El Centenario
Last inspected: Dec 10, 2025
47
Score
Across the available record, El Centenario has 13 inspections on file, the first dated 2023. On Dec 10, 2025, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about six violations before that.
Across the inspection history, “cooked/heated time/temperature control” is the issue that surfaces most often, recorded five times.
El Centenario's latest score of 47 falls below the Greenacres average of 77. Diners may want to weigh the inspection history when deciding to visit.
13
Inspections
4
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
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. In walk in cooler cooked beans (50F - Cooling) at 2:45 per operator prepared previous day and held in cooler overnight for more than 12 hours, discussed with operator see stop sale.
03D-02-5
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. Employee handled soiled dishes placed into bin and without washing hands handled single service to go containers, discussed with operator, employee washed hands. **Corrected On-Site**
12A-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating actively preparing and selling food on expired DBPR license, discussed with operator who renewed license. **Corrected On-Site**
50-17-3
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 walk in cooler cooked beans (50F - Cooling) at 2:45 per operator prepared previous day and held in cooler overnight for more than 12 hours, discussed with operator see stop sale.
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large plastic tub of diced tomato salsa (65F - Cooling) at 2:30 since 2:00 to 64F at 3:00, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product o shallow metal pan to rapid cool. **Corrective Action Taken** **Repeat Violation**
03D-15-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on top of bag of wooden skewers, discussed with operator who removed cell phone. **Corrected On-Site**
40-06-5
47
Oct 29, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee(s) entered kitchen from dining room/rear exit door then handled clean equipment, clean utensils, unwrapped single service items and prepared/packaged food for customers without washing hands. Operator discussed with employee(s) who then washed hands. **Corrected On-Site**
12A-16-4
High Priority - Raw animal food stored over canned/bottled drinks. Raw fish/raw beef/raw chicken stored over canned/bottles drinks in walk-in cooler. Operator moved canned/bottle drinks and raw items, stored properly. **Corrected On-Site**
08A-11-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened bag of raw chicken stored over ready to eat cooked potato fries. Operator moved raw chicken to bottom shelf. **Corrected On-Site**
08A-02-6
Intermediate - Bar hand wash sink not accessible for employee use at all times, blocked by storage of multiple items. Operator removed items, sink accessible. **Corrected On-Site**
31A-09-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; raw tilapia (62F - Ambient Cooling 11:40/68F 12:10). Operator stated tilapia being prepared since 9am, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling. **Corrective Action Taken**
03D-15-4
52
Jul 1, 2025
Routine - Food
No violations found.
100
Jun 23, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 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. In walk in cooler covered metal pan of Cooked ground beef (50F - Cooling)at 2:35 per operator product cooked yesterday and placed in walk in cooler to chill, at this rate of cooling product never reached 41F within 6 hours, discussed cooling with operator see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooking over raw shell eggs stored above containers of sauces, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-05-6
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. Dishwasher (Chlorine 0ppm) discussed with operator Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly **Warning**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler covered metal pan of Cooked ground beef (50F - Cooling)at 2:35 per operator product cooked yesterday and placed in walk in cooler to chill, at this rate of cooling product never reached 41F within 6 hours, discussed cooling with operator see stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
Basic - Standing water in bottom of reach-in-cooler, discussed with operator to clean and sanitize. **Warning**
29-49-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above dishwasher and clean and sanitized dish storage rack air vent soiled with accumulated food debris, grease, dust, or mold-like substance, discussed with operator to clean and sanitize. **Warning**
36-34-5
Basic - Food stored on floor. In kitchen case of uncut limes stored on floor, discussed with operator who removed product from floor. **Corrected On-Site** **Warning**
08B-38-4
47
Apr 22, 2025
Routine - Food
2 critical violations.
View 2 violations
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. In walk in cooler house made cheese sauce (50F - Cooling)at 3:40 since yesterday ; cooked chorizo (45F - Cooling)at 3:40 since yesterday. Per operator products prepared yesterday and placed in walk in to cool. Products never reached 41F within 6 hours. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-04-22: In walk in cooler stacked metal pans of cooked rice (55F - Cooling) at 9:00am per operator product prepared yesterday and stored in walk in cooler since last night to chill, product never reached 41F within 6 hours see stop sale. **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : 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 walk in cooler house made cheese sauce (50F - Cooling)at 3:40 since yesterday ; cooked chorizo (45F - Cooling)at 3:40 since yesterday. Per operator products prepared yesterday and placed in walk in to cool. Products never reached 41F within 6 hours. See stop sale. **Warning** - From follow-up inspection 2025-04-22: High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler stacked metal pans of cooked rice (55F - Cooling) at 9:00am per operator product prepared yesterday and stored in walk in cooler since last night to chill, product never reached 41F within 6 hours see stop sale. **Admin Complaint**
01B-02-5
74
Apr 21, 2025
Routine - Food
5 critical violations. 3 major violations. 1 minor violation.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler house made cheese sauce (50F - Cooling)at 3:40 since yesterday ; cooked chorizo (45F - Cooling)at 3:40 since yesterday. Per operator products prepared yesterday and placed in walk in to cool. Products never reached 41F within 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen inside of ice bath house made tomato salsa (50F - Cold Holding) per operator product removed from refrigerator approximately 2 hours Prior and placed In ice bath until served. Discussed cold holding with operator who added more ice to bin to surround container to chill. **Corrective Action Taken** **Warning**
03A-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. In walk in cooler house made cheese sauce (50F - Cooling)at 3:40 since yesterday ; cooked chorizo (45F - Cooling)at 3:40 since yesterday. Per operator products prepared yesterday and placed in walk in to cool. Products never reached 41F within 6 hours. See stop sale. **Warning**
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. Approximately 5 live roaches in kitchen above steam table crawling on wall, clean and sanitized dishes and box of sealed cans. Discussed with operator to eliminate roaches and clean and sanitize dishes and all areas. **Repeat Violation** **Admin Complaint**
35A-05-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cloth used to wipe and clean counters to wipe hands before handling tongs used to cook chicken and steak with. Discussed with operator employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar handwashing sink hot water handle broken max hot water temperature 73F. Discussed with operator to repair. **Warning**
27-16-4
Intermediate - Handwash sink used for purposes other than handwashing. At bar hand washing sink used to store bag of detergent and spray bottle of cleaner. Discussed with operator who removed items from sink. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing cleaner not labeled, discussed with operator who labeled bottle. **Corrected On-Site** **Warning**
41-17-4
Basic - Dead roaches on premises. In kitchen approximately 5 dead roaches on shelf used to store clean and sanitized dishes, discussed with operator to clean and sanitize areas. In kitchen approximately 4 dead roaches on the floor in between low boy reach in coolers and fryer, next to chip warmer. In kitchen approximately 2 dead roaches on bottom shelf of steam table inside of cardboard box storing canned goods. At bar approximately 2 dead roaches on floor against wall. Discussed with operator to clean and sanitize all areas. **Repeat Violation** **Warning**
35A-03-4
33
Feb 19, 2025
Routine - Food
No violations found.
100
Feb 18, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 18 live roaches in kitchen walking on floor, on wall around electrical outlets , and on clean and sanitized dishes on shelf under prep table. Discussed with operator to kill roaches and clean and sanitize areas. **Warning** - From follow-up inspection 2025-02-18: 1 live roach in kitchen on floor behind flat top grill operator kill and cleaned snd sanitized area. **Admin Complaint** **Corrected On-Site**
35A-05-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 17 dead roaches in kitchen on floor , shelves with clean and sanitized plates. Discussed with operator to kill clean and sanitize areas. 6 dead roaches on floor next to coolers at bar area. Discussed with operator to kill clean sanitize 2 dead roaches in oven discussed with operator to remove clean and sanitize. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-18: 1 dead roach at bar on floor under ice chest. Operator cleaned and sanitized area. 3 dead roaches in kitchen on floor behind flat top grill. Operator cleaned and sanitized area. **Admin Complaint** **Corrected On-Site**
35A-03-4
82
Feb 17, 2025
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
29
Nov 6, 2024
Routine - Food
11 critical violations. 2 minor violations.
View 13 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; cooked jalapeños (47F - Cooling). Operator stated jalapeños cooling overnight, did not reach 41F within 6 hours. 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. 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; cooked jalapeños (47F - Cooling). Operator stated jalapeños cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
01B-36-5
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. Dishwasher (Chlorine 0ppm). Operator primed and ran machine multiple times, retested at chlorine 50ppm. **Corrected On-Site**
22-41-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and raw steak while cooking and then handled flip top cooler lid and cut/washed mushrooms without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-12-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on visibly soiled wiping cloth and then handled clean utensils to prepare food without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over cooked rice horchata. Operator moved raw eggs. **Corrected On-Site**
08A-05-6
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. At reach in freezer; plastic wrapped/portioned raw chicken stored over raw fish. Operator moved raw chicken. **Corrected On-Site**
08A-17-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked onion and pepper sauce prepared/date marked 10/24. See stop sale.
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish (mahi) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; queso cheese (54F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature for less than 2 hours, moved to reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. At cook line; dish soap stored on shelves over steam table. Operator removed soap. **Corrected On-Site**
41-10-4
Basic - Commercially processed reduced oxygen packaged fish (mahi) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
06-09-1
Basic - Dead roaches on premises. 4 dead roaches on floor behind bar. Operator removed, cleaned and sanitized area. **Corrected On-Site**
35A-03-4
17
Dec 18, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
Personal Cleanliness
FL-40
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
33
Jul 7, 2023
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken, raw fish , raw steak above sauté onion, grilled peppers in reach in drawer below grille at kitchen. ..raw chicken, raw beef stored top of the beer kegs at beer walk in cooler . Employee properly stored food **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken, raw beef, raw pork above raw sea food in reach in drawer below grille at kitchen.employee properly stored food. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...spicy salsa 47°, green salsa 48° temperature control in ice in table at server station being held less than 4 hours. Manager time marked. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit... hot holding rice 125°, bean soup 131° in steam table at kitchen being held less than 4 hours. Employee time marked. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink at kitchen. Discussed with operator. Operator cleaned **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink...employee provided. **Corrected On-Site**
31B-02-4
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 - Water pressure lacking at fixtures that require the use of water at handwashing sink at kitchen.
27-17-4
Basic - Food stored on floor...ice bags stored on the floor at bar . Employee properly stored food. **Corrected On-Site**
08B-38-4
35
Feb 7, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was El Centenario last inspected?
The most recent health inspection at El Centenario on file is from Dec 10, 2025. The public record contains 13 inspections in total.
What is the most common violation at El Centenario?
Across the inspection record, “cooked/heated time/temperature control” has been cited five times, more than any other issue at El Centenario.
How does El Centenario compare to other restaurants in Greenacres?
El Centenario most recently scored 47 out of 100, which is lower than the Greenacres average of 77.
Has El Centenario's inspection record improved over time?
Yes. Recent inspections at El Centenario have averaged around four violations per visit, down from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at El Centenario means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is El Centenario inspected?
Based on the inspection history on file, El Centenario is inspected around five times per year on average.
Nearby Restaurants