Parrillada Salvadorena
Last inspected: Mar 5, 2026
52
Score
Parrillada Salvadorena has been inspected nine times since 2022. Inspectors last stopped by on Mar 5, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
The pattern that stands out is “handwash sink not accessible for employee use”, which has been cited three times.
That's lower than the typical Lantana restaurant, which scores around 80. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler: beef soup (45F - Cooling) at 11:35; cooling since 3/4 at 6pm Observed in deep container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
01B-36-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over refried beans at reach in freezer. Both products not in commercial packaging. Operator stored products properly. **Corrected On-Site**
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. Reach in cooler: beef soup (45F - Cooling) at 11:35; cooling since 3/4 at 6pm Observed in deep container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
03D-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. A front customer counter area.
27-16-4
Basic - Plumbing system in disrepair. Hot water handle will not open at hand wash sink in front customer counter area.
29-08-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup as scoop in chicken bouillon and sugar.
14-01-5
52
Nov 13, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-11-13: No vacuum breaker on mop sink. **Time Extended**
29-42-4
86
Nov 12, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Dead roaches on premises. 1 dead roach floating in a bowl of standing water with beef thawing, in side triple sink. **Warning**
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times, garbage can in front of sink. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Basic - Dead roaches on premises. 1 dead roach floating in a bowl of standing water with beef thawing, in side triple sink. See stop sale **Admin Complaint**
35A-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in standing water in triple sink. Dead roach in water. See stop sale. **Warning**
06-01-5
Basic - Ice scoop handle in contact with ice inside ice machine. Operator removed. **Corrected On-Site** **Warning**
10-08-5
Basic - Employee personal chicken not properly identified and segregated from food to be served to the public, under grill. **Warning**
08B-49-4
50
Mar 5, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
67
Nov 5, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
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 200+ chlorine. Next to triple sink. Operator set up fresh solution at 75Ppm. **Corrected On-Site**
41-15-5
Intermediate - Handwash sink not accessible for employee use at all times utensils stored in sink at front counter. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing cleaner not labeled at hand sink in kitchen. Operator labeled. **Corrected On-Site**
41-17-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs on top of coleslaw at front counter sliding glass door refrigerator. Operator removed. **Corrected On-Site**
10-06-5
61
Feb 12, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
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. double door reach in cooler - beef soup (52F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours on bottom shelf of reach in cooler - 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. double door reach in cooler - beef soup (52F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours on bottom shelf of reach in cooler - see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork from 2 days prior - operator date marked.
02C-02-5
Basic - Stored food not covered. Reach in cooler - cooked pork and cooked vegetables- operator covered. **Corrected On-Site**
08B-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. At kitchen hand sink.
31B-04-4
55
Nov 6, 2023
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over the cooked corn - in reach in freezer - operator moved chicken to lower shelf. **Corrected On-Site**
08A-05-6
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. Mozzarella cheese at 78°F Cold Holding at 2:50 pm held at room temperature since 9:00am - see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese at 78°F Cold Holding at 2:50 pm held at room temperature since 9:00am - see stop sale. **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. chicken soup (104F - Hot Holding) at 2:10 pm held since 1:00 - operator reheated to 165°F. **Corrected On-Site**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling: chicken soup (110F - Cooling) 2:35pm cooling since 2:00pm recheck 3:00pm - (99°F) - operator moved from cooler to freezer to facilitate the cooling process **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Kitchen hand sink - bowl inside - Operator removed **Corrected On-Site**
31A-11-4
Intermediate - Probe thermometer provided to measure temperature of food - not working.
05-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin on left side.
22-20-5
39
Feb 10, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 60°F, on prep table for less than 2 hours. M Cook placed in refrigerator. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times, in kitchen. Blocked by a garbage can. Operator removed. **Corrected On-Site**
31A-09-4
78
Aug 18, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Stored pork. not covered in reach in freezer. Cook covered. **Corrected On-Site**
08B-12-5
95
Frequently Asked Questions
When was Parrillada Salvadorena last inspected?
The most recent health inspection at Parrillada Salvadorena on file is from Mar 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Parrillada Salvadorena?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Parrillada Salvadorena.
How does Parrillada Salvadorena compare to other restaurants in Lantana?
Parrillada Salvadorena most recently scored 52 out of 100, which is lower than the Lantana average of 80.
Has Parrillada Salvadorena's inspection record improved over time?
Results have been roughly steady. Inspections at Parrillada Salvadorena have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Parrillada Salvadorena 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 Parrillada Salvadorena inspected?
Based on the inspection history on file, Parrillada Salvadorena is inspected around three times per year on average.
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