EL REY DEL TACO RESTAURANT

Name: EL REY DEL TACO RESTAURANT
Address: 5283 LAKE WORTH RD STE 1, GREENACRES, FL, 33463, US
Rating: 40.9

5283 LAKE WORTH RD STE 1, GREENACRES, FL 33463

License #6022135

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

40.9 Grade F / 100

Failing Health Score

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Quick take

EL REY DEL TACO RESTAURANT in GREENACRES currently holds an InspectFL Health Score of 40.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 12, 2026. Across those visits, inspectors documented 24 total violations — 12 critical, 8 major, 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Call Back - Admin. complaint recommended
[05-07-4] Establishment only has non working thermometers.
[08A-05-6] In walk in cooler raw steak above cooked peppers, discussed with operator who corrected storage products.
[35A-02-7] Approximately 5 small live flying insects on shelf with clean dishes. Approximately 1 small flying insect on sealed box of chicken on prep table, discussed with operator to eliminate all flying insects and clean and sanitize areas.
[53B-01-5] 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.
[01C-03-4] oyster tags not marked with last date served.
[12A-28-4] Employee handled trash can and without washing hands employee handled clean knife and cutting board, discussed with operator employee washed hands.

Administrative complaint recommended
[05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications. Needle not moving
[35A-02-7] Live, small flying insects found Approximately 5 live flying around outside walk in cooler #2 on separate kitchen . Advised operator to kill
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[01C-02-4] Establishment not maintaining oyster tags for 90 days.
[12A-28-4] Employee touched soiled towels and then engaged in handled clean equipment ( thermometer) without washing hands. Advised employee to wash 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 beef over tamales Advised operator to stored properly
[41-10-4] Toxic substance/chemical improperly stored. Storage room by bathrooms next to the office Bottles of rum stored right next to bottles of bleach and air fresheners. Advised operator to moved bottles of rum away from chemicals
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed a container with beef sauce inside the walk in cooler previously frozen with no date mark. Per operator prepared 2 days ago. Advised operator to date mark products
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Cooked beef at 9:46am(50F cooling) since yesterday, salsa de jalapeño at 9:46am(46F cooling) reach in freezer 3 doors located on a separate kitchen. cooked pork at 9:46am (53F cooling) since yesterday, Products did not cool to 41F within 6 hours. All products overstocked and covered. See stop sale

Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food. In steam table styrofoam bowl used as rice scoop, discussed with operator who removed bowl.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in cooler to left of steam table, door gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
[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. Reviewed with operator and provided email copy of clean up poster.
[02D-01-5] Working containers of food removed from original container not identified by common name. In kitchen bottles of cooking oil not labeled, discussed with operator who labeled bottles.
[41-10-4] Toxic substance/chemical improperly stored. In kitchen under steam table packets of grill cleaner stored with clean and sanitized fryer baskets and dishes, discussed with operator who removed packets.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands and after used hand drying paper towels to wipe face after employee put on gloves and handled fish, discussed with operator employee washed hands.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. In kitchen container of clean ladles stored next to hand washing sink exposed to splash, discussed with operator who moved dishes.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) discussed with operator who corrected solution to Triple Sink (Quaternary 200ppm)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter taco station cooked onions (104F - Hot Holding) per operator prepared on stove to approximately 30 minutes ago, discussed with operator who moved product to reheat to 165F+.

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