EL CAMINO MEXICAN SOUL FOOD & TEQUILA BAR
15 NE 2 AVE, Delray Beach FL 33444 · 561-305-7786
Last inspected Feb 19, 2026 · 8 visits since July 2023
FEB 24
SEP 24
MAR 25
SEP 25
FEB 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found...approximately 10 small flying insects flying around at bar...employee spray on them and eliminated. Not observed any flying insects during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026026560 | Feb 18, 2026 | Apr 27, 2026 | $400 |
| 2--2024011427 | Feb 8, 2024 | Mar 20, 2024 | $400 |
| 2--2022019698 | Mar 21, 2022 | May 12, 2022 | $200 |
Inspection history
8 visits, newest first
Feb 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Live, small flying insects found...3 small flying insects on paper towel dispenser by to go packaging bar by the handwashing sink. Manager spraying on them to killed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....corn 47F, cut lettuce 57F in top line reach in cooler at kitchen across from nacho fryer. Food not prepped or portioned today, food being held less than four hours. Manager time marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....observed at 1:22 black beans 78F, beans 75F stacked pan top of another at reach in freezer. Shredded cheese 55F, cheese 54F stacked pan one of another at walk in cooler. Took another temperature 1:54 black beans 74F, beans 70F, shredded cheese 50F, cheese 54F. Employee separated container and uncovered food.
Handwash sink not accessible for employee use at all times...blocked by nacho boxes, big containers at kitchen. Employee removed containers
Handwash sink used for purposes other than handwashing...stored strainer, dumped ice in handwashing sink at bar. Employee removed.
No soap provided at handwash sink at bar. Employee removed provided
No handwashing sign provided at a hand sink used by food employees at bar.
Unwashed fruits/vegetables stored with ready-to-eat food...avocado with stickers with cut cilantro, tomatoes in top reach in cooler at kitchen. Employee removed to washed.
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Live, small flying insects found...approximately 10 small flying insects flying around at bar...employee spray on them and eliminated. Not observed any flying insects during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 47F in reach in drawer across from burner at kitchen, food not prepped or portion today, food being held less than 4 hours. Employee put ice on it.
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.. sour cream, salsa, sauce at expo line being held less than 4 hours, employee time marked.
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.
Wild bird present inside establishment...small bird in dining area. Employee get him out during inspection.
leaking water from dishwashing sink.
Open dumpster lid.
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 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. Dishwasher washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish above cooked pork belly. Operator placed raw fish on lower shelf.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 200+ppm); Operator corrected to Triple Sink (Quaternary 200ppm).
Handwash sink not accessible for employee use at all times. Observed the dishwasher hand sink block by door. Operator closed door to access sink.
Employee with no hair restraint while engaging in food preparation. Observed one employee with out hair restraints. Employee put on hat.
Exterior door has a gap at the threshold that opens to the outside. Observed at rear door
Sep 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 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...pinto beans 48F, green salsa 50 F, cooked octopus 47F in walk in cooler. Per Cook food was cooked yesterday. Cooling with covered and stacked containers. Stop sale issue. Employee discarded food.
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...shredded cheese 64F, pico de gallo 64F, grilled paper 65F, yellow shredded cheese 64F,cut lettuce 65F, cut tomato 65F in flip top reach in cooler at kitchen and brisket 44-45F, Cooke pork 47F, octopus 45F-47F, cooked ground beef 45F in walk in cooler. Food not prepped or portion today, food being held less than 4 hours... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...pinto beans 48F, green salsa 50 F, cooked octopus 47F in walk in cooler. Per Cook food was cooked yesterday. Cooling with covered and stacked containers..... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 4:02 pm cut cabbage 57F in flip top line cooler at kitchen. Per Cook food was cut at 12 noon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 64F, pico de gallo 64F, grilled paper 65F, yellow shredded cheese 64F,cut lettuce 65F, cut tomato 65F in flip top reach in cooler at kitchen and brisket 44-45F, Cooke pork 47F, octopus 45F-47F, cooked ground beef 45F in walk in cooler. Food not prepped or portion today, food being held less than 4 hours. Stop sale issue. Employee discarded food.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 4:02 pm cut cabbage 57F in flip top line cooler at kitchen. Per Cook food was cut at 12 noon. Stop sale issue. Employee discarded food.
Feb 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures.
Feb 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...verde sauce 48°, salsa roja 51°, hot sauce (with cooked peppers ) 52° in deep and covered containers at walk in cooler. Per chef and date ma food was cooked yesterday. Stop sale issue. Chef discarded food.
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....coleslaw 51°, pico de gallo 49°, cheeses 47°-50°, cooked vegetables 49°, cooked corn 50°, arugula 49°, baby kale 51°, whipped cream 48°, raw shrimp 55°, raw chorizo 52°, raw steak 48° in flip top reach in both cooler at kitchen and sour cream 55°, pico de gallo 53°, cheese 51° in temperature control in ice at cook line, food was not prepped today or portion today, some food being held less than 4 hours, some more than 4 hours..... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...verde sauce 48°, salsa roja 51°, hot sauce (with cooked peppers ) 52° in deep and covered containers at walk in cooler. Per chef and date marked food was cooked yesterday.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....cut cabbage 50°, shredded fundido cheese 47° in walk in cooler, food was cut and shredded yesterday, cooling with covered and stacked pan one another in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....coleslaw 51°, pico de gallo 49°, cheeses 47°-50°, cooked vegetables 49°, cooked corn 50°, arugula 49°, baby kale 51°, whipped cream 48°, raw shrimp 55°, raw chorizo 52°, raw steak 48° in flip top reach in both cooler at kitchen and sour cream 55°, pico de gallo 53°, cheese 51° in temperature control in ice at cook line, food was not prepped today or portion today, some food being held less than 4 hours, some more than 4 hours. Stop sale issue. Chef discarded food.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....cut cabbage 50°, shredded fundido cheese 47° in walk in cooler, food was cut and shredded yesterday, cooling with covered and stacked pan one another in walk in cooler. Stop sale issue. Chef discarded.
Handwash sink used for purposes other than handwashing...ice dumped in handwashing sink at kitchen.
Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures.
Jul 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 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. Black beans 48°F-50°F, carnitas 49°F-52°F, in walk in cooler cooked yesterday. Foods are in deep covered tacked containers. See stop sale
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. Black beans 48°F-50°F, carnitas 49°F-52°F, in walk in cooler cooked yesterday. Foods are in deep covered tacked containers.
Water leaking from a faucet at hand wash sink in kitchen.
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.