El Molino Restaurant

1989 S Military Trl, West Palm Beach, FL 33415 · Permanent Food Service · License 6013411

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 routine inspection
5 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct202026

Routine inspection

9 violations found

First visitOct 20, 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:
- 5 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At walk-in freezer; commercially reduced oxygen packaged raw salmon (54°F - Cold Holding). Operator stated salmon not pre or portioned today, defrosted under running water less than 1 hour prior. Removed raw salmon from package, continued to hold in freezer until returned to/to be held at 41°F or below.
  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 small black upright reach in freezer; plastic portioned bags of mixed raw seafood ingredients (e.g. raw shrimp) stored over ready to eat cut vegetables (e.g. peppers). Operator moved ready to eat cut vegetables above raw seafood.
  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/sanitized dishes while placing to dry/store/reuse without washing hands. Operator discussed with employee who then washed hands.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade black trash bag used in direct contact with onions.
  Operator removed onions from bag.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Employee washed and rinsed soiled food cooking pots, and food storage containers at triple sink and then placed to dry/store/re-use without sanitizing - Triple Sink (Chlorine - Not Set Up). Operator set up triple sink to chlorine 100ppm, properly sanitized pots and containers.
  Fixed on the spot
Intermediate2
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety (TCS) food.
  At bar; milk held using TPHC with time mark applied, no written procedures provided. Advised Operator to complete written procedures.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at kitchen hand wash sink.
  Operator provided paper towels.
  Fixed on the spot
Basic2
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  At walk-in freezer; commercially reduced oxygen packaged raw salmon (54°F - Cold Holding). Operator stated salmon defrosted under running water less than 1 hour prior. Removed raw salmon from package, continued to hold in freezer until returned to/to be held at 41°F or below. At cook line reach in cooler; commercially reduced oxygen packaged raw tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not entirely removed from reduced oxygen package, corner cut off packages. Operator removed entirely from packaging.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment (prep table and wall).
  Operator removed knives from crack.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.