Las Fajitas
Last inspected: Mar 3, 2026
90
Score
The health department has logged 11 inspections at Las Fajitas, the earliest from 2022. The most recent visit was on Mar 3, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly seven violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
Restaurants in Boca Raton average 74, so Las Fajitas is doing better than most peers. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets in poor repair at cook line flip tops **Warning** - From follow-up inspection 2026-03-03: Next unannounced **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in prep area **Warning** - From follow-up inspection 2026-03-03: Next unannounced **Time Extended**
36-27-5
90
Mar 2, 2026
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
23
Nov 12, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
43
Mar 10, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Obtained from Approved Sources
FL-11
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
50
Aug 3, 2024
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Dishwasher pipe - From follow-up inspection 2024-08-03: Time extension to next unannounced inspection **Time Extended**
29-44-4
Intermediate - - From initial inspection : 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.form emailed - From follow-up inspection 2024-08-03: Forms emailed Time extension to next unannounced inspection **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Hole in or other damage to wall. The wall by the dishwasher is missing tiles and wall is beginning to rot - From follow-up inspection 2024-08-03: Time extension to next unannounced inspection **Time Extended**
36-24-5
74
Aug 2, 2024
Complaint Full
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Dishwasher pipe
29-44-4
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. Dishwasher put in dirty dishes then emptied clean dishes without washing hands Chef informed dishwasher rewashes plates **Corrected On-Site**
12A-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler at cooked Beans; (51F - Cold Holding); cooked beef (51F - Cold Holding) More than 6 hours
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door flip top cooler on cook line at cut tomatoes (47F - Cold Holding); cut lettuce (47F - Cold Holding), chef moved items to workingunit and called for maintenance Walk-in cooler at cooked Beans; (51F - Cold Holding); cooked beef (51F - Cold Holding) See stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled
41-17-4
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.form emailed
11-26-1
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. employees training expired in 2022 **Repeat Violation** **Admin Complaint**
53B-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board, chef discarded drink and sanitized cutting board **Corrected On-Site**
12B-07-4
Basic - Hole in or other damage to wall. The wall by the dishwasher is missing tiles and wall is beginning to rot
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. chef removed knife **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Water leaking from pipe and/or faucet/handle. Water leaking from pipe By the dishwasher
29-11-4
33
Mar 4, 2024
Routine - Food
2 critical violations. 2 major violations. 5 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. Observed onion and peppers (118F - Hot Holding) sitting on char grill. Employee move to hot spot **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (55F - Cold Holding) in flip top cooler. Per employee held less than four hours. Per employee placed container in ice bath.. Observed in walk-in cooler raw chicken (55F - Cold Holding) per employee less than two hours employee placed ice bag on the chicken **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/ Irbin Vide**Repeat Violation** **Repeat Violation**
53A-03-7
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.
53B-05-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In front of freezer chest.
36-06-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots not stored inverted or in a protected manner. Employee inverted **Corrected On-Site**
24-05-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between two make tables. Employee removed **Corrected On-Site**
10-17-4
Basic - Standing water in bottom of reach-in-cooler. Large flip top cooler on cook line. **Repeat Violation**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Observed spray bottle of oil not labeled on cook line. Employee labeled. **Corrected On-Site**
02D-01-5
47
Aug 9, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.half the walk in cooler at Cooked beef, cooked beans; (49-50F - Cold Holding), chef moved items to cool quickly and called for maintenance
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/
53A-03-7
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
74
Apr 10, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.Pic corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes **Corrected On-Site**
22-47-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top two door cooler on cook line at lettuce tomato cheese (45-47F - Cold Holding), chef put ice on items and plugged in cooler
03A-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between tables and coolers, chef removed found in the kitchen knifes that were store in the crack between the wall and work area. To correct remove knives and utensils wash and sanitize and store or use in a clean environment. **Corrected On-Site**
10-17-4
Basic - Working containers of food removed from original container not identified by common name. Oil in spray bottles not labeled, manager labeled **Corrected On-Site**
02D-01-5
67
Oct 18, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
74
Aug 24, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 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 ppm at 0 Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.Pic corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes **Corrected On-Site**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Dirty dishes and strainers in sink, chef removed **Corrected On-Site**
31A-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between coolers, chef removed and washed knife **Corrected On-Site**
10-17-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
70
Frequently Asked Questions
When was Las Fajitas last inspected?
The most recent health inspection at Las Fajitas on file is from Mar 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at Las Fajitas?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Las Fajitas.
How does Las Fajitas compare to other restaurants in Boca Raton?
Las Fajitas most recently scored 90 out of 100, which is higher than the Boca Raton average of 74.
Has Las Fajitas' inspection record improved over time?
Yes. Recent inspections at Las Fajitas have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Las Fajitas 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 Las Fajitas inspected?
Based on the inspection history on file, Las Fajitas is inspected around three times per year on average.
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