LOPEZ CAFE
572 E CANAL ST S, Belle Glade FL 33430 · 561-692-8204
Last inspected Aug 20, 2026 · 12 visits since November 2023
JUL 24
JAN 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. At the back end of the kitchen, multiple cold holding units stored in this area: 2 rodent droppings behind deep freezer. Approximately 15 rodent droppings beneath a shelf beside standing freezer (in the left and right corners) At front counter, coffee station, on the bottom shelf of the cupboard: 1 rodent dropping
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025015409 | Jan 14, 2025 | Apr 24, 2025 | $1,800 |
| 2--2024004274 | Jan 16, 2024 | Jun 25, 2024 | $800 |
| 2--2023064987 | Nov 14, 2023 | Apr 2, 2024 | $800 |
| 2--2022053415 | Sep 19, 2022 | Mar 1, 2023 | $200 |
Inspection history
12 visits, newest first
Aug 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Aug 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator handled broom then handled portioned container with red salsa; no hand wash. Operator discarded and washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (110F - Hot Holding); cooked chicken (100F - Hot Holding); cooked pork (92F - Hot Holding); cooked beef (105F - Hot Holding) As per operator, all items stored 3.5 hours. Operator reheated cooked beef to 172F and removed all items to be reheated to 165+F.
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.
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. Emailed to operator.
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 2 weeks. Emailed form to operator.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No Heimlich maneuver/choking sign posted. Emailed to operator.
Jan 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched glasses then handled clean handle of sandwich press; no hand wash. Advised operator that employee should wash hands.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, beverage area: milk (49F - Cold Holding) As per operator, stored since 15 mins. Not prepped or portioned today. Operator moved to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked pork (128F - Hot Holding); cooked eggs (125F - Hot Holding); cooked chicken (126F - Hot Holding) As per operator, stored since 3 hours. Advised operator to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At table top make table: red salsa (48F at 9:30am; 48F at 10:00am- Cooling); green salsa (56F at 9:30am; 56F at 10:00am- Cooling) As per operator, both items cooling since 4:30am. At current rate of cooling, products will not cool to 41F in a total of 6 hours. Operator placed in freezer to quick chill.
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Nonfood-grade to go bags used in direct contact with bread and tortillas. Operator removed food from bags.
Employee coke container in a food preparation area on top of chest freezer. Operator removed.
Employee eating in a food preparation or other restricted area on top of chest freezer. Operator removed food.
Employee personal bread not properly identified and segregated from food to be served to the public in prep area. Operator segregated.
Jan 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection via phone call.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At make table: diced tomatoes (51F at 9:40am; 50F at 10:15am- Ambient Cooling) As per operator, cooling since 6:00am. Diced tomatoes did not cool to 41F in a total of 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At coffee station: milk (57F - Cold Holding) As per operator, stored on counter since 30 mins. Not prepped or portioned today. Operator moved to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At make table: diced tomatoes (51F at 9:40am; 50F at 10:15am- Ambient Cooling) As per operator, cooling since 6:00am. Diced tomatoes did not cool to 41F in a total of 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 steam table: cooked potatoes (109F - Hot Holding); cooked ribs (98F - Hot Holding) As per operator, prepared and stored since 6am. Operator discarded cooked potatoes. Advised operator to reheat cooked ribs.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator changed to 100ppm.
Employee washed hands in a sink other than an approved handwash sink. Observed employee touch face, wash hands at triple sink with detergent water then handled food. Employee washed hands at hand wash sink with soap.
Jul 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate0 Basic
Show 9 findings ▾
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. Observed employee used bare hands to place corn tortillas in foil for service. Advised operator of the corrective ways to handle ready to eat foods.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee clean pans but did not sanitize pans at triple sink. Operator cleaned and sanitized pans.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At table top Flip top top cooler: diced tomatoes (59F at 9:45am;56F at 10:03am- ambient Cooling) As per operator, diced today and cooling since 6am. Tomatoes 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. At table top flip top cooler: Mexican cheese (58F - Cold Holding) As per operator, taken from glass door reach in cooler 3.75 hours prior. Not prepped or portioned today. At double glass door reach in: mozzarella cheese (47F - Cold Holding) As per operator, sat on counter after making sandwiches for 5 mins as per operator. Not prepped or portioned today. Operator placed both cheeses in glass door reach in cooler to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At table top Flip top top cooler: diced tomatoes (59F at 9:45am;56F at 10:03am- ambient Cooling) As per operator, diced today and cooling since 6am. Tomatoes 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 steam table: cooked ribs (118F - Hot Holding) As per operator, reheated on stove then placed in steam table 3 hours prior. Item stored over stacked. Advised operator to reheat.
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. Emailed to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen, on prep table: red salsa (133F at 9:30am; 126F at 9:44am- Cooling) As per operator, cooling since 8:30am. Red salsa were in large quantities in large containers sitting on prep table. At current rate of cooling, salsa will not cool to 70F within 2 hours. Operator placed in deep freezer in smaller portions 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. Employee employed 2 weeks. Emailed form to operator.
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator Sanitizer Bucket (Chlorine 100ppm).
Handwash sink used for purposes other than handwashing. Operator washed thermometer in front counter hand sink - reviewed hand sink policy.
Jan 17, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 16, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 6 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Rodent activity present as evidenced by rodent droppings found. At the backend of kitchen; multiple cold holding units stored in this area: Approximately 4 rodent droppings observed on shelf between deep freezer and the wall. 1 rodent dropping observed on shelf between standing single door freezer and wall. Approximately 5 rodent droppings observed underneath shelf near deep freezer and single door reach in freezer.
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. At prep counter: green salsa (58F - Cold Holding); red salsa (56F - Cold Holding); Mexican cheese (52F - Cold Holding) As per operator items were taken from reach in cooler more than 4 hours ago. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter: green salsa (58F - Cold Holding); red salsa (56F - Cold Holding); Mexican cheese (52F - Cold Holding) As per operator items were taken from reach in cooler more than 4 hours ago. Not prepped or portioned today. See stop sale. At double glass door reach in cooler: shredded mozarella (47F - Cold Holding); butter (46F - Cold Holding) As per operator items were stored at room temperature for 1 hour, 3.5 hours ago. Not prepped or portioned today. Items were removed to be quick chilled.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: sausage with spices (99F - Hot Holding); cooked chicken (111F - Hot Holding); cooked pork skin (115F - Hot Holding) Items stored since at 8am. Operator discarded.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Pork no longer frozen thawing on table. Advised operator of the proper ways to thaw.
Nov 14, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In standing reach in freezer: raw beef and raw sausage not commercially packaged stored over open boxes of bread. Educated operator.
Nov 13, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 16 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 priority2 Intermediate5 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. Glass door reach in cooler: cooked beans (48F at 10:40am; 47F at 1:00pm( cooling) As per operator cooling since 6:30am. 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 prep area: cooked beef (86F at 10:30am; 74F at 12:56am- Cooling); cooked pinto beans (116F at 10:30; 110F at 12:56pm- Cooling) As per operator cooling since 8:00am. Product did not cool to 70F in 2 hours. See stop sale.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple ware washing sink: Employee washed utensils then rinsed but did not sanitize. Educated operator.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In standing reach in freezer: raw beef and raw sausage not commercially packaged stored over open boxes of bread. Educated operator.
Rodent activity present as evidenced by rodent droppings found. At the back end of the kitchen, multiple cold holding units stored in this area: 2 rodent droppings behind deep freezer. Approximately 15 rodent droppings beneath a shelf beside standing freezer (in the left and right corners) At front counter, coffee station, on the bottom shelf of the cupboard: 1 rodent dropping
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. In prep area in a container on ice: green salsa (50F - Cold Holding); red salsa (52F - Cold Holding) As per operator item was not prepared or portioned today. Product stored since yesterday. See stop sale. Glass door reach in cooler: mozzarella cheese (50F - Cold Holding); whole milk (64F - Cold Holding); Yellow American cheese (48F - Cold Holding); Swiss cheese (48F - Cold Holding) Not prepared or portioned today. Product stored since yesterday. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Glass door reach in cooler: cooked beans (48F at 10:40am; 47F at 1:00pm( cooling) As per operator cooling since 6:30am. 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 prep area: cooked beef (86F at 10:30am; 74F at 12:56am- Cooling); cooked pinto beans (116F at 10:30; 110F at 12:56pm- Cooling) As per operator cooling since 8:00am. Product did not cool to 70F in 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. Glass door reach in cooler:; shredded lettuce (59F at 10:40am; 57F at 1:00pm- Cooling since 8am) See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In prep area in a container on ice: green salsa (50F - Cold Holding); red salsa (52F - Cold Holding) As per operator item was not prepared or portioned today. Product stored since yesterday. See stop sale. Glass door reach in cooler: mozzarella cheese (50F - Cold Holding); whole milk (64F - Cold Holding); Yellow American cheese (48F - Cold Holding); Swiss cheese (48F - Cold Holding) Not prepared or portioned today. Product stored 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. Glass door reach in cooler:; shredded lettuce (59F at 10:40am; 57F at 1:00pm- Cooling since 8am) See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: eggs and vegetables (130F - Hot Holding); chicken crispy wrap (120F - Hot Holding) As per operator items made 3 hours ago (at 7am). Items were in a double pan. Operator removed items from the steam table to be discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. At cook line: stove heavily soiled with food debris. Educated operator.
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.
Floors not maintained smooth and durable through the kitchen area.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. At prep area, prep table: Mozzarella cheese thawing at room temperature in a bowl. Advised operator of the correct ways to thaw.
Time/temperature control for safety food thawed in an improper manner. At cook line, sink area: approximately 5 bags of raw chicken thawing in stagnant water. Advised operator of the correct ways to thaw.
Wet wiping cloths stored in detergent and sanitizer mixed together. Wiping cloths in triple sink stored solution of chlorine and soap. Advised operator of the correct of the correct way to prepare wiping cloth solution. Operator changed solution to chlorine solution of 100ppm.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front counter, coffee station, Wiping cloth solution of chlorine 0ppm. Operator provided a solution of chlorine 100ppm.
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.