EL PUEBLO CHAPIN RESTAURANT
1409 LUCERNE AVE, Lake Worth FL 33460 · 561.373.3902
Last inspected Aug 10, 2026 · 8 visits since July 2023
SEP 24
FEB 25
AUG 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections trending up, 33 points better than where it started.
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. Emailed to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,040
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025066144 | Aug 11, 2025 | Oct 8, 2025 | $400 |
| 2--2025027458 | Feb 10, 2025 | Jul 22, 2025 | $400 |
| 2--2021048213 | Sep 10, 2021 | Nov 19, 2021 | $160 |
| 2--2021036971 | Jul 12, 2021 | Sep 9, 2021 | $400 |
| 2--2019039808 | Jul 29, 2019 | Aug 28, 2019 | $400 |
| 2--2015018693 | Mar 27, 2015 | May 13, 2015 | $280 |
Inspection history
8 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at kitchen prep area. Operator diluted solution, retesting at 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (68F - Cooling for 1/2 hour at 10:10,68F at 10:32) cooling in deep filled covered container in walk in cooler. Operator removed top to help increase cooling rate.
No paper towels or mechanical hand drying device provided at handwash sink at front steam table area and bar area. Operator provided.
Ice scoop handle in contact with ice at bar area. Operator removed.
Show the remaining 1 finding ▾
Utensils in poor condition. Multiple cooking utensils with heavily melted handles observed in kitchen and front prep areas.
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Nonfood-grade bags used in direct contact with food. In walk in cooler, black trash bags used to store raw chicken.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator
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. Emailed to operator
No Heimlich maneuver/choking sign posted. Emailed to operator
Aug 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority0 Intermediate3 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. At walk in freezer and reach in freezer, food -tamales, cooked pork for tamales, chicken, stored in Thank you bags.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw chicken stored over cooked sauces. Advised operator of proper storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler, raw chicken stored over raw beef. Advised operator of proper storage.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At kitchen cook line low boy, vacuum sealed fish, thawed. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw chicken (45F - Cold Holding), not prepared or portioned today. Operator stated item held in unit approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed ice onto item to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line steam table, fried chicken (127F - Hot Holding and at kitchen, cooked rice (90F - Hot Holding) operator stated items held for approximately 2 hours. Advised operator to reheat product to 165F.
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. At kitchen cook line low boy, vacuum sealed fish, thawed. See stop sale.
In-use knife/knives stored in cracks between pieces of equipment. At kitchen, knives stored in between equipment. Operator removed.
Stored food not covered. At dry storage, bags of peppers, rice stored opened and uncovered.
Feb 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Live, small flying insects found 1 on the wall by mop sink 7 flying around by mop sink. Mop sink located under stairs. Approximately 3 foot from walk-in freezer and 4 feet from three compartment sink. Leading to the kitchen. 2 flying around by large mixer next to walk in cooler door. 1 on large mixer 2 on exit sign above large mixer. Mixer located next to walk in cooler. Area leading to the cook line.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk in cooler. Explained and employee rearranged.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 f. portioned black beans 91 f top container, bottom container 126 f, portioned less than 30 minutes ago from black beans from large pan 147 f hot holding
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned pico 59 f top container, bottom container 50 f ambient cooling over stocked. As per manager 3 hours in this cooler. She moved top containers to walk in cooler.Portioned today three hours ago. Explained using metal containers and storing below the line will help maintain food temperature 41 f or colder. Second temperature after 30 minute 50 f bottom containers. No change in the temperature. At this rate of ambient cooling it will not reach 41 or colder within 4 hours.
Handwash sink not accessible for employee use at all times. Large knife stored in hand sink by prep area. Manager removed the knife.
Spray bottle containing toxic substance not labeled. Light yellow color liquid spray bottle under slicer not labeled.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Drinking Open foam beverage container. Cup stored on top shelf of prep table. Manager discarded the cup.
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bags storing food in walk in freezer
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in bottom reach in cooler drawer on cook line Removed
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over raw beef tongue in walk in freezer Removed
Shell eggs in use or stored with cracks or broken shells. See stop sale. Two cracked shell eggs with whole shell eggs in reach in cooler drawer on cook line
Spray hose at dish sink lower than flood rim of sink. Triple sink
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (52F - Cooling) at 10:16 am to 52F at 10:45 am in flip top cooler across from cook line. Double panned. Moved to bottom reach in cooler. At this rate food will not cool to 41F within 4 hours.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified food manager arrived on site
No paper towels or mechanical hand drying device provided at handwash sink. Prep area end of cook line
Feb 26, 2024Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked sauce in walk in cooler Removed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken and fries (110F - Hot Holding); in steam table. Out less than four hours. Steam table turned up. Operator voluntarily discarded.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) on cook line. Remade Sanitizer Bucket (Chlorine 100ppm)
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager returned on site during inspection
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use Chlorine
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. Talapia
No handwashing sign provided at a hand sink used by food employees. Hand sink at front steam table
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (112F - Hot Holding) in steam table,e against wall at front counter. Operator states beans reheated on stove less than four hours ago. Reheated to 165F for hot holding.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep area hand sink in kitchen
Dead roaches on premises. Five dead roaches in gasket of freezer chest upstairs storage room
Food stored on floor. Flour on floor at mixer
Food stored outside. Box of avocados outside behind establishment. removed.
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest at bar
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Tiramisu in display case at front door.
Stored food not covered. Frozen bananas in freezer chest at bar
Wiping cloth sanitizing solution stored on the floor. At front steam table
Working containers of food removed from original container not identified by common name. Sugar at bar Flour at mixer
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.