DirtyFLRestaurant Inspection Data

PANADERIA Y RESTAURANTE EL LIMON LLC

Health inspection records show PANADERIA Y RESTAURANTE EL LIMON LLC in LAKE WORTH has 6 inspections with a food safety rating of 1.8/5. Recent inspections indicate some food safety concerns.

11 North H Street
Florida, 33460
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/11/2025

Inspection #: Visit ID: 10896583

  • 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 kitchen reach in cooler, salsa verde (65F - Cooling)@9:45 since prior day. Operator stated item cooked and left outside to cool overnight since 10:00pm the previous day then placed into reach cooler @6:00am. Item 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. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At kitchen reach in cooler, salsa verde (65F - Cooling)@9:45 since prior day. Operator stated item cooked and left outside to cool overnight since 10:00pm the previous day then placed into reach cooler @6:00am. Item did not reach 41F within 6 hours, see stop sale.
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen, Employee touching face then touching clean utensils to prepare food without washing hands. Advised operator of proper hand washing.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen reach in cooler, diced tomatoes (45F-Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 3 hours. Advised operator of proper cold holding parameters. Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At kitchen, hand wash sinks used for other purposes as evident by scrub brushes and food debris in sink. Operator removed brushes. Corrected On-Site

Inspection Date: 2/18/2025

Inspection #: Visit ID: 10781577

  • N/A:No Violations Were Observed

Inspection Date: 2/17/2025

Inspection #: Visit ID: 8885590

  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee washed hands without soap.explained and he washed hands with soap. Corrected On-Site Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw Shell eggs ambient air temperature 84 f by stove ledge. As per employee less than 1/2 hour. Employee moved eggs to reach in cooler . Ambient air temperature 37 f ( on display) Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream 45 f only one bag all other food in this cooler 37-41 f, milk 54 f in another cooler ( was by the coffee station when arrived. Employee put in the cooler. **Corrective Action Taken** Warning
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reading 40 f in Ice water . State thermometer reading 32 f. Warning

Inspection Date: 9/10/2024

Inspection #: Visit ID: 8738454

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw meat and chicken nuggets at room temperature in sink at end of cook line
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); remade Sanitizer Bucket (Chlorine 100ppm); Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef observed cracking raw shell eggs with gloves. Changed gloves and put on new gloves to continue cooking without hand washing in between. Educated on site.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef observed touching raw steak with gloves and immediately handled oil bottle and touched reach in cooler door handle. Educated on site. Gloves changed and hands washed. **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. cooked black beans (122F - Hot Holding); cooked refried beans (111F - Hot Holding) on stove top. Out less than four hours. Reheated items to 165F. **Corrective Action Taken**

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8499158

  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing pot. No sanitizing procedure. Educated on sanitizing procedure. set up Triple Sink (Chlorine 100ppm) **Corrective Action Taken**
  • 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 Removed Corrected On-Site

Inspection Date: 9/13/2023

Inspection #: Visit ID: 8359686

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest dining room
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 08B-12-5:Basic - Stored food not covered. Corn carrots limes avocados peppers tomatoes storage area Chocolate bananas in freezer chest in dining room
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Goat thawing in standing water
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef observed cracking raw eggs with gloves and handled clean spatula to cook. Gloves not changed. Educated on site. Hands washed gloves changed. **Corrective Action Taken**
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Thank you grocery bags storing frozen chicken in two door freezer
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over pico de gallo two door cooler across from cook line. Removed Corrected On-Site
  • 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 Repeat Violation Admin Complaint
  • 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/. Arrived on site. Corrected On-Site