El Atico Restaurant
1313 W Boynton Beach Blvd #R3, Boynton Beach, FL 33426 · Permanent Food Service · License 6021039
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection6 high priority (1 fixed by the Oct 2 follow-up, 5 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot, 2 repeats), 3 basic-35
- Administrative complaint on Oct 1, 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 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Same.
More time given
Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler shelves have accumulation of rust and food residue.
Same.
More time given
- First visitOct 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
3 door flip top cooler: boiled yucca (60°F - Cold Holding) ; pork belly (58°F - Cold Holding); shredded cheese (50°F - Cold Holding); Per operator not prepared or portioned today. Per operator out of temperature for approximately 1 hour. Advised operator to place products in reach in freezer to quick chill. 3 door glass cooler: milk (46°F - Cold Holding); heavy cream (44°F - Cold Holding) Per operator not prepared or portioned today. Per operator out of temperature for approximately 15 minutes. Advised operator to place products in reach in freezer to quick chill.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
plantains (109°F - Hot Holding) Observed in fry basket. Per operator product out of temperature for approximately 20 minutes. Operator placed product back in fryer to reheat to 165+F and placed in steam table.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
Observed fully cooked clams and mussels on same tray as raw shrimp at tall reach in freezer. Both products opened from commercial packaging. Operator stored products properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Arepas stored and in direct contact with thank you to go bags at reach in freezer, limes stored and in direct contact with thank you to go bags at 3 door glass cooler. Operator stored products properly.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
1 live roach crawling on wall by steam table. Operator killed and removed roach.
Fixed on the spotAdministrative complaint
Presence of insects, rodents, or other pests.
2 small unidentifiable insects crawling on counter under microwave in kitchen. 2 crawling on wall by hand wash sink in kitchen. Operator killed and removed insects.
Fixed on the spotAdministrative complaint
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Flip top cooler: shredded cheese (50°F - Cooling) at 10:49; cooling since 9:49 - 51°F at 11:40 - At current rate of cooling product will not reach 41°F within 4 hours. Advised operator to place product in reach in freezer to quick chill.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed Large white cutting board soiled with black mold like substance. Advised operator to clean and sanitize cutting board. Advised operator to replace cutting board.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed Degreaser spray bottle not labeled in kitchen. Operator labeled degreaser.
Fixed on the spotRepeat violationAdministrative complaint
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Large white cutting board in kitchen.
Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler shelves have accumulation of rust and food residue.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed black mold like substance on interior of ice machine. Advised operator to clean and sanitize ice machine.
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.