LOS GALLITOS TORTILLERIA & PANADERIA
3485 LAKEWORTH RD, LAKE WORTH 33461
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/11/2024
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 4/11/2024 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).
Inspection on 1/31/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 1/31/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 8/21/2023
High Priority
3
Intermediate
2
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 8/21/2023 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).