Lupitas Tex-Mex Restaurant
Last inspected: Oct 20, 2025
74
Score
Across the available record, Lupitas Tex-Mex Restaurant has 10 inspections on file, the first dated 2022. Inspectors last stopped by on Oct 20, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things are looking better lately, with recent visits averaging around three violations compared to roughly eight violations earlier on.
Looking across the full record, “bowl or other container with no handle used to dispense food” is the recurring theme, flagged three times.
Compared to the broader Lake Worth restaurant scene, this is about average. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Oct 20, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
74
Aug 18, 2025
Food-Licensing Inspection
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Proper Hot and Cold Holding Temperatures
FL-21
43
Jun 18, 2025
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Jun 17, 2025
Routine - Food
8 critical violations. 1 major violation. 3 minor violations.
View 12 violations
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. At walk in cooler, cooked pork (54F - Cooling). Operator stated item prepared prior day and held over 6 hours. Product did not reach 41F within 6 hours. See stop sale. **Warning**
01B-36-5
High Priority - Dented/rusted cans present. See stop sale. #10 can of tomatoes-dented. See stop sale **Warning**
01B-01-4
High Priority - Nonfood-grade bags used in direct contact with food. At kitchen, bread stored in direct contact of Thank you bags. Operator removed. **Corrected On-Site** **Warning**
14-31-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of household pesticide stored on shelf. Operator removed. **Warning**
41-05-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler, Black beans dated 6/4 and Salsa dated 6/7, See stop sale **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, pico de gallo (59F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature for approximately 1 1/2 hour. Advised operator of proper cold holding parameters. Operator placed item into freezer 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 cookline, cooked rice (122F - Hot Holding), held at bottom of steam table, operator stated item held out of temperature approximately 1 hour. Advised operator to reheat product to 165F. **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. At dry storage, chemicals-Bleach, window cleaner, stainless steel cleaner, stored on shelf with food-vinegar, lemon juices. Advised operator of proper storage. Operator removed chemicals. **Corrected On-Site** **Warning**
41-10-4
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. **Warning**
53B-01-5
Basic - Bowl or other container with no handle used to dispense food. At dry storage, cup used as scoop in rice bin. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen, cell phone stored over prep table. Operator removed. **Corrected On-Site** **Warning**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline, In use utensils in water 117F. Operator removed. **Corrected On-Site** **Warning**
10-07-4
23
Nov 19, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
55
Jul 19, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
74
Feb 9, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salsa 50°F 1:50 pm prepped at 10:00am almost 4 hours ago, on cook line, held in double container and will not reach 41°F within 4 hours. Operator placed an ice bag on the salsa. At the end I'd inspection salsa is 42°F**Corrective Action Taken** **Corrected On-Site**
03D-15-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed. **Corrected On-Site**
21-04-4
86
Jul 5, 2023
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork in two door stainless steal reach in cooler on cook line. Removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) front counter in dining room. Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Knives stored in hand sink next to triple sink. Removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. End of cook line **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in rice container in dry storage
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vents
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. At steam table **Repeat Violation**
14-09-4
Basic - Floor area(s) covered with standing water. In missing floor tiles in front of bane Marie on cook line
36-22-4
Basic - Floor tiles missing and/or in disrepair. In front of bane Marie on cook line **Repeat Violation**
36-17-5
Basic - Stored food not covered. In two freezer chests at end of cook line
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on bane Marie cutting board
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Oil squeeze bottles on cook line and prep area shelf **Repeat Violation**
02D-01-5
37
Jan 25, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Aug 16, 2022
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over lettuce and tomatoes in two door refrigerator unit at end of cook line. Operated removed. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. refried beans (104F - 135F Hot Holding)in steam table. Operated states beans reheated 2 hours prior and placed in steam table. Operator stirred. Refried Beans 135F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener unclean.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Knife stored in hand sink at three compartment sink. Operated removed. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef soup in walk in cooler not date marked. Operator states soup made three days prior. Operator Date marked. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (53F - Cooling)at 10:20 am to 53F at 11:03 am since 8 am. At this rate tomatoes will not reach 41F within four hours. Tomatoes over stacked in top reach in cooler. Operated removed and placed in cooler. **Corrective Action Taken**
03D-15-4
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in rice container. operated removed. **Corrected On-Site**
14-01-5
Basic - Dead roaches on premises. One dead roach on freezer chest. One dead roach at hand sink. Operator removed and cleaned area. **Corrected On-Site**
35A-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Under shelving in dry storage.
36-01-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
41
Frequently Asked Questions
When was Lupitas Tex-Mex Restaurant last inspected?
The most recent health inspection at Lupitas Tex-Mex Restaurant on file is from Oct 20, 2025. The public record contains 10 inspections in total.
What is the most common violation at Lupitas Tex-Mex Restaurant?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Lupitas Tex-Mex Restaurant.
How does Lupitas Tex-Mex Restaurant compare to other restaurants in Lake Worth?
Lupitas Tex-Mex Restaurant most recently scored 74 out of 100, which is about the same as the Lake Worth average of 77.
Has Lupitas Tex-Mex Restaurant's inspection record improved over time?
Yes. Recent inspections at Lupitas Tex-Mex Restaurant have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Lupitas Tex-Mex Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Lupitas Tex-Mex Restaurant inspected?
Based on the inspection history on file, Lupitas Tex-Mex Restaurant is inspected around three times per year on average.
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