El Camino
Last inspected: Mar 9, 2026
70
Score
El Camino appears in inspection records 11 times, starting in 2022. On Mar 9, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
The pattern that stands out is “employee handled soiled equipment or utensils”, which has been cited two times.
Compared to other West Palm Beach restaurants (averaging 79), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
11
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 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. Operator hand dishwasher wash hands . **Corrected On-Site**
12A-13-4
Intermediate - Observed soda gun surface soiled with mold-like substance or slime. Operator washed and sanitized soda gun . **Corrected On-Site**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed cup without handle in ice at bar .. Operator removed. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Observed fry oil in plastic containers on floor. Operator placed on shelf. **Corrected On-Site**
08B-38-4
70
Jan 5, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salsa roj overnight (52F - Cooling) see stop sale **Warning** - From follow-up inspection 2026-01-05: Observed salsa roj overnight (65F - Cooling) **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed salsa roj overnight (52F - Cooling) see stop sale **Warning** - From follow-up inspection 2026-01-05: Observed salsa roj overnight (65F - Cooling) **Admin Complaint**
03D-02-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed salsa roj overnight (52F - Cooling) do to food in deep plastic container of oil with lid on . **Warning** - From follow-up inspection 2026-01-05: Observed salsa roj overnight (65F - Cooling) **Admin Complaint**
03D-15-4
67
Oct 22, 2025
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salsa roj overnight (52F - Cooling) see stop sale **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed salsa roj overnight (52F - Cooling) see stop sale **Warning**
03D-02-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe octopus in Reduced oxygen packaging in a souvide machine .. **Warning**
03G-04-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm); Operator correct to Triple Sink (Quaternary 200ppm) **Corrected On-Site** **Warning**
22-43-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observe octopus in Reduced oxygen packaging in a souvide machine . **Warning**
01B-13-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed salsa roj overnight (52F - Cooling) do to food in deep plastic container of oil with lid on . **Warning**
03D-15-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at outside bar. Operator placed sign at sink. **Corrected On-Site** **Warning**
31B-04-4
41
Jun 25, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Onion and tomato jam (73F-hot holding) Observed in pan above cooler on cook line. Per operator, out of temperature for approximately 2 hours. Operator elected to discard product and place new product in cooler. **Corrective Action Taken**
03B-01-6
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean bottles used for juices stored upright on storage shelf near walk in cooler. Advised operator to place cover or lid on bottles.
24-05-4
82
Oct 16, 2024
Complaint Full
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chicken stock cooling for 3 hours (110F - Cooling). Operator reheated chicken stock (212F - Reheating) **Corrected On-Site**
03D-01-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm); operator correct to Dishwasher (Chlorine 100ppm) **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top refrigerator ; shredded cheese, (44-49F - Cold Holding). Operated placed ice on top . **Corrective Action Taken**
03A-02-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary at 0 ppm. Operator correct to 200ppm **Corrected On-Site**
21-08-4
Basic - Bowl or other container with no handle used to dispense food. Observed in ice bin at outside bar.
14-01-5
58
Jul 22, 2024
Routine - Food
2 minor violations.
View 2 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
90
Dec 12, 2023
Complaint Full
1 critical violation. 1 major violation.
View 2 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. Observe dishwasher handling dirty dishes and without washing hands handling clean dishes. Dishwasher washed hands. **Corrected On-Site**
12A-13-4
Intermediate - Equipment drain line draining into handwash sink. Observe at bar hand wash sink.
31A-10-4
78
Jul 5, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 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. Observe with swordfish.
03G-05-5
High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Observe pork.
03G-15-5
Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
03G-19-5
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.
03G-50-1
Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food.
03G-18-5
55
Oct 5, 2022
Complaint Full
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
90
Sep 24, 2022
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2022-09-24: **Time Extended**
53B-02-5
90
Jul 26, 2022
Routine - Food
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 Mar 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at El Camino?
Across the inspection record, “employee handled soiled equipment or utensils” has been cited two times, more than any other issue at El Camino.
How does El Camino compare to other restaurants in West Palm Beach?
El Camino most recently scored 70 out of 100, which is lower than the West Palm Beach average of 79.
Has El Camino's inspection record improved over time?
Results have been roughly steady. Inspections at El Camino have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at El Camino 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 El Camino inspected?
Based on the inspection history on file, El Camino is inspected around three times per year on average.
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