El Buen Pescador II
Last inspected: Mar 27, 2026
86
Score
El Buen Pescador II has been inspected nine times since 2022. El Buen Pescador II was last inspected on Mar 27, 2026. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to two violations per visit.
“Cooked/heated time/temperature control” comes up most often, recorded two times in the inspection record.
El Buen Pescador II's latest score of 86 sits above the Lake Worth average of 77. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
86
Dec 8, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
Food Received at Proper Temperature
FL-12
50
May 12, 2025
Routine - Food
No violations found.
100
Mar 10, 2025
Routine - Food
4 critical violations. 7 major violations. 2 minor violations.
View 13 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands dry on apron and without washing hands employee handled pot of seafood soup on stove. Discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-28-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler seafood soup (47F - Cooling)at 11:30 since yesterday ; cooked rice (49F - Cooling) at 11:30 since yesterday. Per operator products cooked yesterday and left in the cooler overnight to chill. At this rate of cooling product never reached 41F within 6 hours. See stop sale. **Warning**
03D-02-5
High Priority - Toxic substance/chemical improperly stored. At front counter spray bottle of wood polish stored directly with clean plates and bowls. Discussed with operator who moved wood polish. **Corrected On-Site** **Warning**
41-10-4
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. In reach in cooler seafood soup (47F - Cooling)at 11:30 since yesterday ; cooked rice (49F - Cooling) at 11:30 since yesterday. Per operator products cooked yesterday and left in the cooler overnight to chill. At this rate of cooling product never reached 41F within 6 hours. See stop sale. **Warning**
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. In kitchen spray bottle containing bleach not labeled. Discussed with operator who labeled bottle. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Establishment had 13 oyster tags with harvest dates of march 2025 with no date marking of last day served. Discussed with operator date marking requirements. **Warning**
01C-03-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Antonio Hernandez expired 1/24/24 and establishment has no other certified food manager. **Warning**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at front counter used as dump sink as evidence of food in drain screen. Discussed with operator who cleaned sink. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishments menu has raw items not identified as raw such as mixed ceviche containing raw fish in lime juice not heat treated. Discussed with operator to add identifier on menu. **Warning**
02B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment has 4 employees on duty with no certified food manager on duty. Discussed with operator. **Warning**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler fish bone soup base, per operator product prepared 2 days ago and not date marked. Discussed date marking requirements with operator who added date marking label to product. **Corrected On-Site** **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at front counter has heavy black/green mold like substance, discussed with operator to clean and sanitize. **Warning**
22-20-5
Basic - Food stored on floor. In walk in cooler container of raw whole fish stored on floor. Discussed with operator who removed product from floor. **Corrected On-Site** **Warning**
08B-38-4
25
Oct 22, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over raw fish in freezer unit Items not commercially packaged Removed **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over French fries Raw pork over French fries one door reach in freezer Items not commercially packaged Removed **Corrected On-Site**
08A-02-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef observed cutting raw fish with gloves and then touched triple sink faucet to rinse gloves before handling raw clams. Gloves not changed after handling raw food to touch clean faucet handles.
12A-09-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Chef rinsed gloves in triple sink
12A-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
52
Mar 18, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
82
Aug 22, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Adequate Handwashing Facilities Supplied and Accessible
FL-10
67
Mar 6, 2023
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed employees washing oysters in hand wash sink.
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed water bottle with no label. Operator added label. **Corrected On-Site**
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed 5 tags used in March with no 'last date mark'.
01C-03-4
Basic - Food stored on floor. Observed seafood boxs stored on the floor in walk-in cooler. Operator relocated to shelves. **Corrective Action Taken**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
61
Aug 23, 2022
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
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. Soup since yesterday. (55°F - Cooling); Rice since yesterday (53°F - Cooling) operator Discarded. **Corrective Action Taken**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs stored above soup in reach in cooler. Operator relocated to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup since yesterday. (55°F - Cooling); Rice since yesterday (53°F - Cooling) operator Discarded. see Stop Sale.
03D-02-5
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.
02A-01-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup, rice, Diced tomatoes.
02C-02-5
47
Frequently Asked Questions
When was El Buen Pescador II last inspected?
The most recent health inspection at El Buen Pescador II on file is from Mar 27, 2026. The public record contains nine inspections in total.
What is the most common violation at El Buen Pescador II?
Across the inspection record, “cooked/heated time/temperature control” has been cited two times, more than any other issue at El Buen Pescador II.
How does El Buen Pescador II compare to other restaurants in Lake Worth?
El Buen Pescador II most recently scored 86 out of 100, which is higher than the Lake Worth average of 77.
Has El Buen Pescador II's inspection record improved over time?
Yes. Recent inspections at El Buen Pescador II have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at El Buen Pescador II 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 El Buen Pescador II inspected?
Based on the inspection history on file, El Buen Pescador II is inspected around three times per year on average.
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