El Diablo Tequila & Taco Bar
Last inspected: Mar 3, 2026
52
Score
El Diablo Tequila & Taco Bar, located at 717 Lake Ave in Lake Worth, Florida, had a high-risk inspection on March 3, 2026, with a score of 52. This inspection identified three critical, one major, and two minor violations. Notable issues included raw chicken stored above ready-to-eat food, which was corrected on-site, and unlabeled working containers of food, also corrected during the inspection.
6
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
52
Aug 27, 2025
Routine - Food
1 critical violation. 3 minor violations.
74
Jan 31, 2025
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
35
Jul 10, 2024
Food-Licensing Inspection
1 critical violation.
86
Apr 20, 2023
Routine - Food
No violations found.
100
Dec 7, 2022
Complaint Full
2 critical violations. 4 major violations. 2 minor violations.
45
Violations — Mar 3, 2026 Inspection
Basic - Ice scoop handle in contact with ice at bar. Operator removed.
10-08-5
Basic - Working containers of food removed from original container not identified by common name. Working container of sugar not labeled at back prep table. Chef labeled. **Corrected On-Site**
02D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open container of raw chicken breast stored above open container of cooked chicken produce walk in cooler. Operator reorganized. **Corrected On-Site**
08A-05-6
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. cooked ribs (50F - Cold Holding); raw salmon (47F - Cold Holding) not prepped or portioned today per employee stored in right cook line low boy cooler. Per employee, items have been held in cooler for more than 6 hours overnight. Employee discarded.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked ribs (50F - Cold Holding); raw salmon (47F - Cold Holding) not prepped or portioned today per employee stored in right cook line low boy cooler. Per employee, items have been held in cooler for more than 6 hours overnight. Employee discarded. See stop sale. **Repeat Violation**
03A-02-5
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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