DirtyFLRestaurant Inspection Data

RESTAURANTE EL NOPAL # 1

Food safety records indicate RESTAURANTE EL NOPAL # 1 in LAKE WORTH has 5 inspections with a 2.6/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 6 months ago · 5 reports on file

Dixie Highway
Florida, 33460
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 5 health inspection reports

All Inspection Reports

9/8/2025· 6mo ago

Visit ID: 10933842

Follow-up Inspection Required

1 high

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen, raw shell eggs stored over pan of salsa. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint

2/12/2025· 1y ago

Visit ID: 8878499

Follow-up Inspection Required

5 high, 1 basic

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm. Employee changed the solution . Chlorine 50 ppm Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan of raw chicken stored on top of the raw pork box in walk in cooler. Explained . Manager rearranged. Corrected On-Site Repeat Violation Admin Complaint
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food bbq pork date marked 02/01/2025 current date 02/12/2025. Bbq pork not used within 7 days of preparation.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food bbq pork date marked 02/01/2025 current date 02/12/2025. Bbq pork not used within 7 days of preparation.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresco cheese 46 f( prepared on 2/10 based on label ) not portioned or prepared today . Just moved from walk-in cooler to here last night. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresco cheese 46 f( prepared on 2/10 based on label ) not portioned or prepared today . Just moved from walk-in cooler to here last night. Repeat Violation Admin Complaint

9/3/2024· 1y 6mo ago

Visit ID: 8738385

Met Inspection Standards

6 high, 1 int

  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 104F on cook line. Placed on stove top. Water 135F Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ham in reach in cooler drawer on cook line Removed Corrected On-Site
  • 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 over raw beef in walk in cooler Removed 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. Cooked salsa verde (48F - Cold Holding); in sliding door reach in cooler. Individually packaged on bottom shelf. In unit over four hours. Not prepped or portioned today.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked salsa verde (48F - Cold Holding); in sliding door reach in cooler. Individually packaged on bottom shelf. In unit over four hours. Not prepped or portioned today.
  • 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 (118F - Hot Holding); in steam table. Out less than four hours. Reheated to 165F **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (52F - Cooling) at 9:18 to 52F at 9:40 am since 9:00 am in flip top cooler. At this rate food will not cool to 41F within four hours. Overstocked. Placed in bottom of flip top cooler to cool. **Corrective Action Taken**

2/27/2024· 2y ago

Visit ID: 8439535

Met Inspection Standards

2 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Displayed license expired on 12/01/2023. License current in the system.
  • 29-20-5:Basic - very slow draining water in handwash sink at front counter.

7/7/2023· 2y 8mo ago

Visit ID: 8359606

Met Inspection Standards

1 high, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in dining room
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bane Marie across from cook line. 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. fried cauliflower (112-138F - Hot Holding) in steam table. Operator states food cooked an hour and a half ago and placed in steam table. Over stacked. Removed and reheated To 165F. **Corrective Action Taken**