El Rey Del Taco
Last inspected: Apr 6, 2026
90
Score
Public records show eight inspections at El Rey Del Taco stretching back to 2022. The most recent report on file is from Apr 6, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited four times.
That puts the facility ahead of the local pack: the average Lake Worth restaurant scores 77. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Discussed with operator to renew. **Warning**
53B-05-5
90
Aug 28, 2025
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved trash can with hand and after without washing employee handled bag of ham, discussed with operator employee washed hands. **Corrected On-Site**
12A-29-4
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. In reach in cooler cooked mushrooms (56F - Cold Holding); Cooked rice (54F - Cold Holding) per operator products not portion or prepared today and held in unit over night, discussed with operator, see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked mushrooms (56F - Cold Holding); Cooked rice (54F - Cold Holding) per operator products not portion or prepared today and held in unit over night, discussed with operator, see stop sale.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In bowl on prep table next to flat top stove cooked onions (88F - Hot Holding) per operator product prepared approximately 1 hour ago and hot held until served, discussed hot holding with operator, operator placed product on flat top stove to reheat to 165F+. **Corrective Action Taken**
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees washed hands in three compartment sink, discussed with operator who educated employees.
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On preparation table cooked steak (98F - Cooling) at 12:10 since 11:45 to 97F at 12:25, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to reach in cooler. In reach in cooler shredded chicken (49F - Cooling)at 12:05 since 8:30 to 49F at 12:20, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who moved product to shallow pans to allow adequate air flow cooling. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink next to three compartment sink used to store fan used as an air curtain at open door, discussed with operator who removed fan and closed door. **Corrected On-Site**
31A-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler in front of hand washing sink has standing puddle of water in the bottom, discussed with operator to clean and Sanitize.
22-16-4
39
Feb 26, 2025
Routine - Food
3 minor violations.
View 3 violations
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Certified Food Manager Identification
FL-02
Proper Hot and Cold Holding Temperatures
FL-21
86
Jan 27, 2025
Routine - Food
No violations found.
100
Nov 25, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa 55 f as per operator 1 hour ( cold holding) for self service. Operator added more ice. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Condiment stand cooked green peppers 89 f as per operator 1 hour ( hot holding ) for self serve, Cooked onions 95 f hot holding next to grill as per operator 2 hours. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee stocked the dispenser. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Mobil walk in cooler trailer next to food truck used for cold hold. Checked plans. It's not on the plan. This unit is not attached to the food truck. **Warning**
51-16-7
Intermediate - Handwash sink not accessible for employee use at all times. Cloth towel bucket stored in hand sink. Employee removed the bucket. **Corrected On-Site** **Warning**
31A-09-4
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.missing several numbers. **Warning**
50-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top cooler doors are soiled. **Warning**
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 ppm. Employee added sanitizer solution. Chlorine 100 ppm. **Corrected On-Site** **Repeat Violation** **Warning**
21-07-4
47
Nov 8, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooked pork 45° in truck walk in cooler , per operator food was cooked yesterday. Stop sale issue . Advise operator to discarded food. **Corrective Action Taken**
03D-02-5
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 41 degrees Fahrenheit within 6 hours....cooked pork 45° in truck walk in cooler , per operator food was cooked yesterday.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding pork 119° at cook line being held less than 1 hour . Employee moved food to cooler to cooling. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses... on prep line by the door . Employee moved **Corrected On-Site**
21-12-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. One compartment used as a storage. Employee cleaned. **Corrected On-Site**
16-13-5
58
Jul 17, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Two employees observed leaving food truck and returned to work and immediately began cooking. Gloves not changed. Hands not washed. Educated on site. Employees washed hands. **Corrective Action Taken**
12A-16-4
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.employee arrived on site with thermometer **Corrected On-Site**
05-08-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl as scoop in oil
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. At bane Marie at back of food truck
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap in back door on truck Rip in screen at back door
35B-01-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados with stickers in use. Operator removed stickers and washed. **Corrected On-Site**
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers unclean
22-16-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
47
Dec 28, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (118F - Hot Holding) in steam table. Operator states beef reheated an hour prior on stove and placed in unit. Beef removed from steam table and reheated to 165F. Steam table water not maintaining food at 135F. **Corrective Action Taken** **Warning** - From follow-up inspection 2022-12-28: Grilled onions 134 in a pan next to grill, cooked pork 81 in a pan on shelf over grill, cooked beef 80 in a pan on shelf over grill.Complied** **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine and quaternary **Warning** - From follow-up inspection 2022-12-28: None available during inspection **Admin Complaint**
16-37-1
78
Frequently Asked Questions
When was El Rey Del Taco last inspected?
The most recent health inspection at El Rey Del Taco on file is from Apr 6, 2026. The public record contains eight inspections in total.
What is the most common violation at El Rey Del Taco?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at El Rey Del Taco.
How does El Rey Del Taco compare to other restaurants in Lake Worth?
El Rey Del Taco most recently scored 90 out of 100, which is higher than the Lake Worth average of 77.
Has El Rey Del Taco's inspection record improved over time?
Results have been roughly steady. Inspections at El Rey Del Taco have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at El Rey Del Taco 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 Rey Del Taco inspected?
Based on the inspection history on file, El Rey Del Taco is inspected around two times per year on average.
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