El Pepian Restaurante INC
426 N Dixie Hwy, Lake Worth, FL 33460 · Permanent Food Service · License 6022693
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked rice (123°F - Hot Holding) in rice cooker for less than 3 hours.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-10
- Safety score90
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 visitJul 23, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked rice (123°F - Hot Holding) in rice cooker for less than 3 hours.
Operator opted to place item on time. Operator time marked.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Nonfood-grade thank you shopping bags used to stored tamale corn husks in reach in freezer.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (100°F - Cooling for 15 minutes at 2:20, 100°F at 2:40) cooling in deeply filled covered container on kitchen prep table.
At current rate of cooling item will not reach 70°F within required two hour window. Operator removed top and mixed item to increase cooling rate.
Fixed on the spot
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Working container of salt not labeled at kitchen storage rack.
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
No ambient thermometer in dry storage area egg cooler.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.