LAS FAJITAS
2298 N DIXIE HWY, Boca Raton FL 33431 · 561.347.6600
Last inspected Aug 11, 2026 · 10 visits since August 2023
AUG 24
MAR 25
NOV 25
MAR 26
AUG 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. 1 live roach on reach in cooler on cook line in kitchen. Operator removed, cleaned and sanitized
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,240
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024052845 | Aug 2, 2024 | Oct 8, 2024 | $160 |
| 2--2021058852 | Dec 14, 2021 | Apr 13, 2022 | — |
| 2--2021014379 | Mar 24, 2021 | Jul 15, 2021 | — |
| 2--2020049656 | Oct 2, 2020 | Nov 19, 2020 | $800 |
| 2--2019062595 | Dec 4, 2019 | Jan 17, 2020 | $280 |
Inspection history
10 visits, newest first
Aug 11, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
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, Nicolas Velasco 6/17/21
Equipment in poor repair. Metal shelf under prep table in kitchen has large hole in it.
Plumbing system in disrepair. Faucet to hand wash sink loose.
Aug 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 12 high priority.
12 High priority1 Intermediate7 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. flan (53F - Cooling), refried beans (46F - Cooling). Per operator items cooling over night. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. flan (53F - Cooling), refried beans (46F - Cold Holding). Per operator items cooling over night. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in from outside and began work handling clean equipment without washing hands. Instructed employee to wash hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter building then proceed to put on gloves without washing hands and proceed to cook line, instructed employee to remove gloves and wash hands
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then clean dishes without washing hands, instructed Employee to wash hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled cooked tacos to be wrapped and served without gloves. Instructed employee to wash hands and put on gloves
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Beef stored over vegetables. Operator stored properly.
Roach activity present as evidenced by live roaches found. 1 live roach on reach in cooler on cook line in kitchen. Operator removed, cleaned and sanitized
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. Raw mahi stored fully thawed in sealed commercially packaged reduced oxygen packaging with a label indicating to be removed before thawing in cook line cooler
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. cooked beef (53F - Cold Holding), cooked mushrooms (49F - Cold Holding); refried beans (46F - Cold Holding) cut tomatoes (49F - Cold Holding); cheese (52F - Cold Holding); salsa verde (52F - Cold Holding); pico de gallo (52F - Cold holding) per operator items have been in unit for more than 4 hours. Items not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beef (53F - Cold Holding), cooked mushrooms (49F - Cold Holding); refried beans (46F - Cold Holding) cut tomatoes (49F - Cold Holding); cheese (52F - Cold Holding); salsa verde (52F - Cold Holding); pico de gallo (52F - Cold holding) per operator items have been in unit for more than 4 hours. Items 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. cooked chicken (120F - Hot Holding). Chicken being held above fill line. Operator states chicken has fern in steam table for hour. operator removed overflowing chicken to be cooled.
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, Nicolas Velasco 6/17/21
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. Raw mahi stored fully thawed in sealed commercially packaged reduced oxygen packaging with a label indicating to be removed before thawing in cook line cooler. See Stop Sale. Raw mahi still partially frozen, tawing in vacuum packaging in walk in cooler. Label on box instructing to remove from packaging. Operator removed from vacuum packaging.
Dead roaches on premises. Approximately 3 dead roachs in kitchen on ground under reach in cooler in prep area in kitchen. 1 dead roach on ground under reach in freezer in prep area in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees Body spray stored next to hot sauce. Employee bag stored next to spices.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees wearing wrist watches
Equipment in poor repair. Metal shelf under prep table in kitchen has large hole in it.
Food stored on floor. Soy sauce stored on floor. Operator moved soy sauce to wire rack.
Plumbing system in disrepair. Faucet to hand wash sink loose.
Mar 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Gaskets in poor repair at cook line flip tops
Wall soiled with accumulated grease, food debris, and/or dust. Observed in prep area
Mar 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 8 high priority.
8 High priority1 Intermediate3 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm. Chlorine. Operator primed and retested at 100ppm chlorine
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees enter building after taking out trash and put on gloves and begin handling pans, utensils without washing hands. Instructed employees to move items to ware washing area, remove gloves and wash hands
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in walk in cooler. Operator reorganized
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. 1 door flip top: roasted red peppers (52F); raw steak (53F) operator states items have been in unit overnight. Unknown time out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 door flip top: roasted red peppers (52F); raw steak (53F) operator states items have been in unit overnight. Unknown time out of temperature. See Stop Sale raw fish (53F). Operator states fish has been in unit for 2 hours. Operator iced fish and moved to walk in cooler Observed 2 door flip top: cheese (56F); sour cream (52F). Operator states items have been in unit for 2 hours. Operator moved items to walk in cooler
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within 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. 2 door flip top: pico de gallo prepared at 9am at 1:45 (53F - Cooling). 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. 2 door flip top: pico de gallo prepared at 9am at 1:45 (53F - Cooling). See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions and peppers (113F - Hot Holding) being held in pan on top of grill with no temperature control, operator states item was cooked 2 hours ago, operator turned on heat and reheated to 165F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw steak prepared 2 hours ago at 1:35 (47F - Cooling) to 47F at 2:15; raw chicken prepared 2 hours ago at 1:35 (53F - Cooling); to 52F at 2:15. Operator placed ice bag on and around items
Equipment in poor repair. Gaskets in poor repair at cook line flip tops
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip tops
Wall soiled with accumulated grease, food debris, and/or dust. Observed in prep area
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked peppers. Cook moved fish
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside mop sink does not have a hose Bibb vacuum breaker on hose Bibb.
No paper towels or mechanical hand drying device provided at handwash sink.
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.
Carbon dioxide/helium tanks not adequately secured. Tanks not secured in kitchens.
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. Fish that was thawed was not removed from reduced oxygen packaging
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of water on cutting board, Employee discarded water cup.
Food stored on floor. Bags of onions on the floor in the kitchen. Cook picked bags up Bag of potatoes on floor in walk in cooler
No Heimlich maneuver/choking sign posted.
Standing water in bottom of reach-in-cooler. Two door flip top on cook line has standing water
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados either stickers at prep line.
Mar 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/24 License expired more than 60 days.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler Cooked beef; (46F - Cold Holding); cooked chicken (46F - Cold Holding) chef said items in unit less than four hours was left on counter while heating up the missing food.
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.emailed form
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Manager labeled bottles
Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants. Outside bathrooms do not have self closing doors unit installed
Carbon dioxide/helium tanks not adequately secured. Small co tanks not secured in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of coffee on cutting board. Cook removed coffee
Working containers of food removed from original container not identified by common name. Oil put in spray bottle and not labeled. Cook labeled bottles
Aug 3, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Dishwasher pipe
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.form emailed
Hole in or other damage to wall. The wall by the dishwasher is missing tiles and wall is beginning to rot
Aug 2, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Dishwasher pipe
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher put in dirty dishes then emptied clean dishes without washing hands Chef informed dishwasher rewashes plates
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler at cooked Beans; (51F - Cold Holding); cooked beef (51F - Cold Holding) More than 6 hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door flip top cooler on cook line at cut tomatoes (47F - Cold Holding); cut lettuce (47F - Cold Holding), chef moved items to workingunit and called for maintenance Walk-in cooler at cooked Beans; (51F - Cold Holding); cooked beef (51F - Cold Holding) See stop sale
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.form emailed
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. employees training expired in 2022
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board, chef discarded drink and sanitized cutting board
Hole in or other damage to wall. The wall by the dishwasher is missing tiles and wall is beginning to rot
In-use knife/knives stored in cracks between pieces of equipment. chef removed knife
Water leaking from pipe and/or faucet/handle. Water leaking from pipe By the dishwasher
Mar 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (55F - Cold Holding) in flip top cooler. Per employee held less than four hours. Per employee placed container in ice bath.. Observed in walk-in cooler raw chicken (55F - Cold Holding) per employee less than two hours employee placed ice bag on the chicken
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed onion and peppers (118F - Hot Holding) sitting on char grill. Employee move to hot spot
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Irbin Vide
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In front of freezer chest.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots not stored inverted or in a protected manner. Employee inverted
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between two make tables. Employee removed
Standing water in bottom of reach-in-cooler. Large flip top cooler on cook line.
Working containers of food removed from original container not identified by common name. Observed spray bottle of oil not labeled on cook line. Employee labeled.
Aug 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.half the walk in cooler at Cooked beef, cooked beans; (49-50F - Cold Holding), chef moved items to cool quickly and called for maintenance
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Standing water in bottom of reach-in-cooler.
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.