EL VALLE HONDU-MEX RESTAURANT
4992 10 AVE N, Greenacres FL 33463 · 561-318-6405
Last inspected Feb 24, 2026 · 10 visits since October 2023
NOV 24
MAR 25
JUN 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. In kitchen approximately 30 live roaches inside non working walk in cooler crawling on food debris on floor, shelves used to store clean and sanitized dishes, and walls of walk in cooler, discussed with operator to eliminate all roaches and clean and sanitize dishes and area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025045734 | Jun 11, 2025 | Jun 30, 2025 | $800 |
| 2--2025004090 | Nov 12, 2024 | Mar 3, 2025 | $200 |
| 2--2022013229 | Feb 15, 2022 | Apr 12, 2022 | $200 |
| 2--2019023195 | Apr 15, 2019 | Oct 25, 2019 | $160 |
Inspection history
10 visits, newest first
Feb 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler 2 glass door next to old walk in cooler At 9:04am, salsa roja 71F cooling, bean soup 71F cooling, since yesterday. See stop sale
Employee touched bare body part ( stomach while grabbing personal cell phone) and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands
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. Reach in cooler 2 glass door next to old walk in cooler Cooked beans 46F cold holding, salsa roja 46F cold holding per operator stored since yesterday and not prepared or portioned today. See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler 2 glass door next to old walk in cooler At 9:04am salsa roja 71F cooling, bean soup 71F cooling, since yesterday. See stop sale Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Reach in cooler 2 glass door next to old walk in cooler At 9:04am Chopped cabbage 56F cooling, pico de gallo 56F cooling see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler 2 glass door next to old walk in cooler Cooked beans 46F cold holding, salsa roja 46F cold holding per operator stored since yesterday and not prepared or portioned today. See stop sale
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Reach in cooler 2 glass door next to old walk in cooler At 9:04am Chopped cabbage 56F cooling, pico de gallo 56F cooling see stop sale
oyster tags not marked with last date served.
Aug 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) discussed with operator who corrected Triple Sink (Chlorine 100ppm)
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 handled bottle of bleach and without washing hands employee removed fryer basket from deep fryer with hand, discussed with operator who educated employee, employee washed hands.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In back of restaurant exterior hose connection Bibb no vacuum breaker installed, discussed with operator to install vacuum breaker.
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. Reviewed with operator and emailed copy of big 6 form.
Clam/mussel/oyster tags not marked with last date served. Reviewed with operator.
Jun 12, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 11, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 14 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority1 Intermediate4 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler large plastic bin of cooked bean soup (47F - Cooling)at 11:05 per operator product prepared yesterday evening and place in reach in to cool, at this rate of cooling product never reached 41F within 6 hours see stop sale.
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 handling dirty dishes did not wash hands before handling clean and sanitized dishes, discussed with operator employee washed hands.
Live, small flying insects found At bar approximately 1 live small flying insect landing on bar top and tip jar, discussed with operator to eliminate flying insect and clean and sanitize areas.
Roach activity present as evidenced by live roaches found. In kitchen approximately 30 live roaches inside non working walk in cooler crawling on food debris on floor, shelves used to store clean and sanitized dishes, and walls of walk in cooler, discussed with operator to eliminate all roaches and clean and sanitize dishes and area.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing gloves handling raw fish did not wash hands and change gloves before handling cut avocados, discussed with operator employee washed hands and changed gloves.
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. In reach in cooler large plastic bin of cooked bean soup (47F - Cooling)at 11:05 per operator product prepared yesterday evening and place in reach in to cool, at this rate of cooling product never reached 41F within 6 hours see stop sale.
Toxic substance/chemical improperly stored. At three compartment sink chlorine tablets stored directly with clean and sanitized dishes, discussed with operator who removed tablets. At three compartment sink bucket containing soap water stored directly next to raw fish, discussed with operator who removed soap bucket. In walk in cooler pesticide tracking powder stored directly next to and with clean and sanitized dishes, discussed with operator who removed product.
Tracking powder pesticide used inside establishment. Inside of walk in cooler roach tracking powder stored on shelf, being used on floor in walk in cooler and behind the bar area on floor, discussed with operator to clean and sanitize all areas.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose bibs in rear of store have no vacuum breaker installed, discussed with operator install vacuum breaker.
Handwash sink used for purposes other than handwashing. In kitchen hand washing sink used to store tray of clean and sanitized utensils, discussed with operator who removed utensils, and to clean and sanitize utensils.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize ice machine.
Dead roaches on premises. At bar area approximately 1 dead roach on chair, discussed with operator to clean and sanitize areas.
Equipment in poor repair. Walk in cooler and walk in freezer are non working, discussed with operator.
Food stored on floor. In non functional walk in cooler sealed bags of sugar stored on floor, discussed with operator to remove bags of sugar from floor.
Mar 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef soup (49F - Cooling); cooked beans (63F - Cooling); in reach in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within six hours. In large plastic containers.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef put gloves on without washing hands before handling equipment
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Shrimp served raw for ceviche
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef touching unclean dishes with gloves then put away food items with the same gloves Gloves not changed in between
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. Beef soup (49F - Cooling); cooked beans (63F - Cooling); in reach in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within six hours. In large plastic containers.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ANGELA HERNANDEZ 10/1/2018
Handwash sink used for purposes other than handwashing. Fabuloso stored in hand sink at front counter
oyster tags not marked with last date served.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Buildup of food debris/soil residue on equipment door handles. Two door reach in cooler doors
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent cover in kitchen unclean
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest
Nov 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over hot dogs not commercially packaged in chest freezer; stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and sausages over soup in glass door cooler Reversed
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 over raw beef not commercially packaged in 2 door freezer at cook line Stored properly
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened for approximately 26 hours in glass door cooler at cook line Advised to date
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water inside there compartment sink Operator turned cold water on
Mar 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 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. Observe beef stew (51F - Cooling)overnight see stop sale
Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw shelled eggs above cooked stew, salsa. Operator moved to lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. beef stew (51F - Cooling)overnight
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe beef stew (51F - Cooling)overnight due to being in deep container and covered.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observe salsa,cut cabbage on Taphc but no written procedures. I emailed operator form.
Exterior door has a gap at the threshold that opens to the outside. Observe at rear door
No Heimlich maneuver/choking sign posted.
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....black beans, 47°, soup 47° in reach in cooler and walk in cooler. Per Cook food was cooked yesterday. Stop sale issue. Employee discarded food.
Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above cooked food soup, pasta at walk in cooler. Employee properly stored food.
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....black beans, 47°, soup 47° in reach in cooler and walk in cooler. Per Cook food was cooked yesterday.
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.