El Camino Mexican Soul Food & Tequila Bar
Last inspected: Feb 19, 2026
100
Score
El Camino Mexican Soul Food & Tequila Bar appears in inspection records 10 times, starting in 2022. Inspectors last stopped by on Feb 19, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
That puts the facility ahead of the local pack: the average Delray Beach restaurant scores 71. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
No violations found.
100
Feb 18, 2026
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Live, small flying insects found...3 small flying insects on paper towel dispenser by to go packaging bar by the handwashing sink . Manager spraying on them to killed . **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....corn 47F, cut lettuce 57F in top line reach in cooler at kitchen across from nacho fryer . Food not prepped or portioned today, food being held less than four hours. Manager time marked . **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times...blocked by nacho boxes , big containers at kitchen. Employee removed containers **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing...stored strainer , dumped ice in handwashing sink at bar . Employee removed . **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink at bar . Employee removed provided **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....observed at 1:22 black beans 78F, beans 75F stacked pan top of another at reach in freezer . Shredded cheese 55F, cheese 54F stacked pan one of another at walk in cooler . Took another temperature 1:54 black beans 74F, beans 70F , shredded cheese 50F , cheese 54F . Employee separated container and uncovered food. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food...avocado with stickers with cut cilantro, tomatoes in top reach in cooler at kitchen. Employee removed to washed. **Corrected On-Site** **Warning**
08B-17-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar . **Warning**
31B-04-4
45
Sep 24, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Live, small flying insects found...approximately 10 small flying insects flying around at bar ...employee spray on them and eliminated . Not observed any flying insects during inspection. **Corrected On-Site**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 47F in reach in drawer across from burner at kitchen , food not prepped or portion today , food being held less than 4 hours . Employee put ice on it . **Corrective Action Taken**
03A-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.. sour cream, salsa , sauce at expo line being held less than 4 hours , employee time marked. **Corrected On-Site**
03F-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Wild bird present inside establishment...small bird in dining area. Employee get him out during inspection. **Corrected On-Site**
35A-15-4
Basic - leaking water from dishwashing sink .
29-02-4
Basic - Open dumpster lid.
33-16-4
47
Mar 14, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - 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. Observed dishwasher handling dirty dishes and without washing hands handling clean dishes. Dishwasher washed hands . **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish above cooked pork belly. Operator placed raw fish on lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 200+ppm); Operator corrected to Triple Sink (Quaternary 200ppm). **Corrected On-Site**
41-18-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed the dishwasher hand sink block by door. Operator closed door to access sink. **Corrected On-Site**
31A-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee with out hair restraints. Employee put on hat . **Corrected On-Site**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear door
35B-01-4
52
Sep 25, 2024
Routine - Food
4 critical violations.
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...pinto beans 48F, green salsa 50 F , cooked octopus 47F in walk in cooler . Per Cook food was cooked yesterday. Cooling with covered and stacked containers. Stop sale issue . Employee discarded food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-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...shredded cheese 64F, pico de gallo 64F, grilled paper 65F, yellow shredded cheese 64F,cut lettuce 65F, cut tomato 65F in flip top reach in cooler at kitchen and brisket 44-45F, Cooke pork 47F, octopus 45F-47F , cooked ground beef 45F in walk in cooler . Food not prepped or portion today , food being held less than 4 hours. .. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...pinto beans 48F, green salsa 50 F , cooked octopus 47F in walk in cooler . Per Cook food was cooked yesterday. Cooling with covered and stacked containers..... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 4:02 pm cut cabbage 57F in flip top line cooler at kitchen. Per Cook food was cut at 12 noon . **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 64F, pico de gallo 64F, grilled paper 65F, yellow shredded cheese 64F,cut lettuce 65F, cut tomato 65F in flip top reach in cooler at kitchen and brisket 44-45F, Cooke pork 47F, octopus 45F-47F , cooked ground beef 45F in walk in cooler . Food not prepped or portion today , food being held less than 4 hours. Stop sale issue . Employee discarded food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 4:02 pm cut cabbage 57F in flip top line cooler at kitchen. Per Cook food was cut at 12 noon . Stop sale issue . Employee discarded food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-06-5
55
Feb 12, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. **Warning** - From follow-up inspection 2024-02-12: Not provided **Time Extended**
04-02-4
90
Feb 8, 2024
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...verde sauce 48°, salsa roja 51°, hot sauce (with cooked peppers ) 52° in deep and covered containers at walk in cooler. Per chef and date ma food was cooked yesterday. Stop sale issue . Chef discarded food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-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....coleslaw 51°, pico de gallo 49°, cheeses 47°-50°, cooked vegetables 49°, cooked corn 50°, arugula 49°, baby kale 51° , whipped cream 48°, raw shrimp 55°, raw chorizo 52°, raw steak 48° in flip top reach in both cooler at kitchen and sour cream 55°, pico de gallo 53°, cheese 51° in temperature control in ice at cook line , food was not prepped today or portion today, some food being held less than 4 hours , some more than 4 hours ..... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...verde sauce 48°, salsa roja 51°, hot sauce (with cooked peppers ) 52° in deep and covered containers at walk in cooler. Per chef and date marked food was cooked yesterday. ... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....cut cabbage 50°, shredded fundido cheese 47° in walk in cooler , food was cut and shredded yesterday, cooling with covered and stacked pan one another in walk in cooler . **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....coleslaw 51°, pico de gallo 49°, cheeses 47°-50°, cooked vegetables 49°, cooked corn 50°, arugula 49°, baby kale 51° , whipped cream 48°, raw shrimp 55°, raw chorizo 52°, raw steak 48° in flip top reach in both cooler at kitchen and sour cream 55°, pico de gallo 53°, cheese 51° in temperature control in ice at cook line , food was not prepped today or portion today, some food being held less than 4 hours , some more than 4 hours . Stop sale issue . Chef discarded food. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....cut cabbage 50°, shredded fundido cheese 47° in walk in cooler , food was cut and shredded yesterday, cooling with covered and stacked pan one another in walk in cooler . Stop sale issue . Chef discarded. **Corrective Action Taken** **Warning**
03D-06-5
Intermediate - Handwash sink used for purposes other than handwashing...ice dumped in handwashing sink at kitchen. **Warning**
31A-11-4
Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. **Warning**
04-02-4
45
Jul 31, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans 48°F-50°F, carnitas 49°F-52°F, in walk in cooler cooked yesterday. Foods are in deep covered tacked containers. See stop sale
03D-02-5
High Priority - 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. Black beans 48°F-50°F, carnitas 49°F-52°F, in walk in cooler cooked yesterday. Foods are in deep covered tacked containers.
01B-36-5
Basic - Water leaking from a faucet at hand wash sink in kitchen.
29-11-4
70
Mar 16, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, red sauce (45-47F - Cooling). Item cooling overnight. Item discarded. See Stop Sale
03D-02-5
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. At walk in cooler, red sauce (45-47F - Cooling). Item cooling overnight. Item discarded. See Stop Sale
01B-02-5
74
Oct 11, 2022
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
70
Frequently Asked Questions
When was El Camino Mexican Soul Food & Tequila Bar last inspected?
The most recent health inspection at El Camino Mexican Soul Food & Tequila Bar on file is from Feb 19, 2026. The public record contains 10 inspections in total.
What is the most common violation at El Camino Mexican Soul Food & Tequila Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at El Camino Mexican Soul Food & Tequila Bar.
How does El Camino Mexican Soul Food & Tequila Bar compare to other restaurants in Delray Beach?
El Camino Mexican Soul Food & Tequila Bar most recently scored 100 out of 100, which is higher than the Delray Beach average of 71.
Has El Camino Mexican Soul Food & Tequila Bar's inspection record improved over time?
Results have been roughly steady. Inspections at El Camino Mexican Soul Food & Tequila Bar have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at El Camino Mexican Soul Food & Tequila Bar 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 Mexican Soul Food & Tequila Bar inspected?
Based on the inspection history on file, El Camino Mexican Soul Food & Tequila Bar is inspected around three times per year on average.
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