The Calero's Kitchen's
590 N SR-7, Royal Palm Beach, FL 33411 · Permanent Food Service · License 6023337
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection4 high priority (fixed on the spot), 2 intermediate, 3 basic-21
- Safety score79
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 visitOct 5, 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.
9 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 cold held at greater than 41°F.
At walk in cooler, raw chicken (59°F - Cold Holding), tamales (65°F - Cold Holding) not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Operator moved items to different cooler to quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At chest freezer, Raw chicken stored on top tamale wraps. Advised operator of proper storage. Operator stored correctly.
Fixed on the spot
Raw animal food stored over or with unwashed produce.
At walk in cooler, raw shell eggs stored above unwashed produce. Advised operator of proper storage. Operator stored correctly.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
At dry storage, bottle of vitamins stored above food items. Operator removed.
Fixed on the spot
Intermediate2
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.
At reach in cooler, cooked black beans prepared onsite and held over 24 hours not properly date marked. Advised operator of date marking.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chemical test strips for chlorine sanitizer.
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
At kitchen, ground meat thawing in standing water. Operator removed.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
At dry storage, sugar, rice stored on floor. At walk in cooler, raw chicken in bin stored on floor. Advised operator of proper storage. Operator moved items to shelf.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.