DirtyFLRestaurant Inspection Data

EL TIPICO QUETZAL CAFETERIA

714 Belvedere Road
West Palm Beach, Florida, 33405
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 6/25/2025

Inspection #: Visit ID: 10866492

  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2025-06-25: **Time Extended**

Inspection Date: 6/24/2025

Inspection #: Visit ID: 10865745

  • 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 cook line flip top cooler, top and bottom, Tomato sauce (51F-Cold Holding), potatoes (57F-Cold Holding), butter sauce (51F-Cold Holding), pico de gallo (52F-Cold Holding), diced tomatoes (55F-Cold Holding), sour cream (55F-Cold Holding), green beans (57F-Cold Holding), squash (55F-Cold Holding), carrots (57F-Cold Holding), cheese (57F-Cold Holding), potato salad (53F-Cold Holding), hot dogs (53F-Cold Holding), tiramisu (55F-Cold Holding), chicken empanadas (55F-Cold Holding), pork tacos (57F-Cold Holding), bean stuffed pastry (55F-Cold Holding), raw beef (57F-Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, top and bottom, Tomato sauce (51F-Cold Holding), potatoes (57F-Cold Holding), butter sauce (51F-Cold Holding), pico de gallo (52F-Cold Holding), diced tomatoes (55F-Cold Holding), sour cream (55F-Cold Holding), green beans (57F-Cold Holding), squash (55F-Cold Holding), carrots (57F-Cold Holding), cheese (57F-Cold Holding), potato salad (53F-Cold Holding), hot dogs (53F-Cold Holding), tiramisu (55F-Cold Holding), chicken empanadas (55F-Cold Holding), pork tacos (57F-Cold Holding), bean stuffed pastry (55F-Cold Holding), raw beef (57F-Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, oatmeal (122F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator to reheat item to 165F. Operator placed item on stove to reheat. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Hand sanitizer stored on shelf with spices. Operator removed. Corrected On-Site Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at hose Bibb where hose attached. Repeat Violation Admin Complaint
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning

Inspection Date: 11/21/2024

Inspection #: Visit ID: 8860114

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with oat meal. Manager stored handle above oatmeal in dry food storage area. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on splitter at mop sink outside.
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Washcloth bucket chlorine over 200 ppm. Manager changed the solution. Chlorine 100 ppm Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee handled soiled dishes then washed hands in three compartment sink . To start working on cook line. Explained. He washed hands in hand sink. Corrected On-Site
  • 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/ 4 food handlers working and no certified food manager present. Manager arrived during inspection. Corrected On-Site

Inspection Date: 8/14/2024

Inspection #: Visit ID: 8777717

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Round plastic container diced onions. Manager removed the container Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At front counter. Explained and manager stored handle above ice Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. By coffee machine. Manager stored in sanitizer solution. Corrected On-Site

Inspection Date: 2/22/2024

Inspection #: Visit ID: 8598276

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil water 111F Placed containers on flat top
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (50F - Cold Holding) at flip top cooler. Out less than Four hours. Discussed TPHC procedure with operator. Emailed document. Eggs placed on four hour time mark.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef observed cracking raw shell eggs and immediately touched stove knob and wiping cloth. Gloves not changed in between. Educated on site. **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. rice (108F - Hot Holding) in warmer. Out less than Four hours. Unit turned up. Rice stirred-135F. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Inspection Date: 1/24/2024

Inspection #: Visit ID: 8376282

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tilapia 35°F removed from freezer this morning. Operator removed all packaging. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 93°F on cook line. Operator replaced water 140°F. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade to go bags used in direct contact with tamales. Operator placed tamales in food container. Corrected On-Site