CHOLO SOY COCINA
3715 S DIXIE HWY, West Palm Beach FL 33405 · 561-818-2589
Last inspected Jul 30, 2026 · 9 visits since August 2023
OCT 24
MAR 25
JUL 25
NOV 25
JUL 26
— STEADY
5 inspections within 32 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At reach in cooler, cooked pork dated 6/26. See stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025055907 | Jul 10, 2025 | Aug 20, 2025 | $400 |
| 2--2024030748 | May 3, 2024 | Jun 10, 2024 | $160 |
| 2--2021042520 | Aug 5, 2021 | Jan 6, 2022 | $200 |
Inspection history
9 visits, newest first
Jul 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
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 brisket (56F - Cold Holding) not prepped or portioned today stored in back prep area reach in. Per operator, item has been stored in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked brisket (56F - Cold Holding) not prepped or portioned today stored in back prep area reach in cooler. Per operator, item has been stored in cooler overnight. See stop sale. sour cream (51F - Cold Holding) stored in back prep area reach in cooler. Per operator, item has been stored in cooler for less than 3 hours. Operator moved item to neighboring cooler to chill.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use ice scoop stored on soiled surface between uses. In prep kitchen, ice scoop stored on soiled surface on top of ice machine. Operator moved ice scoop to metal container for storage.
Jul 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At reach in cooler, cooked pork dated 6/26. See stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At reach in cooler, chorizo (45F - Cold Holding)dated 6/26, exceeding 7 days from preparation. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, chorizo (45F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 1 hour for restocking. Advised operator of proper cold holding parameters.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
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.
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.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary.
Raw fruits/vegetables not washed prior to preparation. Employee cutting avocados prior to washing. Explained.
Oct 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
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
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.
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.
Spray bottle containing toxic substance not labeled. Label no longer visible on spray bottle stored at end of triple sink Labeled on site
May 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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
Mar 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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.
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
No handwashing sign provided at a hand sink used by food employees. Across from Cook line
Working containers of food removed from original container not identified by common name. Flour
Nov 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Food stored on floor. Onions on floor. Removed.
Aug 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Food stored on floor. Onions on floor. Removed.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.