DirtyFLRestaurant Inspection Data

CHOLO SOY COCINA

3715 South Dixie Highway
West Palm Beach, Florida, 33405
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/10/2025

Inspection #: 3605627

Inspection Date: 3/24/2025

Inspection #: Visit ID: 8995210

  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting avocados prior to washing. Explained.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on one glove on right hand without washing hands . Opened the secret top water bottle to drink water. Put cap on , discarded the glove then taking food temperature without washing hands. Explained water bottle comes in contact with mouth. During Opening and putting cap back on bottle . Hand comes in contact with the bottle mouth area that came in contact with mouth. This requires washing hands before putting on gloves ( or do not put on gloves) and after discarding the gloves and before handling the food or clean utensils.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed the white cutting board then put for air drying without sanitizing. Explained and he setup three compartment sink and sanitized the cutting board. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. portioned cooked octopus 60 f, another layer of container 50 f, third layer 45 f over stacked .as per manager portioned yesterday just moved from bottom section of the flip top cooler less than an hour ago. Manager removed overstocked layers and moved to bottom section of the cooler to cool quickly. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary.

Inspection Date: 10/3/2024

Inspection #: Visit ID: 8775421

  • 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. shredded pork (61F - Cooling) two door reach in cooler in second kitchen. Not prepped or portioned today. Food did not reach 41F within 6 hours. In large plastic container
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef handling raw fish with gloves and grabbed stainless steel container with same gloves. Educated operator on site about when to change gloves.
  • 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. shredded pork (61F - Cooling) two door reach in cooler in second kitchen. Not prepped or portioned today. Food did not reach 41F within 6 hours. In large plastic container.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Label no longer visible on spray bottle stored at end of triple sink Labeled on site Corrected On-Site

Inspection Date: 5/3/2024

Inspection #: Visit ID: 8624291

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of raw fish/ROP of cooked and raw meats/Cook chill Warning - From follow-up inspection 2024-05-03: 20 lb Sous vide octopus in 4 bags. No Approved HACCP plan. See stop sale. Advised operator to stop using reduced oxygen packaging machine and remove the machine . Operator does not want to use HACCP Plan. Operator promised same during November 27/2023 callback. Admin Complaint

Inspection Date: 3/4/2024

Inspection #: Visit ID: 8474884

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Across from Cook line Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour Warning
  • 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of raw fish/ROP of cooked and raw meats/Cook chill Warning

Inspection Date: 11/27/2023

Inspection #: Visit ID: 8474338

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Onions on floor. Removed. Corrected On-Site Warning - From follow-up inspection 2023-11-27: Box of oil on floor **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2023-11-27: As per operator submitted HACCP plan . Called OPQ . No plans in que. advised operation to stop reduced oxygen packaging until HACCP plans are approved. **Time Extended**

Inspection Date: 8/16/2023

Inspection #: Visit ID: 8374654

  • 08B-38-4:Basic - Food stored on floor. Onions on floor. Removed. Corrected On-Site Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning