Gonzalo's Tacos Y Carnitas
Last inspected: Mar 26, 2026
61
Score
Inspectors have visited Gonzalo's Tacos Y Carnitas eight times, with records going back to 2022. Gonzalo's Tacos Y Carnitas was last inspected on Mar 26, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly five violations earlier in the record.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged three times.
The city-wide average sits at 77, which Gonzalo's Tacos Y Carnitas' 61 doesn't quite reach. On the whole, the file is mixed but not concerning.
8
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked tomatillo salsa with cooked onions made 3/18 at reach in cooler. Pork tamales made 3/18 at walk in and reach in coolers. Chile relleno salsa with cooked tomatoes made 3/14 at reach in cooler.
01B-24-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: refried beans (119F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator returned to flat top to reheat to 165+F. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (blended tomato) (52F - Cold Holding) Observed in flip top cooler overstocked above rim of food storage pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator cut portion in half and placed in lower portion of cooler. **Corrective Action Taken**
03A-02-5
Basic - Clean pots not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
61
Dec 10, 2025
Routine - Food
5 critical violations. 2 minor violations.
View 7 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 handled trash can and after without washing hands handled ladle to soup, discussed with operator, employee washed hands. **Corrected On-Site**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw beef over soup, raw shell eggs over sauces, discussed with operator who corrected storage of products. **Corrected On-Site**
08A-05-6
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 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked steak (53F - Cooling) at 9:45 since yesterday, per operator product prepared yesterday and placed in walk in cooler before 9pm in plastic wrapped stacked pans, at this current rate of cooling product never reached 41F within 6 hours, see stop sale.
01B-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on mop sink hose Bibb, discussed with operator.
29-34-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked steak (53F - Cooling) at 9:45 since yesterday, per operator product prepared yesterday and placed in walk in cooler before 9pm in plastic wrapped stacked pans, at this current rate of cooling product never reached 41F within 6 hours, see stop sale.
03D-02-5
Basic - Ceiling tile missing. In clean dish and soda storage area ceiling tiles missing, discussed with operator to replace. **Repeat Violation**
36-36-4
Basic - Buildup of food debris/soil residue on equipment door handles. All reach in cooler door gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
23-24-4
43
Mar 18, 2025
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
High Priority - Food prepared in a private home per operator. Cooked beef 2 containers . See stop sale. **Admin Complaint**
01A-03-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator enter restaurant, didn't wash hands and grabbed clean thermometer. Advised operator to wash hands.
12A-13-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm chlorine. Operator fixed to 100 ppm chlorine **Corrected On-Site**
22-42-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food prepared in a private home per operator. Cooked beef 2 containers . See stop sale.
01B-13-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
16-37-1
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, operator printed and posted **Corrected On-Site**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on prep table big containers with Cooked steak at 3:38pm ( 90F cooling) and beef soup (114 F cooling);both cooling since 1 hour . At 4 pm both items same temperature. At this current cooling rate product will not cooled to 70F within 2 hours. Operator moved beef soup to ice bath. See Stop Sale for Cooked beef, per operator beef cooked at his house. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. By big garbage cans. Operator moved **Corrected On-Site**
31A-09-4
Basic - Ceiling tile missing. Over clean pots and pans and seasoning areas. **Repeat Violation**
36-36-4
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. Operator removed from packages. **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable on kitchen area. **Repeat Violation**
14-09-4
Basic - Food stored on floor. Container with tamales inside walk in cooler. Operator stored properly **Corrected On-Site**
08B-38-4
30
Oct 23, 2024
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (61F - Cooling) in reach in cooler at cook line ; food cooling since yesterday ; at this rate food did not reach 41 F in 6 hours; food in a tight zip lock bag ; See Stop Sale
03D-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags in direct contact with various foods like pork, peppers and cabbage in cooler at prep station Removed **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over limes in cooler at prep station Raw beef over cut peppers and pork tamales on tall cooler at prep station Stored properly **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left the cook line, returned and started cooking foods using same gloves; educated ; employee washed hands; **Corrected On-Site**
12A-09-4
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. rice (61F - Cooling) in reach in cooler at cook line ; food cooling since yesterday ; at this rate food did not reach 41 F in 6 hours; food in a tight zip lock bag ; See Stop Sale
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork on 10/16 frozen and pulled out on Tuesday not dated in reach in cooler at cook line Operator dated **Corrected On-Site**
02C-04-5
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. **Repeat Violation**
53B-05-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Triple Sink (Chlorine 10ppm) Operator fixed to 50 ppm **Corrected On-Site**
21-07-4
Basic - Single-service articles improperly stored- on the floor at cook line Stored properly **Corrected On-Site**
25-05-4
Basic - Cutting board has cut marks and is no longer cleanable- reach in cooler at prep station
14-09-4
Basic - Ceiling tile missing- dry storage- foods and clean pans and pots
36-36-4
Basic - Bowl used to dispense rice- at prep table Removed **Corrected On-Site**
14-01-5
27
Mar 20, 2024
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Sep 8, 2023
Routine - Food
1 critical violation.
View 1 violation
Wiping Cloths Properly Used and Stored
FL-41
86
Mar 31, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Food stored on the floor of the walk-in cooler. Operator needs to create more storage space to keep product off the floor.
08B-38-4
95
Dec 7, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed bags of raw marinated chicken stored on top shelf of reach in cooler above raw vegetables. Operator corrected to the bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw shell eggs stored in flip top cooler on shelf above RTE produce. Operator relocated to bottom shelf. **Corrected On-Site**
08A-14-5
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/ **Warning**
53A-03-7
67
Frequently Asked Questions
When was Gonzalo's Tacos Y Carnitas last inspected?
The most recent health inspection at Gonzalo's Tacos Y Carnitas on file is from Mar 26, 2026. The public record contains eight inspections in total.
What is the most common violation at Gonzalo's Tacos Y Carnitas?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Gonzalo's Tacos Y Carnitas.
How does Gonzalo's Tacos Y Carnitas compare to other restaurants in Lake Worth?
Gonzalo's Tacos Y Carnitas most recently scored 61 out of 100, which is lower than the Lake Worth average of 77.
Has Gonzalo's Tacos Y Carnitas' inspection record improved over time?
No. Recent inspections at Gonzalo's Tacos Y Carnitas have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Gonzalo's Tacos Y Carnitas 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 Gonzalo's Tacos Y Carnitas inspected?
Based on the inspection history on file, Gonzalo's Tacos Y Carnitas is inspected around two times per year on average.
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