Inspection Report

Florida DBPR Inspection Report
Completed

LA COSTA MEXICAN LATIN CUISINE

2915 E LAS OLAS BLVD UNIT C · FORT LAUDERDALE · Broward County · FL 33316

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Inspection Summary

Inspection dateDecember 4, 2025
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3634883
Visit number1
Inspection Visit ID10933817
DBPR license1625293

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
4 High Priority0 Intermediate2 Basic0 Critical0 Non-Critical6 Total
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All DBPR Inspector Observations

6 full violation description(s) documented by the inspector during this visit.

High Priority 4

#3High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 12-01-25. Operator renewed license during inspection. Confirmation number: 257476753 **Corrected On-Site**

Corrected On-Site
#4High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored above raw fish inside 3 door cooler #1 in kitchen. Operator properly stored. **Corrected On-Site**

Corrected On-Site
#5High Priority03F-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 has no time marking. Observed no time mark on shredded cheese at cook line. Per operator, food put on time approximately 2.5 hours prior to inspection; timer batteries died. Operator replaced batteries and set timer. **Corrected On-Site**

Corrected On-Site
#6High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed refried beans (111F – Hot Holding) at cook line. Per employee, food out of temperature for approximately 2 hours. Employee put food on stove top to reheat to 165F for hot holding. Food reheated to 170F for hot holding. **Corrected On-Site**

Corrected On-Site

Basic 2

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Observed white cutting board in back prep area no longer cleanable. Operator voluntarily discarded cutting board. **Corrected On-Site**

Corrected On-Site
#2Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle, at cook line. Operator removed and properly stored tongs. **Corrected On-Site**

Corrected On-Site

Inspector observations synchronized from DBPR on August 17, 2026 7:55 AM.

Violation category totals
Category 4 · Facilities maintain proper food temperature
2 observation(s)
Category 9 · Bare-hand contact with ready-to-eat food / AOP
1 observation(s)
Category 11 · Employee health knowledge / ill employees
1 observation(s)
Category 15 · No longer used
1 observation(s)
Category 51 · Other sanitary and safe-operation conditions
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.