DirtyFLRestaurant Inspection Data

LOS GALLITOS TORTILLERIA & PANADERIA

3485 LAKEWORTH RD

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/7/2025

Inspection #: Visit ID: 8870148

  • 08B-38-4:Basic - Food stored on floor. Case of water bottle stored on floor by display case. Repeat Violation
  • 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 48 f - 46 f cooling overnight. Not prepared, portioned or handled today. In same cooler overnight.
  • 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. See stop sale. cooked pork 48 f - 46 f cooling overnight. Not prepared, portioned or handled today. In same cooler overnight.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2024.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ( portioned red sauce 53 f, portioned green sauce 55 f pan was left outside for an hour ) employee put container in the cooler to cool quickly. Not prepared or portioned today. **Corrective Action Taken** 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. Cooked pork 128-131 f hot holding in steam table ( left corner of steam table ) less than 2 hours, , cooked peppers 126 f hot holding in steam table ( right corner of steam table ) less than 1 hour . Operator reheating both. Second temperature of cooked pork after 25 minutes 171 f, cooked peppers 165 f Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm. Manager changed the solution. Chlorine 100 ppm Corrected On-Site
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Prepared and Packaged onsite tres leeches in display case not labeled.
  • 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. Prepared and Packaged onsite Tress leeches , red sauce, green sauce , prepared yesterday 11:00 am. Held 24 hours 25 minutes Not date marked. Canned jalapeños packaged on Monday today is Friday not date marked. Green sauce was prepared three days ago not date marked.

Inspection Date: 8/23/2024

Inspection #: Visit ID: 8777385

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating corn from open foam cup on cook line. Explained. Employee discarded the cup. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Bag of onions stored on floor in the kitchen. Chef moved bag on the shelf. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed the towel Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature by three compartment sink. Still frozen solid 26 f. Explained and chef moved to cooler . Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 50 f, cooked chicken 48 f, as per chef taking in and out for orders. Less than 2 hours. Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep room hand sink. Chef stocked. Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Light orange color liquid spray bottle in prep room not labeled. Chef labeled. Corrected On-Site Repeat Violation

Inspection Date: 4/11/2024

Inspection #: Visit ID: 8651405

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 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. Jalapenos carrots, flan, tres leeches
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. From hand sink in three compartment sink area Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. San Marcos jalapeño peppers and carrots 74 f on the counter. As per employee longer than 4 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. San Marcos jalapeño peppers and carrots 74 f on the counter. As per employee longer than 4 hours.
  • 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
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in three compartment sink area. Manager stocked. Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Light yellow color liquid spray bottle under hand sink in three compartment sink area not labeled

Inspection Date: 1/31/2024

Inspection #: Visit ID: 8478908

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in dish area.
  • 29-20-5:Basic - Standing water in handwash sink, at cook line.
  • 29-11-4:Basic - Water leaking from drain pipe of hand sink onto floor in dish area.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork (102°F-115°F - Hot Holding) in steam table. Cook stated pork was cooked at 6am this morning and placed in steam table. Water level in steam table is low, water temperature in Steam table 178°F. Cook added hot water to steam table and reheated pork to 170°F and placed back in steam table. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit shut off at employee handwash sink at cook line. Cook turned water on. Corrected On-Site

Inspection Date: 8/21/2023

Inspection #: Visit ID: 8375918

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 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. pork (47F - Cooling); chiles (47F - Cooling) in glass door cooler in back kitchen. Operator states food not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours.
  • 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. pork (47F - Cooling); chiles (47F - Cooling) in glass door cooler in back kitchen. Operator states food not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by stainless steal prep table. Unable to access hand sink. Moved. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit on site. Operator using chlorine for sanitizing. No Chlorine test kit.