DirtyFLRestaurant Inspection Data

TAQUERIA EL NOPAL # 2

With 5 documented inspections, TAQUERIA EL NOPAL # 2 in LAKE WORTH has achieved a 1.9/5 food safety rating. Food safety practices have remained consistent.

625 S DIXIE HWY #5-6

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 8/27/2025

Inspection #: Visit ID: 10913310

  • 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 double door reach in cooler, cooked black beans (55F - Cooling); operator stated items placed and held in cooler the previous day, exceeding 6 hours. Product 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 double door reach in cooler, cooked black beans (55F - Cooling); operator stated items held placed in cooler previous day, exceeding 6 hours. Product did not reach 41F within 6 hours. See stop sale.
  • 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. At walk in cooler, bar b q beef(45F - Cold Holding); chicken soup (54F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, bar b q beef(45F - Cold Holding); chicken soup (54F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours. See stop sale. Repeat Violation Admin Complaint

Inspection Date: 2/19/2025

Inspection #: Visit ID: 8886981

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under blue cutting board. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelve liner and fan guard.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked peppers 90 f reheating since 7 am in a pan with hot water bath . Current time 09:33 am. cooked pork 45 f ( since last night ) not prepared or portioned today,
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork 45 f ( since last night ) not prepared or portioned today, stop sale issued.
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked peppers 90 f reheating since 7 am in a pan with hot water bath . Current time 09:33 am.

Inspection Date: 9/11/2024

Inspection #: Visit ID: 8784445

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 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 not commercially packaged in freezer chest 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. cooked peppers (99F - Hot Holding); on stove top. Out less than four hours. Reheated to 165F **Corrective Action Taken**

Inspection Date: 2/27/2024

Inspection #: Visit ID: 8438616

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard lining glass door beverage cooler shelves. Explained
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some green stuff stuck in between Dicer plastic section. Manager cleaned. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blue cloth towel in hand sink by glass door reach in cooler. Manager removed the towel. Corrected On-Site

Inspection Date: 7/6/2023

Inspection #: Visit ID: 8382910

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vent
  • 14-11-5:Basic - Equipment in poor repair. Gasket torn two door freezer
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In freezer chests
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil water 112F on stove
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee observed rinsing wiping cloth in hand sink at front counter
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen. Turned on. Corrected On-Site