EL FOGONCITO
711 W INDIANTOWN RD STE C4, Jupiter FL 33458 · 561-250-6295
Last inspected Apr 15, 2026 · 11 visits since July 2023
JUL 24
NOV 24
JAN 25
AUG 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately: 15 live small flies at the main bar in the dining room at beer taps; under menus on the bar and next to beer cooler; 20 live small flies at the soda machine and behind ice bin at soda lines by kitchen entrance Operator cleaned and sanitized bar and menus
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Apr 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Employee touched soiled surface of her personal cell phone and then engaged in food preparation, handled dough without washing hands. Employee went to wash her hands.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Mahi in walk in cooler. Operator removed vacuum package.
Employee beverage container on a food preparation table next to grill. Employee removed.
Rice stored on floor in kitchen. Mahi on the floor in walk in cooler. Operator moved items on a shelf.
Wiping cloth sanitizing solution stored on the floor at cook line. Operator double bucket.
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. 5 recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: raw chicken (47F - Cold Holding); cooked chicken wings (47F - Cold Holding); stuffed poblanos (cooked)(46F - Cold Holding) Per operator, not prepared or portioned today. Per operator out of temperature for approximately 15 minutes. Observed employee organizing cooler with cooler door wide open for at least 10 minutes. Advised operator to ensure cooler door remains shut when organizing products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: chicken soup (116F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed back on stove to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. blended tomato salsa (51F - Cold Holding) at 2:55; cooling since 1:00 - 50F at 3:14 Observed in small table top cold holding unit. At current rate of cooling product will not reach 41F within 4 hours. Advised operator to place product in reach in freezer to quick chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: Stuffed poblanos (cooked) made 8/2 not date marked. Operator date marked product.
Spray bottle containing toxic substance not labeled. Degreaser and bleach sanitizer spray bottles not labeled by dish area. Operator labeled properly.
Jan 31, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 22, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. wing sauce (butter) (72F - Cooling) at 2:05; cooling since 11:15 Observed on counter in kitchen. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
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. Dishwasher (Chlorine 0ppm) Advised operator to sanitize at triple sink, quaternary sanitizer 200-400ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over cooked chicken not in commercial packaging at reach in freezer. Educated operator on proper storage.
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 70 degrees Fahrenheit within 2 hours. wing sauce (butter) (72F - Cooling) at 2:05; cooling since 11:15 Observed on counter in kitchen. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
Spray bottle containing toxic substance not labeled. Degreaser and chlorine spray bottle not labeled by dish washing area. Operator labeled properly.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage over food for customers at walk in cooler.
Nov 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority3 Intermediate0 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. cooked beans (55F - Cooling) at 11:20am; cooling since 11/12 10:00pm Observed in full, deep container with lid on at walk in cooler. At current rate of cooling product did not reach 41F within 6 hours. 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. cooked beans (55F - Cooling) at 11:20am; cooling since 11/12 10:00pm Observed in full, deep container with lid on at walk in cooler. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blended tomato salsa (46F - Cold Holding) Observed on ice bath in kitchen with product filled above ice. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator submerged product in ice bath properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. refried beans (112-116F - Hot Holding) Observed in steam table. Per operator, out of temperature for approximately 15 minutes. Operator returned to stove to reheat to 165+F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at bar.
Spray bottle containing toxic substance not labeled. Degreaser and chlorine sanitizer spray bottle not labeled by dish area. Operator labeled properly.
Jul 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 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. Rice 49F-57F, cooked yesterday stored in walk in cooler over night, in a deep, covered container. 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. Rice 49F-57F, cooked yesterday stored in walk in cooler over night, in a deep covered container.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 47F-49F, on top of ice in prep area. Operator submerged container into the ice.
Handwash sink used for purposes other than handwashing. Utensils stored on top of sink in dish area. Operator removed utensils.
Spray bottles containing bleach not labeled in dish area and a bottle of windex at bar. Operator labeled.
In-use knife/knives stored in cracks between pieces of equipment on cook line. Cook removed knifes.
Objectionable odors in bathrooms and hallway to bathroom of the establishment.
Opened employee beverage container and a water bottle in a cold holding unit with food to be served to customers, on cook line. Cook removed.
Aug 12, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 11, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority1 Intermediate9 Basic
Show 15 findings ▾
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. Dishwasher (Chlorine 0ppm) Operator fixed Chlorine sanitizer to 100 ppm
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately: 15 live small flies at the main bar in the dining room at beer taps; under menus on the bar and next to beer cooler; 20 live small flies at the soda machine and behind ice bin at soda lines by kitchen entrance Operator cleaned and sanitized bar and menus
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm); Operator fixed quaternary solution to 200 ppm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. refried beans (130-155F - Hot Holding); in steam table at cook line; food not stirred; food out of temperature for approximately 30 minutes; operator stirred food; rechecked to 155 F
Toxic substance/chemical improperly stored. Hand sanitizers bottles stored on the bar next to pepper shakers, ketchup,napkins and single service items like cups; on tables in the dining room next to pepper shakers Operator removed
Handwash sinks at the bar and warewashing area used for purposes other than handwashing- to store baking rollers; glasses; sanitizer bucket; Operator removed
Bowls used to dispense sugar at prep station; Operator removed
Employee beverage container on a food preparation table next to dishmachine Operator removed
Floor area(s) covered with standing water- behind ice bin and soda machine
Floor not cleaned when the least amount of food is exposed. Floor and floor mats at the bay very streaky;
In-use knife stored in cracks between pieces of equipment- make table at cook line Operator removed
In-use wet towel used under tortilla presses at cook line; Operator removed
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers' case over rice in walk-in cooler; operator stored properly
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); Operator fixed quaternary solution to 200 ppm
Working containers of food removed from original container not identified by common name. Flour container not labeled
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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. Employee making tortillas, and touching food with bared hands; food not reheated immediately to 145 F. Manager educated; employee stated to use spatula;
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed poster during inspection
Food stored on floor. Case of avocado on the floor by the back door; Operator stored properly
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.