Cholo Soy Cocina
Last inspected: Nov 18, 2025
86
Score
Cholo Soy Cocina appears in inspection records 10 times, starting in 2022. Inspectors last stopped by on Nov 18, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
The most common issue across all inspections has been “cooked/heated time/temperature control”, showing up two times.
Compared to the broader West Palm Beach restaurant scene, where the average is 79, this is a stronger showing. The record reflects steady performance over time.
10
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Nov 18, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toilet Rooms Maintained
FL-53
86
Jul 10, 2025
Routine - Food
3 critical violations.
View 3 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
64
Mar 24, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on one glove on right hand without washing hands . Opened the secret top water bottle to drink water. Put cap on , discarded the glove then taking food temperature without washing hands. Explained water bottle comes in contact with mouth. During Opening and putting cap back on bottle . Hand comes in contact with the bottle mouth area that came in contact with mouth. This requires washing hands before putting on gloves ( or do not put on gloves) and after discarding the gloves and before handling the food or clean utensils.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. portioned cooked octopus 60 f, another layer of container 50 f, third layer 45 f over stacked .as per manager portioned yesterday just moved from bottom section of the flip top cooler less than an hour ago. Manager removed overstocked layers and moved to bottom section of the cooler to cool quickly. **Corrective Action Taken**
03A-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed the white cutting board then put for air drying without sanitizing. Explained and he setup three compartment sink and sanitized the cutting board. **Corrected On-Site**
22-45-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary.
16-37-1
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting avocados prior to washing. Explained.
08B-39-4
55
Oct 3, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. shredded pork (61F - Cooling) two door reach in cooler in second kitchen. Not prepped or portioned today. Food did not reach 41F within 6 hours. In large plastic container
03D-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef handling raw fish with gloves and grabbed stainless steel container with same gloves. Educated operator on site about when to change gloves.
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. shredded pork (61F - Cooling) two door reach in cooler in second kitchen. Not prepped or portioned today. Food did not reach 41F within 6 hours. In large plastic container.
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Label no longer visible on spray bottle stored at end of triple sink Labeled on site **Corrected On-Site**
41-17-4
58
May 3, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of raw fish/ROP of cooked and raw meats/Cook chill **Warning** - From follow-up inspection 2024-05-03: 20 lb Sous vide octopus in 4 bags. No Approved HACCP plan. See stop sale. Advised operator to stop using reduced oxygen packaging machine and remove the machine . Operator does not want to use HACCP Plan. Operator promised same during November 27/2023 callback. **Admin Complaint**
03G-50-1
90
Mar 4, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. **Warning**
03G-05-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of raw fish/ROP of cooked and raw meats/Cook chill **Warning**
03G-50-1
Basic - No handwashing sign provided at a hand sink used by food employees. Across from Cook line **Warning**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Flour **Warning**
02D-01-5
70
Nov 27, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2023-11-27: As per operator submitted HACCP plan . Called OPQ . No plans in que. advised operation to stop reduced oxygen packaging until HACCP plans are approved. **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Food stored on floor. Onions on floor. Removed. **Corrected On-Site** **Warning** - From follow-up inspection 2023-11-27: Box of oil on floor **Time Extended**
08B-38-4
86
Aug 16, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
Basic - Food stored on floor. Onions on floor. Removed. **Corrected On-Site** **Warning**
08B-38-4
86
Apr 12, 2023
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork belly (48-53F - Cooling); in reach in cooler in prep area. Per operator food not prepped portioned or cooked today. In unit over night. At this rate food did not reach 41F within six hours.
03D-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee observed cutting ready to eat cilantro with barehands. Hands washed and gloves used. **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pineapple containers reach in cooler prep area.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork belly (48-53F - Cooling); in reach in cooler in prep area. Per operator food not prepped portioned or cooked today. In unit over night. At this rate food did not reach 41F within six hours.
01B-02-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles at three compartment sink in kitchen. Labeled **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Flour in prep area **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in flour prep area **Corrected On-Site** **Repeat Violation**
14-01-5
41
Oct 13, 2022
Complaint Full
1 minor violation.
View 1 violation
Plumbing Maintained; Sewage Disposal
FL-51
95
Frequently Asked Questions
When was Cholo Soy Cocina last inspected?
The most recent health inspection at Cholo Soy Cocina on file is from Nov 18, 2025. The public record contains 10 inspections in total.
What is the most common violation at Cholo Soy Cocina?
Across the inspection record, “cooked/heated time/temperature control” has been cited two times, more than any other issue at Cholo Soy Cocina.
How does Cholo Soy Cocina compare to other restaurants in West Palm Beach?
Cholo Soy Cocina most recently scored 86 out of 100, which is higher than the West Palm Beach average of 79.
Has Cholo Soy Cocina's inspection record improved over time?
Results have been roughly steady. Inspections at Cholo Soy Cocina have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cholo Soy Cocina means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cholo Soy Cocina inspected?
Based on the inspection history on file, Cholo Soy Cocina is inspected around three times per year on average.
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