EL BUEN PESCADOR II
5891 S MILITARY TRL STE #A-6, Lake Worth FL 33463 · 561.255.7704
Last inspected May 27, 2026 · 8 visits since August 2023
MAR 24
OCT 24
MAR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 beef over raw fish in freezer unit Items not commercially packaged Removed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on flip top cooler cutting board, at cook line.
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Container of medicine improperly stored. In kitchen bottle of medication stored above flip top cooler, discussed with operator who removed bottle.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and without washing hands handled clean and sanitized dishes, discussed with operator, employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at front counter raw fish stored above portioned sauces, discussed with operator who corrected storage of products. In walk in cooler raw fish stored above garlic, discussed with operator who corrected storage of products.
Spray bottle containing toxic substance not labeled. In kitchen under sink unlabeled spray bottle of bleach, discussed with operator who labeled bottle.
In-use tongs stored on equipment door handle between uses. In kitchen tongs stored on oven door, discussed with operator who removed tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At steam table clean utensils in standing water at 114F, discussed with operator who replaced water.
Working containers of food removed from original container not identified by common name. In kitchen on prep table next to hot holding unit unlabeled squeeze bottles of cooking oil, discussed with operator who labeled bottles.
May 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority7 Intermediate2 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler seafood soup (47F - Cooling)at 11:30 since yesterday; cooked rice (49F - Cooling) at 11:30 since yesterday. Per operator products cooked yesterday and left in the cooler overnight to chill. At this rate of cooling product never reached 41F within 6 hours. See stop sale.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands dry on apron and without washing hands employee handled pot of seafood soup on stove. Discussed with operator employee washed hands.
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. In reach in cooler seafood soup (47F - Cooling)at 11:30 since yesterday; cooked rice (49F - Cooling) at 11:30 since yesterday. Per operator products cooked yesterday and left in the cooler overnight to chill. At this rate of cooling product never reached 41F within 6 hours. See stop sale.
Toxic substance/chemical improperly stored. At front counter spray bottle of wood polish stored directly with clean plates and bowls. Discussed with operator who moved wood polish.
Clam/mussel/oyster tags not marked with last date served. Establishment had 13 oyster tags with harvest dates of march 2025 with no date marking of last day served. Discussed with operator date marking requirements.
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/ Antonio Hernandez expired 1/24/24 and establishment has no other certified food manager.
Handwash sink used for purposes other than handwashing. Hand washing sink at front counter used as dump sink as evidence of food in drain screen. Discussed with operator who cleaned sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishments menu has raw items not identified as raw such as mixed ceviche containing raw fish in lime juice not heat treated. Discussed with operator to add identifier on menu.
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/ Establishment has 4 employees on duty with no certified food manager on duty. Discussed with operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler fish bone soup base, per operator product prepared 2 days ago and not date marked. Discussed date marking requirements with operator who added date marking label to product.
Spray bottle containing toxic substance not labeled. In kitchen spray bottle containing bleach not labeled. Discussed with operator who labeled bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at front counter has heavy black/green mold like substance, discussed with operator to clean and sanitize.
Food stored on floor. In walk in cooler container of raw whole fish stored on floor. Discussed with operator who removed product from floor.
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over French fries Raw pork over French fries one door reach in freezer Items not commercially packaged Removed
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 beef over raw fish in freezer unit Items not commercially packaged Removed
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef observed cutting raw fish with gloves and then touched triple sink faucet to rinse gloves before handling raw clams. Gloves not changed after handling raw food to touch clean faucet handles.
Employee washed hands in a sink other than an approved handwash sink. Chef rinsed gloves in triple sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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/ CFM SHOWED UP DURING INSPECTION.
Food stored on floor. Observe bag salt of floor behind portable bar. Operator put on shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood vents soiled with grease.
Aug 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed commingled species, clams mussels, oysters. Operator organized.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed: 1. Four cases of avocados stacked on the floor. 2. Cases of food stored directly on the floor in walk-in cooler.
In-use knife/knives stored in cracks between pieces of equipment in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit in the front server station. Operator removed, cleaned, sanitized, and stored dry.
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.