El Camino
5377 Town Center Rd, Boca Raton, FL 33486 · Permanent Food Service · License 6022892
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 3 complaint inspection8 high priority (6 fixed by the Sep 4 follow-up, 2 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 6 basic-41
- Administrative complaint on Sep 3, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score47
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitSep 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
5 dented cans of various food items. 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°F. milk (49°F - Cold Holding) Walk in cooler: cheese (48-50°F - Cold Holding) operator unable to determine how long items out of temperature. Shell eggs not stored at an ambient air temperature of 45°F or less. Prep area reach in; raw shell eggs (48-54°F - Cold Holding) operators states received items today at 6am, did not temp eggs when receiving and unable to determine how long out of temperature. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 5 containers of Condensed milk date marked 8/24 not discarded. see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
milk (49°F - Cold Holding) Walk in cooler: cheese (48-50°F - Cold Holding) operator unable to determine how long items out of temperature. See stop sale. Cookline flip tops sour cream (50°F - Cold Holding) chipotle sauce (50-60°F - Cold Holding). Operator states items out of temperature for approximately 1-2 hours. Operator put on ice to quick chill. All items not prepared or portioned today
Repeat violationAdministrative complaint
Shell eggs not stored at an ambient air temperature of 45°F or less.
Prep area reach in; raw shell eggs (48-54°F - Cold Holding) operators states received items today at 6am, did not temp eggs when receiving and unable to determine how long out of temperature. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cookline salsa verde (108°F - Hot Holding). Operator moved to be reheated to 165+. Steam table; refried bean (110°F - Hot Holding) operators moved to be reheated to 165+. Operator states items out of temperature for approximately 45 minutes
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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 wiped hands on visibly soiled rag while also wiping counter then continued preparing food. Informed operator of proper handwashing, employee then washed hands.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
4 small flying insects in bar area landing on trash can.
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
cooked mushroom prepared at 10 (50°F at 11:15 50f at 12:30). Item stored on rack in walk in cooler, hot items also cooling placed below it causing item not to cool properly. At current rate item will not cool to 41 within 6 hours. Operator moved to reach in freezer to quick chill.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Storage area for clean containers, shelves heavily rusted
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink used as dump sink, as well as used to clean knife. Informed operator of proper usage.
Repeat violation
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Corn flour, sugar and salt not labeled with common name. Operator labeled
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven in preparation area has accumulation of black substance/grease/food debris.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Back storage area wet nesting for many containers.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Multiple reach in coolers have standing water in preparation area.
Code 33, Garbage and refuse: Open dumpster lid.
All 3 dumpsters used lids open. Operator had employees close lids.
Fixed on the spot
Grease receptacle lid open, broken, or missing.
Operator had employee close lid.
Fixed on the spot
Earlier inspections 1
D60Complaint inspection5 violations, 2 high priority Administrative complaint
- First visitAug 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Bar line condensed milk (52°F - Cold Holding) Operator states out of temperature for approximately 2 hours Cook line cheese (50°F - Cold Holding) Operator states out of temperature for approximately 2 hours. All items not prepared or portioned today
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee handled raw chicken then took off glove and put new one on, then grabbed seasoning and utensils without washing hands. Informed operator of proper handwashing, employee then washed hands.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
In smoothie fridge items labeled with date they were made and frozen, but not labeled with date removed from freezer. Informed operator of proper tracking, Operator then labeled items properly.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink at bar area used as dump sink. Informed operator of proper usage of hand sink. Operator removed items and informed employees.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Sanitizer used for cleaning bar and tables not labeled. Operator labeled item.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.