Los Catrachos Restaurant
Last inspected: Apr 27, 2026
41
Score
Los Catrachos Restaurant appears in inspection records 16 times, starting in 2022. The most recent visit was on Apr 27, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to seven violations.
Looking across the full record, “raw animal food stored over or with ready-to-eat food” is the recurring theme, flagged three times.
Los Catrachos Restaurant's latest score of 41 falls below the West Palm Beach average of 79. This restaurant has more on its record than most do.
16
Inspections
4
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 27, 2026
Complaint Full
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Roach activity present as evidenced by live roaches found. Approximately 10 live roaches in kitchen crawling on wall over/under prep table behind electrical conduits/shelf supports. Advised Operator to eliminate live roaches, clean and sanitize area(s). **Warning**
35A-05-4
High Priority - Non-food grade "thank you" bags used in direct contact with food (cooked rice). Operator discarded bag and rice. **Corrected On-Site** **Warning**
14-31-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee waitressing handling menus previously held by customers, writing orders with pen and paper then handled clean equipment, clean utensils and clean glasses to scoop ice and prepare drinks for customers without washing hands. Advised Operator of proper hand washing requirements. **Warning**
12A-16-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 4 rodent droppings found in kitchen on floor under rice/bean storage shelves. Advised Operator to remove droppings, clean and sanitize area. **Warning**
35A-04-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep table in kitchen; cooked vegetable beef soup (128F - Cooling 12:00/128F 12:50). Operator stated cooling in deep, full pot for 30 minutes, at this rate will not reach 70F within 2 hours. Advised Operator to split into smaller, more shallow and more wide opening uncovered containers to facilitate faster cooling. **Repeat Violation** **Warning**
03D-15-4
Basic - Dead roaches on premises. Approximately 5 dead roaches inside cabinetry at front service station. Advised Operator to remove dead roaches, clean and sanitize area. **Warning**
35A-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Advised Operator to eliminate gap at rear exit door threshold. **Repeat Violation** **Warning**
35B-01-4
Basic - Hole in or other damage to wall. Hole in wall under sink at front service area. Hole in bottom of cabinetry at front service area. Advised Operator to repair. **Warning**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside cabinetry at front service area soiled. Advised Operator to clean. **Warning**
23-03-4
41
Mar 30, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Personal Cleanliness
FL-40
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
43
Nov 21, 2025
Routine - Food
3 critical violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
55
Jul 22, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
61
Apr 1, 2025
Routine - Food
9 critical violations.
View 9 violations
High Priority - Employee washed hands with no soap. Observed employee washing hands at hand wash sink with only water; no soap. Employee washed hands with soap. **Corrected On-Site**
12A-20-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Raw pork in metal pan stored above tamales; not all items commercially packaged. Operator stored properly. **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer: Raw ground beef stored above raw pork in metal pan; not all items commercially packaged. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At cutting board at make table: cracked shelled eggs stored with intact shelled eggs. See stop sale.
01B-14-4
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. At walk in cooler: cooked pork (45F at 9:00am- Cooling) As per operator, cooling overnight in unit. Item did not cool from 135F to 41F in a total of 6 hours. Stored in a tightly covered container. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table cutting board: raw shelled eggs (63F - Cold Holding) As per employee, stored 10 mins. Not prepped or portioned today. Operator placed inside cooler to quick chill. **Corrective Action Taken** **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 prep table next to fryer: cooked plantains (111F - Hot Holding) As per operator, cooked 30 mins prior; Operator placed in fryer basket to reheat to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked pork (45F at 9:00am- Cooling) As per operator, cooling overnight in unit. Item did not cool from 135F to 41F in a total of 6 hours. Stored in a tightly covered container. See stop sale. **Repeat Violation** **Admin Complaint**
03D-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 operator arrive at establishment, entered kitchen then began touching clean pot with food at cook line; no hand wash. Advised operator to wash hands.
12A-16-4
26
Nov 15, 2024
Routine - Food
No violations found.
100
Nov 14, 2024
Routine - Food
7 critical violations. 2 major 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. Kitchen area fried plantains (122F - Hot Holding); cooked beef (102F - Hot Holding) Steam table cooked eggs (98F - Hot Holding); cooked beans (120F - Hot Holding) Per operator all products stored for approximately 1 hour. Advised operator to reheat all products ton165F+ **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler top rail cooked yucca (56F - Cold Holding); cooked rice (59F - Cold Holding) Per operator products stored since yesterday. Products not prepared or portioned today see stop sale Reach in cooler raw pork (49F - Cold Holding) per operator product stored for approximately 2 hours. Per operator not prepared or portioned today Operator moved to freezer **Repeat Violation** **Admin Complaint**
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. Flip top cooler top rail cooked yucca (56F - Cold Holding); cooked rice (59F - Cold Holding) Per operator products stored since yesterday. Products not prepared or portioned today see stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler cooked chicken(45F - Cooling); Reach in cooler Cooked yucca (44F - Cooling) Per operator product cooling since yesterday. See Stop sale.
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing hands with gloves than handling clean utensils. Advised operator to train employees on proper hand washing procedures, removed gloves, washed hands
12A-09-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer Raw chicken over raw shrimp Operator stored properly **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer cook line Raw pork over cooked vegetables Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler cooked chicken(45F - Cooling); Reach in cooler Cooked yucca (44F - Cooling) Per operator product cooling since yesterday. See Stop sale.
03D-02-5
Intermediate - No soap provided at handwash sink.at dishwasher area Operator provided **Corrected On-Site**
31B-03-4
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. Operator transfers multiple items from freezer to walk in cooler , never corrected date marking **Repeat Violation** **Admin Complaint**
02C-04-5
29
Jul 10, 2024
Routine - Food
No violations found.
100
Jul 8, 2024
Routine - Food
9 critical violations. 3 major violations. 2 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On Cook line Steam table. cooked beans 118F hot Holding, red sauce 128F hot Holding , cooked eggs 112F hot Holding Per operator products stored for approximately 2 .15 hours. Operator moved items to stovetop to reheat to 165F+ **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line Raw shell eggs 76F cold Holding Per operator product stored for approximately 20 minutes Per operator products not prepared or portioned today Operator moved to inside of cooler **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef inside walk-in cooler Operator stored properly **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored above cooked beans Operator stored properly **Corrected On-Site** **Warning**
08A-02-6
High Priority - Medicine not labeled properly. Observed burn gel stored above ice machine scoop Operator removed **Corrected On-Site** **Warning**
41-22-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands **Corrected On-Site** **Warning**
12A-27-4
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.at 0 ppm chlorine. Operator moved sanitation procedures to 3 compartment sink 100 ppm chlorine **Corrected On-Site** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cheese 46F cold holding, hard boil eggs 63F cold Holding Per operator products stored since yesterday. See stop sale. At cook line Coleslaw 46F cold Holding Per operator product stored for approximately 2 hours. Operator iced down. Inside walk-in cooler. Coleslaw 45F cold Holding, cheese 44F cold holding, Per operator products stored for approximately 2 hours. Advised operator to move items to walk in freezer All products listed above not prepared or portioned today. **Warning**
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. At cook line cheese 46F cold holding, hard boil eggs 63F cold Holding Per operator products stored since yesterday. See stop sale. **Warning**
01B-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. **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a plastic cup inside handwashing sink on cook line. Operator removed **Corrected On-Site** **Warning**
31A-09-4
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. Several containers with cooked food like taquitos cooked beans etc **Repeat Violation** **Warning**
02C-04-5
Basic - Multiple containers with cooking oil stored on floor. Operator stored properly **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At dishwasher area and server Coffe station Emailed signs to operator **Corrective Action Taken** **Warning**
31B-04-4
17
Mar 18, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Sewage and Wastewater Properly Disposed
FL-27
Warewashing Facilities Maintained and Used
FL-24
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
35
Jan 18, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade hose conveying potable water. Missing on hose Bibb at mop sink located outside. **Warning** - From follow-up inspection 2024-01-18: Same **Time Extended**
29-04-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in dishwasher area and back room. **Warning** - From follow-up inspection 2024-01-18: Same **Time Extended**
36-02-5
82
Jan 17, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023. **Warning**
50-17-3
High Priority - Nonfood-grade hose conveying potable water. Missing on hose Bibb at mop sink located outside. **Warning**
29-04-4
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under prep table near hand sink. Manager killed and sanitized the area.( corrected on site ) 6 live roaches under rice bin between prep table and white chest freezer in the kitchen. **Corrective Action Taken** **Warning**
35A-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in hand sink on cook line. **Repeat Violation** **Warning**
31A-11-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in dishwasher area and back room. **Warning**
36-02-5
Basic - Food stored on floor. Boxes of oil stored on floor in back room. **Warning**
08B-38-4
Basic - Dead roaches on premises. 2 dead roaches on shelf in the kitchen manager cleaned the area **Corrected On-Site** **Warning**
35A-03-4
50
Aug 15, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
58
Apr 13, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 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...00 ppm due to empty sanitizer bucket. Operator corrected it 100 ppm **Corrected On-Site**
22-41-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee prepared burrito with bare hands and serve to customer. Employee stated washed hands prior prepared burrito.Manager educated employee, employee washing hands and putting gloves on hands **Corrected On-Site**
09-01-4
Intermediate - Handwash sink used for purposes other than handwashing...filled up pitcher in handwashing at kitchen, manager educated employee. **Corrected On-Site**
31A-11-4
Basic - Stored food not covered...soup , sauce at walk in freezer, employee covered **Corrected On-Site**
08B-12-5
Basic - Equipment or utensils not designed or constructed in a durable manner...disrepaired walk in cooler door.
14-10-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair...throughout establishment
36-32-5
58
Jan 23, 2023
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
30
Aug 26, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food...tamales stored in to go plastic bag at reach in cooler . Operator discarded food. **Corrected On-Site** **Warning** - From follow-up inspection 2022-08-26: Not repaired **Time Extended**
14-31-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at dishwashing area. **Warning** - From follow-up inspection 2022-08-26: Not provided **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Equipment in poor repair...metal peeling from walk in cooler door , gasket tone in walk in cooler and walk freezer. **Warning** - From follow-up inspection 2022-08-26: Not repaired **Time Extended**
14-11-5
78
Frequently Asked Questions
When was Los Catrachos Restaurant last inspected?
The most recent health inspection at Los Catrachos Restaurant on file is from Apr 27, 2026. The public record contains 16 inspections in total.
What is the most common violation at Los Catrachos Restaurant?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited three times, more than any other issue at Los Catrachos Restaurant.
How does Los Catrachos Restaurant compare to other restaurants in West Palm Beach?
Los Catrachos Restaurant most recently scored 41 out of 100, which is lower than the West Palm Beach average of 79.
Has Los Catrachos Restaurant's inspection record improved over time?
No. Recent inspections at Los Catrachos Restaurant have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Los Catrachos Restaurant 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 Los Catrachos Restaurant inspected?
Based on the inspection history on file, Los Catrachos Restaurant is inspected around four times per year on average.
Nearby Restaurants