Panaderia y Restaurante EL Limon LLC
11 N H St, Lake Worth, FL 33460 · Permanent Food Service · License 6021685
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. chicken soup (125°F - Hot Holding) held at steam table.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection2 high priority (fixed on the spot), 2 intermediate, 2 basic-14
- Safety score86
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 visitSep 30, 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.
6 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. chicken soup (125°F - Hot Holding) held at steam table.
Per operator, item cooked and held less than 2 hours ago. Operator began reheating item to 165°F.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee handle soiled rag and then immediately handle single service customer to go food containers without first washing hands. Reviewed handwashing requirements with operator. Employee washed hands.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at handwash sink at triple sink.
Code 53, Manager certification and employee training: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
On duty certified food manager unaware of basic cold holding and hot holding temperature requirements. Reviewed temperature requirements with operator.
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 sugar not labeled at back door.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Multiple wet wiping clothes stored directly on food prep tables across kitchen area. Reviewed sanitizer bucket use with operator. 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.