DirtyFLRestaurant Inspection Data

LA FONDA SPORTS BAR

2845 N MILITARY TRAIL ST 28

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 6/24/2025

Inspection #: Visit ID: 10865684

  • N/A:No Violations Were Observed

Inspection Date: 6/23/2025

Inspection #: Visit ID: 8830537

  • 21-10-4:Basic - Visibly soiled dry wiping cloth in use on cutting board at cook line. Operator removed. Corrected On-Site Warning
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while wiping and then handled clean equipment, utensils and food while preparing for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean equipment, utensils and food while preparing for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw salmon stored over fully cooked sausage. Operator moved raw salmon below cooked sausage. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in cooler; cooked pasta (47F - Cold Holding); cooked mushroom soup (47F - Cold Holding); cooked seafood soup (47F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo window; house made tomato salsa (58F - Cold Holding). Operator stated held at room temperature less than 4 hours/until served, added to time control plan/time marked. At walk-in cooler; cooked pasta (47F - Cold Holding); cooked mushroom soup (47F - Cold Holding); cooked seafood soup (47F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. At cook line; Pooled raw shell eggs/cooked pork/cooked sausage (TPHC), no time mark. Operator stated held less than 4 hours, advised Operator of proper use of time as a public health control (TPHC). Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked pork (102F - Cooling 1:10/102F - Cooling 2:00). Operator stated cooling for 10 minutes, at this rate will not reach 70F within 2 hours, advised Operator of proper cooling. Repeat Violation Admin Complaint

Inspection Date: 11/2/2024

Inspection #: Visit ID: 10710168

  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw fish stored over cooked sausage. Operator moved raw fish below cooked sausage. Corrected On-Site Warning - From follow-up inspection 2024-11-02: Raw steaks stored over peeled plantains bag on speed rack in the walk in cooler. Explained and chef stored properly. Admin Complaint Corrected On-Site
  • 01B-02-5:High Priority - - From initial inspection : 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. At bar reach in cooler; fresh garlic in oil (46F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. Repeat Violation Warning - From follow-up inspection 2024-11-02: Salsa 48 f in the center 45 f around the edges Ambient cooling overnight in tightly covered 5 gallon bucket. Prepared yesterday as per chef and label. Chimichurri 44 f in walk in cooler. Checked with state and operators thermometer. Not prepared or portioned today. Prepared yesterday as per chef and label. overnight in the walk in cooler. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar reach in cooler; fresh garlic in oil (46F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. At bar reach in cooler; milk (49F - Cold Holding); heavy cream (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler 2 hours. At expo window; house made tomato salsa (55F - Cold Holding). Operator stated not prepared or portioned today, being held at room temperature 2 hours. Advised Operator items to be held at 41F, if not returned to 41F within 4 hours, to be discarded. Repeat Violation Admin Complaint - From follow-up inspection 2024-11-02: Chimichurri 44 f in walk in cooler. Checked with state and operators thermometer. Not prepared or portioned today. Prepared yesterday as per chef and label. overnight in the walk in cooler.Admin Complaint Admin Complaint
  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler; coleslaw (56F - Ambient Cooling 9:55/54F 10:30). Operator stated coleslaw prepared 45 minutes prior, held in overfilled pan in make top, at this rate will not reach 41F within 4 hours, split into small containers and moved to walk-in cooler to facilitate faster cooling. At Prep area; raw pork (51F - Ambient Cooling 10:15am/54F 11:00am). Operator stated pork removed from walk-in cooler and cut 1 hour prior, at this rate will not reach 41F within 4 hours, moved to be fully cooked to a minimum of 145F for 15 seconds. Repeat Violation Admin Complaint - From follow-up inspection 2024-11-02: Salsa 48 f in the center 45 f around the edges Ambient cooling overnight in tightly covered 5 gallon bucket. Prepared yesterday as per chef and label. Admin Complaint

Inspection Date: 11/1/2024

Inspection #: Visit ID: 10709114

  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered restaurant and then entered kitchen, put on gloves and began preparing food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning
  • 12A-13-4:High Priority - 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 rinsing and placing into dishwasher and then handled clean utensils on cook line to prepare food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp and then handled tortillas without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw fish stored over cooked sausage. Operator moved raw fish below cooked sausage. Corrected On-Site Warning
  • 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. At bar reach in cooler; fresh garlic in oil (46F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar reach in cooler; fresh garlic in oil (46F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. At bar reach in cooler; milk (49F - Cold Holding); heavy cream (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler 2 hours. At expo window; house made tomato salsa (55F - Cold Holding). Operator stated not prepared or portioned today, being held at room temperature 2 hours. Advised Operator items to be held at 41F, if not returned to 41F within 4 hours, to be discarded. Repeat Violation Admin Complaint
  • 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 steam table; mushroom cream sauce (114F - Hot Holding); cooked sausage (123F - Hot Holding). Operator stated items reheated on stove prior to being placed in steam table, held for 1 hour, reheated to 174F/167F. Corrected On-Site Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler; coleslaw (56F - Ambient Cooling 9:55/54F 10:30). Operator stated coleslaw prepared 45 minutes prior, held in overfilled pan in make top, at this rate will not reach 41F within 4 hours, split into small containers and moved to walk-in cooler to facilitate faster cooling. At Prep area; raw pork (51F - Ambient Cooling 10:15am/54F 11:00am). Operator stated pork removed from walk-in cooler and cut 1 hour prior, at this rate will not reach 41F within 4 hours, moved to be fully cooked to a minimum of 145F for 15 seconds. Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided. 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. At walk-in cooler; cooked pasted no date mark. Operator stated pasta cooked two days prior, applied appropriate date mark. Corrected On-Site Warning

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8830304

  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. See Violation(s) 03A. Warning - From follow-up inspection 2024-07-17: **Time Extended**
  • 03A-05-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. At walk in freezer; Commercially packaged cooked vegetables (34F - Cold Holding); Commercially packaged cooked beef patty (34F - Cold Holding); Commercially packaged cooked plantains (34F - Cold Holding) Warning - From follow-up inspection 2024-07-17: **Time Extended**

Inspection Date: 7/16/2024

Inspection #: Visit ID: 8720424

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. See Violation(s) 03A. Warning
  • 03A-05-5:Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. At walk in freezer; Commercially packaged cooked vegetables (34F - Cold Holding); Commercially packaged cooked beef patty (34F - Cold Holding); Commercially packaged cooked plantains (34F - Cold Holding) Warning
  • 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. At walk in cooler; cooked seafood sauce (60F - Cooling); cooked cream sauce (62F - Cooling); cooked pepper and tomato sauce (58F - Cooling); cooked mushroom sauce (58F - Cooling) Per Operator items cooling overnight did not reach 41F within 6 hours. See Stop Sale Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler; cooked seafood sauce (60F - Cooling); cooked cream sauce (62F - Cooling); cooked pepper and tomato sauce (58F - Cooling); cooked mushroom sauce (58F - Cooling) Per Operator items cooling overnight did not reach 41F within 6 hours. See Stop Sale Warning
  • 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw beef prepped on table directly over containers containing flour and rice. Observed raw beef on lids of both flour and rice containers. Operator removed containers, washed and sanitized lids. Corrected On-Site Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler; raw shell eggs (50F - Ambient Air Temperature Cold Holding) Per Operator not prepared or portioned today Per Operator held in walk-in cooler since yesterday See Stop Sale Warning
  • 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. At walk in cooler: raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); raw pork (48F - Cold Holding); cooked chorizo (48F - Cold Holding); cooked beans (48F - Cold Holding); milk (48F - Cold Holding); cut lettuce (48F - Cold Holding); liquid eggs (48F - Cold Holding); heavy cream (48F - Cold Holding); Per Operator was not prepared or portioned today Per Operator items held in walk-in cooler since yesterday Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler; raw shell eggs (50F - Ambient Air Temperature Cold Holding) Per Operator not prepared or portioned today Per Operator held in walk-in cooler since yesterday See Stop Sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); raw pork (48F - Cold Holding); cooked chorizo (48F - Cold Holding); cooked beans (48F - Cold Holding); milk (48F - Cold Holding); cut lettuce (48F - Cold Holding); liquid eggs (48F - Cold Holding); heavy cream (48F - Cold Holding); Warning
  • 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 steam table; cooked rice (121F - Hot Holding) Per Operator rice cooked prior to be in steam table less than 4 hours, reheated to 165F. Corrected On-Site Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At bar; Cleaning chemical stored in same container with beverages. Operator removed Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler; cut tomatoes (49F - Ambient Cooling) since 9am at 10:16am 2nd temp at 11:34 49F. Per Operator tomatoes cut at 9am, at this rate will not reach 41F within four hours, placed in ice. **Corrective Action Taken** Warning

Inspection Date: 11/28/2023

Inspection #: Visit ID: 8557733

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged salmon, labeled to remove from package before thawing, no longer frozen. See Stop Sale. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; employee beverage container on shelf over flip top cooler next to clean plates. Operator removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. At bar; crate of limes stored on floor. Operator removed from floor. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line; employee entered kitchen, put on gloves and began handling food without washing hands. Employee washed hands, changed gloves. Corrected On-Site
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line; employee touched face and then began plating food, without washing hands. Employee washed hands. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped/portioned raw steak stored over ready to eat vegetables. Operator moved raw steak above vegetables. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged salmon, labeled to remove from package before thawing, no longer frozen. See Stop Sale.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site Repeat Violation

Inspection Date: 10/6/2023

Inspection #: Visit ID: 8515719

  • N/A:No Violations Were Observed

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8342360

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged salmon labeled to remain frozen until time of use no longer frozen and still in reduced oxygen package. Operator removed from package. Corrected On-Site Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use. At cook line; soiled dry wiping cloth in use on prep table. Operator removed. Corrected On-Site Warning
  • 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. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 0ppm, set up triple sink to chlorine 100ppm. **Corrective Action Taken** Warning
  • 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 pan sitting on top of steam table; cooked pork chops (98°F - Hot Holding). Operator stated pork chops are cooked and then hot held until served, being held less than 3 hours, moved to grill to reheat to 165°F. **Corrective Action Taken** Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cook line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At kitchen; hand wash sink used to rinse avocado. Operator discussed with employee. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site Warning