Los Gallitos Tortilleria & Panaderia

3485 Lakeworth Rd, Lake Worth, FL 33461 · Permanent Food Service · License 6019137

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Sep 11, 2026 (8 weeks ago)

What drove the grade

Shell eggs not stored at an ambient air temperature of 45°F or less.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 11 routine inspection
4 high priority (fixed on the spot), 1 intermediate, 3 basic
-18
Safety score82

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

Inspection history

1 inspection · 1 visit

Sep112026

Routine inspection

8 violations found

First visitSep 11, 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.
8 violations found:
- 4 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Raw whole shell eggs stored on kitchen prep shelf at ambient room temperature. Per operator, item has been stored for approximately 1 hour. Reviewed time as a public health control option with operator. Operator placed eggs into cooler to chill.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked pork (89°F - Hot Holding) held at steam table.
  Per operator, item was cooked 3 hours ago. Operator placed item on stove top and reheated to 165°F.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw pork stored above ready to eat breads in prep area reach in cooler. Operator reorganized.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Sanitizer Bucket (Chlorine 200ppm) at kitchen. Operator diluted solution, retesting at 100 ppm.
  Fixed on the spot
Intermediate1
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  Ambient thermometer in prep area reach in cooler non operational.
Basic3
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee coffee cups stored directly on kitchen prep table. Operator removed.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles stored under leaking water lines.
  Single service styrofoam to go containers stored directly under dripping AC vent in kitchen area.
- Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in bathroom or other areas of the establishment.
  At front customer area dry storage room.
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.

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.