LOS GALLITOS TORTILLERIA & PANADERIA
3485 LAKEWORTH RD, Lake Worth FL 33461 · 561.313.6090
Last inspected Nov 17, 2025 · 7 visits since August 2023
APR 24
AUG 24
FEB 25
JUL 25
NOV 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023023123 | Apr 18, 2023 | Jul 12, 2023 | $800 |
| 2--2022056510 | Nov 15, 2022 | May 16, 2023 | — |
| 2--2022008180 | Feb 15, 2022 | Nov 14, 2022 | $800 |
| 2--2021057627 | Dec 14, 2021 | Aug 11, 2022 | $800 |
| 2--2021042874 | Aug 6, 2021 | Oct 22, 2021 | $400 |
| 2--2020053161 | Sep 17, 2020 | May 26, 2021 | $400 |
Inspection history
7 visits, newest first
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, cutting boards have mold soiled with food debris.
Bowl or other container with no handle used to dispense food. In storage area by three compartment sink, bowl used to dispense dry beans. Operator removed bowl
Jul 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. By three compartment sink, no paper towels provided at handwashing sink.
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. Operator unable to provide training for all employees. One new/ temporary employee.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, dry storage shelves spoiled with food debris
Feb 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority2 Intermediate1 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. cooked pork 48 f - 46 f cooling overnight. Not prepared, portioned or handled today. In same cooler overnight.
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 pork 48 f - 46 f cooling overnight. Not prepared, portioned or handled today. In same cooler overnight.
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2024.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ( portioned red sauce 53 f, portioned green sauce 55 f pan was left outside for an hour ) employee put container in the cooler to cool quickly. Not prepared or portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pork 128-131 f hot holding in steam table ( left corner of steam table ) less than 2 hours,, cooked peppers 126 f hot holding in steam table ( right corner of steam table ) less than 1 hour. Operator reheating both. Second temperature of cooked pork after 25 minutes 171 f, cooked peppers 165 f
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm. Manager changed the solution. Chlorine 100 ppm
Packaged food not labeled as specified by law. Prepared and Packaged onsite tres leeches in display case not labeled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared and Packaged onsite Tress leeches, red sauce, green sauce, prepared yesterday 11:00 am. Held 24 hours 25 minutes Not date marked. Canned jalapeños packaged on Monday today is Friday not date marked. Green sauce was prepared three days ago not date marked.
Food stored on floor. Case of water bottle stored on floor by display case.
Aug 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 50 f, cooked chicken 48 f, as per chef taking in and out for orders. Less than 2 hours.
No paper towels or mechanical hand drying device provided at handwash sink. At prep room hand sink. Chef stocked.
Spray bottle containing toxic substance not labeled. Light orange color liquid spray bottle in prep room not labeled. Chef labeled.
Employee eating in a food preparation or other restricted area. Employee eating corn from open foam cup on cook line. Explained. Employee discarded the cup.
Food stored on floor. Bag of onions stored on floor in the kitchen. Chef moved bag on the shelf.
In-use wet wiping cloth/towel used under cutting board. Chef removed the towel
Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature by three compartment sink. Still frozen solid 26 f. Explained and chef moved to cooler.
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. San Marcos jalapeño peppers and carrots 74 f on the counter. As per employee longer than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. San Marcos jalapeño peppers and carrots 74 f on the counter. As per employee longer than 4 hours.
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 one
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in three compartment sink area. Manager stocked.
Spray bottle containing toxic substance not labeled. Light yellow color liquid spray bottle under hand sink in three compartment sink area not labeled
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Jalapenos carrots, flan, tres leeches
Outer openings not protected with self-closing doors. Back door
Water leaking from pipe and/or faucet/handle. From hand sink in three compartment sink area
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork (102°F-115°F - Hot Holding) in steam table. Cook stated pork was cooked at 6am this morning and placed in steam table. Water level in steam table is low, water temperature in Steam table 178°F. Cook added hot water to steam table and reheated pork to 170°F and placed back in steam table.
No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided.
Water with a temperature of at least 85 degrees Fahrenheit shut off at employee handwash sink at cook line. Cook turned water on.
No handwashing sign provided at a hand sink used by food employees in dish area.
Standing water in handwash sink, at cook line.
Water leaking from drain pipe of hand sink onto floor in dish area.
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork (47F - Cooling); chiles (47F - Cooling) in glass door cooler in back kitchen. Operator states food not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours.
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. pork (47F - Cooling); chiles (47F - Cooling) in glass door cooler in back kitchen. Operator states food not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade Sanitizer Bucket (Chlorine 100ppm)
Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by stainless steal prep table. Unable to access hand sink. Moved.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit on site. Operator using chlorine for sanitizing. No Chlorine test kit.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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.