DirtyFLRestaurant Inspection Data

EL PUEBLO CHAPIN RESTAURANT

1409 Lucerne Avenue
Florida, 33460
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/11/2025

Inspection #: Visit ID: 10776276

  • N/A:No Violations Were Observed

Inspection Date: 2/10/2025

Inspection #: Visit ID: 8893369

  • 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. Drinking Open foam beverage container . Cup stored on top shelf of prep table. Manager discarded the cup. Corrected On-Site Warning
  • 35A-02-7:High Priority - Live, small flying insects found 1 on the wall by mop sink 7 flying around by mop sink. Mop sink located under stairs . Approximately 3 foot from walk-in freezer and 4 feet from three compartment sink. Leading to the kitchen. 2 flying around by large mixer next to walk in cooler door. 1 on large mixer 2 on exit sign above large mixer . Mixer located next to walk in cooler. Area leading to the cook line. Admin Complaint
  • 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 stored over raw pork in walk in cooler. Explained and employee rearranged. Corrected On-Site 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 f. portioned black beans 91 f top container, bottom container 126 f, portioned less than 30 minutes ago from black beans from large pan 147 f hot holding Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned pico 59 f top container, bottom container 50 f ambient cooling over stocked . As per manager 3 hours in this cooler. She moved top containers to walk in cooler.Portioned today three hours ago. Explained using metal containers and storing below the line will help maintain food temperature 41 f or colder. Second temperature after 30 minute 50 f bottom containers. No change in the temperature. At this rate of ambient cooling it will not reach 41 or colder within 4 hours. Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Large knife stored in hand sink by prep area. Manager removed the knife. Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Light yellow color liquid spray bottle under slicer not labeled. Warning

Inspection Date: 9/18/2024

Inspection #: Visit ID: 8783792

  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bags storing food in walk in freezer
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in bottom reach in cooler drawer on cook line Removed 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. Raw chicken not commercially packaged over raw beef tongue in walk in freezer Removed Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two cracked shell eggs with whole shell eggs in reach in cooler drawer on cook line
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Triple sink
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (52F - Cooling) at 10:16 am to 52F at 10:45 am in flip top cooler across from cook line. Double panned. Moved to bottom reach in cooler. At this rate food will not cool to 41F within 4 hours.
  • 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/ Certified food manager arrived on site Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area end of cook line

Inspection Date: 2/26/2024

Inspection #: Visit ID: 8443439

  • 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. Talapia
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front steam table
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked sauce in walk in cooler Removed Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken and fries (110F - Hot Holding); in steam table. Out less than four hours. Steam table turned up. Operator voluntarily discarded. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) on cook line. Remade Sanitizer Bucket (Chlorine 100ppm) 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/ Manager returned on site during inspection Corrected On-Site
  • 16-43-4:Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use Chlorine

Inspection Date: 7/12/2023

Inspection #: Visit ID: 8382183

  • 35A-03-4:Basic - Dead roaches on premises. Five dead roaches in gasket of freezer chest upstairs storage room
  • 08B-38-4:Basic - Food stored on floor. Flour on floor at mixer
  • 08B-42-4:Basic - Food stored outside. Box of avocados outside behind establishment. removed. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest at bar
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Tiramisu in display case at front door. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Frozen bananas in freezer chest at bar
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At front steam table Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar at bar Flour at mixer
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (112F - Hot Holding) in steam table,e against wall at front counter. Operator states beans reheated on stove less than four hours ago. Reheated to 165F for hot holding. **Corrective Action Taken**
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep area hand sink in kitchen