LAGUNA GRANDE

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Oct 28, 2026

   ✕
   4 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.

2. Feb 27, 2026

   ✕
   4 violations

   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

3. Nov 18, 2025

   ✓

4. Oct 15, 2025

   ✕
   6 violations

   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

5. Jul 3, 2025

   ✓
   1 violation

   • Miscellaneous, Economic Violation, Choking Poster, Training.

6. Jan 24, 2025

   ✕
   2 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.

7. Jan 29, 2024

   ✓
   3 violations

   • In use food dispensing utensils improperly stored
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

8. Feb 10, 2023

   ✕
   6 violations

   • Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Improperly functioning on-site sewage disposal system, improper
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

9. Jun 2, 2022

   ✕
   1 violation

   • Critical: Food from unapproved source, spoiled, adulterated on premises.

10. Mar 28, 2022

    ✕
    11 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Non food contact surfaces of equipment not clean
    • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

11. Feb 4, 2021

    ✕
    1 violation

    • Critical: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}

12. Jan 22, 2021

    ✕
    1 violation

    • Critical: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}

13. Nov 20, 2020

    ✕
    3 violations

    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Critical: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}