El Establo Mexican & Salvadorean Restaurant INC
1308 Hypoluxo Rd, Lantana, FL 33462 · Permanent Food Service · License 6021425
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection1 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot)-13
- Safety score87
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 24, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed Raw chorizo over cooked pork at flip top cooler in kitchen. Operator stored products properly.
Fixed on the spot
Intermediate4
Code 01, Approved source; food safe and unadulterated: Oyster tags not marked with last date served.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Ground cooked pork made 8/21, chicken soup made 8/22 no date mark at tall stainless reach in cooler in kitchen.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Bowl of water in hand sink in kitchen.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
In guest restroom and in kitchen.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.