LA DONA

Name: LA DONA
Address: 1800 SAWGRASS MILLS CIR UNIT 2460, SUNRISE, FL, 33323, US
Rating: 14.7

1800 SAWGRASS MILLS CIR UNIT 2460, SUNRISE, FL 33323

License #1625889

🌮 Mexican/Latin ℹ️

14.7 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 8 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LA DONA in SUNRISE currently holds an InspectFL Health Score of 14.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on October 14, 2026. Across those visits, inspectors documented 91 total violations — 35 critical, 26 major, 30 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 17, 2026

The latest inspection on October 14, 2026 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

85%

Inspector notes

Coverage note

Inspector notes linked where available

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*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.

Disposition: Administrative complaint recommended
[14-69-4] Ice buildup in walk-in freezer. A large section of the walk in freezer floor was covered with thick soiled ice.
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[36-17-5] Floor tiles missing and/or in disrepair. In the dishwashing area along the drain.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. The CFM is no longer employed per manager Eliena Solis.
[08B-38-4] Food stored on floor. In the walk in freezer, bags of ice were stored directly on the floor.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front line flip top cooler under the fan, cooked chicken (36-45F - Cold Holding); cooked pork (36-55F - Cold Holding). The items were stored over stacked. The items were held in the cooler less than 4 hours. The over stacked portion was removed to the lower cooler to chill and cold hold. The items were not prepped or portioned today.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for the triple sink and wiping cloths

Disposition: Warning Issued
[36-22-4] Floor area(s) covered with standing water. Standing water on floor next to walk in cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food particles.
[29-49-6] Standing water in bottom of reach-in-cooler next to handwashing sink.
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Server washed hands for 6 seconds after handling soiled dishes.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License is expired in our dashboard. Operator renewed license.
[01B-02-5] 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. 1) Shredded cheese (51F - cold holding). Per operator not prepared or portioned today. Per operator out of temperature for more than 4 hours. Operator discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In the kitchen front line area, shredded cheese (66F - Cold Holding); cooked rice (50F - Cold Holding). Per operator not prepared or portioned today. Per operator not out of temperature for more than 4 hours. Operator placed in walk in freezer to quick chill. 2) Shredded cheese (51F - cold holding). Per operator not prepared or portioned today. Per operator out of temperature for more than 4 hours. Operator discarded.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Did not provide food manager certification.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator did not have test kit.
[31B-03-4] No soap provided at handwash sink at bar.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle not labeled sanitizer.

Disposition: Emergency order recommended
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed in employee bathroom at back of restaurant with a waste receptacle without a cover.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back door of restaurant with a large gap at the bottom of the door.
[14-38-4] Food storage container/container lid cracked or broken. Observed in dishwashing area a container with a large crack in it. Educated operator and container was removed.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed on cook line serval cutting boards with soiled clothes underneath. Educated operator and clothes were removed.
[16-46-4] Old labels stuck to food containers after cleaning. Observed in dishwashing area multiple container with old labels still attached. Educated operator and old labels were removed.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed at cook line a sanitizer bucket left on floor. Educated operator and sanitizer bucket was moved.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon arrival began handling clean dishes. Educated operator and employee washed hands properly.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Observed at cook line area employee handle soiled cloth then proceeded to handle clean plates for an order without washing hands. Educated operator and employee washed hands properly.
[35A-02-7] Live, small flying insects found Observed approximately 10 small flying insects at dishwashing area landing on clean dishes and utensils. Approximately 5 small flying insects in storage area landing on pots and pans. Approximately 5 small flying insects in storage area landing on single service items and walls. Approximately 5 small flying insects landing in prep/storage area landing on walls, utensils and open containers of spices.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed at cook line non food grade paper towels in direct contact with cilantro. Educated operator and employee removed paper.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler raw pork held over cooked octopus and raw fish held over soy sauce. Educated operator and items were properly stored.
[01B-02-5] 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. Observed tomato salsa (56F - Cold Holding); cooked rice (57F - Cold Holding); pico de gallo with tomatoes (57F - Cold Holding); diced tomatoes (54F - Cold Holding); cheese shredded (52F - Cold Holding); cheese shredded (58F - Cold Holding); queso fresco (58F - Cold Holding); cooked chorizo (52F - Cold Holding). As per operator no food was cooked or portioned today. All food was held out of temperature for more than 4 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomato salsa (56F - Cold Holding); cooked rice (57F - Cold Holding); pico de gallo with tomatoes (57F - Cold Holding); diced tomatoes (54F - Cold Holding); cheese shredded (52F - Cold Holding); cheese shredded (58F - Cold Holding); queso fresco (58F - Cold Holding); cooked chorizo (52F - Cold Holding). As per operator no food was cooked or portioned today. All food was held out of temperature for more than 4 hours. See stop sale.
[41-10-4] Toxic substance/chemical improperly stored. Observed at expo area a bottle of cleaning solution stored over clean plates. Educated operator and bottle was stored properly.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer too strong. Sanitizer Bucket (Chlorine 300ppm). Educated operator and employee made new sanitizer bucket with proper amount of sanitizer.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk in reach in cooler at bar missing date marked after opening sticker. As per operator milk was opened on Friday July 11. Educated operator and operator properly date marked item.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed in dishwashing area a hand wash sink with a steel wool and a sponge stored inside. Also at hand sink on cook line area a cup stored inside the hand wash sink. Educated operator and items were properly stored.
[31B-03-4] No soap provided at handwash sink. Observed in dishwashing area a hand wash sink without soap. Educated operator and soap was placed at hand sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed at dishwashing area a bottle of cleaning solution without a label on it. Another bottle with cleaning solution without a label was found at the bar. Educated operator and a label was added to both bottles.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 20 dead small flying insects in basin of hand washing sink in dishwasher area. Employee removed, cleaned,and sanitized sink.
[21-05-5] Cloth used as a food-contact surface. Observed paper towel used as food contact surface with cilantro. Employee removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink container stored on cook line next to food preparation area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored on top of clean dishes.
[08B-38-4] Food stored on floor. Observed pork stored on floor in freezer, employee rearranged for proper storage.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler with pull out drawer on cook line soiled.
[22-41-4] 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. Observed dishwasher at 0PPM, employee added more chemicals, now at 100PPM.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 12 small flying insects in back storage area, landing on clean dishes and storage racks.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above ready to eat pineapple, employee rearranged for proper storage.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (48F - Cooling); cut green tomatoes (48F - Cooling) on pantry station. As per employee, items were cut approximately 5.5 hours earlier.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (49F - Cold Holding); cooked pork (49F - Cold Holding) on cook line. As per employee, items were brought to cook line approximately 2 hours prior to inspection. Employee added ice to product to rapid chill.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (48F - Cooling); cut green tomatoes (48F - Cooling) on pantry station. As per employee, items were cut approximately 5.5 hours earlier.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed containers stored in hand washing sink on cook line, employee removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand washing sink in dishwasher area used for other purposes as evidenced by small flying insect traps stored in hand washing sink. As per manager, traps are stored in sink to eliminate small flying insects. Observed approximately 20 dead small flying insects in basin of sink. Items were removed, sink was cleaned, and sanitized.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser at handwashing sink on expo line unable to go dispense paper towels. Employee brought disposable paper towels as a replacement.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed soap container and cleaner spray bottles filled with toxic substances not labeled with common name, employee labeled during inspection.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with an accumulation of black mold like debris.
[06-09-1] 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. Observed tuna thawed in ROP packaging in wall-in cooler. See stop sale.
[50-09-4] Current Hotel and Restaurant license not displayed. PIC printed and posted license.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - Observed spoon handle not stored above cooked rice in low boy cooler across from cook line. - Observed ice scoop handle not stored above ice in ice bin at bar entrance. PIC removed scoop.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils held in standing water at 83F across from cook line.
[21-10-4] Soiled dry wiping cloth in use. Observed soiled dry wiping cloth used on prep table across from cook line.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados stored next to ready to eat items in low boy cooler across from cook line.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed 0ppm. Corrected to 200ppm.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - Observed 5 flying insects landing on metal frame at expo station above flip top cooler - Approximately 5 flying insects landing on spring mix at prep table next to dessert station - Approximately 5 flying insects landing at mop station 2 flying insects flying around dining area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored with ready to eat beef in low boy cooler below grill at cook line. PIC removed and stored appropriately.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. - Observed 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. Observed tuna thawed in ROP packaging in wall-in cooler. See stop sale. -Observed approximately 5 flying insect flying from lettuce on prep table next to dessert station. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed cooked onion (49F - Cold Holding), pork (44-46F - Cold Holding) in flip top cooler across from cook line. Per operator items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. - observed cooked pork (47F - Cold Holding); cooked chicken (45F - Cold Holding); pastor (45F - Cold Holding); cooked beef (49F - Cold Holding); cooked ribs (44-45F - Cold Holding), ricotta cheese (45F - Cold Holding) in walk-in cooler. Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from cook line, cooked onion (49F - Cold Holding), pork (44-46F - Cold Holding). Observed in walk-in cooler, pork (47F - Cold Holding); cooked chicken (45F - Cold Holding); pastor (45F - Cold Holding); beef (49F - Cold Holding); ribs (44-45F - Cold Holding); cooked pork portions (45F - Cold Holding); ricotta cheese (45F - Cold Holding); raw tuna (44F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed ricotta cheese opened 10/31am stored in walk-in cooler not date marked.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee with no knowledge of reheating temperatures.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary test kit used to check chlorine concentrations at dish machine.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.