El Pulgarcito Restaurante Bar
2495 10 Ave N, Lake Worth, FL 33461 · Permanent Food Service · License 6005704
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 Sep 10 routine inspection7 high priority (1 fixed on the spot), 5 intermediate, 1 basic (1 repeat)-56
- Extension granted on Sep 11Counts in full until a follow-up finds the problems fixed-3
- Safety score41
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 visitSep 11, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 01, Approved source; food safe and unadulterated: Oyster tags not marked with last date served.
More time given
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
More time given
Code 53, Manager certification and employee training: Required employee training expired for all employees.
More time given
- First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
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. cooked rice (52°F - Cold Holding); housemade salsa (47°F - Cold Holding) ; American cheese (47°F - Cold Holding); sour cream (47°F - Cold Holding); raw chicken (51°F - Cold Holding) not prepped or portioned today stored in back storage area glass door reach in cooler. Per operator, items have been stored overnight. Shell eggs not stored at an ambient air temperature of 45°F or less. raw whole shell eggs (52°F - Ambient Cold Holding) held in back storage area glass door reach in cooler. Per operator, items have been stored overnight. whole milk (46°F - Cold Holding) not prepped or portioned today stored in front prep area glass door reach in cooler. Per operator, item has been stored for 2 days. Operator discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cooked rice (52°F - Cold Holding); housemade salsa (47°F - Cold Holding) ; American cheese (47°F - Cold Holding); sour cream (47°F - Cold Holding); raw chicken (51°F - Cold Holding) not prepped or portioned today stored in back storage area glass door reach in cooler.
Per operator, items have been stored overnight. whole milk (46°F - Cold Holding) not prepped or portioned today stored in front prep area glass door reach in cooler. Per operator, item has been stored for 2 days. Operator discarded. See stop sale.
Shell eggs not stored at an ambient air temperature of 45°F or less. raw whole shell eggs (52°F - Ambient Cold Holding) held in back storage area glass door reach in cooler.
Per operator, items have been stored overnight. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Bag of raw chicken stored on top of unwashed cantaloupe in glass door reach in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw whole shell eggs stored above containers of ready to eat cucumber and housemade salsa in glass door reach 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 wearing gloves and handle soiled rag and then immediately begin to prep raw meat without first changing gloves and washing hands. Reviewed glove change and handwashing requirements with operator.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Container of ibuprofen stored in spice storage container at cooler area prep table. Children's cough medicine stored in reach in cooler above whole milk containers. Operator removed.
Fixed on the spot
Intermediate5
Code 01, Approved source; food safe and unadulterated: Oyster tags not marked with last date served.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water handle broken on kitchen handwashing sink. Sink only able to reach 83°F at time of inspection.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen area.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator provided single food handler certificate that was expired.
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 2 dead roaches on floor of dry storage closet. Operator discarded and sanitized surface.
Fixed on the spotRepeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.