LA FUENTE RESTAURANT, BAKERY & CAFE
8687 W IRLO BRONSON MEM HWY # 103
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/23/2025
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen Women's bathroom vent Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In expo area Operator replaced and discarded Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Several equipment gaskets in kitchen torn
- 36-62-4:Basic - Light not functioning. 1 in hood over cookline
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cookline Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By three compartment sink
- 22-41-4:High Priority - 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. 0ppm Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags holding bread in reach in cooler under make table Repeat Violation
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed handling personal phone with gloves on and then engaging in food prep without changing gloves
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Front counter handwashing sink blocked by bussing tray Operator removed Corrected On-Site
Food safety inspection conducted on 4/23/2025 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 12/16/2024
High Priority
4
Intermediate
1
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust/debris on ceiling tiles inside expediting area
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -cups/glasses/coffee equipment placed next to hand sink in expediting area that does not contain a splash guard.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee prepping food in back prep area while wearing wristwatch. Advised to remove watch when handling food.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink in front expediting area
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets to walk in cooler
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used for direct contact with bread
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -chicken, marked 12/6
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -chicken, 2 pans marked 12/06
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -oven cleaner on bottom shelf next to bottles of lime juice in expediting area 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. -flan, not date marked
Food safety inspection conducted on 12/16/2024 revealed 10 total violations (4 high priority, 1 intermediate, 5 basic).
Inspection on 2/6/2024
High Priority
1
Intermediate
0
Basic
7
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 1 tile in warewashing area.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License verified active.
- 16-24-4:Basic - Data plate/operating specifications provided on dishmachine do not match type of sanitizer method in use. Data plate specifies chlorine sanitizer, operator utilizing quaternary sanitizer operator provided chlorine sanitizer. Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Onions in dry storage stored in basket on floor. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Door of walk-in freezer.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in Walk-in freezer
- 51-18-6:Basic - No copy of latest inspection report available.
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. White rice in rice cooker 130F at approximately 9:45am. Hot holding less than 2 hrs per cook. Instructed operator to stir rice and reheat. Rice re-temped at 10:50am to 167F Corrected On-Site
Food safety inspection conducted on 2/6/2024 revealed 8 total violations (1 high priority, 0 intermediate, 7 basic).
Inspection on 7/11/2023
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in front area grooved Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on clean prep surface Operator removed cellphone Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powdery substance in shaker on cook line no label
Food safety inspection conducted on 7/11/2023 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).