EL ESTABLO MEXICAN & SALVADOREAN RESTAURANT INC
1308 HYPOLUXO RD · LANTANA · Palm Beach County · FL 33462
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
8 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tall stainless reach in cooler: steak (53F – Cooling) at 10:45; cooling since 8:00pm on 3/15 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **Warning**
01B-36-5High 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. tall stainless reach in cooler: steak (53F – Cooling) at 10:45; cooling since 8:00pm on 3/15 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **Warning**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw steak stored in same container at tall stainless reach in cooler. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. flip top cooler: raw shell eggs (52F – Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. flip top cooler: raw shell eggs (52F – Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: cheese (52F – Cold Holding); nopales – cooked cactus (53F – Cold holding) cooked peppers and onions (52F – Cold Holding) ; cooked jalapeño (53F – Cold Holding); cooked yucca (53F – Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: cheese (52F – Cold Holding); nopales – cooked cactus (53F – Cold holding) cooked peppers and onions (52F – Cold Holding) ; cooked jalapeño (53F – Cold Holding); cooked yucca (53F – Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
Intermediate 2
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer. **Warning**
53B-01-5Intermediate – 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. Not available at time of inspection. **Repeat Violation** **Admin Complaint**
Inspector observations synchronized from DBPR on August 12, 2026 10:19 PM.
Violation category totals
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.