LOS CATRACHOS RESTAURANT
4654 GUN CLUB RD BAY #1, West Palm Beach FL 33415 · 5616153090
Last inspected Jun 29, 2026 · 16 visits since August 2023
NOV 25
MAR 26
APR 26
MAY 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Approximately 10 live roaches in kitchen crawling on wall over/under prep table behind electrical conduits/shelf supports. Advised Operator to eliminate live roaches, clean and sanitize area(s).
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $2,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026029414 | Apr 27, 2026 | May 19, 2026 | $800 |
| 2--2025038624 | Apr 1, 2025 | Jun 25, 2025 | — |
| 2--2025010791 | Nov 14, 2024 | Mar 26, 2025 | — |
| 2--2024043640 | Jul 8, 2024 | Sep 11, 2024 | $600 |
| 2--2023018735 | Jan 23, 2023 | Apr 20, 2023 | — |
| 2--2022023354 | Mar 31, 2022 | Jul 20, 2022 | $600 |
| 2--2022000360 | Nov 18, 2021 | Feb 18, 2022 | $400 |
| 2--2021036983 | Jul 12, 2021 | Sep 23, 2021 | $200 |
Inspection history
16 visits, newest first
Jun 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At upright stainless reach in cooler; cooked beef (55F - Cold Holding). Operator stated not prepared or portioned today, removed from temperature control/left at room temperature for approximately 20 minutes 2 hours prior, moved to walk-in cooler.
No paper towels or mechanical hand drying device provided at front counter hand wash sink. Operator provided paper towels.
Food stored on floor. Storage containers filled with raw chicken stored on floor of walk-in freezer. Operator removed from floor, placed on shelf.
Time/temperature control for safety food (raw beef) thawed in an improper manner (at room temperature). Operator moved to walk-in cooler.
Show the remaining 1 finding ▾
Visibly soiled cardboard used to line nonfood-contact clean dish storage shelves between walk-in and dish area. Operator removed cardboard from shelves.
May 11, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washed gloved hands then removed gloves from hands, discarded, donned new pair of gloves then began preparing food for customers. Operator discussed with employee who then removed gloves, washed hands properly and donned new pair of gloves.
Food (cooked chicken soup) stored in a container that previously held a toxic substance (dish detergent). See stop sale.
Non-food grade "thank you" bags used in direct contact with food (cooked rice). Operator discarded bag of cooked rice.
Non-food grade paper towel used as liner for food container/in direct contact with cooked plantains. Operator removed paper towel.
No paper towels or mechanical hand drying device provided at hand wash sink in ware washing area. Operator provided paper towels.
Dead roaches on premises. 1 dead roach in kitchen stuck to wall behind hand washing sink. 1 dead roach inside cabinet at front service area. 1 dead roach in kitchen stuck to wall behind ice machine. 1 dead roach at wait station between cooler and wall. Operator removed dead roaches, cleaned and sanitized areas.
Apr 28, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 27, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 9 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee waitressing handling menus previously held by customers, writing orders with pen and paper then handled clean equipment, clean utensils and clean glasses to scoop ice and prepare drinks for customers without washing hands. Advised Operator of proper hand washing requirements.
Non-food grade "thank you" bags used in direct contact with food (cooked rice). Operator discarded bag and rice.
Roach activity present as evidenced by live roaches found. Approximately 10 live roaches in kitchen crawling on wall over/under prep table behind electrical conduits/shelf supports. Advised Operator to eliminate live roaches, clean and sanitize area(s).
Rodent activity present as evidenced by rodent droppings found. Approximately 4 rodent droppings found in kitchen on floor under rice/bean storage shelves. Advised Operator to remove droppings, clean and sanitize area.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep table in kitchen; cooked vegetable beef soup (128F - Cooling 12:00/128F 12:50). Operator stated cooling in deep, full pot for 30 minutes, at this rate will not reach 70F within 2 hours. Advised Operator to split into smaller, more shallow and more wide opening uncovered containers to facilitate faster cooling.
Dead roaches on premises. Approximately 5 dead roaches inside cabinetry at front service station. Advised Operator to remove dead roaches, clean and sanitize area.
Exterior door has a gap at the threshold that opens to the outside. Advised Operator to eliminate gap at rear exit door threshold.
Hole in or other damage to wall. Hole in wall under sink at front service area. Hole in bottom of cabinetry at front service area. Advised Operator to repair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside cabinetry at front service area soiled. Advised Operator to clean.
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in reach in cooler carne molida (44-50F - Cooling) in deep covered pan per operator prepared last night and held in cooler overnight. See Stop Sale
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. 10 Ppm chlorine. Sanitizer solution was low operator changed rechecked 100 Ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler carne molida (44-50F - Cooling) in deep covered pan per operator prepared last night and held in cooler overnight.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in reach in cooler carne molida (44-50F - Cooling) in deep covered pan
Bowl or other container with no handle used to dispense food. In containers of picante and refried beans in walk-in cooler. Operator removed.
Cardboard used to line nonfood-contact shelves.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purses stored on dry storage shelf next to cans of beer. Employee removed and stored correctly.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed plastic containers of cooking oil stored in contact with kitchen floor.
Working containers of food removed (sugar) from original container not identified by common name.
Nov 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored above sour cream. Educated operator on proper storage of raw items. Operator moved raw item.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef (68F - Cold Holding) per operator item was not prepared or portioned today. Operator unaware how long item was out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (68F - Cold Holding) per operator item was not prepared or portioned today. Operator unaware how long item was out of temperature. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On flat top observed cooked steak (87F - Hot Holding), per operator item was cooked for an order 30 minutes prior. Advised operator to reheat steak to 165F, and hold at 135F or higher. Operator reheated steak.
Jul 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Whole meat roast hot held at less than 130 degrees Fahrenheit. scrambled eggs (108F - Hot Holding) in steam table. Out less than four hours. Advised chef to reheat to 165F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (85F - Cooling) at 11:06 am to 85F at 11:28 am since 10 am in reach in cooler. Placed in large plastic containers with lids. Removed lids and placed in walk in freezer. At this rate Food will not cool to 41F within 6 hours.
Handwash sink used for purposes other than handwashing. Equipment stored in hand sink near entrance of restaurant
Ceiling/ceiling tile shows damage or is in disrepair. Hole In ceiling tile over prep table back kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone above prep table next to fryers
Exterior door has a gap at the threshold that opens to the outside.
Apr 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 9 high priority.
9 High priority0 Intermediate0 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked pork (45F at 9:00am- Cooling) As per operator, cooling overnight in unit. Item did not cool from 135F to 41F in a total of 6 hours. Stored in a tightly covered container. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator arrive at establishment, entered kitchen then began touching clean pot with food at cook line; no hand wash. Advised operator to wash hands.
Employee washed hands with no soap. Observed employee washing hands at hand wash sink with only water; no soap. Employee washed hands with soap.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Raw pork in metal pan stored above tamales; not all items commercially packaged. Operator stored properly.
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. At walk in freezer: Raw ground beef stored above raw pork in metal pan; not all items commercially packaged. Operator stored properly.
Shell eggs in use or stored with cracks or broken shells. See stop sale. At cutting board at make table: cracked shelled eggs stored with intact shelled eggs. See stop sale.
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. At walk in cooler: cooked pork (45F at 9:00am- Cooling) As per operator, cooling overnight in unit. Item did not cool from 135F to 41F in a total of 6 hours. Stored in a tightly covered container. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table cutting board: raw shelled eggs (63F - Cold Holding) As per employee, stored 10 mins. Not prepped or portioned today. Operator placed inside cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep table next to fryer: cooked plantains (111F - Hot Holding) As per operator, cooked 30 mins prior; Operator placed in fryer basket to reheat to 165F.
Nov 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority2 Intermediate0 Basic
Show 9 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 chicken(45F - Cooling); Reach in cooler Cooked yucca (44F - Cooling) Per operator product cooling since yesterday. See Stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer cook line Raw pork over cooked vegetables Operator stored properly
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. Walk in freezer Raw chicken over raw shrimp Operator stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing hands with gloves than handling clean utensils. Advised operator to train employees on proper hand washing procedures, removed gloves, 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. Flip top cooler top rail cooked yucca (56F - Cold Holding); cooked rice (59F - Cold Holding) Per operator products stored since yesterday. Products 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. Walk in cooler cooked chicken(45F - Cooling); Reach in cooler Cooked yucca (44F - Cooling) Per operator product cooling since yesterday. See Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler top rail cooked yucca (56F - Cold Holding); cooked rice (59F - Cold Holding) Per operator products stored since yesterday. Products not prepared or portioned today see stop sale Reach in cooler raw pork (49F - Cold Holding) per operator product stored for approximately 2 hours. Per operator not prepared or portioned today Operator moved to freezer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen area fried plantains (122F - Hot Holding); cooked beef (102F - Hot Holding) Steam table cooked eggs (98F - Hot Holding); cooked beans (120F - Hot Holding) Per operator all products stored for approximately 1 hour. Advised operator to reheat all products ton165F+
No soap provided at handwash sink.at dishwasher area Operator provided
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. Operator transfers multiple items from freezer to walk in cooler, never corrected date marking
Jul 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 9 high priority.
9 High priority3 Intermediate2 Basic
Show 14 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.at 0 ppm chlorine. Operator moved sanitation procedures to 3 compartment sink 100 ppm chlorine
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands
Medicine not labeled properly. Observed burn gel stored above ice machine scoop Operator removed
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored above cooked beans Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef inside walk-in cooler Operator stored properly
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line Raw shell eggs 76F cold Holding Per operator product stored for approximately 20 minutes Per operator products not prepared or portioned today Operator moved to inside of 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. At cook line cheese 46F cold holding, hard boil eggs 63F cold Holding Per operator products stored since yesterday. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cheese 46F cold holding, hard boil eggs 63F cold Holding Per operator products stored since yesterday. See stop sale. At cook line Coleslaw 46F cold Holding Per operator product stored for approximately 2 hours. Operator iced down. Inside walk-in cooler. Coleslaw 45F cold Holding, cheese 44F cold holding, Per operator products stored for approximately 2 hours. Advised operator to move items to walk in freezer All products listed above not prepared or portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On Cook line Steam table. cooked beans 118F hot Holding, red sauce 128F hot Holding, cooked eggs 112F hot Holding Per operator products stored for approximately 2.15 hours. Operator moved items to stovetop to reheat to 165F+
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.
Handwash sink not accessible for employee use at all times. Observed a plastic cup inside handwashing sink on cook line. Operator removed
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. Several containers with cooked food like taquitos cooked beans etc
Multiple containers with cooking oil stored on floor. Operator stored properly
No handwashing sign provided at a hand sink used by food employees. At dishwasher area and server Coffe station Emailed signs to operator
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Raid spray can under counter in the kitchen Removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood bags stored above tamale in walk-in cooler; raw ground beef stored with ham in walk-in cooler; stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with soiled gloves on; educated employee; employee washed hands properly and changed gloves;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (91F - Hot Holding) on the shelf in the kitchen; as per operator food out of temperature for approximately 2 hours; operator placed back on the stove to reheat to 165 F
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. Refried beans in walk-in cooler date 3/10/24; as per operator food frozen and removed from freezer 2 days prior; operator dated correctly
Accumulation of debris on exterior of warewashing machine.
Cleaned and sanitized equipment or utensils not properly stored- clean pans stored on rusted shelf with holes in the kitchen
Cutting board has cut marks and is no longer cleanable- at cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple coffee cups on prep tables in the kitchen Removed
Exterior door has a gap at the threshold that opens to the outside- back door by dishwasher
Food stored on floor. Buckets of cooked food like chicken on the floor in walk-in cooler Advised to store properly
No hot running water at mop sink.
Jan 18, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Nonfood-grade hose conveying potable water. Missing on hose Bibb at mop sink located outside.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in dishwasher area and back room.
Jan 17, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Nonfood-grade hose conveying potable water. Missing on hose Bibb at mop sink located outside.
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023.
Roach activity present as evidenced by live roaches found. 1 live roach under prep table near hand sink. Manager killed and sanitized the area.( corrected on site ) 6 live roaches under rice bin between prep table and white chest freezer in the kitchen.
Handwash sink used for purposes other than handwashing. Dumping ice in hand sink on cook line.
Dead roaches on premises. 2 dead roaches on shelf in the kitchen manager cleaned the area
Food stored on floor. Boxes of oil stored on floor in back room.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in dishwasher area and back room.
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..cheese 46°, pico de gallo 46°, cream 45°, raw chicken 45° in reach in cooler at kitchen and rice 45°, cheese 45° in tall reach in cooler. per employee in and out food made temperature high. Food being held than four hours. Employee covered food.
Handwash sink used for purposes other than handwashing...stored plate in handwashing sink at dishwashing area, employee moved.
No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area. Employee provided.
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.
Ceiling/ceiling tile shows damage or is in disrepair...above walk in cooler.
Equipment or utensils not designed or constructed in a durable manner... peeling metal in walk in cooler door.
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.