EL CAMINO
5377 TOWN CENTER RD, Boca Raton FL 33486
Last inspected Sep 24, 2025 · 12 visits since November 2023
JUL 24
AUG 24
FEB 25
AUG 25
SEP 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found One live fly on cut tomatoes at cook line Fly removed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025080038 | Sep 23, 2025 | Nov 19, 2025 | $200 |
Inspection history
12 visits, newest first
Sep 24, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 23, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler pinto beans 47F. Per operator food was prepared yesterday. Observed food cooling covered. Observed cooling in large container. See stop sale. Priority: High Priority
Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler pinto beans 47F. Per operator food was prepared yesterday. Observed food cooling covered. Observed cooling in large container. See stop sale. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Flip top cooler across from fryer; portobello (46F),tomatillo sauce (50F); cooked jalapeño sauce (45F);. Per operator food not prepared or portioned today p. Food held in unit less than four hours. Operator placed in ice bath. Observed in two door below grill; cooked jalapeños and peppers (45F);. Per operator food held in unit less than four hours. Per operator food not prepared or portioned today. Operator placed in ice bath. Observed in flip top cooler across from stove; cheese (52F),, cooked mushrooms 49F. Per operator food held in unit less than four hours. Per operator food not prepared or portioned today. Operator placed in ice bath. Priority: High Priority
Observed: Handwash sink not accessible for employee use at all times. Observed trash can stored in front of handwashing sink. Operator removed. Priority: Intermediate
Observed: Wiping cloth sanitizing solution stored on the floor at cook line. Operator stored properly. Priority: Basic
Aug 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. salsa verde (48F - Cooling); homemade hot sauce with cooked peppers (50F - Cooling); cooked peppers (51F - Cooling); cooked black beans (57F - Cooling); cooked pinto beans (54F - Cooling); cooked refried beans (54F - Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef put on apron and gloves on without washing hands in between before beginning food prep and handling equipment on cook line
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. salsa verde (48F - Cooling); homemade hot sauce with cooked peppers (50F - Cooling); cooked peppers (51F - Cooling); cooked black beans (57F - Cooling); cooked pinto beans (54F - Cooling); cooked refried beans (54F - Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Homemade TOMATILLO SALSA Time marked
Handwash sink not accessible for employee use at all times. Garbage bin and sanitizer bucket blocking hand sink at end of cook line Removed
Handwash sink used for purposes other than handwashing. Knives in hand sink at dish machine area removed
Equipment in poor repair. Cracked lid to chip container Cracked plastic containers on drying rack
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). At prep area. Instructed to remake.
Feb 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Live, small flying insects found One live fly on cut tomatoes at cook line Fly removed
Stop Sale issued due to adulteration of food product. One live fly on sliced tomatoes on cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. real butter (109F - Hot Holding) on cook line. Out less than four hours. Placed back on stove top to reheat.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. short rib empanadas (46F - Cooling) at 11:07 am to 44-46F at 11:36 am since 9:00 am on cook line reach in cooler drawer. At this rate food will not cool to 41F within four hours. pico de gallo (57F - Cooling) at 11:30 am to 57F at 12:03 pm since 10 am in walk in cooler. Covered in plastic container. At this rate food will not cool to 41F within four hours. Removed cover and placed in shallow containers
Stored food not covered. Ice cubes for beverages in one door freezer
Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature outside walk in cooler
Aug 14, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); set up Triple Sink (Quaternary 200ppm)
Stop Sale issued due to adulteration of food product. Personal drink stored in ice used for consumption at bar.
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. fish (50F - Cold Holding); short rib empanadas (60F - Cold Holding); cheese (52F - Cold Holding); octopus (50F - Cold Holding); cooked corn (51F - Cold Holding); fish (51F - Cold Holding); bottom reach in cooler drawer at end of cook line. Not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (50F - Cold Holding); short rib empanadas (60F - Cold Holding); cheese (52F - Cold Holding); octopus (50F - Cold Holding); cooked corn (51F - Cold Holding); fish (51F - Cold Holding); bottom reach in cooler drawer at end of cook line. Not prepped or portioned today. In unit over four hours. ground beef (60F - Cold Holding); chicken (60F - Cold Holding) on speed rack outside walk in cooler. Not prepped or portioned. Out less than four hours. Placed in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Expo station sour cream cheese pico de gallo Time marked
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Liquor walk in cooler vent covers
Equipment and utensils not properly air-dried - wet nesting.
Working containers of food removed from original container not identified by common name. Flour sugar dry storage
Jul 25, 2024Inspection 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 ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Expo station cheese pico de gallo sour cream cut lettuce Time marked
Handwash sink used for purposes other than handwashing. Sanitizer bucket in hand sink at prep area
Bowl or other container with no handle used to dispense food.cup as scoop in flour
Equipment in poor repair. Cracked plastic container on drying rack outside walk in cooler Discarded
May 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 20, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
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.
Single-service articles not stored inverted or protected from contamination. Straws at bar
Jan 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. brisket (54F - Cooling) in walk in cooler. Not prepped or portioned. In unit overnight. Food did not reach 41F within 6 hours.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
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. brisket (54F - Cooling) in walk in cooler. Not prepped or portioned. In unit overnight. Food did not reach 41F within 6 hours.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
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.
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. Fish in walk in cooler
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers on cook line flip top cooler
Single-service articles not stored inverted or protected from contamination. Straws at bar
Wiping cloth sanitizing solution stored on the floor. At cook line
Nov 20, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.