Los Gallitos Tortilleria & Panaderia
Last inspected: Nov 17, 2025
86
Score
Across the available record, Los Gallitos Tortilleria & Panaderia has 10 inspections on file, the first dated 2022. The newest entry in the record is dated Nov 17, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to five violations per visit.
Across the inspection history, “no paper towels” is the issue that surfaces most often, recorded four times.
Restaurants in Lake Worth average 77, so Los Gallitos Tortilleria & Panaderia is doing better than most peers. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Nov 17, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, cutting boards have mold soiled with food debris.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. In storage area by three compartment sink, bowl used to dispense dry beans. Operator removed bowl **Corrective Action Taken**
14-01-5
86
Jul 29, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By three compartment sink, no paper towels provided at handwashing sink.
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide training for all employees. One new/ temporary employee.
53B-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, dry storage shelves spoiled with food debris
23-03-4
78
Feb 7, 2025
Routine - Food
6 critical violations. 2 major violations. 1 minor violation.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork 48 f - 46 f cooling overnight. Not prepared, portioned or handled today. In same cooler overnight.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked pork 48 f - 46 f cooling overnight. Not prepared, portioned or handled today. In same cooler overnight.
01B-36-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2024.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ( portioned red sauce 53 f, portioned green sauce 55 f pan was left outside for an hour ) employee put container in the cooler to cool quickly. Not prepared or portioned today. **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. Cooked pork 128-131 f hot holding in steam table ( left corner of steam table ) less than 2 hours, , cooked peppers 126 f hot holding in steam table ( right corner of steam table ) less than 1 hour . Operator reheating both. Second temperature of cooked pork after 25 minutes 171 f, cooked peppers 165 f **Corrected On-Site**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm. Manager changed the solution. Chlorine 100 ppm **Corrected On-Site**
41-15-5
Intermediate - Packaged food not labeled as specified by law. Prepared and Packaged onsite tres leeches in display case not labeled.
02D-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared and Packaged onsite Tress leeches , red sauce, green sauce , prepared yesterday 11:00 am. Held 24 hours 25 minutes Not date marked. Canned jalapeños packaged on Monday today is Friday not date marked. Green sauce was prepared three days ago not date marked.
02C-02-5
Basic - Food stored on floor. Case of water bottle stored on floor by display case. **Repeat Violation**
08B-38-4
32
Aug 23, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 50 f, cooked chicken 48 f, as per chef taking in and out for orders. Less than 2 hours. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep room hand sink. Chef stocked. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Light orange color liquid spray bottle in prep room not labeled. Chef labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating corn from open foam cup on cook line. Explained. Employee discarded the cup. **Corrected On-Site**
12B-02-4
Basic - Food stored on floor. Bag of onions stored on floor in the kitchen. Chef moved bag on the shelf. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed the towel **Corrected On-Site**
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature by three compartment sink. Still frozen solid 26 f. Explained and chef moved to cooler . **Corrected On-Site**
06-01-5
58
Apr 11, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. San Marcos jalapeño peppers and carrots 74 f on the counter. As per employee longer than 4 hours.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. San Marcos jalapeño peppers and carrots 74 f on the counter. As per employee longer than 4 hours.
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in three compartment sink area. Manager stocked. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Light yellow color liquid spray bottle under hand sink in three compartment sink area not labeled
41-17-4
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 one
11-27-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Jalapenos carrots, flan, tres leeches
02D-03-4
Basic - Outer openings not protected with self-closing doors. Back door
35B-03-4
Basic - Water leaking from pipe and/or faucet/handle. From hand sink in three compartment sink area **Repeat Violation**
29-11-4
45
Jan 31, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork (102°F-115°F - Hot Holding) in steam table. Cook stated pork was cooked at 6am this morning and placed in steam table. Water level in steam table is low, water temperature in Steam table 178°F. Cook added hot water to steam table and reheated pork to 170°F and placed back in steam table. **Corrected On-Site**
03B-01-6
Intermediate - Water with a temperature of at least 85 degrees Fahrenheit shut off at employee handwash sink at cook line. Cook turned water on. **Corrected On-Site**
27-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Water leaking from drain pipe of hand sink onto floor in dish area.
29-11-4
Basic - No handwashing sign provided at a hand sink used by food employees in dish area.
31B-04-4
Basic - Standing water in handwash sink, at cook line.
29-20-5
61
Aug 21, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
50
Jun 20, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
64
Apr 18, 2023
Routine - Food
6 critical violations. 1 major violation. 2 minor violations.
View 9 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. At three compartment sink
29-37-4
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. pork salsa verde (50F - Cooling) in glass reach in color. Per operator, food not prepped or portioned today. In unit over night. At this rate, food did not reach 41F within six hours. Food covered in plastic container.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chorizo (65F - Cold Holding) in reach in cooler next to steam table. Per operator chorizo in unit less than four hours. Not prepped or portioned. Removed. **Corrective Action Taken**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork salsa verde (50F - Cooling) in glass reach in color. Per operator, food not prepped or portioned today. In unit over night. At this rate, food did not reach 41F within six hours. Food covered in plastic container. **Corrective Action Taken**
03D-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs (84F - Cold Holding)above steam table. Per operator eggs out less than four hours. Placed in cooler. TPHC document discussed and sent to operator . **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Basic - Food stored on floor. Bag of onions on floor. Removed. **Corrected On-Site**
08B-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen unclean
36-34-5
33
Nov 16, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Los Gallitos Tortilleria & Panaderia last inspected?
The most recent health inspection at Los Gallitos Tortilleria & Panaderia on file is from Nov 17, 2025. The public record contains 10 inspections in total.
What is the most common violation at Los Gallitos Tortilleria & Panaderia?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at Los Gallitos Tortilleria & Panaderia.
How does Los Gallitos Tortilleria & Panaderia compare to other restaurants in Lake Worth?
Los Gallitos Tortilleria & Panaderia most recently scored 86 out of 100, which is higher than the Lake Worth average of 77.
Has Los Gallitos Tortilleria & Panaderia's inspection record improved over time?
Yes. Recent inspections at Los Gallitos Tortilleria & Panaderia 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 Los Gallitos Tortilleria & Panaderia 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 Los Gallitos Tortilleria & Panaderia inspected?
Based on the inspection history on file, Los Gallitos Tortilleria & Panaderia is inspected around three times per year on average.
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