Antonio El Pescador
Last inspected: Jan 29, 2026
64
Score
The health department has logged nine inspections at Antonio El Pescador, the earliest from 2022. The most recent report on file is from Jan 29, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
Antonio El Pescador's latest score of 64 falls below the West Palm Beach average of 79. The record is unremarkable in either direction.
9
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Non-food grade "thank you" bags used in direct contact with food (washed cut cilantro). Operator transferred cilantro to food-grade storage bag. **Corrected On-Site**
14-31-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing single-use gloves exited and reentered establishment/kitchen then washed gloved hands with soap and water at hand washing sink, dried with paper towels and continued preparing food wearing same pair of single-use gloves. Operator discussed with employee who then removed gloves, washed hands and put on new pair of single-use gloves. **Corrected On-Site**
12A-09-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Food stored on floor. Case of unwashed tomatoes stored on floor. Operator removed from floor. **Corrected On-Site**
08B-38-4
64
Nov 21, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink chlorine at 200ppm. Operator diluted solution retesting at 100ppm. **Corrected On-Site**
41-18-4
Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator reorganized. **Corrected On-Site**
01C-05-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided oyster advisory to operator. Operator posted. **Corrected On-Site**
02A-01-5
70
Feb 19, 2025
Routine - Food
1 major violation.
View 1 violation
Food Received at Proper Temperature
FL-12
90
Oct 12, 2024
Routine - Food
No violations found.
100
Oct 11, 2024
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned from outside, put gloves on and begin working with ceviche. Advised employee who washed hands **Corrected On-Site** **Warning**
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At Glassdoor Showcase Cooler; raw white fish in lime juice (48F - Cooling) Per operator held in cooler since 8am **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Glassdoor Showcase Cooler; raw shrimp (48F - Cold Holding); Immitation Krab (46F - Cold Holding); raw octopus (46F - Cold Holding); raw oysters (47F - Cold Holding) Per operator foods held in cooler for less than an hour Advise operator who iced and move to quick chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At Glassdoor Showcase Cooler; raw white fish in lime juice (48F - Cooling)since 3:45am Per operator held in cooler since 8am See stop sale **Warning**
03D-07-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Showcase Cooler in disrepair **Warning**
14-36-5
Basic - Food stored in a prohibited area. Container with salt stored under waste water pipe at handwashing sink Advised operator who removed **Warning**
08B-37-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign **Warning**
31B-04-4
47
Mar 29, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
55
Nov 3, 2023
Routine - Food
1 critical violation. 6 major violations.
View 7 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink setup .several clean dishes in the clear water in sanitizer sink. Tested chlorine 0 ppm. Employee added chlorine. Tested 100 ppm **Corrected On-Site**
22-42-4
Intermediate - No soap provided at handwash sink. Employee provided dispenser from 3 compartment sink. **Corrected On-Site**
31B-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Manager arrived and found the certificates **Corrected On-Site**
01C-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Manager arrived and provided current certificate for Antonio Hernandez 01/24/2019 by national registry **Corrected On-Site**
53A-01-7
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Rose Ketia and Tanya both working longer than 60 days . No proof available. ( as per employee no food handler training provided)
53B-02-5
47
Jan 27, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...chopped shrimp 49°, scollops 46°, cooked shrimp 47° in display cooler being held less than four hours. temperature high due to door was not properly closed . **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee sanitized after discussion **Corrected On-Site**
22-45-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized...one compartment used for thawing krab while cleaning utensils.
16-13-5
Basic - Time/temperature control for safety food thawed in an improper manner...krab thawing in standing water at three compartment sink. Employee moved. **Corrected On-Site**
06-01-5
67
Aug 31, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - 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 degrees Fahrenheit....fish 48°, cut tomatoes 51° in flip top reach in cooler being held more than four hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fish 48°, cut tomatoes 51° in flip top reach in cooler being held more than four hours. Stop sale issue. Employee discarded food. **Corrective Action Taken**
03A-02-5
Basic - Food stored in a location that is exposed to splash ...cut avocado stored next to handwashing sink . Employee moved **Corrected On-Site**
08B-36-4
70
Frequently Asked Questions
When was Antonio El Pescador last inspected?
The most recent health inspection at Antonio El Pescador on file is from Jan 29, 2026. The public record contains nine inspections in total.
What is the most common violation at Antonio El Pescador?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Antonio El Pescador.
How does Antonio El Pescador compare to other restaurants in West Palm Beach?
Antonio El Pescador most recently scored 64 out of 100, which is lower than the West Palm Beach average of 79.
Has Antonio El Pescador's inspection record improved over time?
Results have been roughly steady. Inspections at Antonio El Pescador have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Antonio El Pescador means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Antonio El Pescador inspected?
Based on the inspection history on file, Antonio El Pescador is inspected around three times per year on average.
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