Antonio EL Pescador INC
1941 S Military Trl R4, West Palm Beach, FL 33415 · Permanent Food Service · License 6019781
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 Jul 10 routine inspection4 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot)-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
More time given
- First visitJul 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 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 display cooler; raw scallops (47°F - Cold Holding). Operator stated not prepared or portioned today, held less than 4 hours, added bags of ice.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At front counter display cooler; raw scallops stored over cooked shrimp. Operator moved cooked shrimp to top shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled soiled dishes while washing and rinsing, then handled clean sanitize dishes while placing to dry/store without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator added chlorine to 100ppm.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At display cooler; chopped cooked octopus (49°F - Ambient Cooling 3:00/49°F 3:30); fish ceviche (50°F - Ambient Cooling 3:00/50°F 3:30); shedded imitation crab meat (47°F - Ambient Cooling 3:00/47°F 3:30). Operator stated items prepared/cooling since 3:00, at this rate will not reach 41°F within 4 hours, added bags of ice to facilitate faster cooling.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Advised Operator to provide current training for required employees.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.