EL MOLINO RESTAURANT

Name: EL MOLINO RESTAURANT
Address: 1989 S MILITARY TRL, WEST PALM BEACH, FL, 33415, US
Rating: 0

1989 S MILITARY TRL, WEST PALM BEACH, FL 33415

License #6013411

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 20, 2026 · 9 findings · 5 critical

Routine - Food

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Major

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Quick take

EL MOLINO RESTAURANT in WEST PALM BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 15 times from Florida DBPR, with the most recent inspection on October 20, 2026. Across those visits, inspectors documented 103 total violations — 56 critical, 15 major, 32 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 14, 2025

The latest inspection on October 20, 2026 shows 9 observation rows: 5 critical, 2 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

87%

Inspector notes

103

Coverage note

Inspector notes linked where available

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EL MOLINO RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[03F-10-5] No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety (TCS) food. At bar; milk held using TPHC with time mark applied, no written procedures provided. Advised Operator to complete written procedures.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At small black upright reach in freezer; plastic portioned bags of mixed raw seafood ingredients (e.g. raw shrimp) stored over ready to eat cut vegetables (e.g. peppers). Operator moved ready to eat cut vegetables above raw seafood.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment (prep table and wall). Operator removed knives from crack.
[31B-02-4] No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels.
[14-31-5] Non-food grade black trash bag used in direct contact with onions. Operator removed onions from bag.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and , rinsing then handled clean/sanitized dishes while placing to dry/store/reuse without washing hands. Operator discussed with employee who then washed hands.
[06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in freezer; commercially reduced oxygen packaged raw salmon (54F - Cold Holding). Operator stated salmon defrosted under running water less than 1 hour prior. Removed raw salmon from package, continued to hold in freezer until returned to/to be held at 41F or below. At cook line reach in cooler; commercially reduced oxygen packaged raw tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not entirely removed from reduced oxygen package, corner cut off packages. Operator removed entirely from packaging.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in freezer; commercially reduced oxygen packaged raw salmon (54F - Cold Holding). Operator stated salmon not pre or portioned today, defrosted under running water less than 1 hour prior. Removed raw salmon from package, continued to hold in freezer until returned to/to be held at 41F or below.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed soiled food cooking pots, and food storage containers at triple sink and then placed to dry/store/re-use without sanitizing - Triple Sink (Chlorine - Not Set Up). Operator set up triple sink to chlorine 100ppm, properly sanitized pots and containers.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl with no handle used to scoop cheese, discussed with operator who removed bowl.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen at cook line ceiling tiles soiled with food splatter, discussed with operator to clean and sanitize.
[14-09-4] Cutting board has cut marks and is no longer cleanable. At cooked line steam table and flip top cooler cutting boards grooved and no longer cleanable, discussed with operator to repair or replace.
[35A-03-4] Dead roaches on premises. In kitchen approximately 1 dead roach on floor, discussed with operator who cleaned and sanitized area.
[33-08-4] Dumpster/cans/garbage disposal location improper because it is causing a nuisance or public health hazard. Behind restaurant containers of raw beef trimmings, large bins of cooked steak on top of air conditioning units, and cardboard boxes, scattered across ground, discussed with operator to properly discard products.
[36-17-5] Floor tiles missing and/or in disrepair. At kitchen cook line floor tiles in disrepair with standing water in between tiles, discussed with operator to clean and sanitize area, repair tiles.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At bar area ice scoop stored in 75F water, discussed with operator who dumped out water.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. In kitchen sewage like odor, discussed with operator to clean and sanitize areas.
[08B-12-5] Stored food not covered. In reach in freezer ice cream not covered, discussed with operator who placed lids on ice cream containers.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves in walk in cooler rusted and pitted with accumulation of soil residues, discussed with operator to repair or replace.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall around hand washing sink in kitchen next to fryers soiled with food splatter and grease build up, discussed with operator to clean and sanitize.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs with hands and after without washing hands began to use clean utensils to plate customers food, discussed with operator employee washed hands.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing soiled dishes did not wash hands before handling clean and sanitized dishes, discussed with operator employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw fish stored directly above bottles of milk, discussed with operator who corrected storage of products.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled trash can to change bag and without washing hands and changing gloves employee handled containers of soup, discussed with operator employee washed hands and changed gloves.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler next to reach in freezer at cook line sliced tomatoes (50F - Cooling) at 10:55 since 9:00 to 49F at 11:25, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach in freezer to rapid chill.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds soups on time is a public health control properly time marked with no written plan, discussed with operator and emailed copy of time is a public health control written procedures to operator.

Disposition: Warning Issued
[14-69-4] Ice buildup in reach-in freezer at cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses at cook line. Operator removed.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler beef tongue (45-47F). Per operator food was made yesterday at 5pm. Per operator food was placed into walk in cooler after to cool down. Observed cooling uncovered and in large container. See stop sale.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed in flip top cooler #2; raw shell eggs (62F). Per operator food not prepared or portioned today. Eggs held in unit less than four hours. Operator moved eggs to walk In cooler to quick chill.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler beef tongue (45-47F). Per operator food was made yesterday at 5pm. Per operator food was placed into walk in cooler after to cool down. Observed cooling uncovered and in large container. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at fryer; fries (100F - Hot Holding). Observed food stored in fryer under no temperature control. Food held in unit less than four hours. Operator placed fries into oven to reheat to 165F. Observed soup (118-184F - Hot Holding) stored on grill. Observed some parts out of temperature. Operator placed soup into steam table.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk in cooler (salad 55F at 10:50 to 55F at 11:05 (ambient cooling since 10:00)). At this current rate of cooling salad will not reach 41F or below within four hours. Observed cooling in large container and covered. Advised operator to use shallow pans and uncover. Operator placed salad into shallow pan and placed back in to walk in cooler.

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in Cooler across from stove in kitchen. Advised operator
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put finger in mouth then handled clean utensils without washing hands first. Advised employee who washed hands
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk-in freezer; Raw chicken stored above cooked pork Advised operator who fixed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in Cooler; Cooked pork stored below raw portioned beef Advised operator who fixed
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk-in freezer; Raw chicken stored above raw pork Operator fixed.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Kitchen;Reach in Cooler across from stove; raw shell eggs (48F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight See stop sale
[01B-02-5] 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. Kitchen;Reach in Cooler across from stove; raw shell eggs (48F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen;Reach in Cooler across from stove; raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); raw salmon (48F - Cold Holding); raw tilapia (48F - Cold Holding); raw pork (48F - Cold Holding) Per operator all items mentioned above not prepared or portioned today Per operator all items mentioned above held in cooler overnight
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen;Reach in Cooler across from stove;raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); raw salmon (48F - Cold Holding); raw tilapia (48F - Cold Holding); raw pork (48F - Cold Holding) Per operator all items mentioned above not prepared or portioned today Per operator all items mentioned above held in cooler overnight See stop sale
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table; sausages (120F - Hot Holding); cooked chicken (125F - Hot Holding); chicken soup (121F - Hot Holding) Per operator all items mentioned held at steam table for approximately an hour. Advised operator to reheat to 165+F
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach-in a cooler; cut tomatoes (56F - Cooling)since 11:30am @2:08@3:20-55F; cut lettuce (58F - Cooling)since 11:30am@2:09@3:20-same Advised operator who moved to quick chill

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish (salmon and tilapia)bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per operator items being thawed in sealed vacuum packages since yesterday. See stop sale
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Employee wiped wet hands in pants then put gloves on and handled clean utensils. Advised employee who washed hands
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At Make Table; Raw chicken stored above sausages Operator fixed
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk-in Freezer; raw beef stored above cooked potatoes Operator fixed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in Cooler; Raw shrimp stored above shredded cheese Operator fixed
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach-in Cooler; Raw chicken stored above raw beef Operator fixed
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk-in Freezer; Raw portioned chicken above raw shrimp Operator fixed
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish (salmon and tilapia)bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per operator items being thawed in sealed vacuum packages since yesterday. See stop sale
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; sausages (120F - Hot Holding) Per operator held on steam table for approximately an hour Advised to reheat to 165F+
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster

Disposition: Warning Issued
[08B-38-4] Multiple containers with proteins , chicken, pork stored on floor inside walk in cooler and walk-in freezer Advised operator to stored properly at least 6" from the floor.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At 0 ppm chlorine. Operator primed. Chlorine 100 ppm
[12A-12-4] Employee switched from working with raw food ( raw chicken)to handling clean utensils without washing hands. Operator washed hands
[35A-02-6] Live small flying insects in kitchen, food storage area . Observed approximately 150 live small flying insects: Approximately 50 inside dry storage landing in seal boxes of coconut flakes and sugar. Approximately 50 on hallway outside dry storage leading to back door ,landing on bottles of soda. Approximately 50 on box with cups on hallway next to walk in cooler. This areas area next to 3 compartment sink on an area away from prep area or cook line.
[14-31-5] Nonfood-grade bags( thank you to go bags) used in direct contact with food( peppers) inside reach in freezer Operator removed
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw burgers stored above juices inside walk in freezer Advised operator to stored properly
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers stored above beef empanadas inside reach in cooler on prep area Raw beef stored above hotdogs inside flip top cooler on cook line Operator stored properly
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar cooler milk 46F cold Holding, chimichurri 48F cold hold holding Per operator products stored for approximately 2 hours. Per operator products not prepared or portioned today Operator moved to walk-in cooler
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside small hot box on cook line chcharon 120F hot Holding in container on top of flat top grill , cooked steak 125F hot Holding . Per operator both products stored for approximately 2 hours. Operator moved products to fryer for reheating to 165F+
[31B-03-4] No soap provided at handwash sink cook line. Operator provided

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[08B-38-4] Food stored on floor. At walk-in freezer; container of sauce stored on floor. Advised Operator to store food 6 inches on floor.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area; Potato corn plantain soup (130°F - Cooling 1:20pm/125°F - Cooling 1:35pm). Soup stored in deep pot covered by lid. Operator stated cooling since 11:30am, at this rate soup did not reach 70°F within 2 hours. See Stop Sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. At prep area; Potato corn plantain soup (130°F - Cooling 1:20pm/125°F - Cooling 1:35pm). Soup stored in deep pot covered by lid. Operator stated cooling since 11:30am, at this rate soup did not reach 70°F within 2 hours. See Stop Sale.
[01B-02-5] 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. At Cook line flip top cooler(s); (right side) cooked pasta salad (60°F - Cold Holding); sliced tomatoes (47°F - Cold Holding). At bar Sliding glass door reach in; milk (50°F - Cold Holding) Operator stated items not prepared or portioned today, being held in cooler more than 4 hours. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line flip top cooler(s); (right side) cooked pasta salad (60°F - Cold Holding); sliced tomatoes (47°F - Cold Holding). At bar Sliding glass door reach in; milk (50°F - Cold Holding) Operator stated items not prepared or portioned today, being held in cooler more than 4 hours. See Stop Sale.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8 employees working/engaged in food preparation, no currently certified food service manager on duty.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. A cook line hand wash sink; no paper towels. Operator provided paper towels.