TAQUERIA OLINALTECA
4601 FOREST HILL BLVD, West Palm Beach FL 33415 · 561-713-3725
Last inspected Jul 28, 2026 · 9 visits since March 2024
5 inspections, climbing. The current grade is the best on record.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees preparing food for customers, no water available for washing hands.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm). Operator added chlorine to 100ppm.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cashiering/counting money then handled clean equipment, containers of food/beverages and clean utensils without washing hands.
In-use utensil in non-time/temperature control for safety food (salt) not stored with handle above top of food (lying in salt) within a closed container. Operator removed scoop/handle from salt.
Interior microwave has accumulation of grease/food debris. Operator cleaned/sanitized microwave interior.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded.
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification. Verta Castillo (Owner), unable to provide proof of food manager certification. Advised Operator to provide proof.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly spoiled wiping cloth and then touched clean utensils and containers/packages of food without washing hands. Discussed with employee who then washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; Raw chicken and raw shell eggs stored over washed/cut onions. Operator moved raw items below ready to eat items.
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. Opened box of raw chicken stored over portioned bags of raw beef. Operator moved raw chicken below raw beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; shredded cheese (46F - Cold Holding). Operator stated not prepared or portioned today, held overfilled for 1 hour, removed overfilled portioned.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked peppers and onions (120F - Hot Holding). Operator stated cooked 1 hour prior, reheated to 179F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top; cut lettuce (51F - Ambient Cooling1:05/51F 1:25). Operator stated lettuce cut 1 hour prior, overfilled in pan, at this rate will not reach 41F within 4 hours, removed overfilled portions.
A return visit. The problems from the previous inspection had been dealt with.
Ordered shut on the spot. 3 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
Show 3 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees preparing food for customers, no water available for washing hands.
Establishment operating with no potable running water. No hot or cold running water for mobile food dispensing vehicle.
No handwash sink for employees. No hot or cold running water provided at hand wash sink.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm). Operator added bleach to chlorine 100ppm.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.on flip top cooler Diced tomatoes at 12:00pm (50F cooling ) since 11:30 am,at 12:25pm same temperature At the current cooling rate product will not cool to 41F within 4 hours Operator moved to reach in freezer
No probe thermometer provided to measure temperature of food products.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 0 ppm chlorine Operator corrected to 100 ppm chlorine
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.