LOS DOS HERMANOS SALVADORIAN AND MEXICAN CUISINE
1952-1954 S CONGRESS AVE, Palm Springs FL 33406 · 5616323042
Last inspected Jan 21, 2026 · 9 visits since March 2024
MAR 24
AUG 24
FEB 25
NOV 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw sewage on ground of establishment. Public restroom toilet overflowing onto floor in dining room around pool table, unable to access restrooms without walking through standing water/sewage on ground. Advised Operator to repair toilet, clean/sanitize areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025083984 | Nov 17, 2025 | Jun 23, 2026 | $400 |
| 2--2014051671 | Nov 24, 2014 | Jan 8, 2015 | $320 |
Inspection history
9 visits, newest first
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
7 High priority6 Intermediate7 Basic
What the inspector wrote — 20 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm); Operator corrected Triple Sink to (Chlorine 100ppm);
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. Server handled dirty cup then grabbed thermometer; no handwash Employee handled dirty dishes then touched clean dishes; no handwash Employees washed hands and sanitized equipment
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes washed, and rinsed but not sanitized Advised operator to set up three compartment sink and sanitize equipment
Live, small flying insects found At bar line: One live small flying insect landing on menu Operator attempted to remove fly
Show the remaining 16 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Shredded cheese dated 1/13
Stop Sale issued due to food not being in a wholesome, sound condition. At reach in cooler: Hair on cooked chicken
Toxic substance/chemical improperly stored. At dry storage area: Clorox wipes stored over dried peppers Operator stored properly
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
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date mark on open cheese that was open on Friday 1/16 Operator date marked the product
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
Handwash sink used for purposes other than handwashing. At cook line: Bucket with used utensils on top of handwash sink At bar area: sanitizer bucket stored in sink and drinks being dumped into the sink with evidence of ice in the sink Operator removed items in and on top of sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on house made salsas that was made on Friday 1/16 Operator date marked the products
Spray bottle containing toxic substance not labeled. Unlabeled bottle of bleach Operator labeled bottle
Covered waste receptacle not provided in women's bathroom.
Dead roaches on premises. On floor between prep table and three compartment sink: one dead roach Operator removed dead roach and sanitize area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored over prep table Operator removed food
Food stored on floor. Cooking oil and rice stored on floor Operator stored properly
No handwashing sign provided at a hand sink used by food employees.
Time/temperature control for safety food thawed in an improper manner. Raw beef thawing on prep table Operator moved to sink with running water
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected Sanitizer Bucket to (Chlorine 100ppm)
Nov 19, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Oyster tags not marked with last date served. Advised Operator to mark with date last served.
Oysters removed from original container for long-term storage. Advised Operator of proper shell-stock maintenance.
Nov 17, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 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 priority4 Intermediate2 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from dining room, put on gloves and began preparing food without washing hands. Advised Operator of proper hand washing requirements.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic portioned bag of raw oysters stored over cooked plantains. Advised Operator of to move raw below ready to eat.
Raw sewage on ground of establishment. Public restroom toilet overflowing onto floor in dining room around pool table, unable to access restrooms without walking through standing water/sewage on ground. Advised Operator to repair toilet, clean/sanitize areas.
Rodent activity present as evidenced by rodent droppings found. Approximately 8 rodent droppings in kitchen on floor around/behind reach in cooler. Approximately 4 rodent droppings in kitchen on floor behind cooking equipment. Advised Operator to remove droppings, clean and sanitize areas.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line; cooked beef soup (128F - Cooling 1:45/110F 2:55). Operator stated cooling for 20 minutes, at this rate will not reach 70F within 2 hours, uncovered, moved to reach in cooler to facilitate faster cooling.
No soap provided at hand wash sink in kitchen. Operator provided soap.
Oyster tags not marked with last date served. Advised Operator to mark with date last served.
Paper towel dispenser at hand wash sink in kitchen not working/unable to dispense paper towels. Advised Operator to repair.
A minimum of one bathroom facility is not available for public use. No functioning restroom available for use, all toilets unable to be flushed due to sewage backup.
Oysters removed from original container for long-term storage. Advised Operator of proper shell-stock maintenance.
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened/portioned raw fish stored over bags of ice used for drinks. Operator moved raw fish to separate side of freezer.
Raw animal food stored over or with unwashed produce. At reach in cooler; raw chicken stored over unwashed peppers. Operator moved raw chicken to bottom shelf.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers ceviche served with raw shrimp and oysters served raw and not identified as being raw. Operator identified items on menu as raw.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted during inspection.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator posted during inspection.
Aug 2, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Nonfood-grade bags used in direct contact with food. At reach in freezer; raw beef/seafood stored/in direct contact with non-food grade "thank you" bag(s). Operator removed from bag.
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 reach in freezer; raw chicken stored over raw beef. Operator moved raw chicken to bottom shelf.
May 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification. Jenny Pineda, unable to provided proof of food manager certification.
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.
Apr 4, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification. Jenny Pineda, unable to provided proof of food manager certification.
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.
Mar 28, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed from kitchen along wall separating front counter from kitchen. Advised Operator to replace hand wash sink.
Manager or person in charge lacking proof of food manager certification. Jenny Pineda, unable to provided proof of food manager certification.
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.
Mar 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority8 Intermediate0 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At Double door stainless; cooked rice (90F - Cooling 3:30pm/88F - Cooling 4:00pm). Operator stated rice cooling since 11:00am, stored in deep container with tight fitting lid, at this rate rice did not reach 70F within 2 hours. 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. 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 Double door stainless; cooked rice (90F - Cooling 3:30pm/88F - Cooling 4:00pm). Operator stated rice cooling since 11:00am, stored in deep container with tight fitting lid, at this rate rice did not reach 70F within 2 hours. See Stop Sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless reach in cooler; raw steak stored over ready to eat house made pico. Operator moved raw steak to lower shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stove top; bean soup (109F - Hot Holding). Operator stated soup prepared today and held on stove top until served, turned on burner to reheat to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At double door stainless reach in cooler; fried chicken (104F - Cooling 3:30pm/102F - Cooling 4:00pm). Operator stated chicken cooling for 1 hour, stored in full, deep container with tight fitting lid, at this rate chicken will not reach 70F within 2 hours, uncovered, separated in two containers and moved to reach in freezer to facilitate faster cooling.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed from kitchen along wall separating front counter from kitchen. Advised Operator to replace hand wash sink.
Manager or person in charge lacking proof of food manager certification. Jenny Pineda, unable to provided proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator stated no chlorine test kit available.
No probe thermometer provided to measure temperature of food products. Operator stated no probe thermometer available.
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. Provided employee reporting agreement.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cook line hand wash sink; paper towel dispenser jammed/unable to dispense. Operator unjammed paper towels/dispensing.
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.