Las Fajitas

2298 N Dixie Hwy, Boca Raton, FL 33431 · Permanent Food Service · License 6012344

Official report

out of 100

Grade F

Safety score 36 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed by the Oct 12 follow-up · 19 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
12 high priority (6 fixed by the Oct 12 follow-up, 6 fixed on the spot, 3 repeats), 1 intermediate, 7 basic
-52
Administrative complaint on Aug 10, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score36

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Aug102026

Routine inspection

20 violations found · Inspector came back 2 times

2nd follow-up visitOct 12, 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
1st follow-up visitAug 11, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Food manager certification expired.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Covered with tin foil
  More time givenFixed on the spot
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitAug 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
- 12 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority12
- 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. cooked beef (53°F - Cold Holding), cooked mushrooms (49°F - Cold Holding); refried beans (46°F - Cold Holding) cut tomatoes (49°F - Cold Holding); cheese (52°F - Cold Holding); salsa verde (52°F - Cold Holding); pico de gallo (52°F - Cold holding) per operator items have been in unit for more than 4 hours. Items not prepared or portioned today.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw mahi stored fully thawed in sealed commercially packaged reduced oxygen packaging with a label indicating to be removed before thawing in cook line cooler
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. flan (53°F - Cooling), refried beans (46°F - Cold Holding). Per operator items cooling over night. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cooked beef (53°F - Cold Holding), cooked mushrooms (49°F - Cold Holding); refried beans (46°F - Cold Holding) cut tomatoes (49°F - Cold Holding); cheese (52°F - Cold Holding); salsa verde (52°F - Cold Holding); pico de gallo (52°F - Cold holding) per operator items have been in unit for more than 4 hours. Items not prepared or portioned today. See stop sale.
  Repeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  cooked chicken (120°F - Hot Holding). Chicken being held above fill line. Operator states chicken has fern in steam table for hour. operator removed overflowing chicken to be cooled.
  Fixed on the spotRepeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  flan (53°F - Cooling), refried beans (46°F - Cooling). Per operator items cooling over night. See stop sale
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw Beef stored over vegetables. Operator stored properly.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Employee handled cooked tacos to be wrapped and served without gloves. Instructed employee to wash hands and put on gloves
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee enter building then proceed to put on gloves without washing hands and proceed to cook line, instructed employee to remove gloves and wash hands
  Fixed on the spotRepeat violationAdministrative complaint
  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 handled dirty dishes then clean dishes without washing hands, instructed Employee to wash hands
  Fixed on the spot
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Employee came in from outside and began work handling clean equipment without washing hands. Instructed employee to wash hands.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  1 live roach on reach in cooler on cook line in kitchen. Operator removed, cleaned and sanitized
  Administrative complaint
Intermediate1
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager, Nicolas Velasco 6/17/21
Basic7
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Raw mahi stored fully thawed in sealed commercially packaged reduced oxygen packaging with a label indicating to be removed before thawing in cook line cooler. See Stop Sale. Raw mahi still partially frozen, tawing in vacuum packaging in walk in cooler. Label on box instructing to remove from packaging. Operator removed from vacuum packaging.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Soy sauce stored on floor. Operator moved soy sauce to wire rack.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Multiple employees wearing wrist watches
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Metal shelf under prep table in kitchen has large hole in it.
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Faucet to hand wash sink loose.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Approximately 3 dead roachs in kitchen on ground under reach in cooler in prep area in kitchen. 1 dead roach on ground under reach in freezer in prep area in kitchen
  Administrative complaint
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employees Body spray stored next to hot sauce. Employee bag stored next to spices.
  Fixed on the spot
Official report, on the Florida DBPR website

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.