EL CAMINO
700 S ROSEMARY AVE STE 232, West Palm Beach FL 33401
Last inspected Jul 28, 2026 · 9 visits since July 2023
OCT 24
JUN 25
OCT 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salsa roj overnight (52F - Cooling) see stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at bar fresh watermelon juice (51F - Cold Holding). Operator stated less then. Hour and put in refrigerator.
Handwash sink not accessible for employee use at all times. Observed hand sink by ice machine with Waite rack and ice scoop inside sink. Operator removed.
Bowl or other container with no handle used to dispense food. Observed deli bowl in. Corn starch container. Operator removed.
Mar 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handling dirty dishes and without washing hands handling clean dishes. Operator hand dishwasher wash hands.
Observed soda gun surface soiled with mold-like substance or slime. Operator washed and sanitized soda gun.
Bowl or other container with no handle used to dispense food. Observed cup without handle in ice at bar.. Operator removed.
Food stored on floor. Observed fry oil in plastic containers on floor. Operator placed on shelf.
Jan 5, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed salsa roj overnight (52F - Cooling) see stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salsa roj overnight (52F - Cooling) see stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed salsa roj overnight (52F - Cooling) do to food in deep plastic container of oil with lid on.
Oct 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed salsa roj overnight (52F - Cooling) see stop sale
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe octopus in Reduced oxygen packaging in a souvide machine..
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm); Operator correct to Triple Sink (Quaternary 200ppm)
Stop Sale issued due to food not being in a wholesome, sound condition. Observe octopus in Reduced oxygen packaging in a souvide machine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salsa roj overnight (52F - Cooling) see stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed salsa roj overnight (52F - Cooling) do to food in deep plastic container of oil with lid on.
No handwashing sign provided at a hand sink used by food employees. Observed at outside bar. Operator placed sign at sink.
Jun 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Onion and tomato jam (73F-hot holding) Observed in pan above cooler on cook line. Per operator, out of temperature for approximately 2 hours. Operator elected to discard product and place new product in cooler.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean bottles used for juices stored upright on storage shelf near walk in cooler. Advised operator to place cover or lid on bottles.
Oct 16, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chicken stock cooling for 3 hours (110F - Cooling). Operator reheated chicken stock (212F - Reheating)
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm); operator correct to Dishwasher (Chlorine 100ppm)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top refrigerator; shredded cheese, (44-49F - Cold Holding). Operated placed ice on top.
Bowl or other container with no handle used to dispense food. Observed in ice bin at outside bar.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary at 0 ppm. Operator correct to 200ppm
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee with no hair restraint while engaging in food preparation. Observed a few employee without hair restraint Operator had all employees put on hair restraints.
Food stored on floor. Observed a case of chicken on floor in walk-in refrigerator Operator placed on shelf.
Dec 12, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observe dishwasher handling dirty dishes and without washing hands handling clean dishes. Dishwasher washed hands.
Equipment drain line draining into handwash sink. Observe at bar hand wash sink.
Jul 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Observe pork.
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. Observe with swordfish.
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
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.
Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food.
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.