Los Catrachos II
4663 Lake Worth Rd, Green Acres, FL 33463 · Permanent Food Service · License 6011759
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection3 high priority (2 fixed on the spot, 1 repeat), 7 basic-21
- Administrative complaint on Oct 30Counts in full until a follow-up finds the problems fixed-20
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed Plaintain (102°F) in fry basket at cookline in kitchen under no temperature control. Cooked less than one hour per operator. Operator discarded.
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. Dishwasher (Chlorine 0ppm
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed Triple Sink (Chlorine 200+ppm) in kitchen. Operator remade solution and retested at 50ppm.
Fixed on the spot
Basic7
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
1. Observed clear container with no handles stored in direct contact with dry red beans in storage container in kitchen. 2. Observed bowl with no handles stored in direct contact with cooked beans in container in walk in cooler. Operator removed.
Fixed on the spot
Equipment in poor repair.
Observed ice machine door replaced with clear piece of plastic, held on by black duct tape.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Hood filters at cookline in kitchen.
Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall.
Observed two cleaned knives stored between food prep table and flip top cooler. Operator removed.
Fixed on the spot
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.
Observed employee personal sweater stored on sodas at prep table in kitchen. Operator removed.
Fixed on the spot
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided poster to operator electronically.
Earlier inspections 1
F41Routine inspection8 violations, 7 high priority Administrative complaint
- First visitSep 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
At Flip top reach in cooler; cooked rice (53°F - Cooling). Operator stated rice cooked/cooling since yesterday in full deep container, did not reach 41°F within 6 hours. See stop sale. At walk-in cooler; mozzarella cheese (90°F - Cold Holding). Operator stated not prepared or portioned today, delivered less than 1 hour prior, length of time above 41°F is indeterminable. See stop sale.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At walk-in cooler; mozzarella cheese (90°F - Cold Holding). Operator stated not prepared or portioned today, delivered less than 1 hour prior, length of time above 41°F is indeterminable. See stop sale.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At steam table; cooked eggs (120°F - Hot Holding). Operator stated eggs cooked prior to being held for less than 1 hour, discarded.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
At Flip top reach in cooler; cooked rice (53°F - Cooling). Operator stated rice cooked/cooling since yesterday in full deep container, did not reach 41°F within 6 hours. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At walk-in cooler; comminuted raw pork stored over sour cream. Operator moved raw comminuted pork to opposite side of cooler above raw chicken and below raw steak, raw fish and raw pork.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employees entered kitchen from dining room and began engaging in ware washing and food/drink preparation without washing hands. Operator discussed with employees who then washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Employee washed and rinsed soiled food storage/preparation containers then placed to dry/store without sanitizing Triple Sink (Chlorine - Not Set Up). Operator advised employee to set up triple sink to properly sanitize containers.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At Flip top reach in cooler; cooked rice (53°F - Cooling). Operator stated rice cooked/cooling since yesterday in full deep container, did not reach 41°F within 6 hours. See stop sale.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.