EL ESTABLO MEXICAN & SALVADOREAN RESTAURANT INC
Health inspection records show EL ESTABLO MEXICAN & SALVADOREAN RESTAURANT INC in LANTANA has 4 inspections with a food safety rating of 3.1/5. Recent inspections indicate some food safety concerns.
1308 Hypoluxo Road
Florida, 33462
Palm Beach County County
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 3/13/2025
Inspection #: Visit ID: 8825727
- 12B-07-4:Basic - Employee open water bottle on a food preparation table or over/next to clean equipment/utensils. Operator removed. Corrected On-Site
- 12B-13-4:Basic - Opened employee soda can in a cold holding unit with food to be served to customers in glass cooler on cook line. Employee removed. Corrected On-Site
- 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. Rice 49F -51F, in glass door cooler in kitchen, operator stated rice was cooked yesterday. Rice in a deep covered container.
- 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. Rice 49F -51F, in glass door cooler in kitchen, operator stated rice was cooked yesterday. Rice in a deep covered container.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bar tender cutting limes for drinks with bare hands. Bar tender put gloves on. Corrected On-Site
- 09-20-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting onions for later use in tacos with bare hands. Employee put gloves on Corrected On-Site
- 08A-05-6:High Priority - Raw chicken and beef stored over and not properly separated from ready-to-eat plantains and cooked rice. Operator placed chicken and beef on bottom shelf. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided. Corrected On-Site
- 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed consumer advisory. Operator placed on wall. Corrected On-Site
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed consumer advisory. Operator placed on wall.
Inspection Date: 7/10/2024
Inspection #: Visit ID: 8735822
- N/A:No Violations Were Observed
Inspection Date: 1/19/2024
Inspection #: Visit ID: 8593630
- N/A:No Violations Were Observed
Inspection Date: 1/18/2024
Inspection #: Visit ID: 8586302
- 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. Walk in cooler - salsa (51F - Cold Holding); chicken soup (52F - Cold Holding); cooked chicken and vegetables (52F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours- see stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - salsa (51F - Cold Holding); chicken soup (52F - Cold Holding); cooked chicken and vegetables (52F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours- see stop sale. Warning
- 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. Cooked ground beef prepared on Sunday not date marked - operator date marked. Corrected On-Site Warning