tamales, portioned bean cheese mix, bulk house salsa, and portioned ground beef mix not date marked when prepared. 2) In front counter 2 door cooler, portioned bags of slaw and pickled opinions not date marked when prepared. Per manager no items prepared more than 5 days. 3) Containers of cooked chicken in walk in freezer missing date marks from preparation. Repeat Violation Repeat Violation

Inspection Date: 10/17/2024

Inspection Date: 6/24/2024

Inspection #: Visit ID: 8660148

  • N/A:No Violations Were Observed

Inspection Date: 4/23/2024

Inspection #: Visit ID: 8554510

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cases of Uncooked whole potatoes on floor inside walk in cooler. Operator elevated Corrected On-Site Repeat Violation Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses in kitchen. Operator moved to be washed, rinsed and sanitized. **Corrective Action Taken** Warning
  • 08B-12-5:Basic - Stored food not covered. Cooked beans not covered inside walk in cooler. Operator covered Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1.Raw shelled eggs stored on top container of cut tomatoes inside flip top cooler. Operator moved raw shelled eggs to reach in cooler and stored correctly. 2.Raw beef stored over peeled onions inside walk in cooler. Operator moved raw beef to lower shelf and stored correctly. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top container with raw beef inside walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed clean up procedures Repeat Violation Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager arrived during inspection. Corrected On-Site Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork made 3 days ago not date marked inside walk in cooler. Operator date marked. Corrected On-Site Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 11/16/2023

Inspection #: Visit ID: 8341862

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bucket with raw beef on floor inside walk in freezer. Operator elevated Corrected On-Site
  • 14-33-4:Basic - Walk in cooler shelves with rust that has pitted the surface.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork inside reach in cooler in cook line. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Cook line : Raw shelled eggs 80F ambient temperature on top prep table in cook line. Raw shelled eggs held under 4 hours ago under no temperature control for food safety. Operator moved to reach in cooler to quick chill. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken soup 80F ( hot holding ) on top flat top grill in cook line. Chicken soup held less than 4 hours ago. Observed Equipment turned off, operator moved to stove under flame to reheat chicken soup to 165F or above. **Corrective Action Taken**
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed vomit procedures to manager.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Sergio Cruz, Issued 10/17/2018 expired 10/17/2023. Manager certification will be reviewed at the next routine inspection.