LA QUINTA
LA QUINTA in FORT PIERCE has 3 health inspections on record with an overall food safety rating of 3.2/5. Recent inspections show improving food safety practices.
2655 CROSSROADS PKWY
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 8/11/2025
Inspection #: Visit ID: 10916930
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed, printed and signed Corrected On-Site Repeat Violation
Inspection Date: 10/4/2024
Inspection #: Visit ID: 8746752
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrected On-Site Repeat Violation
Inspection Date: 10/3/2023
Inspection #: Visit ID: 8363826
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee not washing hands after cleaning task, changed gloves but not wash hand.
- 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. There were gallons apple stored in hand wash sink. Educate manager. Corrected On-Site Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.