Taqueria EL Nopal # 2
625 S Dixie Hwy #5-6, Lake Worth, FL 33460 · Permanent Food Service · License 6012081
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked chicken (122°F - Hot Holding) at front counter steam table.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection4 high priority (fixed on the spot)-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 visitSep 3, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked chicken (122°F - Hot Holding) at front counter steam table.
Per operator, items have been held for 1/2 hour. Operated reheated chicken to 165 on stove top.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towel used to line ready to eat cilantro container in flip top cooler. Operator removed.
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Triple Sink (Chlorine 200ppm). Operator drained solution and prepared new, retesting at 100ppm.
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine 200ppm) at front counter. Operator dumped solution and prepared new, retesting at 100ppm.
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.