El Rey del Taco Restaurant
5283 Lake Worth Rd Ste 1, Greenacres, FL 33463 · Permanent Food Service · License 6022135
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 23 complaint inspection5 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 2 basic-26
- Administrative complaint on Jul 23Counts in full until a follow-up finds the problems fixed-20
- Safety score54
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At front counter cooked onions (53°F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 30 minutes, discussed with operator who placed product on flat top to reheat for hot holding.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In kitchen at cook line cooked cactus and onions (101°F - Hot Holding) per operator product held at room temperature for approximately 30 minutes, discussed with operator who placed product to reheat to 165°F+.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee handled knife that was sitting on raw pork and without washing hands employee removed container of cooked pork from rotating cooker, discussed with operator employee washed hands.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee washing dishes moved trash can with hands and after without washing hands employee handled clean and sanitized knifes, discussed with operator employee washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) discussed with operator who corrected to 200ppm.
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Multiple tags with no date last served marked, discussed with operator.
Repeat violationAdministrative complaint
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand washing sink in back of kitchen blocked by stack of flags, discussed with operator to make sink accessible.
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
At cook line utensils in standing water at 125°F, discussed with operator who turned up heat.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
In kitchen electrical bug zapper installed over food preparation table, discussed with operator to remove.
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.