Restaurante El Nopal # 1
Last inspected: Feb 3, 2026
64
Score
Public records show eight inspections at Restaurante El Nopal # 1 stretching back to 2022. The most recent report on file is from Feb 3, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
The pattern that stands out is “current hotel and restaurant license not displayed”, which has been cited two times.
Compared to other Lake Worth restaurants (averaging 77), there's room to close the gap. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bucket at front counter area 200ppm. Operator diluted solution, retesting at 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and cooked chicken not date marked at kitchen reach in cooler. Per employee, item was prepared approximately 2 days ago. Employee date marked. **Corrected On-Site**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed. Only expired licenses displayed.
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior surface of reach in cooler motor heavily soiled with food debris. Operator cleaned. **Corrected On-Site**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food splatter behind kitchen area steam table.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Spray bottle and squeeze bottle of oil not labeled in kitchen prep area. Operator labeled. **Corrected On-Site**
02D-01-5
64
Sep 8, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen, raw shell eggs stored over pan of salsa. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
86
Feb 12, 2025
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
45
Sep 3, 2024
Routine - Food
6 critical violations. 1 major violation.
View 7 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 104F on cook line. Placed on stove top. Water 135F **Corrected On-Site**
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ham in reach in cooler drawer on cook line Removed **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler Removed **Corrected On-Site**
08A-20-5
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. Cooked salsa verde (48F - Cold Holding); in sliding door reach in cooler. Individually packaged on bottom shelf. In unit over four hours. Not prepped or portioned today.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked salsa verde (48F - Cold Holding); in sliding door reach in cooler. Individually packaged on bottom shelf. In unit over four hours. Not prepped or portioned today.
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 (118F - Hot Holding); in steam table. Out less than four hours. Reheated to 165F **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (52F - Cooling) at 9:18 to 52F at 9:40 am since 9:00 am in flip top cooler. At this rate food will not cool to 41F within four hours. Overstocked. Placed in bottom of flip top cooler to cool. **Corrective Action Taken**
03D-15-4
37
Feb 27, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Current Hotel and Restaurant license not displayed. Displayed license expired on 12/01/2023. License current in the system.
50-09-4
Basic - very slow draining water in handwash sink at front counter.
29-20-5
90
Jul 7, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried cauliflower (112-138F - Hot Holding) in steam table. Operator states food cooked an hour and a half ago and placed in steam table. Over stacked. Removed and reheated To 165F. **Corrective Action Taken**
03B-01-6
Basic - Standing water in bottom of reach-in-cooler. Bane Marie across from cook line. **Corrected On-Site**
29-49-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in dining room
36-34-5
78
Feb 3, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 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. raw chicken (50F - Cold Holding); raw fish (50F - Cold Holding); chicharron (50F - Cold Holding) in reach in cooler across from stove. Operator states food not prepped or portioned today. Food items in unit over night.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding); raw fish (50F - Cold Holding); chicharron (50F - Cold Holding) in reach in cooler across from stove. Operator states food not prepped or portioned today. Food items in unit over night. **Corrective Action Taken**
03A-02-5
Basic - Equipment in poor repair. Gaskets torn to reach in cooler across from stove.
14-11-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind steam table.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Oil spray bottle on cook line. **Corrected On-Site**
02D-01-5
64
Sep 30, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
70
Frequently Asked Questions
When was Restaurante El Nopal # 1 last inspected?
The most recent health inspection at Restaurante El Nopal # 1 on file is from Feb 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Restaurante El Nopal # 1?
Across the inspection record, “current hotel and restaurant license not displayed” has been cited two times, more than any other issue at Restaurante El Nopal # 1.
How does Restaurante El Nopal # 1 compare to other restaurants in Lake Worth?
Restaurante El Nopal # 1 most recently scored 64 out of 100, which is lower than the Lake Worth average of 77.
Has Restaurante El Nopal # 1's inspection record improved over time?
Results have been roughly steady. Inspections at Restaurante El Nopal # 1 have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Restaurante El Nopal # 1 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 Restaurante El Nopal # 1 inspected?
Based on the inspection history on file, Restaurante El Nopal # 1 is inspected around two times per year on average.
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