El Pueblo Chapin Restaurant
Last inspected: Jan 6, 2026
67
Score
Inspectors have visited El Pueblo Chapin Restaurant nine times, with records going back to 2022. Inspectors last stopped by on Jan 6, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about seven violations before that.
The pattern that stands out is “time/temperature control for safety food”, which has been cited five times.
That's lower than the typical Lake Worth restaurant, which scores around 77. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler, black trash bags used to store raw chicken.
14-31-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator
11-07-5
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. Emailed to operator
11-27-4
Basic - No Heimlich maneuver/choking sign posted. Emailed to operator
51-13-4
67
Aug 11, 2025
Routine - Food
6 critical violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line steam table, fried chicken (127F - Hot Holding and at kitchen, cooked rice (90F - Hot Holding) operator stated items held for approximately 2 hours. Advised operator to reheat product to 165F.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw chicken (45F - Cold Holding), not prepared or portioned today. Operator stated item held in unit approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed ice onto item to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At kitchen cook line low boy, vacuum sealed fish, thawed. See stop sale.
01B-13-4
High Priority - Nonfood-grade bags used in direct contact with food. At walk in freezer and reach in freezer, food -tamales, cooked pork for tamales, chicken, stored in Thank you bags.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw chicken stored over cooked sauces. Advised operator of proper storage.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler, raw chicken stored over raw beef. Advised operator of proper storage. **Repeat Violation** **Admin Complaint**
08A-20-5
Basic - Stored food not covered. At dry storage, bags of peppers, rice stored opened and uncovered.
08B-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. At kitchen, knives stored in between equipment. Operator removed. **Corrected On-Site**
10-17-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At kitchen cook line low boy, vacuum sealed fish, thawed. See stop sale.
06-09-1
35
Feb 11, 2025
Routine - Food
No violations found.
100
Feb 10, 2025
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 f. portioned black beans 91 f top container, bottom container 126 f, portioned less than 30 minutes ago from black beans from large pan 147 f hot holding **Warning**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk in cooler. Explained and employee rearranged. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Live, small flying insects found 1 on the wall by mop sink 7 flying around by mop sink. Mop sink located under stairs . Approximately 3 foot from walk-in freezer and 4 feet from three compartment sink. Leading to the kitchen. 2 flying around by large mixer next to walk in cooler door. 1 on large mixer 2 on exit sign above large mixer . Mixer located next to walk in cooler. Area leading to the cook line. **Admin Complaint**
35A-02-7
Intermediate - Spray bottle containing toxic substance not labeled. Light yellow color liquid spray bottle under slicer not labeled. **Warning**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned pico 59 f top container, bottom container 50 f ambient cooling over stocked . As per manager 3 hours in this cooler. She moved top containers to walk in cooler.Portioned today three hours ago. Explained using metal containers and storing below the line will help maintain food temperature 41 f or colder. Second temperature after 30 minute 50 f bottom containers. No change in the temperature. At this rate of ambient cooling it will not reach 41 or colder within 4 hours. **Repeat Violation** **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Large knife stored in hand sink by prep area. Manager removed the knife. **Corrected On-Site** **Warning**
31A-09-4
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. Drinking Open foam beverage container . Cup stored on top shelf of prep table. Manager discarded the cup. **Corrected On-Site** **Warning**
12B-12-5
45
Sep 18, 2024
Routine - Food
5 critical violations. 3 major violations.
View 8 violations
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. Raw chicken not commercially packaged over raw beef tongue in walk in freezer Removed **Corrected On-Site**
08A-17-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two cracked shell eggs with whole shell eggs in reach in cooler drawer on cook line
01B-14-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bags storing food in walk in freezer
14-15-4
High Priority - Spray hose at dish sink lower than flood rim of sink. Triple sink
29-37-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in bottom reach in cooler drawer on cook line Removed **Corrected On-Site**
08A-20-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (52F - Cooling) at 10:16 am to 52F at 10:45 am in flip top cooler across from cook line. Double panned. Moved to bottom reach in cooler. At this rate food will not cool to 41F within 4 hours.
03D-15-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified food manager arrived on site **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area end of cook line
31B-02-4
35
Feb 26, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked sauce in walk in cooler Removed **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken and fries (110F - Hot Holding); in steam table. Out less than four hours. Steam table turned up. Operator voluntarily discarded. **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) on cook line. Remade Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-27-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager returned on site during inspection **Corrected On-Site**
53A-05-6
Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use Chlorine
16-43-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Talapia
06-09-1
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front steam table
31B-04-4
47
Jul 12, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (112F - Hot Holding) in steam table,e against wall at front counter. Operator states beans reheated on stove less than four hours ago. Reheated to 165F for hot holding. **Corrective Action Taken**
03B-01-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep area hand sink in kitchen
27-16-4
Basic - Food stored outside. Box of avocados outside behind establishment. removed. **Corrected On-Site**
08B-42-4
Basic - Working containers of food removed from original container not identified by common name. Sugar at bar Flour at mixer
02D-01-5
Basic - Food stored on floor. Flour on floor at mixer
08B-38-4
Basic - Wiping cloth sanitizing solution stored on the floor. At front steam table **Repeat Violation**
21-38-4
Basic - Stored food not covered. Frozen bananas in freezer chest at bar
08B-12-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Tiramisu in display case at front door. **Repeat Violation**
02D-03-4
Basic - Dead roaches on premises. Five dead roaches in gasket of freezer chest upstairs storage room
35A-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest at bar
14-69-4
52
Feb 13, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In reach in cooler drawer on cook line.
01B-14-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Bags and lids in hand sink at three compartment sink
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in beans in dry storage.
14-01-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Tiramisu in Display case Infront of register.
02D-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor at steam tables.
21-38-4
58
Aug 8, 2022
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at dining room. Operator remade Sanitizer Bucket (Chlorine 100ppm).
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato sauce (118F - Hot Holding); cooked beans (124F - Hot Holding) in steam table at cook line. Operated states food cooked in the morning. Food in unit less than four hours. Operator stirred. Tomato sauce (135F - Hot Holding); cooked beans (135F- Hot Holding) **Corrective Action Taken**
03B-01-6
High Priority - Presence of insects, or other pests. 5 live ants on wall above two compartment sink in upstairs bread preparation area. operated removed and sanitized area. **Corrected On-Site**
35A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray not labeled under steam table on cook line. Operator states it is degreaser. Operated Labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. One dead roach in trap under bar.
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in rice bin in upstairs storage. Operated removed. **Corrected On-Site**
14-01-5
Basic - Dead roaches on premises. One dead roach in mop sink under stairs. One dead roach under stair case at mop sink. One dead roach inside container storing alcohol bottles at bar. Operated removed and sanitized areas. **Corrected On-Site**
35A-03-4
Basic - Equipment in poor repair. Door gaskets to reach in cooler at end of cook line torn.
14-11-5
Basic - Floor soiled/has accumulation of debris. At end of cook line behind equipment.
36-73-4
45
Frequently Asked Questions
When was El Pueblo Chapin Restaurant last inspected?
The most recent health inspection at El Pueblo Chapin Restaurant on file is from Jan 6, 2026. The public record contains nine inspections in total.
What is the most common violation at El Pueblo Chapin Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited five times, more than any other issue at El Pueblo Chapin Restaurant.
How does El Pueblo Chapin Restaurant compare to other restaurants in Lake Worth?
El Pueblo Chapin Restaurant most recently scored 67 out of 100, which is lower than the Lake Worth average of 77.
Has El Pueblo Chapin Restaurant's inspection record improved over time?
Yes. Recent inspections at El Pueblo Chapin Restaurant have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at El Pueblo Chapin Restaurant 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 Pueblo Chapin Restaurant inspected?
Based on the inspection history on file, El Pueblo Chapin Restaurant is inspected around three times per year on average.
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