The Best Taste of Mexico
1108 S Dixie Hwy, Lake Worth Beach, FL 33460 · Permanent Food Service · License 6021212
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection8 high priority (6 fixed by the Oct 14 follow-up, 2 fixed on the spot), 5 intermediate, 5 basic-44
- Safety score56
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 14, 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 visitAug 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
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. housemade salsa (45°F - Cold Holding) not prepped or portioned today stored in front counter beverage cooler. Per operator, item has been stored overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. milk (46°F - Cold Holding) not prepped or portioned today stored at front counter beverage cooler.
Per operator milk was moved from separate cooler less than 4 hours ago. Operator moved back to cooler to chill. housemade salsa (45°F - Cold Holding) not prepped or portioned today stored in front counter beverage cooler. Per operator, item has been stored overnight. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Flat of raw whole shell eggs stored on top of unwashed times in walk in cooler. Operator reorganized.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw whole shell eggs stored above ready to eat tortillas in kitchen reach in cooler. Operator reorganized.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored above raw beef in walk in cooler.
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee handle raw chicken and then immediately begin to handle food storage containers without first changing gloves and washing hands. Reviewed handwashing requirements with operator.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Not food grade plastic thank you shopping bags used to store raw chicken at white chest freezer.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine 200ppm) at triple sink area. Operator dumped solution.
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Chicken stew not date marked in walk in cooler. Per operator item was prepped approximately 3 days ago.
Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Triple sink area handwashing sink used to thaw raw chicken.
No soap provided at handwash sink in triple sink area.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw chicken thawing at room temperature, not under cool running water at triple sink area handwashing sink.
Code 08, Food protection and cross-contamination: Food stored on floor.
Container of raw chicken stored on floor of walk in cooler.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor at triple sink area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
External surfaces of dry storage boxes, salt container, and sugar containers soiled with food debris. Cook line hood filters soiled with grease.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Walk in cooler floor soiled with food debris. Floor underneath kitchen equipment soiled with food debris.
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.
- 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.