EL REY DEL TACO RESTAURANT
5283 LAKE WORTH RD STE 1, Greenacres FL 33463 · 561-331-8909
Last inspected Jul 23, 2026 · 10 visits since July 2023
OCT 24
MAR 25
NOV 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Approximately 5 live flying around outside walk in cooler #2 on separate kitchen. Advised operator to kill
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026006044 | Nov 17, 2025 | Apr 13, 2026 | $400 |
| 2--2025031082 | Mar 5, 2025 | Nov 13, 2025 | $800 |
Inspection history
10 visits, newest first
Jul 23, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled knife that was sitting on raw pork and without washing hands employee removed container of cooked pork from rotating cooker, discussed with operator employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes moved trash can with hands and after without washing hands employee handled clean and sanitized knifes, discussed with operator employee washed hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) discussed with operator who corrected to 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter cooked onions (53F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 30 minutes, discussed with operator who placed product on flat top to reheat for hot holding.
Show the remaining 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen at cook line cooked cactus and onions (101F - Hot Holding) per operator product held at room temperature for approximately 30 minutes, discussed with operator who placed product to reheat to 165F+.
Clam/mussel/oyster tags not marked with last date served. Multiple tags with no date last served marked, discussed with operator.
Handwash sink not accessible for employee use at all times. Hand washing sink in back of kitchen blocked by stack of flags, discussed with operator to make sink accessible.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line utensils in standing water at 125F, discussed with operator who turned up heat.
Insect control device installed over food preparation area. In kitchen electrical bug zapper installed over food preparation table, discussed with operator to remove.
May 11, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects found Approximately 5 live flying around outside walk in cooler #2 on separate kitchen. Advised operator to kill
Establishment not maintaining oyster tags for 90 days.
oyster tags not marked with last date served.
Mar 12, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Employee touched soiled towels and then engaged in handled clean equipment ( thermometer) without washing hands. Advised employee to wash hands
Live, small flying insects found Approximately 5 live flying around outside walk in cooler #2 on separate kitchen. Advised operator to kill
Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler cook line Raw chicken over hard boil eggs Raw calamari over cooked shrimp Tall Reach in cooler cook line Raw steak over sauces Operator stored properly
Establishment not maintaining oyster tags for 90 days.
Food thermometer(s) not calibrated according to manufacturer's specifications. Needle not moving
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.
oyster tags not marked with last date served.
Mar 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 9 high priority.
9 High priority6 Intermediate1 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Cooked beef at 9:46am(50F cooling) since yesterday, salsa de jalapeño at 9:46am(46F cooling) reach in freezer 3 doors located on a separate kitchen. cooked pork at 9:46am (53F cooling) since yesterday, Products did not cool to 41F within 6 hours. All products overstocked and covered. See stop sale
Employee touched soiled towels and then engaged in handled clean equipment ( thermometer) without washing hands. Advised employee to wash hands
Live, small flying insects found Approximately 5 live flying around outside walk in cooler #2 on separate kitchen. Advised operator to kill
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw beef over tamales Advised operator to stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler cook line Raw chicken over hard boil eggs Raw calamari over cooked shrimp Tall Reach in cooler cook line Raw steak over sauces Operator stored properly
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler Barbacoa sauce 3/3/26 Guadillo sauce 2/25/26 Beef soup 2/28/26
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. Walk in cooler Cooked beef at 9:46am(50F cooling) since yesterday, salsa de jalapeño at 9:46am(46F cooling) reach in freezer 3 doors located on a separate kitchen. cooked pork at 9:46am (53F cooling) since yesterday, Products did not cool to 41F within 6 hours. All products overstocked and covered. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. By restaurant entrance Flip top cooler. Crema 48F cold holding on a bottle. Per operator stored since yesterday and not prepared or portioned today. See stop sale Flip top cooler #2 on cook line Overstocked sliced tomatoes 48F cold holding. Per operator stored since yesterday and not prepared or portioned today see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. By restaurant entrance Flip top cooler. Crema 48F cold holding on a bottle. Per operator stored since yesterday and not prepared or portioned today. See stop sale Flip top cooler #2 on cook line Overstocked sliced tomatoes 48F cold holding. Per operator stored since yesterday and not prepared or portioned today see stop sale
Toxic substance/chemical improperly stored. Storage room by bathrooms next to the office Bottles of rum stored right next to bottles of bleach and air fresheners. Advised operator to moved bottles of rum away from chemicals
Establishment not maintaining oyster tags for 90 days.
Food thermometer(s) not calibrated according to manufacturer's specifications. Needle not moving
Manager or person in charge lacking proof of food manager certification.
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.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed a container with beef sauce inside the walk in cooler previously frozen with no date mark. Per operator prepared 2 days ago. Advised operator to date mark products
oyster tags not marked with last date served.
oysters tags removed from original container for long-term storage. Operator provided
Nov 17, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority2 Intermediate4 Basic
Show 12 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands and after used hand drying paper towels to wipe face after employee put on gloves and handled fish, discussed with operator employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dirty dishes did not wash hands before handling clean and sanitized dishes, discussed with operator employee washed hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) discussed with operator who corrected solution to Triple Sink (Quaternary 200ppm)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath at front counter house made cooked green chili salsa (48F - Cold Holding); house made cooked tomato chili salsa (51F - Cold Holding) per operator products not portioned or prepared today and held in ice bath for approximately 30 minutes, discussed with operator who moved product to time is a public health control and time marked product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter taco station cooked onions (104F - Hot Holding) per operator prepared on stove to approximately 30 minutes ago, discussed with operator who moved product to reheat to 165F+.
Toxic substance/chemical improperly stored. In kitchen under steam table packets of grill cleaner stored with clean and sanitized fryer baskets and dishes, discussed with operator who removed packets.
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. Reviewed with operator and provided email copy of clean up poster.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen diced tomatoes (55F - Cooling) at 10:30 since 10:15 to 54F at 11:05, at this rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach in cooler.
Bowl or other container with no handle used to dispense food. In steam table styrofoam bowl used as rice scoop, discussed with operator who removed bowl.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler to left of steam table, door gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. In kitchen container of clean ladles stored next to hand washing sink exposed to splash, discussed with operator who moved dishes.
Working containers of food removed from original container not identified by common name. In kitchen bottles of cooking oil not labeled, discussed with operator who labeled bottles.
Mar 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Working containers of food removed from original container not identified by common name. Sugar bin
Mar 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority0 Intermediate4 Basic
Show 10 findings ▾
Container of medicine improperly stored. Several bottles of medication with food items on shelf above prep table near walk in cooler Removed
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. shredded pork (46F - Cooling); chorizo (46F - Cooling); shredded chicken (46F - Cooling); cooked rice (46F - Cooling); cooked tomato (46F - Cooling); cooked peppers (46F - Cooling); pastor (58F - Cooling) in walk in cooler not prepped or portioned today. Food cooked yesterday per operator. food did not cool to 41F within 6 hours.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef observed touching unclean rolling cart and then touched clothing. Chef put gloves on without washing hands in between.
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. raw beef (46F - Cold holding); steak (58F - Cold Holding); pork soup (52F - Cold Holding); tripe soup (45F - Cold Holding); pork (55F - Cold Holding); shrimp (46F - Cold Holding) in walk in cooler. Not prepped or portioned today. In unit over four hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. shredded pork (46F - Cooling); chorizo (46F - Cooling); shredded chicken (46F - Cooling); cooked rice (46F - Cooling); cooked tomato (46F - Cooling); cooked peppers (46F - Cooling); pastor (58F - Cooling) in walk in cooler not prepped or portioned today. Food cooked yesterday per operator. Food did not cool to 41F within 6 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. raw beef (46F - Cooling); in walk in cooler. Not,prepped or portioned today. In unit over four hours. Food did not cool to 41F within four hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (46F - Cold holding); steak (58F - Cold Holding); pork soup (52F - Cold Holding); tripe soup (45F - Cold Holding); pork (55F - Cold Holding); shrimp (46F - Cold Holding) in walk in cooler. Not prepped or portioned today. In unit over four 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. raw beef (46F - Cooling); in walk in cooler. Not,prepped or portioned today. In unit over four hours. Food did not cool to 41F within four hours
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cleaned and sanitized equipment or utensils not properly stored. Tongs stored on garbage bin at cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Cellphone on cutting board on cook line
Working containers of food removed from original container not identified by common name. Sugar bin
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Container of medicine improperly stored. Tums and Tylenol over prep table with food items in kitchen Removed
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (54F - Cooling); pastor (60F - Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not reach 41F within 6 hours. Food in large containers and covered
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef using cellphone with gloves and immediately grabbed clean pot off drying rack. Gloves were not changed. Educated operator on site. Employee instructed to change gloves and wash hands.
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 (54F - Cooling); pastor (60F - Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not reach 41F within 6 hours. Food in large containers and covered
Spray bottle containing toxic substance not labeled. Two spray bottles on liquor storage rack in hallway
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers
Time/temperature control for safety food thawed in an improper manner. Raw meet at room temperature in triple sink Seafood in standing water in triple sink
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority7 Intermediate0 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....raw calamari, raw baby mussels above cooked octopus at reach in cooler at kitchen. Employee properly stored food.
'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Employee provided conspicuously.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment... oyster tags.
Clam/mussel/oyster tags not marked with last date served...oysters tags.
Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade, employee cleaned.
Handwash sink not accessible for employee use at all times...stored container in handwashing sink at kitchen. Employee moved.
Handwash sink used for purposes other than handwashing....some food evidence in handwashing at front line kitchen. Employee cleaned.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...several salsa was prep Monday at walk in cooler. Employee date marked.
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Food stored on floor in walk-in freezer.
No handwashing sign provided at a hand sink in restrooms used by food employees.
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.