El Fogoncito
Last inspected: Feb 13, 2026
64
Score
Across the available record, El Fogoncito has 12 inspections on file, the first dated 2022. El Fogoncito was last inspected on Feb 13, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around three violations each.
Across the inspection history, “handwash sinks at the bar and warewashing area used” is the issue that surfaces most often, recorded three times.
By comparison, the average Jupiter facility scores 79, putting El Fogoncito on the weaker side. On the whole, the file is mixed but not concerning.
12
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
64
Aug 5, 2025
Routine - Food
No violations found.
100
Aug 4, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
55
Jan 31, 2025
Complaint Full
No violations found.
100
Jan 22, 2025
Complaint Full
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 70 degrees Fahrenheit within 2 hours. wing sauce (butter) (72F - Cooling) at 2:05; cooling since 11:15 Observed on counter in kitchen. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
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. Dishwasher (Chlorine 0ppm) Advised operator to sanitize at triple sink, quaternary sanitizer 200-400ppm.
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over cooked chicken not in commercial packaging at reach in freezer. Educated operator on proper storage.
08A-02-6
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 70 degrees Fahrenheit within 2 hours. wing sauce (butter) (72F - Cooling) at 2:05; cooling since 11:15 Observed on counter in kitchen. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser and chlorine spray bottle not labeled by dish washing area. Operator labeled properly. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage over food for customers at walk in cooler. **Corrected On-Site**
12B-13-4
47
Nov 13, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
41
Jul 15, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
45
Aug 12, 2023
Complaint Full
No violations found.
100
Aug 11, 2023
Complaint Full
5 critical violations. 1 major violation. 9 minor violations.
View 15 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 0ppm) Operator fixed Chlorine sanitizer to 100 ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately: 15 live small flies at the main bar in the dining room at beer taps; under menus on the bar and next to beer cooler; 20 live small flies at the soda machine and behind ice bin at soda lines by kitchen entrance Operator cleaned and sanitized bar and menus **Corrective Action Taken** **Warning**
35A-02-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm); Operator fixed quaternary solution to 200 ppm **Corrected On-Site** **Warning**
22-43-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. refried beans (130-155F - Hot Holding); in steam table at cook line; food not stirred; food out of temperature for approximately 30 minutes; operator stirred food; rechecked to 155 F **Corrected On-Site** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Hand sanitizers bottles stored on the bar next to pepper shakers, ketchup,napkins and single service items like cups; on tables in the dining room next to pepper shakers Operator removed **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sinks at the bar and warewashing area used for purposes other than handwashing- to store baking rollers; glasses ; sanitizer bucket; Operator removed **Corrected On-Site** **Warning**
31A-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); Operator fixed quaternary solution to 200 ppm **Corrected On-Site** **Warning**
21-07-4
Basic - Bowls used to dispense sugar at prep station; Operator removed **Corrected On-Site** **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table next to dishmachine Operator removed **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor area(s) covered with standing water- behind ice bin and soda machine **Warning**
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed. Floor and floor mats at the bay very streaky; **Warning**
36-01-4
Basic - In-use knife stored in cracks between pieces of equipment- make table at cook line Operator removed **Corrected On-Site** **Warning**
10-17-4
Basic - In-use wet towel used under tortilla presses at cook line; Operator removed **Corrected On-Site** **Warning**
21-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers' case over rice in walk-in cooler; operator stored properly **Corrected On-Site** **Warning**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled **Warning**
02D-01-5
27
Jul 28, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee making tortillas, and touching food with bared hands; food not reheated immediately to 145 F. Manager educated; employee stated to use spatula; **Corrected On-Site**
09-01-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed poster during inspection **Corrected On-Site**
11-27-4
Basic - Food stored on floor. Case of avocado on the floor by the back door; Operator stored properly **Corrected On-Site**
08B-38-4
74
Feb 27, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hat and touched clean plate after; operator educated; employee hashed hands and changed gloves; **Corrected On-Site**
12A-28-4
Intermediate - Handwash sink by prep table in the kitchen used for purposes other than handwashing- to store silverware holder; operator removed; **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Bowl used to dispense sugar. Operator removed **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored next to clean dishes Operator stored properly **Corrected On-Site**
40-06-5
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 touching flour Operator removed **Corrected On-Site**
10-01-5
67
Aug 11, 2022
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork behind sliced cheese in reach in drawers under flat top Operator reversed; **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 stored behind raw beef in reach in drawers under flat top; Operator reversed; **Corrected On-Site**
08A-20-5
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 pork (46F - Cold Holding); sliced tomatoes (46F - Cold Holding); chicken (46F - Cold Holding) in reach in cooler at cook line As per operator food not portioned/ prepared today; Food out of temperature for more than four hours See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (46F - Cold Holding); sliced tomatoes (46F - Cold Holding); chicken (46F - Cold Holding) in reach in cooler at cook line As per operator food not portioned/ prepared today; Food out of temperature for more than four hours See Stop Sale
03A-02-5
Intermediate - Handwash sink at cook line used for purposes other than handwashing- used to store dirty dishes; Operator removed **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink Operator provided **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table - at cook line. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee removed lid and proceeded to drink from the cup; Educated operator and employee discarded drink and washed hands before returning to work **Corrected On-Site**
12B-12-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit- at cook line
05-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses- at cook line Educated operator **Corrected On-Site**
21-12-4
32
Frequently Asked Questions
When was El Fogoncito last inspected?
The most recent health inspection at El Fogoncito on file is from Feb 13, 2026. The public record contains 12 inspections in total.
What is the most common violation at El Fogoncito?
Across the inspection record, “handwash sinks at the bar and warewashing area used” has been cited three times, more than any other issue at El Fogoncito.
How does El Fogoncito compare to other restaurants in Jupiter?
El Fogoncito most recently scored 64 out of 100, which is lower than the Jupiter average of 79.
Has El Fogoncito's inspection record improved over time?
Results have been roughly steady. Inspections at El Fogoncito have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at El Fogoncito 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 Fogoncito inspected?
Based on the inspection history on file, El Fogoncito is inspected around three times per year on average.
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