MIL AMORES MEXICAN FOOD
421 NORTHLAKE BLVD STE A, North Palm Beach FL 33408 · 561 501 9590
Last inspected Aug 8, 2026 · 12 visits since January 2024
NOV 24
MAR 25
DEC 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Raw sewage on ground of establishment kitchen's floor overflowing from the drains; very strong odor of raw sewage and water rapidly flooding the cook line; Water can not be isolated as is rapidly flowing under cooler at cook line, three compartment sink, dishwashing area, and cooking equipment; unable to take temperature due risking to step on raw sewage while walking
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025086270 | Dec 2, 2025 | Apr 2, 2026 | $400 |
Inspection history
12 visits, newest first
Aug 8, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Very slow draining water in handwash sink at cook line;
Aug 7, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 2 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw sewage on ground of establishment kitchen's floor overflowing from the drains; very strong odor of raw sewage and water rapidly flooding the cook line; Water can not be isolated as is rapidly flowing under cooler at cook line, three compartment sink, dishwashing area, and cooking equipment; unable to take temperature due risking to step on raw sewage while walking
Very slow draining water in handwash sink at cook line;
Feb 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 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. Dishwasher (Chlorine 0ppm) fixed to 50 ppm
Raw animal food stored over or with unwashed produce. Raw chicken over unwashed vegetables in 3 door cooler; stored properly
Dec 3, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired on Vanessa Perez. 2/7/2023
Equipment in poor repair. Flip top cooler broken and dirty inside on cook line
Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen
Dec 3, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Live, small flying insects found Approximately 40 live small flying insects landing on unwashed lemons, bag of onions, clean plates, sealed spices and a container with pineapple skin with vinegar on cook line. Advised operator to re wash clean plates
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired on Vanessa Perez. 2/7/2023
Equipment in poor repair. Flip top cooler broken and dirty inside on cook line
Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen
Dec 2, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 20 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 priority7 Intermediate4 Basic
Show 20 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. Operator corrected to 100 ppm chlorine
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. Employee washed dishes with soap and water then proceeded to prepared food without washing hands Advised operator to teach employee how to properly wash hands when hands get dirty
Live, small flying insects found Approximately 40 live small flying insects landing on unwashed lemons, bag of onions, clean plates, sealed spices and a container with pineapple skin with vinegar on cook line. Advised operator to re wash clean plates
Operating with an expired Division of Hotels and Restaurants license. 12/1/25
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw beef over French fries Told operator to 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. Reach in freezer dry storage Raw chicken over raw beef Reach in freezer cook line Raw chicken over raw beef Advised operator to stored properly
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. Cooked beef 45F cold holding, sour cream 48F cold holding. Per operator products stored since yesterday and not prepared or portioned today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler. Cooked beef 45F cold holding, sour cream 48F cold holding. Per operator products stored since yesterday and not prepared or portioned today. See stop sale
Toxic substance/chemical improperly stored. Degreaser stored next to clean pots and pans Operator removed
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 poster 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
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired on Vanessa Perez. 2/7/2023
No paper towels or mechanical hand drying device provided at handwash sink. On cook line Operator provided
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 to operator
No soap provided at handwash sink. On cook line 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. Observed a bag with cooked beef previously frozen inside reach in freezer on cook line. Operator date marked
Equipment in poor repair. Flip top cooler broken and dirty inside on cook line
Food stored on floor. Throughout the kitchen, bags of onions. Advised operator to stored properly
Ice buildup in reach-in freezer. Dry storage
Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen
Mar 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over fries in reach in freezer at prep area; not commercially packaged Advised to store properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bird butt over cooked pork and beans in cooler at prep station Stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched garbage can by moving it to a different placed, touched clean equipment, touched foods without changing gloves and washing hands; educated Employee washed hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (120F - Hot Holding)on the stove Food out of temperature for approximately 30 minutes; operator turned heat on beans to reheat to 165 F
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at servers station - unable to turn on; 2 handwash sinks available in the kitchen
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
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. shredded lettuce (46F - Cold Holding) operator stated not portioned or prepared today held in unit over 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded lettuce (46F - Cold Holding) operator stated not portioned or prepared today held in unit over 4 hours - see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato sauce (89F - Hot Holding); operator stated held out of temperature under 2 hours - operator reheated tomato sauce (169F - Reheating).
No paper towels or mechanical hand drying device provided at handwash sink. At expo station - 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. Red sauce in reach in freezer prepared 4 days prior to- operator date marked.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At expo station.
Apr 25, 2024Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over mayonnaise in upright cooler. Explained and manager rearranged
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.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom
Jan 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 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. Dishwasher (Chlorine 0ppm) - no chlorine sanitizer in stock - operator to order.
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. small make table - Cooke tofu (63F - Cold Holding); cooked rice noodles (62F - Cold Holding) operator states not portioned or prepared today held over 4 hours in make table - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small make table - Cooke tofu (63F - Cold Holding); cooked rice noodles (62F - Cold Holding) operator states not portioned or prepared today held over 4 hours in make table - see stop sale.
Handwash sink does not provide water through a mixing valve or combination faucet. Next to hot line/dish area hand sink.
Handwash sink used for purposes other than handwashing. Fry basket inside hot line hand sink - operated removed.
Stored food not covered. Uncovered meat in reach on freezer - operator covered.
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.