Lopez Cafe
Last inspected: Jan 29, 2026
100
Score
Across the available record, Lopez Cafe has 12 inspections on file, the first dated 2022. The most recent visit was on Jan 29, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
Among Belle Glade restaurants, the typical score is 79; Lopez Cafe is comfortably above that bar. The record reflects steady performance over time.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
No violations found.
100
Jan 28, 2026
Routine - Food
4 critical violations. 1 major violation.
View 5 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. Observed employee touched glasses then handled clean handle of sandwich press; no hand wash. Advised operator that employee should wash hands. **Warning**
12A-29-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection. **Corrected On-Site** **Warning**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, beverage area: milk (49F - Cold Holding) As per operator, stored since 15 mins. Not prepped or portioned today. Operator moved to quick chill. **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. At steam table: cooked pork (128F - Hot Holding); cooked eggs (125F - Hot Holding); cooked chicken (126F - Hot Holding) As per operator, stored since 3 hours. Advised operator to reheat to 165+F. **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At table top make table: red salsa (48F at 9:30am; 48F at 10:00am- Cooling); green salsa (56F at 9:30am; 56F at 10:00am- Cooling) As per operator, both items cooling since 4:30am. At current rate of cooling, products will not cool to 41F in a total of 6 hours. Operator placed in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
50
Aug 11, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Nonfood-grade to go bags used in direct contact with bread and tortillas. Operator removed food from bags. **Corrected On-Site**
14-31-5
Basic - Employee coke container in a food preparation area on top of chest freezer. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area on top of chest freezer . Operator removed food. **Corrected On-Site**
12B-02-4
Basic - Employee personal bread not properly identified and segregated from food to be served to the public in prep area. Operator segregated. **Corrected On-Site**
08B-49-4
74
Jan 14, 2025
Routine - Food
6 critical violations. 1 major violation.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked potatoes (109F - Hot Holding); cooked ribs (98F - Hot Holding) As per operator, prepared and stored since 6am. Operator discarded cooked potatoes. Advised operator to reheat cooked ribs. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator changed to 100ppm. **Corrected On-Site**
41-27-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection via phone call. **Corrected On-Site**
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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At make table: diced tomatoes (51F at 9:40am; 50F at 10:15am- Ambient Cooling) As per operator, cooling since 6:00am. Diced tomatoes did not cool to 41F in a total of 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At coffee station: milk (57F - Cold Holding) As per operator, stored on counter since 30 mins. Not prepped or portioned today. Operator moved to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. At make table: diced tomatoes (51F at 9:40am; 50F at 10:15am- Ambient Cooling) As per operator, cooling since 6:00am. Diced tomatoes did not cool to 41F in a total of 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03D-06-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee touch face, wash hands at triple sink with detergent water then handled food. Employee washed hands at hand wash sink with soap. **Corrected On-Site**
12A-03-4
37
Jul 1, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
30
Mar 18, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
78
Jan 17, 2024
Routine - Food
No violations found.
100
Jan 16, 2024
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Rodent activity present as evidenced by rodent droppings found. At the backend of kitchen; multiple cold holding units stored in this area: Approximately 4 rodent droppings observed on shelf between deep freezer and the wall. 1 rodent dropping observed on shelf between standing single door freezer and wall. Approximately 5 rodent droppings observed underneath shelf near deep freezer and single door reach in freezer. **Repeat Violation** **Admin Complaint**
35A-04-4
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. At prep counter: green salsa (58F - Cold Holding); red salsa (56F - Cold Holding); Mexican cheese (52F - Cold Holding) As per operator items were taken from reach in cooler more than 4 hours ago. Not prepped or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter: green salsa (58F - Cold Holding); red salsa (56F - Cold Holding); Mexican cheese (52F - Cold Holding) As per operator items were taken from reach in cooler more than 4 hours ago. Not prepped or portioned today. See stop sale. At double glass door reach in cooler: shredded mozarella (47F - Cold Holding); butter (46F - Cold Holding) As per operator items were stored at room temperature for 1 hour, 3.5 hours ago. Not prepped or portioned today. Items were removed to be quick chilled. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: sausage with spices (99F - Hot Holding); cooked chicken (111F - Hot Holding); cooked pork skin (115F - Hot Holding) Items stored since at 8am. Operator discarded. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Pork no longer frozen thawing on table. Advised operator of the proper ways to thaw. **Corrective Action Taken** **Warning**
06-06-5
45
Nov 14, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In standing reach in freezer: raw beef and raw sausage not commercially packaged stored over open boxes of bread. Educated operator. - From follow-up inspection 2023-11-14: In standing reach in freezer: raw sausage not commercially packaged stored over open boxes of bread. Operator stored removed raw sausages and stored properly. **Admin Complaint** **Corrected On-Site**
08A-02-6
86
Nov 13, 2023
Routine - Food
9 critical violations. 2 major violations. 5 minor violations.
View 16 violations
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. Glass door reach in cooler:; shredded lettuce (59F at 10:40am; 57F at 1:00pm- Cooling since 8am) See stop sale.
03D-06-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Glass door reach in cooler: cooked beans (48F at 10:40am; 47F at 1:00pm( cooling) As per operator cooling since 6:30am. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area: cooked beef (86F at 10:30am; 74F at 12:56am- Cooling); cooked pinto beans (116F at 10:30; 110F at 12:56pm- Cooling) As per operator cooling since 8:00am. Product did not cool to 70F in 2 hours. See stop sale.
03D-01-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple ware washing sink: Employee washed utensils then rinsed but did not sanitize. Educated operator.
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In standing reach in freezer: raw beef and raw sausage not commercially packaged stored over open boxes of bread. Educated operator.
08A-02-6
High Priority - Rodent activity present as evidenced by rodent droppings found. At the back end of the kitchen, multiple cold holding units stored in this area: 2 rodent droppings behind deep freezer. Approximately 15 rodent droppings beneath a shelf beside standing freezer (in the left and right corners) At front counter, coffee station, on the bottom shelf of the cupboard: 1 rodent dropping
35A-04-4
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 prep area in a container on ice: green salsa (50F - Cold Holding); red salsa (52F - Cold Holding) As per operator item was not prepared or portioned today. Product stored since yesterday. See stop sale. Glass door reach in cooler: mozzarella cheese (50F - Cold Holding); whole milk (64F - Cold Holding); Yellow American cheese (48F - Cold Holding); Swiss cheese (48F - Cold Holding) Not prepared or portioned today. Product stored since yesterday. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Glass door reach in cooler: cooked beans (48F at 10:40am; 47F at 1:00pm( cooling) As per operator cooling since 6:30am. 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 prep area: cooked beef (86F at 10:30am; 74F at 12:56am- Cooling); cooked pinto beans (116F at 10:30; 110F at 12:56pm- Cooling) As per operator cooling since 8:00am. Product did not cool to 70F in 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. Glass door reach in cooler:; shredded lettuce (59F at 10:40am; 57F at 1:00pm- Cooling since 8am) See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In prep area in a container on ice: green salsa (50F - Cold Holding); red salsa (52F - Cold Holding) As per operator item was not prepared or portioned today. Product stored since yesterday. See stop sale. Glass door reach in cooler: mozzarella cheese (50F - Cold Holding); whole milk (64F - Cold Holding); Yellow American cheese (48F - Cold Holding); Swiss cheese (48F - Cold Holding) Not prepared or portioned today. Product stored since yesterday. 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. At steam table: eggs and vegetables (130F - Hot Holding); chicken crispy wrap (120F - Hot Holding) As per operator items made 3 hours ago (at 7am). Items were in a double pan. Operator removed items from the steam table to be discarded. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line: stove heavily soiled with food debris. Educated operator.
22-02-4
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.
53B-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. At cook line, sink area: approximately 5 bags of raw chicken thawing in stagnant water. Advised operator of the correct ways to thaw.
06-01-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Wiping cloths in triple sink stored solution of chlorine and soap. Advised operator of the correct of the correct way to prepare wiping cloth solution. Operator changed solution to chlorine solution of 100ppm.
21-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front counter, coffee station, Wiping cloth solution of chlorine 0ppm. Operator provided a solution of chlorine 100ppm.
21-07-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. At prep area, prep table: Mozzarella cheese thawing at room temperature in a bowl. Advised operator of the correct ways to thaw.
06-06-5
Basic - Floors not maintained smooth and durable through the kitchen area.
36-11-4
17
Feb 13, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed on steam table Cooked beef 110°F reheating , cooked beans 110°F reheating , cooked hot dogs 110°F reheating Per operator products stored for approximately 2 hours. Operator turned on steam table to higher setting to achieve 165°F + for reheating **Corrective Action Taken**
03E-02-5
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 poster to operator **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on bathroom. Operator provided **Corrected On-Site**
31B-02-4
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. Emailed form to operator. **Corrective Action Taken**
11-26-1
64
Sep 19, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
50
Frequently Asked Questions
When was Lopez Cafe last inspected?
The most recent health inspection at Lopez Cafe on file is from Jan 29, 2026. The public record contains 12 inspections in total.
What is the most common violation at Lopez Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Lopez Cafe.
How does Lopez Cafe compare to other restaurants in Belle Glade?
Lopez Cafe most recently scored 100 out of 100, which is higher than the Belle Glade average of 79.
Has Lopez Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Lopez Cafe have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Lopez Cafe 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 Lopez Cafe inspected?
Based on the inspection history on file, Lopez Cafe is inspected around four times per year on average.
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