El Acajutla Restaurant
3431 Bonita Beach Rd Ste 210-211, Bonita Beach, FL 34134 · Permanent Food Service · License 4605762
What drove the grade
Nonfood-grade containers used for food storage - direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection5 high priority (3 fixed by the Oct 16 follow-up, 1 fixed on the spot, 2 repeats), 3 intermediate (1 repeat), 3 basic-35
- Administrative complaint on Oct 14, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score53
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Time extended to next inspection. Gives enough time for operator to purchase food grade containers.
More time given
- First visitOct 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: 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°F.in make table in front of cook line pico de gallo (50°F - Cold Holding); green crema (60°F - Cold Holding); sour cream (61°F - Cold Holding); milk (56°F - Cold Holding); red salsa (52°F - Cold Holding); coleslaw (53°F - Cold Holding); bagged red salsa (61°F - Cold Holding); bottom drawer coleslaw (58°F - Cold Holding); bottom drawer green crema (60°F - Cold Holding); red salsa (52°F - Cold Holding). Per operator all food held overnight .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.in make table in front of cook line pico de gallo (50°F - Cold Holding); green crema (60°F - Cold Holding); sour cream (61°F - Cold Holding); milk (56°F - Cold Holding); red salsa (52°F - Cold Holding); coleslaw (53°F - Cold Holding); portioned red salsa (61°F - Cold Holding); bottom drawer coleslaw (58°F - Cold Holding); bottom drawer green crema (60°F - Cold Holding); red salsa (52°F - Cold Holding).
Per operator all food held overnight .
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw pork chunks in plastic container directly on top of shredded lettuce and raw pork chops in plastic container directly on top of shredded cabbage .operator moved all foods to proper storage This is a repeat violation from the previous inspection dated 05-22-2026
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Corn meal , rice ,flour ,sugar stored in non food grade containers.
Code 22, Food-contact surfaces clean and sanitized: 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 set up three compartment sink .Triple Sink (Quaternary 200ppm) This is a repeat violation from the previous inspection dated 05-22-2026
Repeat violationAdministrative complaint
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Eggs offered on breakfast menu offered to be undercooked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.prepared coleslaw and portioned red salsa in walk in cooler made 24 hours prior per operator not dated.
This is a repeat violation from the previous inspection dated 05-22-2026
Repeat violation
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic3
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.no ambient thermometer in small make table in front of cook line.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.vents in walk in cooler has a build up of mold like substance.
Floor soiled/has accumulation of debris.
Walk in cooler floor has a build up of food debris.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.
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