Restaurante EL Nopal # 1
213 N Dixie Hwy, Lake Worth, FL 33460 · Permanent Food Service · License 6020849
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 Aug 13 routine inspection2 high priority (no follow-up needed), 1 intermediate, 3 basic-12
- Safety score88
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 visitAug 13, 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 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. salsa (75°F - Cooling at 2:45 for 3 hours) cooling in covered pan in walk in cooler. Per operator item was cooling for 3 hours. Operator discarded.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. salsa (75°F - Cooling at 2:45 for 3 hours) cooling in covered pan in walk in cooler.
Per operator item was cooling for 3 hours. Operator discarded. See stop sale.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salsa (75°F - Cooling at 2:45 for 3 hours) cooling in covered pan in walk in cooler.
Per operator item was cooling for 3 hours. At given rate of cooling, item did not reach 70°F within required 2 hour window. Operator discarded.
Basic3
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 0ppm) at front handwashing sink. Operator added chlorine to solution, retesting at 100ppm.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior gaskets of kitchen reach in cooler heavily soiled with food debris.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Standing/very slow draining water at front counter handsink.
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.