El Encuentro Restaurant
Last inspected: Feb 4, 2026
100
Score
Across the available record, El Encuentro Restaurant has 11 inspections on file, the first dated 2022. El Encuentro Restaurant was last inspected on Feb 4, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have held steady across recent visits, averaging around four violations each.
Across the inspection history, “cutting board has cut marks and is no longer cleanable” is the issue that surfaces most often, recorded three times.
Restaurants in Palm Springs average 82, so El Encuentro Restaurant is doing better than most peers. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
No violations found.
100
Dec 5, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw scallops stored over cooked shrimp. Employee moved raw scallops to bottom shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer in kitchen, frozen corn stored in thank you to go bag. **Warning**
14-31-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, seafood soup date marked 11/25/25 exceeding 7 days. Employee discarded. **Corrective Action Taken** **Warning**
02C-01-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Dieugrand Murat certified food manager training expired 11/16/2025. **Warning**
53A-03-7
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cook line in kitchen, ceiling vents and tiles soiled with dust. **Warning**
36-34-5
55
Aug 18, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. At walk in cooler, ready to eat shrimp, cooked diced chicken, and opened bag of imitation crab with no date marking. See stop sale.
01B-19-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam well, cooked beans (125F - Hot Holding). Operator stated item held in unit approximately 2 hours. Advised operator to reheat item to 165F.
03B-01-6
High Priority - Toxic substance/chemical improperly stored. At kitchen, bottle of hand sanitizer stored over prep table. Operator removed. **Corrected On-Site**
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No soap provided at handwash sink. No soap at hand sink located near 3 compartment sink.
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At kitchen, in use utensils stored in standing water 120F. Operator removed utensils. **Corrected On-Site**
10-07-4
Basic - Cutting board has cut marks and is no longer cleanable. At kitchen flip top cooler, cutting board with deep grooves. Not easily cleanable.
14-09-4
47
Mar 17, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm, employee changed the solution. Chlorine 100 ppm. **Corrected On-Site**
41-15-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For three compartment sink and washcloth chlorine.
16-37-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex restroom door not self closing.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Round small container used to scoop salt. Explained and employee discarded the round container. **Corrected On-Site**
14-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with sugar. Employee shored handle above sugar. **Corrected On-Site**
10-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Large aluminum pans stored on shelf not protected or inverted. Explained and employee inverted the pans. **Corrected On-Site**
25-06-4
64
Oct 4, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Working containers of food removed from original container not identified by common name. Flour under prep table
02D-01-5
86
Feb 28, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine **Warning** - From follow-up inspection 2024-02-28: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2024-02-28: **Time Extended**
14-09-4
86
Feb 27, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (49F - Cold Holding); crab (46F - Cold Holding); white fish (46F - Cold Holding); cut cabbage (48F - Cold Holding); chicken (50F - Cold Holding); soup (48F - Cold Holding); steak (50F - Cold Holding); rice (49F - Cold Holding) in walk in cooler. Out less than Four hours. Not prepped or portioned. Advised operator to put food on ice and move to freezers/coolers. **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine **Warning**
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
74
Nov 28, 2023
Routine - Food
No violations found.
100
Aug 10, 2023
Routine - Food
1 critical violation. 6 major violations. 2 minor violations.
View 9 violations
High Priority - Stop Sale issued due to adulteration of food product. Glass bottle stored in ice used for consumption. **Warning**
01B-03-5
Intermediate - Spray bottle containing toxic substance not labeled. Bleach spray bottle on shelf with chemicals next to triple sink **Corrected On-Site** **Warning**
41-17-4
Intermediate - Establishment not maintaining oyster tags for 90 days. **Warning**
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Fabreeze spray in hand sink at front counter. Bowl in hand sink in kitchen Removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee on site hired over 60 days **Warning**
53B-01-5
Basic - Standing water in bottom of reach-in-cooler. Bane Marie across from cooknline **Warning**
29-49-6
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Two Freezer chests in kitchen **Warning**
14-69-4
43
Feb 2, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Approved Thawing Methods Used
FL-31
61
Aug 25, 2022
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Garbage bag and spray bottle in front hand sink. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at front hand sink.
31B-06-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer-chlorine
16-33-4
Basic - Working containers of food removed from original container not identified by common name. Flour and salt container not labeled. Operator labeled. **Corrected On-Site**
02D-01-5
70
Frequently Asked Questions
When was El Encuentro Restaurant last inspected?
The most recent health inspection at El Encuentro Restaurant on file is from Feb 4, 2026. The public record contains 11 inspections in total.
What is the most common violation at El Encuentro Restaurant?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited three times, more than any other issue at El Encuentro Restaurant.
How does El Encuentro Restaurant compare to other restaurants in Palm Springs?
El Encuentro Restaurant most recently scored 100 out of 100, which is higher than the Palm Springs average of 82.
Has El Encuentro Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at El Encuentro Restaurant have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at El Encuentro Restaurant 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 Encuentro Restaurant inspected?
Based on the inspection history on file, El Encuentro Restaurant is inspected around three times per year on average.
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