GONZALEZ FOOD SERVICE
585 E MAIN ST, Pahokee FL 33476 · 561.261.5371
Last inspected Jan 29, 2026 · 10 visits since December 2023
APR 24
NOV 24
JAN 25
OCT 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Food license renewed at time of inspection. (Validation number- 238551312)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025083368 | Oct 1, 2025 | Apr 10, 2026 | $800 |
| 2--2025003627 | Nov 12, 2024 | Jul 9, 2025 | $800 |
| 2--2024000555 | Dec 12, 2023 | Oct 10, 2024 | $800 |
| 2--2022049202 | Jul 25, 2022 | Apr 19, 2023 | $360 |
Inspection history
10 visits, newest first
Jan 29, 2026Administrative 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
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. At glass door reach in cooler closest to triple sink: Raw shelled eggs stored over bags of cut cabbage. Advised operator to store properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stove top: cooked chorizo (132F - Hot Holding) As per operator, stored 30mins. Operator placed to reheat to 165+F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator changed to Sanitizer Bucket (Chlorine 100ppm)
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at triple sink. Employee washed hands at hand wash sink.
Show the remaining 1 finding ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Oct 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 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. Operator itched top of head and after without washing hands employee handled container of cooked tomato sauce, discussed with operator who 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. Operator handled mop bucket and customer credit card and without washing hands employee handled lids to multiple hot holding units, discussed with operator who washed hands.
Nonfood-grade bags used in direct contact with food. In reach in cooler non food grade thank you bags unused to stored cooked rice. Discussed with operator who removed product from bag.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored directly above bag of cut lettuce and bottle of sauces, discussed with operator who corrected storage of products.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On table shredded cheese, cut cabbage, house made tomato sauce held on time is a public health control written procedures not time marked, per operator product placed on time approximately 40 minutes ago and time marked products.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on table cooked tomato sauce (127F - Cooling) at 10:35 since 10:20 to 122F at 10:50, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to reach in freezer to chill.
Spray bottle containing toxic substance not labeled. Under hand washing sink spray bottle containing degreaser not labeled, discussed with operator who labeled bottle.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler door gaskets soiled with accumulation of soil debris, discussed with operator to clean and sanitize.
Jan 13, 2025Inspection 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 ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touched pants to fix then handled clean utensils to prepare steak for order; no hand wash. Advised operator that chef should wash hands.
Nonfood-grade bags used in direct contact with food. Take out bags( non food grade) used to store raw pork. Advised operator to remove food from the bag.
Raw animal food stored over canned/bottled drinks. Raw cow tongue stored above bottles of waters and cans of juices for customers. Operator stored properly.
Jan 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Stove top: cooked steak (88F at 10:10am - Hot Holding) As per operator, cooked and stored since 6am, over 4 hours. See stop sale.
Spray bottle containing toxic substance not labeled. Spray bottle with degreaser not labelled. Operator labelled.
Nov 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef leave food truck, return to food truck then handle tortilla to prepare order; no hand wash. Chef washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At single glass door reach in cooler close to door: raw cracked shelled eggs stored over bags of mozzarella cheese and various other ready to eat food items. Operator discarded egg.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Stove top: cooked steak (88F at 10:10am - Hot Holding) As per operator, cooked and stored since 6am, over 4 hours. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Items held using time as a public health control not time marked. Operator time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Stove top: cooked steak (88F at 10:10am - Hot Holding) As per operator, cooked and stored since 6am, over 4 hours. See stop sale.
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 provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed 3 days. Emailed form to operator.
Spray bottle containing toxic substance not labeled. Spray bottle with degreaser not labelled. Operator labelled.
Apr 18, 2024Call 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler near front counter: cooked chicken (44F - Cold Holding) As per operator, taken out of cooler at 7am for 20 minutes. Not prepared or portioned today. Operator placed in freezer to quick chill Standing refrigerator, in cooler section:; raw pork (49F - Cold Holding) As per operator, placed in cooler from truck cooler about 3 hours; chorizo(48F - Cold Holding) As per operator, bought from store about 2 hours. Not prepped or portioned today. Operator moved items to the freezer section to quick chill.
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At single glass door reach in cooler near front counter: sliced tomatoes (47F at 10:56am; 47F at 11:19am- Ambient Cooling) As per operator: sliced and cooling since 9am. At current rate of cooling, item will not cool to 41F within a total of 4 hours. A container was blocking reach in cooler's fan. Operator moved to quick chill.
Apr 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At glass door stainless steel cooler near front counter: Raw shelled eggs stored over mozzarella cheese. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler near front counter: cooked chicken (44F - Cold Holding) As per operator, taken out of cooler at 7am for 20 minutes. Not prepared or portioned today. Operator placed in freezer to quick chill Standing refrigerator, in cooler section:; raw pork (49F - Cold Holding) As per operator, placed in cooler from truck cooler about 3 hours; chorizo(48F - Cold Holding) As per operator, bought from store about 2 hours. Not prepped or portioned today. Operator moved items to the freezer section to quick chill.
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At single glass door reach in cooler near front counter: sliced tomatoes (47F at 10:56am; 47F at 11:19am- Ambient Cooling) As per operator: sliced and cooling since 9am. At current rate of cooling, item will not cool to 41F within a total of 4 hours. A container was blocking reach in cooler's fan. Operator moved to quick chill.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed a copy for operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure available for items at front counter that are time marked for time as a public health control. Operator completed written procedures.
Spray bottle containing toxic substance not labeled. Degreaser in unlabelled spray bottle at triple sink. Operator labelled.
Current Hotel and Restaurant license not displayed. Displayed license expired on 12/01/23.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine solution was 50ppm. Operator corrected to 100ppm.
Feb 7, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 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. Single glass door reach in cooler#1: cut cabbage (50F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. At standing double door refrigerator: cooked steak (60F - Cold Holding) As per operator, stored overnight. Not prepared or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At front counter: red salsa (99F at 11:20am; 96F at 11:57am); green salsa (98F at 11:20am; 95F at 11:57am) As per operator, cooling since 9:30am. Items did not cool to 70F within 2 hours. See stop sale. At prep area on table: red salsa in plastic pan (106F at 10:50am; 100F at 11:50am- Cooling) As per operator, cooling since 9:30. Item did not cool to 70F within 2 hours. 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. Single glass door reach in cooler#1: containers of sour cream (50F at 11:46am)- ambient cooling) As per operator, portioned at 7:30am. Item did not cool to 41F within 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single glass door reach in cooler#1: cut cabbage (50F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. At standing double door refrigerator: cooked steak (60F - Cold Holding) As per operator, stored overnight. Not prepared or portioned today. See stop sale.
Dec 12, 2023Call Back - Admin. 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 ▾
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. Single glass door reach in cooler#1: cut cabbage (50F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. At standing double door refrigerator: cooked steak (60F - Cold Holding) As per operator, stored overnight. Not prepared or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At front counter: red salsa (99F at 11:20am; 96F at 11:57am); green salsa (98F at 11:20am; 95F at 11:57am) As per operator, cooling since 9:30am. Items did not cool to 70F within 2 hours. See stop sale. At prep area on table: red salsa in plastic pan (106F at 10:50am; 100F at 11:50am- Cooling) As per operator, cooling since 9:30. Item did not cool to 70F within 2 hours. 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. Single glass door reach in cooler#1: containers of sour cream (50F at 11:46am)- ambient cooling) As per operator, portioned at 7:30am. Item did not cool to 41F within 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single glass door reach in cooler#1: cut cabbage (50F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. At standing double door refrigerator: cooked steak (60F - Cold Holding) As per operator, stored overnight. Not prepared or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: cooked pork (120F - Hot Holding) As per operator reheated at 8:30am Operator began to reheat.
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.
Food stored on floor. Containers of beans, tomatoes and boxes of lime on floor.
Dec 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 7 high priority.
7 High priority6 Intermediate2 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At front counter: red salsa (99F at 11:20am; 96F at 11:57am); green salsa (98F at 11:20am; 95F at 11:57am) As per operator, cooling since 9:30am. Items did not cool to 70F within 2 hours. See stop sale. At prep area on table: red salsa in plastic pan (106F at 10:50am; 100F at 11:50am- Cooling) As per operator, cooling since 9:30. Item did not cool to 70F within 2 hours. See stop sale.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pans, cutting board and grater but did not sanitize them. Advised operator to properly clean and then sanitize equipment and utensils.
Operating with an expired Division of Hotels and Restaurants license. Food license renewed at time of inspection. (Validation number- 238551312)
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. Single glass door reach in cooler#1: cut cabbage (50F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. At standing double door refrigerator: cooked steak (60F - Cold Holding) As per operator, stored overnight. Not prepared or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At front counter: red salsa (99F at 11:20am; 96F at 11:57am); green salsa (98F at 11:20am; 95F at 11:57am) As per operator, cooling since 9:30am. Items did not cool to 70F within 2 hours. See stop sale. At prep area on table: red salsa in plastic pan (106F at 10:50am; 100F at 11:50am- Cooling) As per operator, cooling since 9:30. Item did not cool to 70F within 2 hours. 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. Single glass door reach in cooler#1: containers of sour cream (50F at 11:46am)- ambient cooling) As per operator, portioned at 7:30am. Item did not cool to 41F within 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single glass door reach in cooler#1: cut cabbage (50F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. At standing double door refrigerator: cooked steak (60F - Cold Holding) As per operator, stored overnight. 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. Single glass door reach in cooler#1: containers of sour cream (50F at 11:46am)- ambient cooling) As per operator, portioned at 7:30am. Item did not cool to 41F within 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: cooked pork (120F - Hot Holding) As per operator reheated at 8:30am Operator began to reheat.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Emailed poster.
Employee washed hands in a sink other than an approved HWS. Employee washed hands in the rinse compartment of the triple sink. Advised operator of the use of the triple sink versus the hand washing sink.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink not equipped with paper towel. Operator 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 soap provided at handwash sink. Hand wash sink not equipped with hand wash soap. Operator provided.
Three-compartment sink or dishmachine used to clean maintenance tools. Sanitize sink of triple sink used to house floor mop in bucket of water.
Food stored on floor. Containers of beans, tomatoes and boxes of lime on floor.
Wet wiping cloth not stored in sanitizing solution between uses.
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.