LUPITAS TEX MEX RESTAURANT
301 N DIXIE HWY, Lake Worth FL 33460 · 561-633-2415
Last inspected Jul 14, 2026 · 12 visits since July 2023
NOV 24
JUN 25
AUG 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 4 live roaches crawling under cooking equipment. Operator began killing roaches and cleaned and sanitized area. Observed 1 by back door area. Operator killed roach and cleaned and sanitized area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025061607 | Aug 18, 2025 | Oct 13, 2025 | $400 |
| 2--2023039758 | Jul 5, 2023 | Aug 21, 2023 | $400 |
| 2--2022046505 | Aug 16, 2022 | Nov 7, 2022 | $200 |
| 2--2019050740 | Sep 12, 2019 | Oct 22, 2019 | $1,200 |
| 2--2018056062 | Oct 19, 2018 | Nov 14, 2018 | $200 |
| 2--2015004328 | Jan 6, 2015 | Apr 6, 2015 | $400 |
Inspection history
12 visits, newest first
Jul 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 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. Tested at 10 ppm. Operator primed machine, retesting at 100ppm.
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 (48F - Cold Holding); refried beans (47F - Cold Holding); pico (47F - Cold Holding); raw beef (47F - Cold Holding); raw chicken (46F - Cold Holding); chicken broth (46F - Cold Holding) not prepped or portioned today stored in walk in cooler for more than 6 hours overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beef (48F - Cold Holding); refried beans (47F - Cold Holding); pico (47F - Cold Holding); raw beef (47F - Cold Holding); raw chicken (46F - Cold Holding); chicken broth (46F - Cold Holding) not prepped or portioned today stored in walk in cooler for more than 6 hours overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (102F - Hot Holding); cooked jalapeños (102F - Hot Holding) held for less than 4 hours on cook line. Operator placed items on time.
Handwash sink used for purposes other than handwashing. Handwashing sink in prep area used to stored cooking utensils. Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored juice prep counter. Operator removed.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Pork chops held in reduced oxygen packaging for more than 48 hours at reach in freezer. Reviewed HACCP requirements with operator. Operator opted to remove items from packaging and will not use vacuum packaging for future storage.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water at triple sink. Operator placed under cool running water. Raw ground beef thawing on rack at room temperature on rack. Operator placed into cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored directly on prep table. Operator removed.
Oct 20, 2025Inspection 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 ▾
Nonfood-grade bags used in direct contact with food. In reach in freezer raw meat stored in to go thank you bag. Operator removed raw meat and put into food grade bag.
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 employee reporting agreement to operator
Cutting board has cut marks and is no longer cleanable. In kitchen in cook line, cutting board has deep cut marks.
Aug 19, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 18, 2025Administrative determination recommendedLicensing Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Establishment operating without a license
Roach activity present as evidenced by live roaches found. Observed 4 live roaches crawling under cooking equipment. Operator began killing roaches and cleaned and sanitized area. Observed 1 by back door area. Operator killed roach and cleaned and sanitized area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Flip top cooler; cut tomatoes (58F - Cold Holding); cut lettuce (58F - Cold Holding). Per operator food transferred from walk in cooler less than 4 hours ago. Operator placed food in freezer to quick chill food not prepared or portioned today 2. Dukers cooler; carnitas (44-46F - Cold Holding); chorizo (44-46F - Cold Holding); salsa (46F - Cold Holding). Per operator food transferred from walk in cooler less than four hours ago. Operator placed food in freezer to quick chill. Food not prepared or portioned today.
No probe thermometer provided to measure temperature of food products. No probe thermometer provided at inspection. Operator provided in middle of inspection
Dead roaches on premises. Observed 1 dead roach under cooking equipment. Operator removed roach and cleaned and sanitized area
Employee with no hair restraint while engaging in food preparation. Employees at cookline working without hair restraint. Employee put on hair restraints
Exterior door has a gap at the threshold that opens to the outside. Observed gap at front door
Floor soiled/has accumulation of debris. Floors heavily soiled with food debris. Employees began sweeping food debris
Soiled dry wiping cloth in use. Observed soiled dry wiping rag at kitchen Cookline. Operator removed and discarded rags
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled at cookline with grease
Aug 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 18, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jun 17, 2025Warning 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 ▾
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. At walk in cooler, cooked pork (54F - Cooling). Operator stated item prepared prior day and held over 6 hours. Product did not reach 41F within 6 hours. See stop sale.
Dented/rusted cans present. See stop sale. #10 can of tomatoes-dented. See stop sale
Nonfood-grade bags used in direct contact with food. At kitchen, bread stored in direct contact of Thank you bags. Operator removed.
Pesticide/insecticide labeled for household use only present in establishment. Can of household pesticide stored on shelf. Operator removed.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler, Black beans dated 6/4 and Salsa dated 6/7, See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, pico de gallo (59F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature for approximately 1 1/2 hour. Advised operator of proper cold holding parameters. Operator placed item into freezer to quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline, cooked rice (122F - Hot Holding), held at bottom of steam table, operator stated item held out of temperature approximately 1 hour. Advised operator to reheat product to 165F.
Toxic substance/chemical improperly stored. At dry storage, chemicals-Bleach, window cleaner, stainless steel cleaner, stored on shelf with food-vinegar, lemon juices. Advised operator of proper storage. Operator removed chemicals.
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.
Bowl or other container with no handle used to dispense food. At dry storage, cup used as scoop in rice bin. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen, cell phone stored over prep table. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline, In use utensils in water 117F. Operator removed.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Female employee standing with gloved hand on the hip then handled clean plates without changing gloves. Explained and she washed hands in hand sink with gloves on. Explained again and she properly washed hand to put new gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef soup 49-55 f thawing in standing water in bus tub in three compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan and cooked pork in walk in cooler prepared yesterday 3 pm. 26 hours not date marked. Manager date marked.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored with and above food in reach in cooler and walk in cooler. Mananager moved food to bottom shelf.
Time/temperature control for safety food thawed in an improper manner. Beef soup 49-55 f thawing in standing water in bus tub in three compartment sink.
Jul 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Plastic container stored in hand sink by three compartment sink. Manager removed the container.
Accumulation of rust in the interior of the ice machine bin.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook drinking from open foam container. On cook line. Employee put lid on cup.
In-use wet wiping cloth/towel used under cutting board. Manager removed the cloth towel.
Walk-in cooler shelves with rust that has pitted the surface.
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salsa 50°F 1:50 pm prepped at 10:00am almost 4 hours ago, on cook line, held in double container and will not reach 41°F within 4 hours. Operator placed an ice bag on the salsa. At the end I'd inspection salsa is 42°F
In-use wet wiping cloth/towel used under cutting board. Operator removed.
Jul 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork in two door stainless steal reach in cooler on cook line. Removed.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) front counter in dining room. Sanitizer Bucket (Chlorine 100ppm)
Handwash sink used for purposes other than handwashing. Knives stored in hand sink next to triple sink. Removed.
No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink
No soap provided at handwash sink. End of cook line
Bowl or other container with no handle used to dispense food. Cup as scoop in rice container in dry storage
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vents
Cutting board has cut marks and is no longer cleanable. At steam table
Floor area(s) covered with standing water. In missing floor tiles in front of bane Marie on cook line
Floor tiles missing and/or in disrepair. In front of bane Marie on cook line
Stored food not covered. In two freezer chests at end of cook line
Wet wiping cloth not stored in sanitizing solution between uses. Stored on bane Marie cutting board
Working containers of food removed from original container not identified by common name. Oil squeeze bottles on cook line and prep area shelf
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.