El Carbonero
1414 Lake Ave, Lake Worth, FL 33460 · Permanent Food Service · License 6021651
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 Nov 3 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate, 5 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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. cut cabbage (47°F - Cold Holding) not prepped or portioned today stored overfilled in prep area flip top cooler. Per employee, item was stored overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cut cabbage (47°F - Cold Holding) not prepped or portioned today stored overfilled in prep area flip top cooler.
Per employee, item was stored overnight. See stop sale.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Non food grade napkin used to line ready to eat cut onion container in reach in cooler. Employee removed.
Fixed on the spot
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Emailed form to operator.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee beverage dumped into handwashing sink.
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Tilapia thawing in standing water at triple sink.
Code 08, Food protection and cross-contamination: Food stored outside.
Cooked ground beef in the process of cooling stored outside.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle stored directly sugar in storage container.
Ice scoop handle in contact with ice at prep table.
Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Interior gasket of flip top reach in cooler hanging from unit.
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.