El Diablo Tequila & Taco Bar
Last inspected: Mar 3, 2026
52
Score
The health department has logged six inspections at El Diablo Tequila & Taco Bar, the earliest from 2022. The most recent report on file is from Mar 3, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to six violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Restaurants in Lake Worth average 77, so El Diablo Tequila & Taco Bar trails the local norm. Diners may want to scan the inspection details before deciding to visit.
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.
View 6 violations
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
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
Basic - Ice scoop handle in contact with ice at bar. Operator removed.
10-08-5
52
Aug 27, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen cook line, cheese (47F - Cold Holding); sliced tomatoes (46F - Cold Holding), not prepared or portioned today. Operator stated items held in unit approximately 30 minutes. Advised operator of proper cold holding parameters. Operator placed items into reach in cooler to quick chill. **Corrective Action Taken**
03A-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signs at designated hand sinks throughout kitchen.
31B-04-4
Basic - Silverware/utensils dried with a towel/cloth. Employee using towel to dry clean dishes. Explained.
24-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At kitchen, in use utensils stored in standing water 80F. Operator removed. **Corrected On-Site**
10-07-4
74
Jan 31, 2025
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
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 0 ppm tested 4 times. Do not use dishwasher to sanitize dishes until repaired and working properly . Setup three compartment sink to manually sanitize the dishes. **Warning**
22-41-4
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. Dishwasher handled soiled dishes then handled clean pan without washing hands. Explained and she washed **Corrected On-Site** **Warning**
12A-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2024 **Warning**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over wrapped fish in walk in freezer. Explained. Manager rearranged. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 51 on top 42 on the bottom ( overstocked ) less than 1/2 hour. Manager removed the top and put in walk in cooler. second temperature 41 f after 40 minutes. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. **Warning**
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Pink color liquid spray bottle by dishwasher not labeled. Manager labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not sanitizing the dishes. Tested several times. Chlorine 0 ppm. **Warning**
16-55-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee handling food without any hair restraint for loose head hair. Explained and he put on hat. **Corrected On-Site** **Warning**
13-03-4
35
Jul 10, 2024
Food-Licensing Inspection
1 critical violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
86
Apr 20, 2023
Routine - Food
No violations found.
100
Dec 7, 2022
Complaint Full
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Presence of insects, rodents, or other pests. Ten live ants at bar on counter mats. Operator removed cleaned and sanitized area. **Corrective Action Taken**
35A-09-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked egg stored with whole shell eggs in walk in.
01B-14-4
Intermediate - Handwash sink not accessible for employee use at all times. Plastic bucket in hand sink on cook line. Removed. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach not labeled at dry storage hallway. Labeled. **Corrected On-Site**
41-17-4
Basic - No hot running water at mop sink.
27-10-4
Basic - Standing water in bottom of reach-in-cooler. Drawer on cook line. Cleaned. **Corrected On-Site**
29-49-6
45
Frequently Asked Questions
When was El Diablo Tequila & Taco Bar last inspected?
The most recent health inspection at El Diablo Tequila & Taco Bar on file is from Mar 3, 2026. The public record contains six inspections in total.
What is the most common violation at El Diablo Tequila & Taco Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at El Diablo Tequila & Taco Bar.
How does El Diablo Tequila & Taco Bar compare to other restaurants in Lake Worth?
El Diablo Tequila & Taco Bar most recently scored 52 out of 100, which is lower than the Lake Worth average of 77.
Has El Diablo Tequila & Taco Bar's inspection record improved over time?
No. Recent inspections at El Diablo Tequila & Taco Bar have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at El Diablo Tequila & Taco Bar 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 Diablo Tequila & Taco Bar inspected?
Based on the inspection history on file, El Diablo Tequila & Taco Bar is inspected around two times per year on average.
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