GONZALEZ FOOD SERVICE
585 E MAIN ST · PAHOKEE · Palm Beach County · FL 33476
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At front counter: red salsa (99F at 11:20am; 96F at 11:57am); green salsa (98F at 11:20am; 95F at 11:57am) As per operator, cooling since 9:30am. Items did not cool to 70F within 2 hours. See stop sale. At prep area on table: red salsa in plastic pan (106F at 10:50am; 100F at 11:50am- Cooling) As per operator, cooling since 9:30. Item did not cool to 70F within 2 hours. See stop sale. **Warning**
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pans, cutting board and grater but did not sanitize them. Advised operator to properly clean and then sanitize equipment and utensils. **Corrective Action Taken** **Warning**
50-17-3High Priority – Operating with an expired Division of Hotels and Restaurants license. Food license renewed at time of inspection. (Validation number- 238551312) **Corrected On-Site** **Warning**
01B-02-5High 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. Single glass door reach in cooler#1: cut cabbage (50F – Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. At standing double door refrigerator: cooked steak (60F – Cold Holding) As per operator, stored overnight. Not prepared or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At front counter: red salsa (99F at 11:20am; 96F at 11:57am); green salsa (98F at 11:20am; 95F at 11:57am) As per operator, cooling since 9:30am. Items did not cool to 70F within 2 hours. See stop sale. At prep area on table: red salsa in plastic pan (106F at 10:50am; 100F at 11:50am- Cooling) As per operator, cooling since 9:30. Item did not cool to 70F within 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Single glass door reach in cooler#1: containers of sour cream (50F at 11:46am)- ambient cooling) As per operator, portioned at 7:30am. Item did not cool to 41F within 4 hours. See stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single glass door reach in cooler#1: cut cabbage (50F – Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. At standing double door refrigerator: cooked steak (60F – Cold Holding) As per operator, stored overnight. Not prepared or portioned today. See stop sale. **Warning**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Single glass door reach in cooler#1: containers of sour cream (50F at 11:46am)- ambient cooling) As per operator, portioned at 7:30am. Item did not cool to 41F within 4 hours. See stop sale. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: cooked pork (120F – Hot Holding) As per operator reheated at 8:30am Operator began to reheat. **Corrective Action Taken** **Warning**
Intermediate 6
11-01-5Intermediate – Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Emailed poster. **Corrective Action Taken** **Warning**
12A-03-4Intermediate – Employee washed hands in a sink other than an approved HWS. Employee washed hands in the rinse compartment of the triple sink. Advised operator of the use of the triple sink versus the hand washing sink. **Corrective Action Taken** **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink not equipped with paper towel. Operator provided. **Corrected On-Site** **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. **Warning**
31B-03-4Intermediate – No soap provided at handwash sink. Hand wash sink not equipped with hand wash soap. Operator provided. **Corrected On-Site** **Warning**
16-26-4Intermediate – Three-compartment sink or dishmachine used to clean maintenance tools. Sanitize sink of triple sink used to house floor mop in bucket of water. **Warning**
Basic 2
08B-38-4Basic – Food stored on floor. Containers of beans, tomatoes and boxes of lime on floor. **Warning**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
Inspector observations synchronized from DBPR on October 17, 2026 11:23 AM.
Violation category totals
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 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.