EL ESTABLO MEXICAN & SALVADOREAN RESTAURANT INC
1308 HYPOLUXO RD, Lantana FL 33462 · 561-719-6045
Last inspected Aug 24, 2026 · 10 visits since December 2023
JUL 24
MAR 25
DEC 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bar tender cutting limes for drinks with bare hands. Bar tender put gloves on.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026022666 | Feb 4, 2026 | Apr 20, 2026 | $480 |
| 2--2023001684 | Jan 6, 2023 | May 10, 2023 | $800 |
| 2--2021024307 | Apr 19, 2021 | Sep 17, 2021 | $160 |
Inspection history
10 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chorizo over cooked pork at flip top cooler in kitchen. Operator stored products properly.
Handwash sink used for purposes other than handwashing. Bowl of water in hand sink in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. In guest restroom and in kitchen.
Oyster tags not marked with last date served.
Show the remaining 1 finding ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground cooked pork made 8/21, chicken soup made 8/22 no date mark at tall stainless reach in cooler in kitchen.
Mar 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority2 Intermediate0 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. tall stainless reach in cooler: steak (53F - Cooling) at 10:45; cooling since 8:00pm on 3/15 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. 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. tall stainless reach in cooler: steak (53F - Cooling) at 10:45; cooling since 8:00pm on 3/15 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw steak stored in same container at tall stainless reach in cooler. Operator stored products properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. flip top cooler: raw shell eggs (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. flip top cooler: raw shell eggs (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: cheese (52F - Cold Holding); nopales - cooked cactus (53F - Cold holding) cooked peppers and onions (52F - Cold Holding); cooked jalapeño (53F - Cold Holding); cooked yucca (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: cheese (52F - Cold Holding); nopales - cooked cactus (53F - Cold holding) cooked peppers and onions (52F - Cold Holding); cooked jalapeño (53F - Cold Holding); cooked yucca (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
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. Not available at time of inspection.
Feb 4, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Oysters served raw not identified on menu.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Kitchen was expanded, doubled in size.
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.
Water draining onto floor surface at hand sink in kitchen.
Dec 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority7 Intermediate1 Basic
Show 9 findings ▾
Raw sausage and bacon stored over unwashed produce in reach in cooler. Operator removed sausage and bacon.
Food-contact surface soiled with food debris, mold-like substance or slime inside right oven.
Handwash sink used for purposes other than handwashing dishes stored in hand sink at bar. Operator removed dishes.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Oysters served raw not identified on menu.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Kitchen was expanded, doubled in size.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces not date marked in reach in cooler. Held over 2 days.
Some Oyster tags not marked with last date served.
Water draining onto floor surface at hand sink in kitchen.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 49F -51F, in glass door cooler in kitchen, operator stated rice was cooked yesterday. Rice in a deep covered container.
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. Rice 49F -51F, in glass door cooler in kitchen, operator stated rice was cooked yesterday. Rice in a deep covered container.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bar tender cutting limes for drinks with bare hands. Bar tender put gloves on.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting onions for later use in tacos with bare hands. Employee put gloves on
Raw chicken and beef stored over and not properly separated from ready-to-eat plantains and cooked rice. Operator placed chicken and beef on bottom shelf.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed consumer advisory. Operator placed on wall.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed consumer advisory. Operator placed on wall.
Employee open water bottle on a food preparation table or over/next to clean equipment/utensils. Operator removed.
Opened employee soda can in a cold holding unit with food to be served to customers in glass cooler on cook line. Employee removed.
Jul 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 19, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 18, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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. Walk in cooler - salsa (51F - Cold Holding); chicken soup (52F - Cold Holding); cooked chicken and vegetables (52F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - salsa (51F - Cold Holding); chicken soup (52F - Cold Holding); cooked chicken and vegetables (52F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours- see stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef prepared on Sunday not date marked - operator date marked.
Dec 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
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.