RESTAURANTE EL NOPAL # 1
213 N DIXIE HWY, Lake Worth FL 33460 · 561.335.5994
Last inspected Aug 13, 2026 · 7 visits since July 2023
SEP 24
FEB 25
SEP 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections trending up, 29 points better than where it started.
Ready-to-eat, time/temperature control for safety food bbq pork date marked 02/01/2025 current date 02/12/2025. Bbq pork not used within 7 days of preparation.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2018038958 | Jul 2, 2018 | Nov 1, 2018 | $400 |
| 2--2018007550 | Jan 16, 2018 | May 30, 2018 | $1,360 |
Inspection history
7 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. salsa (75F - Cooling at 2:45 for 3 hours) cooling in covered pan in walk in cooler. Per operator item was cooling for 3 hours. Operator discarded. See stop sale.
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 70 degrees Fahrenheit within 2 hours. salsa (75F - Cooling at 2:45 for 3 hours) cooling in covered pan in walk in cooler. Per operator item was cooling for 3 hours. Operator discarded.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salsa (75F - Cooling at 2:45 for 3 hours) cooling in covered pan in walk in cooler. Per operator item was cooling for 3 hours. At given rate of cooling, item did not reach 70F within required 2 hour window. Operator discarded.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior gaskets of kitchen reach in cooler heavily soiled with food debris.
Show the remaining 2 findings ▾
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing/very slow draining water at front counter handsink.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) at front handwashing sink. Operator added chlorine to solution, retesting at 100ppm.
Feb 3, 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
Show 6 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bucket at front counter area 200ppm. Operator diluted solution, retesting at 100ppm.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and cooked chicken not date marked at kitchen reach in cooler. Per employee, item was prepared approximately 2 days ago. Employee date marked.
Current Hotel and Restaurant license not displayed. Only expired licenses displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior surface of reach in cooler motor heavily soiled with food debris. Operator cleaned.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food splatter behind kitchen area steam table.
Working containers of food removed from original container not identified by common name. Spray bottle and squeeze bottle of oil not labeled in kitchen prep area. Operator labeled.
Sep 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen, raw shell eggs stored over pan of salsa. Advised operator of proper storage. Operator stored correctly.
Feb 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan of raw chicken stored on top of the raw pork box in walk in cooler. Explained. Manager rearranged.
Ready-to-eat, time/temperature control for safety food bbq pork date marked 02/01/2025 current date 02/12/2025. Bbq pork not used within 7 days of preparation.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food bbq pork date marked 02/01/2025 current date 02/12/2025. Bbq pork not used within 7 days of preparation.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresco cheese 46 f( prepared on 2/10 based on label ) not portioned or prepared today. Just moved from walk-in cooler to here last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresco cheese 46 f( prepared on 2/10 based on label ) not portioned or prepared today. Just moved from walk-in cooler to here last night.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm. Employee changed the solution. Chlorine 50 ppm
Sep 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 104F on cook line. Placed on stove top. Water 135F
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ham in reach in cooler drawer on cook line Removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler Removed
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 salsa verde (48F - Cold Holding); in sliding door reach in cooler. Individually packaged on bottom shelf. In unit over four hours. Not prepped or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked salsa verde (48F - Cold Holding); in sliding door reach in cooler. Individually packaged on bottom shelf. In unit over four hours. Not prepped or portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (118F - Hot Holding); in steam table. Out less than four hours. Reheated to 165F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (52F - Cooling) at 9:18 to 52F at 9:40 am since 9:00 am in flip top cooler. At this rate food will not cool to 41F within four hours. Overstocked. Placed in bottom of flip top cooler to cool.
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Current Hotel and Restaurant license not displayed. Displayed license expired on 12/01/2023. License current in the system.
very slow draining water in handwash sink at front counter.
Jul 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried cauliflower (112-138F - Hot Holding) in steam table. Operator states food cooked an hour and a half ago and placed in steam table. Over stacked. Removed and reheated To 165F.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in dining room
Standing water in bottom of reach-in-cooler. Bane Marie across from cook line.
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.