DirtyFLRestaurant Inspection Data

EL REY DEL TACO

With 6 documented inspections, EL REY DEL TACO in GREENACRES has achieved a 2.2/5 food safety rating. Recent inspections indicate some food safety concerns.

5283 LAKE WORTH RD

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/28/2025

Inspection #: Visit ID: 10897687

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler in front of hand washing sink has standing puddle of water in the bottom, discussed with operator to clean and Sanitize.
  • 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 moved trash can with hand and after without washing employee handled bag of ham, discussed with operator employee washed hands. 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 cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked mushrooms (56F - Cold Holding); Cooked rice (54F - Cold Holding) per operator products not portion or prepared today and held in unit over night, discussed with operator, see stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked mushrooms (56F - Cold Holding); Cooked rice (54F - Cold Holding) per operator products not portion or prepared today and held in unit over night, discussed with operator, 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. In bowl on prep table next to flat top stove cooked onions (88F - Hot Holding) per operator product prepared approximately 1 hour ago and hot held until served, discussed hot holding with operator, operator placed product on flat top stove to reheat to 165F+. **Corrective Action Taken**
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees washed hands in three compartment sink, discussed with operator who educated employees.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On preparation table cooked steak (98F - Cooling) at 12:10 since 11:45 to 97F at 12:25, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to reach in cooler. In reach in cooler shredded chicken (49F - Cooling)at 12:05 since 8:30 to 49F at 12:20, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who moved product to shallow pans to allow adequate air flow cooling. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink next to three compartment sink used to store fan used as an air curtain at open door, discussed with operator who removed fan and closed door. Corrected On-Site

Inspection Date: 2/26/2025

Inspection #: Visit ID: 10729755

  • 50-03-4:Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm, manager added chlorine. Chlorine 100 ppm Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt container not labeled. Employee labeled. Corrected On-Site

Inspection Date: 1/27/2025

Inspection #: Visit ID: 10729701

  • N/A:No Violations Were Observed

Inspection Date: 11/25/2024

Inspection #: Visit ID: 8710767

  • 50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.missing several numbers. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top cooler doors are soiled. Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 ppm. Employee added sanitizer solution. Chlorine 100 ppm. Corrected On-Site Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa 55 f as per operator 1 hour ( cold holding) for self service. Operator added more ice. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Condiment stand cooked green peppers 89 f as per operator 1 hour ( hot holding ) for self serve, Cooked onions 95 f hot holding next to grill as per operator 2 hours. Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cloth towel bucket stored in hand sink. Employee removed the bucket. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee stocked the dispenser. Corrected On-Site Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Mobil walk in cooler trailer next to food truck used for cold hold. Checked plans. It's not on the plan. This unit is not attached to the food truck. Warning

Inspection Date: 11/8/2023

Inspection #: Visit ID: 8446769

  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. One compartment used as a storage. Employee cleaned. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses... on prep line by the door . Employee moved 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....cooked pork 45° in truck walk in cooler , per operator food was cooked yesterday. Stop sale issue . Advise operator to discarded food. **Corrective Action Taken**
  • 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....cooked pork 45° in truck walk in cooler , per operator food was cooked yesterday.
  • 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 pork 119° at cook line being held less than 1 hour . Employee moved food to cooler to cooling. **Corrective Action Taken** Repeat Violation

Inspection Date: 7/17/2023

Inspection #: Visit ID: 8332671

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl as scoop in oil
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At bane Marie at back of food truck
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap in back door on truck Rip in screen at back door
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados with stickers in use. Operator removed stickers and washed. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers unclean
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Two employees observed leaving food truck and returned to work and immediately began cooking. Gloves not changed. Hands not washed. Educated on site. Employees washed hands. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.employee arrived on site with thermometer Corrected On-Site