EL REY DEL TACO EXPRESS
2200 N DIXIE HWY, Lake Worth FL 33460 · 5614608479
Last inspected Jun 23, 2026 · 13 visits since October 2023
JUL 24
JAN 25
JUL 25
NOV 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired on December 1, 2025.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024045386 | Jul 11, 2024 | Aug 29, 2024 | $200 |
| 2--2021002649 | Dec 7, 2020 | May 26, 2021 | $300 |
| 2--2020005263 | Jan 13, 2020 | Jun 11, 2020 | $200 |
Inspection history
13 visits, newest first
Jun 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile above expo line.
Jun 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety. Cooked tripe date marked 6/14, pastor date marked 6/6, cooked intestine date marked 6/6, tomato salsa date marked 5/30 stored in walk in cooler. See stop sale.
Operating with an expired Division of Hotels and Restaurants license. Expired on December 1, 2025.
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. portioned tomato salsa (65F - Cold Holding) not prepped or portioned today stored at beer cooler behind front counter. Per employee items have been stored in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. red tomato salsa (55F - Cold Holding); green tomato salsa (55F - Cold Holding) not prepped or portioned today stored at beer cooler behind front counter. Per employee, items were moved from walk in cooler less than 2 hours ago. Employee moved to neighboring cooler to chill. portioned tomato salsa (65F - Cold Holding) not prepped or portioned today stored at beer cooler behind front counter. Per employee items have been stored in cooler overnight. See stop sale.
Handwash sink used for purposes other than handwashing. Handwashing sink in front kitchen used to stored food storage container. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink at back prep area.
Spray bottle containing toxic substance not labeled. Degreaser not labeled at triple sink. Employee labeled.
Bowl or other container with no handle used to dispense food. Styrofoam bowl stored directly in cooking oil and back prep table. Operator removed.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile above expo line.
Ice scoop handle in contact with ice at cooler by to go window. Operator reorganized.
Nov 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
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 does not have access to employee training.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employee stated manager is bringing sanitizer.
No soap provided at handwash sink. On cook line, no soap provided.
Jul 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chicken stored over raw pork
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken (74F - Cold Holding); cooked beef (78F - Cold Holding); cooked pork (77F - Cold Holding). In walk in cooler, cooked pork (47F - Cooling); cooked beef (50F - Cooling); salsa (50F - Cold Holding). Overstated held in cooler over night, not prepped or prepared today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, sliced tomatoes (50F - Cold Holding); cut tomatoes (49F - Cold Holding); raw shrimp (50F - Cold Holding). Operator stated held in cooler for less than two hours. On cook line in refrigerator drawers under flat top, cooked chicken (74F - Cold Holding); cooked beef (78F - Cold Holding); cooked pork (77F - Cold Holding). Operator stated held less than two hours. In walk in cooler, cooked pork (47F - Cooling); cooked beef (50F - Cooling); salsa (50F - Cold Holding). Overstated held in cooler over night, not prepped or prepared today. Operator moved all items to different cooler.
Manager or person in charge lacking proof of food manager certification. Manager Aldo Rocha does not have r proof of manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. On cook line in kitchen, no paper towels provided.
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. No proof of employee training
No soap provided at handwash sink. On cook line in kitchen Milk, no soap provided
Bowl or other container with no handle used to dispense food. In dry storage area, cups used to dispense flour and rice.
Food stored on floor. In walk in cooler, box of bell peppers stored on floor.
Soiled dry wiping cloth in use. On cook line prep area, soiled dry wiping cloth stored on cutting boards.
Jan 28, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/. Mop sink and hand sink not located in proper areas according to approved plans.
Jul 11, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad 48 f prepared on July 8th as per label. salsa 48 f as per employee he made it yesterday. Both cold holding in flip top cooler. ( Swiss cheese 48 f, white amber cheese 55 f pepper jack cheese 47 f all in flip top cooler longer than 4 hours )
Jul 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 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. Tuna salad 48 f prepared on July 8th as per label. salsa 48 f as per employee he made it yesterday. Both cold holding in flip top cooler. ( Swiss cheese 48 f, white amber cheese 55 f pepper jack cheese 47 f all in flip top cooler longer than 4 hours )
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad 48 f prepared on July 8th as per label. salsa 48 f as per employee he made it yesterday. Both cold holding in flip top cooler. ( Swiss cheese 48 f, white amber cheese 55 f pepper jack cheese 47 f all in flip top cooler longer than 4 hours )
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. chicken salad 45-49 f at 4:19 pm as per manager prepared at 10 am this morning, tuna salad 46-53 f at 4:22 pm prepared at 9 am this morning. Ambient cool tightly covered for 6-7 hours.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chicken salad 45-49 f at 4:19 pm as per manager prepared at 10 am this morning, tuna salad 46-53 f at 4:22 pm prepared at 9 am this morning. Ambient cool tightly covered for 6-7 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken salad 45-49 f at 4:19 pm as per manager prepared at 10 am this morning, tuna salad 46-53 f at 4:22 pm prepared at 9 am this morning. Ambient cool tightly covered for 6-7 hours.
In-use wet wiping cloth/towel used under white cutting board.
Wet wiping cloth not stored in sanitizing solution between uses. Next to white cutting board on prep table and another one on top of middle flip top cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 10 ppm by reach in cooler, employee changed solution from three compartment sink. Chlorine 100 ppm,
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Spray bottle containing toxic substance not labeled. Spray bottle front counter.
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. Brownies and cookies at front register
Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers in flip top cooler
Oct 6, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 6, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooler at cook line not keeping 41 F or below. No TCS foods stored;
Handwash sink at the front counter does not have enough water pressure to properly wash hands.
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.