PANADERIA Y RESTAURANTE EL LIMON LLC
11 N H ST, Lake Worth FL 33460 · 561.791.6952
Last inspected Jan 27, 2026 · 7 visits since September 2023
FEB 24
SEP 24
FEB 25
AUG 25
JAN 26
— STEADY
5 inspections within 32 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish Removed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025066214 | Aug 11, 2025 | Nov 6, 2025 | $200 |
| 2--2020054807 | Sep 25, 2020 | Jan 13, 2021 | $400 |
| 2--2019044151 | Jul 31, 2019 | Oct 9, 2019 | $400 |
| 2--2018044596 | Aug 22, 2018 | Sep 20, 2018 | $400 |
Inspection history
7 visits, newest first
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over open container of ready to eat shredded cabbage in reach in cooler. Operator reorganized.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. green salsa (55F - Cooling for 1 hour at 9:25, 55F at 9:45) cooling in deep filled covered pot on bottom shelf of reach in cooler. Reviewed cooling methods with operator. Operator removed top and rearranged in cooler to increase cooling rate.
Ice scoop handle in contact with ice. Employee removed.
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. Frozen bananas and fruit icees in self service freezer at front counter.
Show the remaining 2 findings ▾
No conspicuously located ambient air temperature thermometer in holding unit from counter beverage cooler containing eggs. Operator placed ambient thermometer into cooler.
Time/temperature control for safety food thawed in an improper manner. Raw beef and raw chicken thawing at room temperature on back prep table.
Aug 11, 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At kitchen reach in cooler, salsa verde (65F - Cooling)@9:45 since prior day. Operator stated item cooked and left outside to cool overnight since 10:00pm the previous day then placed into reach cooler @6:00am. Item did not reach 41F within 6 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 41 degrees Fahrenheit within 6 hours. At kitchen reach in cooler, salsa verde (65F - Cooling)@9:45 since prior day. Operator stated item cooked and left outside to cool overnight since 10:00pm the previous day then placed into reach cooler @6:00am. Item did not reach 41F within 6 hours, see stop sale.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen, Employee touching face then touching clean utensils to prepare food without washing hands. Advised operator of proper hand washing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen reach in cooler, diced tomatoes (45F-Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 3 hours. Advised operator of proper cold holding parameters.
Handwash sink used for purposes other than handwashing. At kitchen, hand wash sinks used for other purposes as evident by scrub brushes and food debris in sink. Operator removed brushes.
Feb 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee washed hands with no soap. Employee washed hands without soap.explained and he washed hands with soap.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw Shell eggs ambient air temperature 84 f by stove ledge. As per employee less than 1/2 hour. Employee moved eggs to reach in cooler. Ambient air temperature 37 f ( on display)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream 45 f only one bag all other food in this cooler 37-41 f, milk 54 f in another cooler ( was by the coffee station when arrived. Employee put in the cooler.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reading 40 f in Ice water. State thermometer reading 32 f.
Sep 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef observed cracking raw shell eggs with gloves. Changed gloves and put on new gloves to continue cooking without hand washing in between. Educated on site.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef observed touching raw steak with gloves and immediately handled oil bottle and touched reach in cooler door handle. Educated on site. Gloves changed and hands washed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked black beans (122F - Hot Holding); cooked refried beans (111F - Hot Holding) on stove top. Out less than four hours. Reheated items to 165F.
Time/temperature control for safety food thawed in an improper manner. Raw meat and chicken nuggets at room temperature in sink at end of cook line
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); remade Sanitizer Bucket (Chlorine 100ppm);
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing pot. No sanitizing procedure. Educated on sanitizing procedure. set up Triple Sink (Chlorine 100ppm)
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish Removed
Sep 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef observed cracking raw eggs with gloves and handled clean spatula to cook. Gloves not changed. Educated on site. Hands washed gloves changed.
Nonfood-grade bags used in direct contact with food. Thank you grocery bags storing frozen chicken in two door freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over pico de gallo two door cooler across from cook line. Removed
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) remade Sanitizer Bucket (Chlorine 100ppm)
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Arrived on site.
Exterior door has a gap at the threshold that opens to the outside. Back kitchen door
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest dining room
No handwashing sign provided at a hand sink used by food employees.
Stored food not covered. Corn carrots limes avocados peppers tomatoes storage area Chocolate bananas in freezer chest in dining room
Time/temperature control for safety food thawed in an improper manner. Goat thawing in standing water
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.