El Pueblo Chapin Restaurant

1409 Lucerne Ave, Lake Worth, FL 33460 · Permanent Food Service · License 6020553

B
Grade B
Safety score 89 of 100
Latest visit: Aug 10, 2026

What drove the grade

Wiping cloth sanitizer solution exceeds the maximum concentration allowed.High priority · fixed on the spot · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 10 routine inspection
    1 high priority (fixed on the spot), 2 intermediate, 2 basic
    -11
  • Safety score89

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitAug 10, 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:

    • 1 High priority
    • 2 Intermediate
    • 2 Basic
    What the inspector cited

    High priority1

    • Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.

      Sanitizer Bucket (Chlorine 200ppm) at kitchen prep area. Operator diluted solution, retesting at 100ppm.

      Fixed on the spot

    Intermediate2

    • 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 (68°F - Cooling for 1/2 hour at 10:10,68°F at 10:32) cooling in deep filled covered container in walk in cooler.

      Operator removed top to help increase cooling rate.

    • Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink at front steam table area and bar area.

      Operator provided.

    Basic2

    • Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice at bar area.

      Operator removed.

      Fixed on the spot

    • Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.

      Multiple cooking utensils with heavily melted handles observed in kitchen and front prep areas.

    Official report, on the Florida DBPR website

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.

Most cited

Food out of temperature1
In-use utensils properly stored1
Food-contact surfaces designed and maintained1
Handwash sinks and supplies1
Chemicals and toxic substances1