LAREDO MEXICAN RESTAURANT OF KEYSTONE

Name: LAREDO MEXICAN RESTAURANT OF KEYSTONE
Address: 7380 SR 100 #11-13, KEYSTONE HEIGHTS, FL, 32656, US
Rating: 70.3

7380 SR 100 #11-13, KEYSTONE HEIGHTS, FL 32656

License #2001162

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

70.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LAREDO MEXICAN RESTAURANT OF KEYSTONE in KEYSTONE HEIGHTS currently holds an InspectFL Health Score of 70.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, inspectors documented 24 total violations — 7 critical, 4 major, 13 minor.

Inspection data quality

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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.

Call Back - Complied
[35A-02-7] Approximately 4 live flying insects around door to walk in cooler in outside shipping container.

Administrative complaint recommended
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket at bar reading 10ppm, operator added bleach and retested to 100ppm
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cook line equipment on cook line have a build up of food debris and grease.
[33-31-5] Unnecessary items/unused equipment on the premises. Discarded ice machine and standing reach in cooler by back door of kitchen.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout entire establishment with pitted surfaces in ware washing area.
[35A-02-7] Live, small flying insects found Approximately 20 live flying insects around outside walk in cooler door that is inside hopping container behind establishment.
[08B-38-4] Food stored on floor. Multiple buckets of cheese sauce in outside walk in cooler.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station at bar, water turned back on.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. shredded lettuce (56F - Cooling at 5 hours) in large plastic bucket more then a few inches deep on floor at end of cook line, per operator lettuce was cut around 9:30/10am, time of temperature check approximately 3pm. enchiladas (56F - Cooling, after 30 minutes 55F) in deep pans more then 2 inches deep in reach in cooler, per operator enchiladas where made around 10am, 2nd check after operator put enchiladas in reach in freezer was 4pm.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese (113F - Hot Holding) in crock pot by service window in middle of kitchen without a lid, per operator pot got to hot and was turned down about 30 minutes prior, temperature of pot turned up. rice (128F - Hot Holding) in large pot sitting on top of oven at end of cook line, per operator rice was cooked less then 2 hours ago, rice moved to inside of oven to reheat. queso cheese (125F - Hot Holding) doubled pan inside steam well on make line, per operator cheese was placed there a couple of hours ago, cheese moved to flattop grill to reheat.

Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler drawers; hot dogs (46F - Cold Holding); pork (48F - Cold Holding) per operator door left open during busy lunch period, operator added ice and products cooled 3-4 degrees during inspection.
[14-01-5] Bowl or other container with no handle used to dispense food. Metal bowl with no handle used as scoop in cookline reach in cooler containers of beef and chicken.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Waitstation sanitizer solution at 0ppm, operator added chlorine bleach to 100ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line with stained food residue.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris in tracks of door gasket of cook line reach in cooler.
[33-31-5] Unnecessary items/unused equipment on the premises. Discarded equipment between storage shed and rear exterior door.
[36-22-4] Floor area(s) covered with standing water. Water on floor under shelf and dishwasher.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sink by standup reach in cooler missing employee hand wash signage.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired food handler training certificate.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On bottom shelf of dishwashing line, clean containers stacked while wet.
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical spray bottle of bleach missing product labeling. Operator labeled.
[08B-38-4] Food stored on floor. Box of tortillas on floor at the end of the cook line, operator relocated.

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