Gonzalez Food Service
Last inspected: Jan 29, 2026
52
Score
Gonzalez Food Service has been inspected 11 times since 2022. Inspectors last stopped by on Jan 29, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
“Time/temperature control for safety food” comes up most often, recorded four times in the inspection record.
Gonzalez Food Service's latest score of 52 falls below the Pahokee average of 79. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
3
Critical latest
2
Major latest
0
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At glass door reach in cooler closest to triple sink: Raw shelled eggs stored over bags of cut cabbage. Advised operator to store properly. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stove top: cooked chorizo (132F - Hot Holding) As per operator, stored 30mins. Operator placed to reheat to 165+F. **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator changed to Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-27-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at triple sink. Employee washed hands at hand wash sink. **Corrected On-Site**
12A-03-4
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
52
Oct 1, 2025
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator itched top of head and after without washing hands employee handled container of cooked tomato sauce, discussed with operator who washed hands. **Corrected On-Site**
12A-25-4
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. Operator handled mop bucket and customer credit card and without washing hands employee handled lids to multiple hot holding units, discussed with operator who washed hands. **Corrected On-Site**
12A-29-4
High Priority - Nonfood-grade bags used in direct contact with food. In reach in cooler non food grade thank you bags unused to stored cooked rice. Discussed with operator who removed product from bag. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored directly above bag of cut lettuce and bottle of sauces, discussed with operator who corrected storage of products. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On table shredded cheese, cut cabbage, house made tomato sauce held on time is a public health control written procedures not time marked, per operator product placed on time approximately 40 minutes ago and time marked products. **Corrected On-Site**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on table cooked tomato sauce (127F - Cooling) at 10:35 since 10:20 to 122F at 10:50, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to reach in freezer to chill. **Corrective Action Taken**
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. Under hand washing sink spray bottle containing degreaser not labeled, discussed with operator who labeled bottle. **Corrected On-Site**
41-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler door gaskets soiled with accumulation of soil debris, discussed with operator to clean and sanitize.
22-16-4
37
Jan 13, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - Nonfood-grade bags used in direct contact with food. Take out bags( non food grade) used to store raw pork. Advised operator to remove food from the bag.
14-31-5
High Priority - Raw animal food stored over canned/bottled drinks. Raw cow tongue stored above bottles of waters and cans of juices for customers. Operator stored properly. **Corrected On-Site**
08A-11-5
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. Observed chef touched pants to fix then handled clean utensils to prepare steak for order; no hand wash. Advised operator that chef should wash hands.
12A-28-4
64
Nov 12, 2024
Routine - Food
5 critical violations. 3 major violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Stove top: cooked steak (88F at 10:10am - Hot Holding) As per operator, cooked and stored since 6am, over 4 hours. See stop sale. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Items held using time as a public health control not time marked. Operator time marked. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef leave food truck, return to food truck then handle tortilla to prepare order; no hand wash. Chef washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At single glass door reach in cooler close to door: raw cracked shelled eggs stored over bags of mozzarella cheese and various other ready to eat food items. Operator discarded egg. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Stove top: cooked steak (88F at 10:10am - Hot Holding) As per operator, cooked and stored since 6am, over 4 hours. See stop sale. **Warning**
01B-02-5
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. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed 3 days. Emailed form to operator. **Repeat Violation** **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with degreaser not labelled. Operator labelled. **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
35
Apr 18, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler near front counter: cooked chicken (44F - Cold Holding) As per operator, taken out of cooler at 7am for 20 minutes. Not prepared or portioned today. Operator placed in freezer to quick chill Standing refrigerator, in cooler section:; raw pork (49F - Cold Holding) As per operator, placed in cooler from truck cooler about 3 hours; chorizo(48F - Cold Holding) As per operator, bought from store about 2 hours. Not prepped or portioned today. Operator moved items to the freezer section to quick chill. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-04-18: At front counter: green salsa (50F- cold holding) As per operator stored overnight; placed on counter 20mins. Not prepped or portioned today. Operator placed on TPHC. **Admin Complaint** **Corrected On-Site**
03A-02-5
Intermediate - - From initial inspection : 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. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-18: Same. **Admin Complaint**
11-07-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At single glass door reach in cooler near front counter: sliced tomatoes (47F at 10:56am; 47F at 11:19am- Ambient Cooling) As per operator: sliced and cooling since 9am. At current rate of cooling, item will not cool to 41F within a total of 4 hours. A container was blocking reach in cooler's fan. Operator moved to quick chill. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-04-18: On prep counter: pan of green salsa (110F at 11:30am; 110F at 11:40am- cooling) As per operator, cooling since 15 minutes. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Operator moved to refrigerator to quick chill. **Admin Complaint** **Corrective Action Taken**
03D-15-4
70
Apr 17, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
41
Feb 7, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : 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. Single glass door reach in cooler#1: cut cabbage (50F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. At standing double door refrigerator: cooked steak (60F - Cold Holding) As per operator, stored overnight. Not prepared or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At front counter: red salsa (99F at 11:20am; 96F at 11:57am); green salsa (98F at 11:20am; 95F at 11:57am) As per operator, cooling since 9:30am. Items did not cool to 70F within 2 hours. See stop sale. At prep area on table: red salsa in plastic pan (106F at 10:50am; 100F at 11:50am- Cooling) As per operator, cooling since 9:30. Item did not cool to 70F within 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Single glass door reach in cooler#1: containers of sour cream (50F at 11:46am)- ambient cooling) As per operator, portioned at 7:30am. Item did not cool to 41F within 4 hours. See stop sale. **Warning** - From follow-up inspection 2023-12-12: In single glass door reach in cooler #1: sour cream (50F - cold holding); cut cabbage (50F - Cold Holding) As per operator both items stored overnight. Not prepared or portioned today. See stop sale. **Admin Complaint** - From follow-up inspection 2024-02-07: At single glass door reach in cooler #1: cooked chicken (46F - cold Holding) As per operator, prepared yesterday and held overnight. Not prepared or portioned today. See stop sale. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single glass door reach in cooler#1: cut cabbage (50F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. At standing double door refrigerator: cooked steak (60F - Cold Holding) As per operator, stored overnight. Not prepared or portioned today. See stop sale. **Warning** - From follow-up inspection 2023-12-12: In single glass door reach in cooler #1: sour cream (50F - cold holding); cut cabbage (50F - Cold Holding) As per operator both items stored overnight. Not prepared or portioned today. See stop sale. **Admin Complaint** - From follow-up inspection 2024-02-07: At single glass door reach in cooler #1: cooked chicken (46F - cold Holding) As per operator, prepared yesterday and held overnight. Not prepared or portioned today. See stop sale. **Admin Complaint**
03A-02-5
74
Dec 12, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : 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. Single glass door reach in cooler#1: cut cabbage (50F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. At standing double door refrigerator: cooked steak (60F - Cold Holding) As per operator, stored overnight. Not prepared or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At front counter: red salsa (99F at 11:20am; 96F at 11:57am); green salsa (98F at 11:20am; 95F at 11:57am) As per operator, cooling since 9:30am. Items did not cool to 70F within 2 hours. See stop sale. At prep area on table: red salsa in plastic pan (106F at 10:50am; 100F at 11:50am- Cooling) As per operator, cooling since 9:30. Item did not cool to 70F within 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Single glass door reach in cooler#1: containers of sour cream (50F at 11:46am)- ambient cooling) As per operator, portioned at 7:30am. Item did not cool to 41F within 4 hours. See stop sale. **Warning** - From follow-up inspection 2023-12-12: In single glass door reach in cooler #1: sour cream (50F - cold holding); cut cabbage (50F - Cold Holding) As per operator both items stored overnight. Not prepared or portioned today. See stop sale. **Admin Complaint**
01B-02-5
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. At cook line: cooked pork (120F - Hot Holding) As per operator reheated at 8:30am Operator began to reheat. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-12-12: At cook line: cooked steak 120F- hot holding; cooked pork 115F- hot holding As per operator both items prepared at 9:00am Operator began reheating to 165F. **Admin Complaint** **Corrective Action Taken**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single glass door reach in cooler#1: cut cabbage (50F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. At standing double door refrigerator: cooked steak (60F - Cold Holding) As per operator, stored overnight. Not prepared or portioned today. See stop sale. **Warning** - From follow-up inspection 2023-12-12: In single glass door reach in cooler #1: sour cream (50F - cold holding); cut cabbage (50F - Cold Holding) As per operator both items stored overnight. Not prepared or portioned today. See stop sale. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-12-12: No proof of required state approved employee training provided for any employees. **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Food stored on floor. Containers of beans, tomatoes and boxes of lime on floor. **Warning** - From follow-up inspection 2023-12-12: Containers of beans and tortillas stored on floor. **Time Extended**
08B-38-4
55
Dec 7, 2023
Routine - Food
7 critical violations. 6 major violations. 2 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single glass door reach in cooler#1: cut cabbage (50F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. At standing double door refrigerator: cooked steak (60F - Cold Holding) As per operator, stored overnight. Not prepared or portioned today. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Single glass door reach in cooler#1: containers of sour cream (50F at 11:46am)- ambient cooling) As per operator, portioned at 7:30am. Item did not cool to 41F within 4 hours. See stop sale. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: cooked pork (120F - Hot Holding) As per operator reheated at 8:30am Operator began to reheat. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At front counter: red salsa (99F at 11:20am; 96F at 11:57am); green salsa (98F at 11:20am; 95F at 11:57am) As per operator, cooling since 9:30am. Items did not cool to 70F within 2 hours. See stop sale. At prep area on table: red salsa in plastic pan (106F at 10:50am; 100F at 11:50am- Cooling) As per operator, cooling since 9:30. Item did not cool to 70F within 2 hours. See stop sale. **Warning**
03D-01-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pans, cutting board and grater but did not sanitize them. Advised operator to properly clean and then sanitize equipment and utensils. **Corrective Action Taken** **Warning**
22-45-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Food license renewed at time of inspection. (Validation number- 238551312) **Corrected On-Site** **Warning**
50-17-3
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. Single glass door reach in cooler#1: cut cabbage (50F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. At standing double door refrigerator: cooked steak (60F - Cold Holding) As per operator, stored overnight. Not prepared or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At front counter: red salsa (99F at 11:20am; 96F at 11:57am); green salsa (98F at 11:20am; 95F at 11:57am) As per operator, cooling since 9:30am. Items did not cool to 70F within 2 hours. See stop sale. At prep area on table: red salsa in plastic pan (106F at 10:50am; 100F at 11:50am- Cooling) As per operator, cooling since 9:30. Item did not cool to 70F within 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Single glass door reach in cooler#1: containers of sour cream (50F at 11:46am)- ambient cooling) As per operator, portioned at 7:30am. Item did not cool to 41F within 4 hours. See stop sale. **Warning**
01B-02-5
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Emailed poster. **Corrective Action Taken** **Warning**
11-01-5
Intermediate - Employee washed hands in a sink other than an approved HWS. Employee washed hands in the rinse compartment of the triple sink. Advised operator of the use of the triple sink versus the hand washing sink. **Corrective Action Taken** **Warning**
12A-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink not equipped with paper towel. Operator provided. **Corrected On-Site** **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. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. Hand wash sink not equipped with hand wash soap. Operator provided. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Three-compartment sink or dishmachine used to clean maintenance tools. Sanitize sink of triple sink used to house floor mop in bucket of water. **Warning**
16-26-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Food stored on floor. Containers of beans, tomatoes and boxes of lime on floor. **Warning**
08B-38-4
17
Dec 9, 2022
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed a container with cheese, sour cream. Chopped lettuce written on the Time Control form with no time mark Per operator products stored for approximately 2 hours. Operator timed marked products for the remaining time of 2 hours **Corrected On-Site**
03F-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ofelia Gonzalez 9/19/2021 expired
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. Observed a plastic container stored inside hand washing sink Operator removed **Corrected On-Site**
31A-09-4
70
Jul 25, 2022
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Nonfood-grade bags( thank you to go bag) used in direct contact with food.( raw beef) Operator removed **Corrected On-Site**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside White fridge, ; cooked beef (60F - Cold Holding); cooked beans (60F - Cold Holding); cheese (60F - Cold Holding). Per operator products stored for approximately two hours. Per operator products not prepared or portioned today. Operator moved products to inside of reach in freezer **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired Ofelia Gonzalez 9/9/2021 **Repeat Violation** **Admin Complaint**
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance ( sanitation solution)not labeled. Operator labeled **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
50-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
50
Frequently Asked Questions
When was Gonzalez Food Service last inspected?
The most recent health inspection at Gonzalez Food Service on file is from Jan 29, 2026. The public record contains 11 inspections in total.
What is the most common violation at Gonzalez Food Service?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Gonzalez Food Service.
How does Gonzalez Food Service compare to other restaurants in Pahokee?
Gonzalez Food Service most recently scored 52 out of 100, which is lower than the Pahokee average of 79.
Has Gonzalez Food Service's inspection record improved over time?
Results have been roughly steady. Inspections at Gonzalez Food Service have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Gonzalez Food Service 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 Gonzalez Food Service inspected?
Based on the inspection history on file, Gonzalez Food Service is inspected around three times per year on average.
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