EL ENCUENTRO RESTAURANT LLC
3068 LAKE WORTH RD #1, Palm Springs FL 33461 · 8455382560
Last inspected Aug 21, 2026 · 11 visits since August 2023
OCT 24
MAR 25
AUG 25
DEC 25
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 13 rodent droppings on clean plates on storage rack near walk in cooler. Observed approximately 8 rodent droppings on floor surrounding water heater. Observed approximately 10 rodent droppings on floor underneath front counter hand sink area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 21, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 20, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. Raw chicken stored above box of unwashed potatoes in walk in cooler. Employee reorganized.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 13 rodent droppings on clean plates on storage rack near walk in cooler. Observed approximately 8 rodent droppings on floor surrounding water heater. Observed approximately 10 rodent droppings on floor underneath front counter hand sink area.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw whole shell eggs (48F - Ambient Cold Holding) in kitchen area glass door reach in cooler. Per employee, items were stored overnight. See stop sale.
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 beef (47F - Cold Holding); cooked rice (48F - Cold Holding) not prepped or portioned today stored in kitchen area glass door reach in cooler. Per employee, items have been stored for more than 6 hours overnight. raw whole shell eggs (48F - Ambient Cold Holding) in kitchen area glass door reach in cooler. Per employee, items were stored overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beef (47F - Cold Holding); cooked rice (48F - Cold Holding) not prepped or portioned today stored in kitchen area glass door reach in cooler. Per employee, items have been stored for more than 6 hours overnight. See stop sale.
Food-contact surface soiled. Clean plates at storage rack near walk in cooler soiled with rodent droppings. Employee clean and sanitized dishes.
No paper towels or mechanical hand drying device provided at handwash sink at front handwashing sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on flip top cooler cutting board.
Feb 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. In reach in freezer in kitchen, frozen corn stored in thank you to go bag.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw scallops stored over cooked shrimp. Employee moved raw scallops to bottom shelf.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, seafood soup date marked 11/25/25 exceeding 7 days. Employee discarded.
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/ Dieugrand Murat certified food manager training expired 11/16/2025.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cook line in kitchen, ceiling vents and tiles soiled with dust.
Aug 18, 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 ▾
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. At walk in cooler, ready to eat shrimp, cooked diced chicken, and opened bag of imitation crab with no date marking. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam well, cooked beans (125F - Hot Holding). Operator stated item held in unit approximately 2 hours. Advised operator to reheat item to 165F.
Toxic substance/chemical improperly stored. At kitchen, bottle of hand sanitizer stored over prep table. Operator removed.
Clam/mussel/oyster tags not marked with last date served.
No soap provided at handwash sink. No soap at hand sink located near 3 compartment sink.
Cutting board has cut marks and is no longer cleanable. At kitchen flip top cooler, cutting board with deep grooves. Not easily cleanable.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At kitchen, in use utensils stored in standing water 120F. Operator removed utensils.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm, employee changed the solution. Chlorine 100 ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For three compartment sink and washcloth chlorine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex restroom door not self closing.
Bowl or other container with no handle used to dispense food. Round small container used to scoop salt. Explained and employee discarded the round container.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with sugar. Employee shored handle above sugar.
Single-service articles not stored inverted or protected from contamination. Large aluminum pans stored on shelf not protected or inverted. Explained and employee inverted the pans.
Oct 4, 2024Inspection 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 ▾
No probe thermometer provided to measure temperature of food products.
Working containers of food removed from original container not identified by common name. Flour under prep table
Feb 28, 2024□ 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 ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Cutting board has cut marks and is no longer cleanable.
Feb 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (49F - Cold Holding); crab (46F - Cold Holding); white fish (46F - Cold Holding); cut cabbage (48F - Cold Holding); chicken (50F - Cold Holding); soup (48F - Cold Holding); steak (50F - Cold Holding); rice (49F - Cold Holding) in walk in cooler. Out less than Four hours. Not prepped or portioned. Advised operator to put food on ice and move to freezers/coolers.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Cutting board has cut marks and is no longer cleanable.
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 10, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority6 Intermediate2 Basic
Show 9 findings ▾
Stop Sale issued due to adulteration of food product. Glass bottle stored in ice used for consumption.
Establishment not maintaining oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine
Handwash sink used for purposes other than handwashing. Fabreeze spray in hand sink at front counter. Bowl in hand sink in kitchen Removed
No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee on site hired over 60 days
Spray bottle containing toxic substance not labeled. Bleach spray bottle on shelf with chemicals next to triple sink
Ice buildup in reach-in freezer and/or walk-in freezer. Two Freezer chests in kitchen
Standing water in bottom of reach-in-cooler. Bane Marie across from cooknline
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.