Las Catrinas Mexican and Tequila Bar
Last inspected: Feb 9, 2026
43
Score
Las Catrinas Mexican and Tequila Bar has been inspected seven times since 2022. Inspectors last stopped by on Feb 9, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to nine violations per visit.
The pattern that stands out is “dishmachine chlorine sanitizer not”, which has been cited three times.
Las Catrinas Mexican and Tequila Bar's latest score of 43 falls below the Delray Beach average of 71. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
4
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 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....chlorine 200 ppm. Advise manager lower ppm 50ppm to 100Ppm . Employee corrected end of the inspection at chlorine 100 ppm **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...rice 122F, fried beans 117F-130F , pulled chicken 122F in steam table being held less than 4 hours . After mixing food get temperature 158F-173F . Employee covered food. **Corrected On-Site**
03B-01-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ....cooked ranchers date marked 1/25/26, queso dip date marked 1/31/26, grease date marked 1/23/26 in walk in cooler .
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ....cooked ranchers date marked 1/25/26, queso dip date marked 1/31/26, grease date marked 1/23/26 in walk in cooler . See stop sale issue . Employee discarded food. **Corrective Action Taken**
01B-24-5
Intermediate - Spray bottle containing toxic substance not labeled...Clorox spray bottle , employee labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Cleaned and sanitized equipment or utensils not properly stored.... nacho scoop, ice scoop stored directly stored on the top of the ice machine, nacho machine. Employee properly stored **Corrected On-Site** **Repeat Violation**
24-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public...employee food eggplant, pork ribs in reach in cooler without identification. Employee removed food. **Corrected On-Site**
08B-49-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner...ice bucket above ice machine. Employee inverted . **Corrected On-Site**
24-05-4
43
Aug 27, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - removed handwashing sink by ice machine at server station . 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. **Warning** - From follow-up inspection 2025-08-27: Not provided **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed... by the ice machine at server station. **Warning** - From follow-up inspection 2025-08-27: Not installed **Time Extended**
31A-04-4
82
Aug 25, 2025
Routine - Food
4 critical violations. 5 major violations. 8 minor violations.
View 17 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw pork, raw beef above raw shrimp, raw salmon, raw tilapia in tall reach in cooler by the walk in cooler . Employee properly stored **Corrected On-Site** **Warning**
08A-20-5
High Priority - Toxic substance/chemical improperly stored...glass cleaner spray bottle with stored margarita at bar , employee removed spray bottle. **Corrected On-Site** **Warning**
41-10-4
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....chlorine 00 ppm. Both dish machine in the premises. **Warning**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food...employee handled raw salmon and then changed gloves to removed cooked eggplant. Employee washed hands after discussion. **Corrected On-Site** **Warning**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade . Employee cleaned. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed... by the ice machine at server station. **Warning**
31A-04-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
02B-01-5
Intermediate - No plan review submitted and approved - removed handwashing sink by ice machine at server station . 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. **Warning**
51-16-7
Intermediate - Spray bottle containing toxic substance not labeled...degreaser spray bottle at dishwashing area. Employee labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - spoon handle in contact with sour cream in reach in cooler . Employee removed spoon . **Corrected On-Site** **Warning**
10-08-5
Basic - shelves underneath prep table with rust that has pitted the surface at kitchen. **Warning**
14-17-4
Basic - Working containers of food removed from original container not identified by common name...chicken broth powder, chicken seasoning powder, chili powder at dry storage shelf . Employee labeled. **Corrected On-Site** **Warning**
02D-01-5
Basic - Ripped/worn tin foil used as shelf cover at kitchen. **Warning**
14-20-4
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..... Salmon thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee removed from package . **Corrected On-Site** **Warning**
06-09-1
Basic - plates/bowls not properly protected or inverted to prevent contamination...heavy dust , dirt on the cleaned plates shelf underneath prep table in kitchen. **Warning**
24-11-4
Basic - Cleaned and sanitized equipment or utensils not properly stored...multiple scoops stored directly stored on the ice machine, soda line , counter. Employee removed. **Corrected On-Site** **Warning**
24-07-4
Basic - Bowl or other container with no handle used to dispense food...use to go condemn container to scoop chicken broth powder , pickle at kitchen. Employee discarded containers. **Corrected On-Site** **Warning**
14-01-5
22
Apr 16, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to prep table. Manager replaced paper towels **Corrected On-Site**
31B-02-4
90
Jul 18, 2024
Routine - Food
5 critical violations. 7 major violations.
View 12 violations
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours... observed at 3:53 pm raw salmon 47F, raw tuna 46F in sushi reach in cooler , fish was prepped 11 am . Stop sale issue . Employee discarded food . **Corrective Action Taken**
03D-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cream cheese 46F, cooked yellow tuna 50F, ceviche 49F in sushi reach in cooler at kitchen, food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food. ....cheese 44F, ham burger 45F , beef 46 F in flip top reach in cooler across from grill at kitchen, food not prepped or portion today food being held less than 4 hours , employee removed food to walk in cooler . **Corrective Action Taken**
03A-02-5
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....cream cheese 46F, cooked yellow tuna 50F, ceviche 49F in sushi reach in cooler at kitchen, food not prepped or portion today , food being held more than 4 hours . ... Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours... observed at 3:53 pm raw salmon 47F, raw tuna 46F in sushi reach in cooler , fish was prepped 11 am . **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...chicken sauce date marked 7/10/24 at walk in cooler .
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...chicken sauce date marked 7/10/24 at walk in cooler . Stop sale issue . Employee discarded food. **Corrective Action Taken**
02C-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served....wrong date marked . food not finished yet but date marked 7/17/24. Reviewed date marked procedure with GM by phone . **Repeat Violation**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied... oysters , employee put it back . **Corrected On-Site**
01C-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection... observed at 3:19 ( callback inspection time ) rice 116F in reach in cooler in deep stacked, tightly closed containers. Took another temperature at 4:13 it was 109F . Employee uncovered food stored separately and replace coldest area . **Corrective Action Taken**
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory...Operator marked yellow color to identified raw food at time of inspection **Corrected On-Site** **Repeat Violation**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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/
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...cooked fish for sushi at sushi reach in cooler . Employee discarded food due to temperature abuse .
02C-08-5
23
May 1, 2023
Food-Licensing Inspection
No violations found.
100
Aug 30, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 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. Dish machine tested at 0ppm. Operator set up triple sink and called for service **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cooked octopus in cook line cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at bar used to rinse cutting board/knife. Discussed with operator
31A-11-4
Intermediate - No soap provided at handwash sink. No soap provided at hand wash sink in ware washing area. Operator refilled **Corrected On-Site**
31B-03-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed at wait station and on cook line. Discussed with operator. Operator removed **Corrected On-Site**
35B-08-4
58
Frequently Asked Questions
When was Las Catrinas Mexican and Tequila Bar last inspected?
The most recent health inspection at Las Catrinas Mexican and Tequila Bar on file is from Feb 9, 2026. The public record contains seven inspections in total.
What is the most common violation at Las Catrinas Mexican and Tequila Bar?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Las Catrinas Mexican and Tequila Bar.
How does Las Catrinas Mexican and Tequila Bar compare to other restaurants in Delray Beach?
Las Catrinas Mexican and Tequila Bar most recently scored 43 out of 100, which is lower than the Delray Beach average of 71.
Has Las Catrinas Mexican and Tequila Bar's inspection record improved over time?
No. Recent inspections at Las Catrinas Mexican and Tequila Bar have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Las Catrinas Mexican and Tequila Bar 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 Las Catrinas Mexican and Tequila Bar inspected?
Based on the inspection history on file, Las Catrinas Mexican and Tequila Bar is inspected around two times per year on average.
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