LA VASCA

3407 SW 8 ST

★★½☆☆ (2.8/5)

Based on 4 health inspection reports

All Inspection Reports

36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed kitchen wall with accumulation of food spills.
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen Corrected On-Site Repeat Violation
45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Repeat Violation

16-07-4:Basic - Accumulation of debris in three-compartment sink. Corrected On-Site
24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored.
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Inspection #: Visit ID: 8506005

16-07-4:Basic - Accumulation of debris in three-compartment sink.
24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Corrected On-Site
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of kitchen shelves.
36-73-4:Basic - Floor soiled/has accumulation of debris. Cooking area.
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen stove top.
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen RIC.
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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.
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site
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.

Inspection #: Visit ID: 8374024

21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on a table by the hand washing sink. Corrected On-Site
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. Corrected On-Site
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. 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. **Corrective Action Taken**
31B-03-4:Intermediate - No soap provided at handwash sink. Kitchen. Discussed with the operator, the importance of hand washing, and keeping all sinks fully stocked. Corrected On-Site Repeat Violation
45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed in the kitchen by the cookline: 2 portable grease fryers in use and a stove, with no hood suppression system installed. Observed vapors while cooking shrimps, kitchen area no Hood.

★★★★½ (4.8/5)

(231 reviews)

Monday:9:00 AM – 7:00 PM

Tuesday:9:00 AM – 7:00 PM

Wednesday:9:00 AM – 7:00 PM

Thursday:9:00 AM – 7:00 PM

Friday:9:00 AM – 8:30 PM

Saturday:9:00 AM – 8:30 PM

Sunday:9:00 AM – 4:00 PM

✓ Currently Open

✓ Store

Lunch

Takeout

Dine-in

Wheelchair Accessible

Last Enriched At: 5/14/2025

Enriched Reports: 0 of 0