LA CRUZADA RESTAURANT

Name: LA CRUZADA RESTAURANT
Address: 331 PARK PL, HOMESTEAD, FL, 33030, US
Rating: 80.8

331 PARK PL, HOMESTEAD, FL 33030

License #2316396

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

80.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LA CRUZADA RESTAURANT in HOMESTEAD currently holds an InspectFL Health Score of 80.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 5, 2026. Across those visits, inspectors documented 30 total violations — 8 critical, 4 major, 18 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked steak (46F - Cold Holding) at reach in cooler near exit door. As per manager, made the night before. Observed cooked pork (45F - Cold Holding) at reach in cooler near exit door. As per manager, made the night before.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed yellow wet wiping cloth stored at cook line across steam table.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler outside of walk in.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwashing sink used for dirty dishes. Coached manager.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed slow draining employee open water bottle stored near clean utensils.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler near steam table. Observed at reach in cooler across walk in cooler. Observed at reach in cooler in the lobby area. Coached manager.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled at dry storage area.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed multiple employees begin handling clean equipments. No handwash. Coached manager.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen area.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water at handwash sink near to go window.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of rice and floor not identified by common name. Manager labeled products.
[33-11-4] Missing drain plug at dumpster.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked steak (46F - Cold Holding) at reach in cooler near exit door. As per manager, made the night before. Observed cooked pork (45F - Cold Holding) at reach in cooler near exit door. As per manager, made the night before.

Warning Issued
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed food in to go plastic bags from grocery store in reach in cooler in storage area.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in kitchen.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw fish stored above fries and tortillas in reach in cooler in back storage area. Operator fixed during inspection.
[01B-36-5] 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. See stop sale. Observed in walk in: beans (52F - Cooling); rice (53F- Cooling); salsa cooked (47F - Cooling). As per operator, made the night before.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler outside of walk in.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 employee beverages next to steam table. Operator removed items during inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in kitchen area: rice (82F - Hot Holding). As per operator, less than 1 hour prior to inspection. Inspector had employees take to stove to be reheated.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry food and dish rack shelves soiled.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in: beans (52F - Cooling); rice (53F- Cooling); salsa cooked (47F - Cooling). As per operator, made the night before.

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