DirtyFLRestaurant Inspection Data

EL CENTENARIO

6376 Forest Hill Boulevard
Florida, 33415
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 7/1/2025

Inspection #: Visit ID: 10865730

  • N/A:No Violations Were Observed

Inspection Date: 6/23/2025

Inspection #: Visit ID: 10865509

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above dishwasher and clean and sanitized dish storage rack air vent soiled with accumulated food debris, grease, dust, or mold-like substance, discussed with operator to clean and sanitize. Warning
  • 08B-38-4:Basic - Food stored on floor. In kitchen case of uncut limes stored on floor, discussed with operator who removed product from floor. Corrected On-Site Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler, discussed with operator to clean and sanitize. 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. In walk in cooler covered metal pan of Cooked ground beef (50F - Cooling)at 2:35 per operator product cooked yesterday and placed in walk in cooler to chill, at this rate of cooling product never reached 41F within 6 hours, discussed cooling with operator see stop sale. Repeat Violation Admin Complaint
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) discussed with operator Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooking over raw shell eggs stored above containers of sauces, discussed with operator who corrected storage of products. Corrected On-Site 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. In walk in cooler covered metal pan of Cooked ground beef (50F - Cooling)at 2:35 per operator product cooked yesterday and placed in walk in cooler to chill, at this rate of cooling product never reached 41F within 6 hours, discussed cooling with operator see stop sale. Repeat Violation Admin Complaint

Inspection Date: 4/22/2025

Inspection #: Visit ID: 10823635

  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler house made cheese sauce (50F - Cooling)at 3:40 since yesterday ; cooked chorizo (45F - Cooling)at 3:40 since yesterday. Per operator products prepared yesterday and placed in walk in to cool. Products never reached 41F within 6 hours. See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2025-04-22: In walk in cooler stacked metal pans of cooked rice (55F - Cooling) at 9:00am per operator product prepared yesterday and stored in walk in cooler since last night to chill, product never reached 41F within 6 hours see stop sale. Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : 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. In walk in cooler house made cheese sauce (50F - Cooling)at 3:40 since yesterday ; cooked chorizo (45F - Cooling)at 3:40 since yesterday. Per operator products prepared yesterday and placed in walk in to cool. Products never reached 41F within 6 hours. See stop sale. Warning - From follow-up inspection 2025-04-22: High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler stacked metal pans of cooked rice (55F - Cooling) at 9:00am per operator product prepared yesterday and stored in walk in cooler since last night to chill, product never reached 41F within 6 hours see stop sale. Admin Complaint

Inspection Date: 4/21/2025

Inspection #: Visit ID: 10823470

  • 35A-03-4:Basic - Dead roaches on premises. In kitchen approximately 5 dead roaches on shelf used to store clean and sanitized dishes, discussed with operator to clean and sanitize areas. In kitchen approximately 4 dead roaches on the floor in between low boy reach in coolers and fryer, next to chip warmer. In kitchen approximately 2 dead roaches on bottom shelf of steam table inside of cardboard box storing canned goods. At bar approximately 2 dead roaches on floor against wall. Discussed with operator to clean and sanitize all areas. Repeat Violation 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. In walk in cooler house made cheese sauce (50F - Cooling)at 3:40 since yesterday ; cooked chorizo (45F - Cooling)at 3:40 since yesterday. Per operator products prepared yesterday and placed in walk in to cool. Products never reached 41F within 6 hours. See stop sale. Repeat Violation Admin Complaint
  • 12A-29-4:High Priority - 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 handled cloth used to wipe and clean counters to wipe hands before handling tongs used to cook chicken and steak with. Discussed with operator employee washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Approximately 5 live roaches in kitchen above steam table crawling on wall, clean and sanitized dishes and box of sealed cans. Discussed with operator to eliminate roaches and clean and sanitize dishes and all areas. Repeat Violation Admin Complaint
  • 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. In walk in cooler house made cheese sauce (50F - Cooling)at 3:40 since yesterday ; cooked chorizo (45F - Cooling)at 3:40 since yesterday. Per operator products prepared yesterday and placed in walk in to cool. Products never reached 41F within 6 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen inside of ice bath house made tomato salsa (50F - Cold Holding) per operator product removed from refrigerator approximately 2 hours Prior and placed In ice bath until served. Discussed cold holding with operator who added more ice to bin to surround container to chill. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar hand washing sink used to store bag of detergent and spray bottle of cleaner. Discussed with operator who removed items from sink. Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing cleaner not labeled, discussed with operator who labeled bottle. Corrected On-Site Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar handwashing sink hot water handle broken max hot water temperature 73F. Discussed with operator to repair. Warning

Inspection Date: 2/19/2025

Inspection #: Visit ID: 10782243

  • N/A:No Violations Were Observed

Inspection Date: 2/18/2025

Inspection #: Visit ID: 10781583

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 17 dead roaches in kitchen on floor , shelves with clean and sanitized plates. Discussed with operator to kill clean and sanitize areas. 6 dead roaches on floor next to coolers at bar area. Discussed with operator to kill clean sanitize 2 dead roaches in oven discussed with operator to remove clean and sanitize. Repeat Violation Warning - From follow-up inspection 2025-02-18: 1 dead roach at bar on floor under ice chest. Operator cleaned and sanitized area. 3 dead roaches in kitchen on floor behind flat top grill. Operator cleaned and sanitized area. Admin Complaint Corrected On-Site
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 18 live roaches in kitchen walking on floor, on wall around electrical outlets , and on clean and sanitized dishes on shelf under prep table. Discussed with operator to kill roaches and clean and sanitize areas. Warning - From follow-up inspection 2025-02-18: 1 live roach in kitchen on floor behind flat top grill operator kill and cleaned snd sanitized area. Admin Complaint Corrected On-Site

Inspection Date: 2/17/2025

Inspection #: Visit ID: 10714414

  • 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. In low boy cooler 10 packages of Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale Repeat Violation Warning
  • 35A-03-4:Basic - Dead roaches on premises. 17 dead roaches in kitchen on floor , shelves with clean and sanitized plates. Discussed with operator to kill clean and sanitize areas. 6 dead roaches on floor next to coolers at bar area. Discussed with operator to kill clean sanitize 2 dead roaches in oven discussed with operator to remove clean and sanitize. Repeat Violation 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. In walk in cooler cooked beans (60F - Cooling); seafood soup (45F - Cooling) per operator products not portioned or prepared today, operator states product prepared yesterday and left in cooler over night products never reached 41F in 6 hours see stop sale. Repeat Violation Admin Complaint
  • 12A-29-4:High Priority - 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 handled visibly soiled cloth to wipe hands and without washing hands employee began to handle and plate customers food. Discussed with operator employee washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over cooked sausage operator corrected storage. In walk in cooler raw beef stored over container of sauce operator corrected storage. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler 5 gallon bucket of seafood soup per operator product prepared on 1/23/25. See stop sale. Repeat Violation Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 18 live roaches in kitchen walking on floor, on wall around electrical outlets , and on clean and sanitized dishes on shelf under prep table. Discussed with operator to kill roaches and clean and sanitize areas. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In low boy cooler 10 packages of Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale Repeat Violation 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. In walk in cooler cooked beans (60F - Cooling); seafood soup (45F - Cooling) per operator products not portioned or prepared today, operator states product prepared yesterday and left in cooler over night products never reached 41F in 6 hours see stop sale. Repeat Violation Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler container of cooked beef not date marked per operator product prepared on Saturday. Discussed date marking with operator who added date mark for Saturday. Corrected On-Site Warning

Inspection Date: 11/6/2024

Inspection #: Visit ID: 8741140

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish (mahi) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
  • 35A-03-4:Basic - Dead roaches on premises. 4 dead roaches on floor behind bar. Operator removed, cleaned and sanitized area. Corrected On-Site
  • 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. At walk-in cooler; cooked jalapeños (47F - Cooling). Operator stated jalapeños cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
  • 01B-36-5:High Priority - 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked jalapeños (47F - Cooling). Operator stated jalapeños cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator primed and ran machine multiple times, retested at chlorine 50ppm. Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and raw steak while cooking and then handled flip top cooler lid and cut/washed mushrooms without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 12A-29-4:High Priority - 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 wiped hands on visibly soiled wiping cloth and then handled clean utensils to prepare food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over cooked rice horchata. Operator moved raw eggs. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped/portioned raw chicken stored over raw fish. Operator moved raw chicken. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked onion and pepper sauce prepared/date marked 10/24. See stop sale.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish (mahi) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; queso cheese (54F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature for less than 2 hours, moved to reach in cooler. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At cook line; dish soap stored on shelves over steam table. Operator removed soap. Corrected On-Site

Inspection Date: 12/18/2023

Inspection #: Visit ID: 8439551

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Beverage in plastic glass without lid on shelf at the bar. Explained .
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Female employee eating at prep table in the kitchen. Explained and she removed the soup container. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Half used water bottle stored with and above food in flip top cooler on cook line. Manager discarded the bottle. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table by the walk in cooler. Explained and employee removed the phone. Corrected On-Site
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table by the walk in cooler. Explained. Employe put towel in sanitizer solution. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Female employees handled cellphone with gloved hands then started to work on cook line without properly changing gloves. Explained and she properly changed the gloves. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on two hose bibbs by the back door near dishwasher.
  • 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu one of the ingredient in menu item Molcajete Jalisco is listed Mahi Mahi same in Seafood Burrito. Asked cook to show me Mahi Mahi and he pointed to tilapia bag in reach in freezer. Sysco invoice for tilapia. Admin Complaint
  • 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 one.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in the kitchen blocked by chair. Employee moved the chair. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 food handlers working and no certified food manager's present. Certified food manager Mr.Omar arrived during inspection. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand sink. Employee stocked the paper towel. Corrected On-Site

Inspection Date: 7/7/2023

Inspection #: Visit ID: 8362770

  • 08B-38-4:Basic - Food stored on floor...ice bags stored on the floor at bar . Employee properly stored food. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken, raw fish , raw steak above sauté onion, grilled peppers in reach in drawer below grille at kitchen. ..raw chicken, raw beef stored top of the beer kegs at beer walk in cooler . Employee properly stored food Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken, raw beef, raw pork above raw sea food in reach in drawer below grille at kitchen.employee properly stored food. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...spicy salsa 47°, green salsa 48° temperature control in ice in table at server station being held less than 4 hours. Manager time marked. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit... hot holding rice 125°, bean soup 131° in steam table at kitchen being held less than 4 hours. Employee time marked. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink at kitchen. Discussed with operator. Operator cleaned Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink...employee provided. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water at handwashing sink at kitchen.