El Camino Mexican Soul Food & Tequila Bar
15 NE 2 Ave, Delray Beach, FL 33444 · Permanent Food Service · License 6021166
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection4 high priority (2 fixed by the Sep 19 follow-up, 2 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot, 1 repeat), 1 basic-20
- Administrative complaint on Sep 18, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score68
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 visitSep 19, 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 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.../temperature control for safety food cold held at greater than 41°F...cheddar shredded cheese 47°F, Mozzarella shredded cheese 50°F, sour cream 48°F, cotija cheese 50°F , fish 50°F, sofrito 47°F in flip top taco reach in cooler and grill cooler .
Food not prepped or portioned today , food being held less than 4 hours. .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...cheddar shredded cheese 47°F, Mozzarella shredded cheese 50°F, sour cream 48°F, cotija cheese 50°F , fish 50°F, sofrito 47°F in flip top taco reach in cooler and grill cooler .
Food not prepped or portioned today , food being held less than 4 hours. Stop sale issued. Employee discarded food.
Fixed on the spotRepeat violationAdministrative complaint
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....chlorine +200 ppm..technician fixed it at chlorine 100 ppm
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
4 live fly flying around at food prep station. Employee eliminated them.
Repeat violationAdministrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times....blocked by tortilla chips container at cook line .
Employee removed.
Fixed on the spotRepeat violationAdministrative complaint
Basic1
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor at cook line .
Employee removed.
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.
- Stop sale
- An order that the food can’t be sold or served.