Amigos Mexican & Spanish Rest
4720 Okeechobee Blvd, West Palm Beach, FL 33417 · Permanent Food Service · License 6012152
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 4 intermediate (fixed on the spot), 1 basic-18
- Safety score82
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 visitJul 9, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
1 #10 size can of tomatoes dented through seam. 1 #10 size can of peppers dented through seam. See stop sale.
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee wearing single use gloves preparing food then touched hand washing sink knob to fill container with water then continued preparing food wearing same single use gloves. Operator advised employee who then washed hands and changed gloves.
Fixed on the spot
Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee handled raw beef while placing to cook then handled clean utensils, clean dishes and unwrapped single service takeout containers to prepare/package food for customers without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At Cook line flip top(s); cut tomato (48°F - Ambient Cooling 11:35/48°F 12:05). Operator stated tomato cut at 9am, cooling in overfilled pan on make top , at this rate will not reach 41°F within 4 hours, moved to reach in portion of cooler to facilitate faster cooling.
Fixed on the spot
Code 31, Handwash sinks and supplies: Hand wash sink on cook line used for filling containers with water (purposes other than handwashing).
Operator discussed with employee who then got water from triple sink.
Fixed on the spot
No paper towels or mechanical hand drying device provided at hand wash sink next to triple sink.
Operator provided paper towels.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees present and engaged in food preparation/handling, no certified food service manager present. Certified food service manager arrived during inspection.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
At walk-in cooler; bag of unwashed carrots stored on floor. Operator moved to shelf.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.