TAQUERIA EL NOPAL # 2
625 S DIXIE HWY #5-6, Lake Worth FL 33460 · 561.352.4082
Last inspected Feb 10, 2026 · 6 visits since July 2023
FEB 24
SEP 24
FEB 25
AUG 25
FEB 26
▲ GETTING WORSE
5 inspections trending down, 25 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork 45 f ( since last night ) not prepared or portioned today, stop sale issued.
★ 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--2016045288 | Sep 22, 2016 | Oct 13, 2016 | $400 |
Inspection history
6 visits, newest first
Feb 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. green salsa (53F - Cooling) cooling in deep filled covered metal pot in walk in cooler. tamales (47F - Cooling) wrapped in tin foil stored in deep filled bin in walk in cooler. Per operator, items were cooling in walk in cooler for more than 6 hours overnight. 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 41 degrees Fahrenheit within 6 hours. green salsa (53F - Cooling) cooling in deep filled covered metal pot in walk in cooler. tamales (47F - Cooling) wrapped in tin foil stored in deep filled bin in walk in cooler. Per operator, items were cooling in walk in cooler for more than 6 hours overnight. Operator discarded. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. green salsa (53F - Cooling) cooling in deep filled covered metal pot in walk in cooler. tamales (47F - Cooling) wrapped in tin foil stored in deep filled bin in walk in cooler. Per operator, items were cooling in walk in cooler for more than 6 hours overnight. Operator discarded. See stop sale.
Equipment in poor repair. Torn gaskets of flip top reach in cooler doors.
Aug 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At kitchen double door reach in cooler, cooked black beans (55F - Cooling); operator stated items placed and held in cooler the previous day, exceeding 6 hours. Product 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 double door reach in cooler, cooked black beans (55F - Cooling); operator stated items held placed in cooler previous day, exceeding 6 hours. Product did not reach 41F within 6 hours. See stop sale.
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. At walk in cooler, bar b q beef(45F - Cold Holding); chicken soup (54F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, bar b q beef(45F - Cold Holding); chicken soup (54F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours. See stop sale.
Feb 19, 2025Inspection 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 ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked peppers 90 f reheating since 7 am in a pan with hot water bath. Current time 09:33 am. cooked pork 45 f ( since last night ) not prepared or portioned today,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork 45 f ( since last night ) not prepared or portioned today, stop sale issued.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked peppers 90 f reheating since 7 am in a pan with hot water bath. Current time 09:33 am.
In-use wet wiping cloth/towel used under cutting board. Under blue cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelve liner and fan guard.
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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. Raw chicken not commercially packaged over raw beef not commercially packaged in freezer chest Removed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked peppers (99F - Hot Holding); on stove top. Out less than four hours. Reheated to 165F
In-use wet wiping cloth/towel used under cutting board.
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Some green stuff stuck in between Dicer plastic section. Manager cleaned.
Handwash sink not accessible for employee use at all times. Blue cloth towel in hand sink by glass door reach in cooler. Manager removed the towel.
Cardboard used to line food-contact shelves. Cardboard lining glass door beverage cooler shelves. Explained
Jul 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil water 112F on stove
Handwash sink used for purposes other than handwashing. Employee observed rinsing wiping cloth in hand sink at front counter
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen. Turned on.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vent
Equipment in poor repair. Gasket torn two door freezer
Ice buildup in reach-in freezer and/or walk-in freezer. In freezer chests
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.