RIVALES TAQUERIA AND CRAFT BAR
11924 W FOREST HILL BLVD STE 28, Wellington FL 33414 · 5613092208
Last inspected Feb 25, 2026 · 8 visits since July 2024
JUL 24
DEC 24
AUG 25
FEB 26
≈ ERRATIC
4 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings near oven and under steam table across from cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $780
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025067048 | Aug 14, 2025 | May 5, 2026 | $300 |
| 2--2021052022 | Sep 27, 2021 | Jan 4, 2022 | $360 |
| 2--2019024804 | Apr 16, 2019 | Jun 4, 2019 | $120 |
Inspection history
8 visits, newest first
Feb 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 10 high priority.
10 High priority2 Intermediate2 Basic
What the inspector wrote — 14 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door reach in freezer: tortilla soup (49F - Cold Holding) As per operator, cooling overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made enchiladas sauce dated 02/15/26. See stop sale.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. As per operator, dishwasher is not functioning. Operator placed an out of service sign on the dishwasher.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touched pants then handled clean pans; no hand wash. Advised operator to wash hands and clean and sanitize pan.
Show the remaining 10 findings ▾
Nonfood-grade bags used in direct contact with food. House made Tamales stored in to go bag; nonfood-grade bag is in direct contact with tamales. Operator stored removed to store properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door reach in freezer: raw pork stored above pan with refried beans- not all products commercially packaged. Advised operator to store properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made enchiladas sauce dated 02/15/26. 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 41 degrees Fahrenheit within 6 hours. At double door reach in freezer: tortilla soup (49F - Cold Holding) As per operator, cooling overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door reach in freezer: refried beans (45F - Cold Holding) As per operator, take out approximately 1 hour prior to removed a portion for reheat. Operator placed inside freezer to quick chill.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: cooked ground beef (148F at 11:20am- Reheating) Observed chef reheat since 5 mins. As per operator, process was complete on stove and removed to hot hold in steam table. Cooked ground beef was not reheated for hot holding not 165+F. Operator reheated to 180F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made tamales prepared 2 days prior not date marked. Advised operator to date mark.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training by ServSafe in Chicago for some employees.
Food stored on floor. Container with tortilla on floor. Operator removed.
Old labels stuck to food containers after cleaning.
Aug 15, 2025Call Back - Admin. 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 ▾
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. Walk in cooler outside Cooked beef 46F cold holding, butter 46F cold holding, cooked pork 46F cold holding, cooked chorizo 46F cold holding, salsa verde 46F cold holding,chicken soup 45F cold holding, cooked beans 45F cold holding Per operator products stored for over 24 hours. Per operator not prepared or portioned today. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler outside Cooked beef 46F cold holding, butter 46F cold holding, cooked pork 46F cold holding, cooked chorizo 46F cold holding, salsa verde 46F cold holding,chicken soup 45F cold holding, cooked beans 45F cold holding Per operator products stored for over 24 hours. Per operator not prepared or portioned today. See Stop Sale
Aug 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority1 Intermediate1 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. 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 handle soiled towel then handle clean utensils and served food. Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer cook line Raw tuna over cook beef rolls. Reach in freezer back area outside.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken soup consome 7/5/25 mold observed. Birria 7/15/25
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. Walk in cooler outside Cooked beef 46F cold holding, butter 46F cold holding, cooked pork 46F cold holding, cooked chorizo 46F cold holding, salsa verde 46F cold holding,chicken soup 45F cold holding, cooked beans 45F cold holding Per operator products stored for over 24 hours. Per operator not prepared or portioned today. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler outside Cooked beef 46F cold holding, butter 46F cold holding, cooked pork 46F cold holding, cooked chorizo 46F cold holding, salsa verde 46F cold holding,chicken soup 45F cold holding, cooked beans 45F cold holding Per operator products stored for over 24 hours. Per operator not prepared or portioned today. See Stop Sale
Toxic substance/chemical improperly stored. Air freshener can stored above fridge on server station Operator removed
No soap provided at handwash sink.bar area.
Food stored on floor. Container with tortilla chips on the floor in cook line Operator stored properly
Dec 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Observed wall in kitchen area under construction, holes observed.
Dec 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 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) Operator unable to prime.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked Beans, red salsa, mole, marinade with garlic and oil, house made tomato sauce, dated more than 7 days.
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 marked with a date that exceeds 7 days after opening/preparation. Cooked Beans, red salsa, mole, marinade with garlic and oil, house made tomato sauce, dated more than 7 days.
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. On prep table: cooked pork (99F at 4:00pm- Cooling) As per operator, cooling since 2:00pm; cooked mushrooms (95F at 3:50pm- Cooling) As per operator, stored since 11:30pm; Food items did not cool from 135F to 70F in 2 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 walk in cooler: cooked black beans (55F - Cooling) As per operator cooled over night. Beans did not cool to 41F in a total of 6 hours. See stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: cooked short rib balls (102F at 4:10pm; 163F at 5:45pm - Reheating) As per operator, reheating since 30 mins. Items did not reheated to 165F in 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: red salsa (46F - Cold Holding); tomales with chicken (47F - Cold Holding); mole (48F - Cold Holding); cooked short rib balls (46F - Cold Holding); green salsa (49F - Cold Holding) As per operator, items stored since 2 hours. Items not prepped or portioned today. Advised operator to quick chill all items.
Dry wall not smooth, nonabsorbent and easily cleanable in kitchen and entrance to dining area leading to kitchen area.
Observed wall in kitchen area under construction, holes observed.
Dec 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 18 high priority.
18 High priority2 Intermediate3 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked black beans (55F - Cooling) As per operator cooled over night. Beans did not cool to 41F in a total of 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table: cooked pork (99F at 4:00pm- Cooling) As per operator, cooling since 2:00pm; cooked mushrooms (95F at 3:50pm- Cooling) As per operator, stored since 11:30pm; Food items did not cool from 135F to 70F in 2 hours. See stop sale.
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) Operator unable to prime.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch soiled rag then touched food preparation area and clean pan with food. Advised chef to wash hands.
Evidence of mop/cleaning wastewater dumped onto ground. Observed stagnant water outside the side door of kitchen where mop bucket is stored.
Non-food grade paper/paper towel used as liner for food container. Non food grade paper stored in contact with guacamole at make table in kitchen. Operator removed.
Nonfood-grade bags used in direct contact with food ( bread) in walk in cooler. Advised operator to store bread in food grade bags.
Raw animal food not separated from ready-to-eat food during preparation. Prepped raw chicken stored overflowing and contaminating salsa. Operator discarded salsa.
Raw animal food stored over or with unwashed produce. At walk in cooler: Raw shelled eggs over unwashed tomatoes. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw eggs stored on top of bread. Operator stored properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked Beans, red salsa, mole, marinade with garlic and oil, house made tomato sauce, dated more than 7 days.
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 marked with a date that exceeds 7 days after opening/preparation. Cooked Beans, red salsa, mole, marinade with garlic and oil, house made tomato sauce, dated more than 7 days.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched soiled bin with glove then prepared food with same glove; no glove change. Advised operator to change gloves and wash hands.
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. On prep table: cooked pork (99F at 4:00pm- Cooling) As per operator, cooling since 2:00pm; cooked mushrooms (95F at 3:50pm- Cooling) As per operator, stored since 11:30pm; Food items did not cool from 135F to 70F in 2 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 walk in cooler: cooked black beans (55F - Cooling) As per operator cooled over night. Beans did not cool to 41F in a total of 6 hours. See stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: cooked short rib balls (102F at 4:10pm; 163F at 5:45pm - Reheating) As per operator, reheating since 30 mins. Items did not reheated to 165F in 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: red salsa (46F - Cold Holding); tomales with chicken (47F - Cold Holding); mole (48F - Cold Holding); cooked short rib balls (46F - Cold Holding); green salsa (49F - Cold Holding) As per operator, items stored since 2 hours. Items not prepped or portioned today. Advised operator to quick chill all items.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: cooked short rib balls (102F at 4:10pm; 163F at 5:45pm - Reheating) As per operator, reheating since 30 mins. Items did not reheated to 165F in 2 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: refried beans (94F - Hot Holding) As per operator, stored 2 hours in steam table; reheated1 hour prior. Operator placed on stove top to reheat.
Toxic substance/chemical improperly stored. In dry storage area: Various chemicals stored on top of boxes of oil. Advised operator to store properly.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fresh flounder in Mix Seafood Ceviche
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.
Dry wall not smooth, nonabsorbent and easily cleanable in kitchen and entrance to dining area leading to kitchen area.
Food stored on floor. Box of oil on floor. Container of chips on the floor. Operator stored properly.
Observed wall in kitchen area under construction, holes observed.
Jul 24, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings near oven and under steam table across from cook line.
Handwash sink missing in warewashing area.
No paper towels or mechanical hand drying device provided at handwash sink.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has missing hand wash sink between triple sink and dishwasher along cook line and removed triple sink from bar area and replaced it with a dishwasher as per approved plans on file. Also, establishment has added/ removed equipment and moved mop sink from inside to outside; no plan review submitted.
No handwashing sign provided at a hand sink used by food employees.
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.