LA UNION RESTAURANT OF FLA

Name: LA UNION RESTAURANT OF FLA
Address: 998 1000 S STATE ROAD 7, MARGATE, FL, 33068, US
Rating: 0

998 1000 S STATE ROAD 7, MARGATE, FL 33068

License #1612180

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 6, 2026 · 13 findings · 0 critical

Routine - Food (emergency-order follow-up)

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Major

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Minor

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Quick take

LA UNION RESTAURANT OF FLA in MARGATE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 6, 2026. Across those visits, inspectors documented 63 total violations — 12 critical, 18 major, 33 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

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The latest inspection on October 6, 2026 shows 13 observation rows: no critical rows, 4 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

⚠️

DBPR ordered this restaurant shut on October 5, 2026

The most recent follow-up inspection on October 6, 2026 recorded: Emergency Order Callback Time Extension. The shut-down event is still part of this restaurant's permanent DBPR record.

Disposition: Emergency order recommended · View official DBPR record →

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LA UNION RESTAURANT OF FLA has a rough inspection history. Would you risk it?

F record

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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

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Official DBPR inspection report ↗

Disposition: Emergency Order Callback Time Extension
[05-04-4] Ambient air thermometer not located in the coolest part of the hot holding unit. No ambient air thermometers in reach in coolers, discussed with operator to provided ambient air thermometers.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards grooved and no longer cleanable , discussed with operator to repair or replace.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed with operator to acquire test strip.
[38-01-4] Light shield damaged/in disrepair. In walk in cooler light shield shattered with multiple missing pieces of plastic, discussed with operator to repair or replace shield.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize unit.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in cooler and freezers interiors soiled, discussed with operator to clean and sanitize.
[05-08-4] No probe thermometer provided to measure temperature of food products. Discussed with operator to acquire probe thermometer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment soiled with thick build up of grease and food debris, discussed with operator to clean and sanitize.
[36-36-4] Ceiling tile missing. In kitchen above steam table ceiling tile missing. In bathrooms multiple ceiling tiles missing. Discussed with operator to replace tiles.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted and have build up of slime mold like substance, discussed with operator to repair or replace shelves.
[36-17-5] Floor tiles missing and/or in disrepair. Throughout kitchen multiple floor tiles missing and in disrepair with food and standing water, discussed with operator to repair.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees expired discussed with operator to renew.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ All certified food managers expired, discussed with operator to renew.

Official DBPR inspection report ↗

Disposition: Emergency order recommended
[05-08-4] No probe thermometer provided to measure temperature of food products. Discussed with operator to acquire probe thermometer.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen Raw chicken thawing at room temperature, discussed with operator who moved product to walk in cooler to thaw.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored above raw steak, discussed with operator who corrected storage of products.
[12A-29-4] 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 pulled up pants and after without washing hands resumed cooking eggs, discussed with employee who washed hands.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing drinks not wearing hair restraint p, discussed with operator.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards grooved and no longer cleanable , discussed with operator to repair or replace.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted and have build up of slime mold like substance, discussed with operator to repair or replace shelves.
[05-04-4] Ambient air thermometer not located in the coolest part of the hot holding unit. No ambient air thermometers in reach in coolers, discussed with operator to provided ambient air thermometers.
[08B-38-4] Food stored on floor. In dish washing area bucket of raw chicken stored on floor, discussed with chef who removed product from floor.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Discussed with operator to replace water.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped pan of marinated portioned steak (52F - Cooling) at 10:20 per operator since 7:00 to 53F at 10:40, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach in freezer.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink blocked with buckets discussed with operator who removed bucket.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Discussed with operator who provided paper towels.
[31B-03-4] No soap provided at handwash sink. Discussed with operator who provided soap.
[35A-05-4] Roach activity present as evidenced by live roaches found. Approximately 7 live roaches crawling on wall and shelves around 3 compartment sink. Discussed with operator to eliminate roaches and clean and sanitize areas.
[36-36-4] Ceiling tile missing. In kitchen above steam table ceiling tile missing. In bathrooms multiple ceiling tiles missing. Discussed with operator to replace tiles.
[36-22-4] Floor area(s) covered with standing water. In customer dining area large puddle of standing water behind reach in coolers, discussed with operator to clean and sanitize area.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. In bathroom strong odor of urine, discussed with operator to clean and sanitize bathroom.
[38-01-4] Light shield damaged/in disrepair. In walk in cooler light shield shattered with multiple missing pieces of plastic, discussed with operator to repair or replace shield.
[41-10-4] Toxic substance/chemical improperly stored. On top of ice machine foaming chemical cleaner stored, discussed with operator who removed cleaner.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in cooler and freezers interiors soiled, discussed with operator to clean and sanitize.
[41-17-4] Spray bottle containing toxic substance not labeled. At front counter multiple chemical bottles unlabeled, discussed with operator to label bottles.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed with operator to acquire test strip.
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cup with no handle used to scoop dry ingredients like flour and salt, discussed with operator removed soufflé cups.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on preparation table with food products, discussed with operator who removed drinks.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign provided at hand washing sink. Emailed copy of sign to operator.
[12A-13-4] 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 container of raw chicken and without washing hands employee handled clean plates and utensils, discussed with employee who washed hands.
[35A-03-4] Dead roaches on premises. Approximately 1 dead roach in bucket inside hand washing sink. Approximately 6 dead roaches on floor around hot water heater. Approximately 1 dead roach on side of Reach in cooler at dish washing area. Discussed with operator to clean and sanitize areas.
[36-17-5] Floor tiles missing and/or in disrepair. Throughout kitchen multiple floor tiles missing and in disrepair with food and standing water, discussed with operator to repair.
[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. In reach in cooler at front counter milk (51F - Cold Holding) per server milk held in unit for unknown amount of time see stop sale. In walk in cooler pork tamales (48F - Cold Holding); cheese (48F - Cold Holding); pasteurized eggs (50F - Cold Holding); coleslaw (51F - Cold Holding); sliced ham (48F - Cold Holding); cooked beans (49F - Cold Holding) per chef products not portioned or prepared today and held in cooler for more than 6 hours, see stop sale.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize unit.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed bell peppers stored above cut onions and peppers, discussed with operator who corrected storage of products.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Discussed with operator to secure tank.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored above cooked plantains, discussed with operator who corrected storage of products.
[35A-23-4] Roach excrement and/or droppings present. At dish washing area build up of roach excrement along shelves and wall. Discussed with operator to clean and sanitize areas.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water maximum temperature 81F discussed with operator who used lighter to reignite hot water heater, at retest hot water reached 104F.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ All certified food managers expired, discussed with operator to renew.
[08B-12-5] Stored food not covered. In walk in cooler containers of raw fish and sauces not covered, discussed with operator to cover all containers.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and after without washing hands employee handled plate and utensils assembly meal, discussed with operator employee washed hands.
[35A-02-8] Live, small flying insects found. Approximately 7 small live flying insects by back door landing on old equipment. Approximately 5 small live flying insects landing on walls surrounding hot water heater. Approximately 25 small live flying insects landing on dirty and clean dishes at dish washing area. Approximately 4 small live flying insects on walls in womens restroom. Approximately 25 small live flying insects landing on walls in dining room behind reach in coolers where large puddle of water is on floor. Discussed with operator to clean and sanitize all areas and eliminate all flying insects.
[27-06-4] No hot running water at three-compartment sink. Hot water maximum temperature 81F discussed with operator who used lighter to reignite hot water heater, at retest hot water reached 104F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment soiled with thick build up of grease and food debris, discussed with operator to clean and sanitize.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at front counter milk (51F - Cold Holding) per server milk held in unit for unknown amount of time see stop sale. In walk in cooler pork tamales (48F - Cold Holding); cheese (48F - Cold Holding); pasteurized eggs (50F - Cold Holding); coleslaw (51F - Cold Holding); sliced ham (48F - Cold Holding); cooked beans (49F - Cold Holding) per chef products not portioned or prepared today and held in cooler for more than 6 hours, see stop sale. At cook line minced pork filling (66F - Cold Holding) per chef food held out of cooler for approximately 2 hours, discussed with chef who placed product In reach in cooler to chill.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees expired discussed with operator to renew.