DirtyFLRestaurant Inspection Data

EL CAMINO

EL CAMINO has 12 health inspections on file for its BOCA RATON location, with an overall rating of 3.0/5. Recent inspections show improving food safety practices.

5377 Town Center Road
Boca Raton, Florida, 33486
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 12 health inspection reports

All Inspection Reports

Inspection Date: 9/24/2025

Inspection #: Visit ID: 13528870

  • N/A:No Violations Were Observed

Inspection Date: 9/23/2025

Inspection #: Visit ID: 13526505

  • 03D-02-5:High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler pinto beans 47F. Per operator food was prepared yesterday. Observed food cooling covered. Observed cooling in large container. See stop sale. Repeat Violation Admin Complaint Priority: High Priority
  • 01B-36-5:High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler pinto beans 47F. Per operator food was prepared yesterday. Observed food cooling covered. Observed cooling in large container. See stop sale. Priority: High Priority
  • 31A-09-4:Intermediate - Observed: Handwash sink not accessible for employee use at all times. Observed trash can stored in front of handwashing sink. Operator removed. Corrected On-Site Priority: Intermediate
  • 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Flip top cooler across from fryer ; portobello (46F) ,tomatillo sauce (50F); cooked jalapeño sauce (45F);. Per operator food not prepared or portioned today p. Food held in unit less than four hours. Operator placed in ice bath. Observed in two door below grill; cooked jalapeños and peppers (45F);. Per operator food held in unit less than four hours. Per operator food not prepared or portioned today. Operator placed in ice bath. Observed in flip top cooler across from stove ; cheese (52F), , cooked mushrooms 49F. Per operator food held in unit less than four hours. Per operator food not prepared or portioned today. Operator placed in ice bath. **Corrective Action Taken** Priority: High Priority
  • 21-38-4:Basic - Observed: Wiping cloth sanitizing solution stored on the floor at cook line. Operator stored properly. Corrected On-Site Priority: Basic

Inspection Date: 8/5/2025

Inspection #: Visit ID: 13481184

  • N/A:No Violations Were Observed

Inspection Date: 8/4/2025

Inspection #: Visit ID: 10873176

  • 14-11-5:Basic - Equipment in poor repair. Cracked lid to chip container Cracked plastic containers on drying rack Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). At prep area. Instructed to remake. Warning
  • 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. salsa verde (48F - Cooling); homemade hot sauce with cooked peppers (50F - Cooling); cooked peppers (51F - Cooling); cooked black beans (57F - Cooling); cooked pinto beans (54F - Cooling); cooked refried beans (54F - Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef put on apron and gloves on without washing hands in between before beginning food prep and handling equipment on cook line Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. salsa verde (48F - Cooling); homemade hot sauce with cooked peppers (50F - Cooling); cooked peppers (51F - Cooling); cooked black beans (57F - Cooling); cooked pinto beans (54F - Cooling); cooked refried beans (54F - Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours. Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Homemade TOMATILLO SALSA Time marked Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Garbage bin and sanitizer bucket blocking hand sink at end of cook line Removed Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Knives in hand sink at dish machine area removed Corrected On-Site Warning

Inspection Date: 2/13/2025

Inspection #: Visit ID: 10776222

  • 08B-12-5:Basic - Stored food not covered. Ice cubes for beverages in one door freezer
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature outside walk in cooler
  • 35A-02-7:High Priority - Live, small flying insects found One live fly on cut tomatoes at cook line Fly removed
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. One live fly on sliced tomatoes on cook line.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. real butter (109F - Hot Holding) on cook line. Out less than four hours. Placed back on stove top to reheat.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. short rib empanadas (46F - Cooling) at 11:07 am to 44-46F at 11:36 am since 9:00 am on cook line reach in cooler drawer. At this rate food will not cool to 41F within four hours. pico de gallo (57F - Cooling) at 11:30 am to 57F at 12:03 pm since 10 am in walk in cooler. Covered in plastic container. At this rate food will not cool to 41F within four hours. Removed cover and placed in shallow containers **Corrective Action Taken**

Inspection Date: 8/14/2024

Inspection #: Visit ID: 8857984

  • N/A:No Violations Were Observed

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8856549

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Liquor walk in cooler vent covers Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour sugar dry storage Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); set up Triple Sink (Quaternary 200ppm) **Corrective Action Taken** Warning
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Personal drink stored in ice used for consumption at bar. Warning
  • 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. fish (50F - Cold Holding); short rib empanadas (60F - Cold Holding); cheese (52F - Cold Holding); octopus (50F - Cold Holding); cooked corn (51F - Cold Holding); fish (51F - Cold Holding); bottom reach in cooler drawer at end of cook line. Not prepped or portioned today. In unit over four hours. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (50F - Cold Holding); short rib empanadas (60F - Cold Holding); cheese (52F - Cold Holding); octopus (50F - Cold Holding); cooked corn (51F - Cold Holding); fish (51F - Cold Holding); bottom reach in cooler drawer at end of cook line. Not prepped or portioned today. In unit over four hours. ground beef (60F - Cold Holding); chicken (60F - Cold Holding) on speed rack outside walk in cooler. Not prepped or portioned. Out less than four hours. Placed in cooler. Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Expo station sour cream cheese pico de gallo Time marked Corrected On-Site Repeat Violation Admin Complaint
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Warning

Inspection Date: 7/25/2024

Inspection #: Visit ID: 8782272

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.cup as scoop in flour
  • 14-11-5:Basic - Equipment in poor repair. Cracked plastic container on drying rack outside walk in cooler Discarded Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Expo station cheese pico de gallo sour cream cut lettuce Time marked Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in hand sink at prep area Corrected On-Site

Inspection Date: 5/22/2024

Inspection #: Visit ID: 8636681

  • N/A:No Violations Were Observed

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8593823

  • 25-06-4:Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Straws at bar Warning - From follow-up inspection 2024-03-20: **Time Extended**
  • 03G-04-5:High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Warning - From follow-up inspection 2024-03-20: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2024-03-20: **Time Extended**

Inspection Date: 1/18/2024

Inspection #: Visit ID: 8556975

  • 06-09-1:Basic - 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. Fish in walk in cooler Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers on cook line flip top cooler Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Straws at bar Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At cook line Corrected On-Site Warning
  • 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. brisket (54F - Cooling) in walk in cooler. Not prepped or portioned. In unit overnight. Food did not reach 41F within 6 hours. Warning
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. brisket (54F - Cooling) in walk in cooler. Not prepped or portioned. In unit overnight. Food did not reach 41F within 6 hours. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning

Inspection Date: 11/20/2023

Inspection #: Visit ID: 8494739

  • N/A:No Violations Were Observed