Lupitas Tex Mex Restaurant
301 N Dixie Hwy, Lake Worth, FL 33460 · Permanent Food Service · License 6012368
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 Jul 13 routine inspection4 high priority (2 fixed by the Jul 14 follow-up, 2 fixed on the spot), 1 intermediate (fixed on the spot), 4 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 · 2 visitsRoutine inspection
- Follow-up visitJul 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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 beef (48°F - Cold Holding); refried beans (47°F - Cold Holding); pico (47°F - Cold Holding); raw beef (47°F - Cold Holding); raw chicken (46°F - Cold Holding); chicken broth (46°F - Cold Holding) not prepped or portioned today stored in walk in cooler for more than 6 hours overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cooked beef (48°F - Cold Holding); refried beans (47°F - Cold Holding); pico (47°F - Cold Holding); raw beef (47°F - Cold Holding); raw chicken (46°F - Cold Holding); chicken broth (46°F - Cold Holding) not prepped or portioned today stored in walk in cooler for more than 6 hours overnight.
See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked onions (102°F - Hot Holding); cooked jalapeños (102°F - Hot Holding) held for less than 4 hours on cook line.
Operator placed items on time.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 10 ppm. Operator primed machine, retesting at 100ppm.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink in prep area used to stored cooking utensils. Operator removed.
Fixed on the spot
Basic4
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Pork chops held in reduced oxygen packaging for more than 48 hours at reach in freezer. Reviewed HACCP requirements with operator. Operator opted to remove items from packaging and will not use vacuum packaging for future storage.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Chicken thawing in standing water at triple sink. Operator placed under cool running water. Raw ground beef thawing on rack at room temperature on rack. Operator placed into cooler.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage stored juice prep counter. Operator removed.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth stored directly on prep table. Operator removed.
Fixed on the spot
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.