DirtyFLRestaurant Inspection Data

LOPEZ CAFE

572 East Canal Street South
Florida, 33430
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 1/14/2025

Inspection #: Visit ID: 8817753

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection via phone call. Corrected On-Site
  • 01B-02-5:High Priority - 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. At make table: diced tomatoes (51F at 9:40am; 50F at 10:15am- Ambient Cooling) As per operator, cooling since 6:00am. Diced tomatoes did not cool to 41F in a total of 4 hours. See stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At coffee station: milk (57F - Cold Holding) As per operator, stored on counter since 30 mins. Not prepped or portioned today. Operator moved to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At make table: diced tomatoes (51F at 9:40am; 50F at 10:15am- Ambient Cooling) As per operator, cooling since 6:00am. Diced tomatoes did not cool to 41F in a total of 4 hours. See stop sale. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked potatoes (109F - Hot Holding); cooked ribs (98F - Hot Holding) As per operator, prepared and stored since 6am. Operator discarded cooked potatoes. Advised operator to reheat cooked ribs. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator changed to 100ppm. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee touch face, wash hands at triple sink with detergent water then handled food. Employee washed hands at hand wash sink with soap. Corrected On-Site

Inspection Date: 7/1/2024

Inspection #: Visit ID: 8754565

  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee used bare hands to place corn tortillas in foil for service. Advised operator of the corrective ways to handle ready to eat foods.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee clean pans but did not sanitize pans at triple sink. Operator cleaned and sanitized pans. Corrected On-Site
  • 01B-02-5:High Priority - 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. At table top Flip top top cooler: diced tomatoes (59F at 9:45am ;56F at 10:03am- ambient Cooling) As per operator, diced today and cooling since 6am. Tomatoes did not cool to 41F within 4 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At table top flip top cooler: Mexican cheese (58F - Cold Holding) As per operator, taken from glass door reach in cooler 3.75 hours prior. Not prepped or portioned today. At double glass door reach in: mozzarella cheese (47F - Cold Holding) As per operator, sat on counter after making sandwiches for 5 mins as per operator. Not prepped or portioned today. Operator placed both cheeses in glass door reach in cooler to quick chill. **Corrective Action Taken**
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At table top Flip top top cooler: diced tomatoes (59F at 9:45am ;56F at 10:03am- ambient Cooling) As per operator, diced today and cooling since 6am. Tomatoes did not cool to 41F within 4 hours. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked ribs (118F - Hot Holding) As per operator, reheated on stove then placed in steam table 3 hours prior. Item stored over stacked. Advised operator to reheat.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen, on prep table: red salsa (133F at 9:30am; 126F at 9:44am- Cooling) As per operator, cooling since 8:30am. Red salsa were in large quantities in large containers sitting on prep table. At current rate of cooling, salsa will not cool to 70F within 2 hours. Operator placed in deep freezer in smaller portions to quick chill. **Corrective Action Taken**
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed 2 weeks. Emailed form to operator.

Inspection Date: 3/18/2024

Inspection #: Visit ID: 8628427

  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Operator washed thermometer in front counter hand sink - reviewed hand sink policy.

Inspection Date: 1/17/2024

Inspection #: Visit ID: 8591973

  • N/A:No Violations Were Observed

Inspection Date: 1/16/2024

Inspection #: Visit ID: 8550971

  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Pork no longer frozen thawing on table. Advised operator of the proper ways to thaw. **Corrective Action Taken** Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. At the backend of kitchen; multiple cold holding units stored in this area: Approximately 4 rodent droppings observed on shelf between deep freezer and the wall. 1 rodent dropping observed on shelf between standing single door freezer and wall. Approximately 5 rodent droppings observed underneath shelf near deep freezer and single door reach in freezer. Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - 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. At prep counter: green salsa (58F - Cold Holding); red salsa (56F - Cold Holding); Mexican cheese (52F - Cold Holding) As per operator items were taken from reach in cooler more than 4 hours ago. Not prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter: green salsa (58F - Cold Holding); red salsa (56F - Cold Holding); Mexican cheese (52F - Cold Holding) As per operator items were taken from reach in cooler more than 4 hours ago. Not prepped or portioned today. See stop sale. At double glass door reach in cooler: shredded mozarella (47F - Cold Holding); butter (46F - Cold Holding) As per operator items were stored at room temperature for 1 hour, 3.5 hours ago. Not prepped or portioned today. Items were removed to be quick chilled. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: sausage with spices (99F - Hot Holding); cooked chicken (111F - Hot Holding); cooked pork skin (115F - Hot Holding) Items stored since at 8am. Operator discarded. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 11/14/2023

Inspection #: Visit ID: 8550609

  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In standing reach in freezer: raw beef and raw sausage not commercially packaged stored over open boxes of bread. Educated operator. - From follow-up inspection 2023-11-14: In standing reach in freezer: raw sausage not commercially packaged stored over open boxes of bread. Operator stored removed raw sausages and stored properly. Admin Complaint Corrected On-Site

Inspection Date: 11/13/2023

Inspection #: Visit ID: 8366543

  • 36-11-4:Basic - Floors not maintained smooth and durable through the kitchen area.
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. At prep area, prep table: Mozzarella cheese thawing at room temperature in a bowl. Advised operator of the correct ways to thaw.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At cook line, sink area: approximately 5 bags of raw chicken thawing in stagnant water. Advised operator of the correct ways to thaw.
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Wiping cloths in triple sink stored solution of chlorine and soap. Advised operator of the correct of the correct way to prepare wiping cloth solution. Operator changed solution to chlorine solution of 100ppm.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front counter, coffee station, Wiping cloth solution of chlorine 0ppm. Operator provided a solution of chlorine 100ppm.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Glass door reach in cooler: cooked beans (48F at 10:40am; 47F at 1:00pm( cooling) As per operator cooling since 6:30am. See stop sale.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area: cooked beef (86F at 10:30am; 74F at 12:56am- Cooling); cooked pinto beans (116F at 10:30; 110F at 12:56pm- Cooling) As per operator cooling since 8:00am. Product did not cool to 70F in 2 hours. See stop sale.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple ware washing sink: Employee washed utensils then rinsed but did not sanitize. Educated operator.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In standing reach in freezer: raw beef and raw sausage not commercially packaged stored over open boxes of bread. Educated operator.
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. At the back end of the kitchen, multiple cold holding units stored in this area: 2 rodent droppings behind deep freezer. Approximately 15 rodent droppings beneath a shelf beside standing freezer (in the left and right corners) At front counter, coffee station, on the bottom shelf of the cupboard: 1 rodent dropping
  • 01B-02-5:High Priority - 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 prep area in a container on ice: green salsa (50F - Cold Holding); red salsa (52F - Cold Holding) As per operator item was not prepared or portioned today. Product stored since yesterday. See stop sale. Glass door reach in cooler: mozzarella cheese (50F - Cold Holding); whole milk (64F - Cold Holding); Yellow American cheese (48F - Cold Holding); Swiss cheese (48F - Cold Holding) Not prepared or portioned today. Product stored since yesterday. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Glass door reach in cooler: cooked beans (48F at 10:40am; 47F at 1:00pm( cooling) As per operator cooling since 6:30am. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area: cooked beef (86F at 10:30am; 74F at 12:56am- Cooling); cooked pinto beans (116F at 10:30; 110F at 12:56pm- Cooling) As per operator cooling since 8:00am. Product did not cool to 70F in 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Glass door reach in cooler:; shredded lettuce (59F at 10:40am; 57F at 1:00pm- Cooling since 8am) See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In prep area in a container on ice: green salsa (50F - Cold Holding); red salsa (52F - Cold Holding) As per operator item was not prepared or portioned today. Product stored since yesterday. See stop sale. Glass door reach in cooler: mozzarella cheese (50F - Cold Holding); whole milk (64F - Cold Holding); Yellow American cheese (48F - Cold Holding); Swiss cheese (48F - Cold Holding) Not prepared or portioned today. Product stored since yesterday. See stop sale.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Glass door reach in cooler:; shredded lettuce (59F at 10:40am; 57F at 1:00pm- Cooling since 8am) See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: eggs and vegetables (130F - Hot Holding); chicken crispy wrap (120F - Hot Holding) As per operator items made 3 hours ago (at 7am). Items were in a double pan. Operator removed items from the steam table to be discarded. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line: stove heavily soiled with food debris. Educated operator.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.