Cholo Soy Cocina
3715 S Dixie Hwy, West Palm Beach, FL 33405 · Permanent Food Service · License 6021633
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (1 repeat), 1 basic-11
- Safety score89
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 30, 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 priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. cooked brisket (56°F - Cold Holding) not prepped or portioned today stored in back prep area reach in. Per operator, item has been stored in cooler overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cooked brisket (56°F - Cold Holding) not prepped or portioned today stored in back prep area reach in cooler.
Per operator, item has been stored in cooler overnight. See stop sale. sour cream (51°F - Cold Holding) stored in back prep area reach in cooler. Per operator, item has been stored in cooler for less than 3 hours. Operator moved item to neighboring cooler to chill.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Repeat violation
Basic1
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.
- Stop sale
- An order that the food can’t be sold or served.