El Camino
Last inspected: Sep 24, 2025
100
Score
Going back to 2023, El Camino has 12 inspections in the public record. The latest inspection on file is from Sep 24, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around four violations to closer to two violations per visit over the last few inspections.
Looking across the full record, “observed” is the recurring theme, flagged three times.
El Camino's latest score of 100 sits above the Boca Raton average of 74. The full picture is one of consistent compliance.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 24, 2025
Complaint Full
No violations found.
100
Sep 23, 2025
Complaint Full
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler pinto beans 47F. Per operator food was prepared yesterday. Observed food cooling covered. Observed cooling in large container. See stop sale. **Repeat Violation** **Admin Complaint** Priority: High Priority
03D-02-5
High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler pinto beans 47F. Per operator food was prepared yesterday. Observed food cooling covered. Observed cooling in large container. See stop sale. Priority: High Priority
01B-36-5
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Flip top cooler across from fryer ; portobello (46F) ,tomatillo sauce (50F); cooked jalapeño sauce (45F);. Per operator food not prepared or portioned today p. Food held in unit less than four hours. Operator placed in ice bath. Observed in two door below grill; cooked jalapeños and peppers (45F);. Per operator food held in unit less than four hours. Per operator food not prepared or portioned today. Operator placed in ice bath. Observed in flip top cooler across from stove ; cheese (52F), , cooked mushrooms 49F. Per operator food held in unit less than four hours. Per operator food not prepared or portioned today. Operator placed in ice bath. **Corrective Action Taken** Priority: High Priority
03A-02-5
Intermediate - Observed: Handwash sink not accessible for employee use at all times. Observed trash can stored in front of handwashing sink. Operator removed. **Corrected On-Site** Priority: Intermediate
31A-09-4
Basic - Observed: Wiping cloth sanitizing solution stored on the floor at cook line. Operator stored properly. **Corrected On-Site** Priority: Basic
21-38-4
55
Aug 5, 2025
Routine - Food
No violations found.
100
Aug 4, 2025
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. salsa verde (48F - Cooling); homemade hot sauce with cooked peppers (50F - Cooling); cooked peppers (51F - Cooling); cooked black beans (57F - Cooling); cooked pinto beans (54F - Cooling); cooked refried beans (54F - Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours. **Warning**
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef put on apron and gloves on without washing hands in between before beginning food prep and handling equipment on cook line **Warning**
12A-07-5
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. salsa verde (48F - Cooling); homemade hot sauce with cooked peppers (50F - Cooling); cooked peppers (51F - Cooling); cooked black beans (57F - Cooling); cooked pinto beans (54F - Cooling); cooked refried beans (54F - Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Homemade TOMATILLO SALSA Time marked **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Garbage bin and sanitizer bucket blocking hand sink at end of cook line Removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Knives in hand sink at dish machine area removed **Corrected On-Site** **Warning**
31A-11-4
Basic - Equipment in poor repair. Cracked lid to chip container Cracked plastic containers on drying rack **Warning**
14-11-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). At prep area. Instructed to remake. **Warning**
21-08-4
41
Feb 13, 2025
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Hands Clean and Properly Washed
FL-08
52
Aug 14, 2024
Complaint Full
No violations found.
100
Aug 13, 2024
Complaint Full
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Expo station sour cream cheese pico de gallo Time marked **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (50F - Cold Holding); short rib empanadas (60F - Cold Holding); cheese (52F - Cold Holding); octopus (50F - Cold Holding); cooked corn (51F - Cold Holding); fish (51F - Cold Holding); bottom reach in cooler drawer at end of cook line. Not prepped or portioned today. In unit over four hours. ground beef (60F - Cold Holding); chicken (60F - Cold Holding) on speed rack outside walk in cooler. Not prepped or portioned. Out less than four hours. Placed in cooler. **Warning**
03A-02-5
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 (50F - Cold Holding); short rib empanadas (60F - Cold Holding); cheese (52F - Cold Holding); octopus (50F - Cold Holding); cooked corn (51F - Cold Holding); fish (51F - Cold Holding); bottom reach in cooler drawer at end of cook line. Not prepped or portioned today. In unit over four hours. **Warning**
01B-02-5
High Priority - Stop Sale issued due to adulteration of food product. Personal drink stored in ice used for consumption at bar. **Warning**
01B-03-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); set up Triple Sink (Quaternary 200ppm) **Corrective Action Taken** **Warning**
22-49-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine **Warning**
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Liquor walk in cooler vent covers **Warning**
36-34-5
Basic - Working containers of food removed from original container not identified by common name. Flour sugar dry storage **Warning**
02D-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
37
Jul 25, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
70
May 22, 2024
Routine - Food
No violations found.
100
Mar 20, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Hot and Cold Water Available; Adequate Pressure
FL-25
74
Jan 18, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 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. brisket (54F - Cooling) in walk in cooler. Not prepped or portioned. In unit overnight. Food did not reach 41F within 6 hours. **Warning**
01B-02-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. **Warning**
03G-04-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. brisket (54F - Cooling) in walk in cooler. Not prepped or portioned. In unit overnight. Food did not reach 41F within 6 hours. **Warning**
03D-02-5
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. **Warning**
03G-50-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
03F-10-5
Basic - 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. Fish in walk in cooler **Warning**
06-09-1
Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers on cook line flip top cooler **Warning**
08B-39-4
Basic - Single-service articles not stored inverted or protected from contamination. Straws at bar **Warning**
25-06-4
Basic - Wiping cloth sanitizing solution stored on the floor. At cook line **Corrected On-Site** **Warning**
21-38-4
43
Nov 20, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was El Camino last inspected?
The most recent health inspection at El Camino on file is from Sep 24, 2025. The public record contains 12 inspections in total.
What is the most common violation at El Camino?
Across the inspection record, “observed” has been cited three times, more than any other issue at El Camino.
How does El Camino compare to other restaurants in Boca Raton?
El Camino most recently scored 100 out of 100, which is higher than the Boca Raton average of 74.
Has El Camino's inspection record improved over time?
Yes. Recent inspections at El Camino have averaged around two violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at El Camino 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 Camino inspected?
Based on the inspection history on file, El Camino is inspected around seven times per year on average.
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