LOS DOS HERMANOS SALVADORIAN AND MEXICAN CUISINE

Name: LOS DOS HERMANOS SALVADORIAN AND MEXICAN CUISINE
Address: 1952-1954 S CONGRESS AVE, PALM SPRINGS, FL, 33406, US
Rating: 77.7

1952-1954 S CONGRESS AVE, PALM SPRINGS, FL 33406

License #6010126

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

77.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LOS DOS HERMANOS SALVADORIAN AND MEXICAN CUISINE in PALM SPRINGS currently holds an InspectFL Health Score of 77.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 21, 2026. Across those visits, inspectors documented 23 total violations — 8 critical, 6 major, 9 minor.

Inspection data quality

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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.

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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.

Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on house made salsas that was made on Friday 1/16 Operator date marked the products
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw beef thawing on prep table Operator moved to sink with running water
[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. Server handled dirty cup then grabbed thermometer; no handwash Employee handled dirty dishes then touched clean dishes; no handwash Employees washed hands and sanitized equipment
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored over prep table Operator removed food
[41-10-4] Toxic substance/chemical improperly stored. At dry storage area: Clorox wipes stored over dried peppers Operator stored properly
[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 to operator
[08B-38-4] Food stored on floor. Cooking oil and rice stored on floor Operator stored properly
[35A-03-4] Dead roaches on premises. On floor between prep table and three compartment sink: one dead roach Operator removed dead roach and sanitize area
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected Sanitizer Bucket to (Chlorine 100ppm)
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Shredded cheese dated 1/13
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes washed, and rinsed but not sanitized Advised operator to set up three compartment sink and sanitize equipment
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.

Emergency order recommended
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from dining room, put on gloves and began preparing food without washing hands. Advised Operator of proper hand washing requirements.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Approximately 8 rodent droppings in kitchen on floor around/behind reach in cooler. Approximately 4 rodent droppings in kitchen on floor behind cooking equipment. Advised Operator to remove droppings, clean and sanitize areas.
[01C-06-5] Oysters removed from original container for long-term storage. Advised Operator of proper shell-stock maintenance.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line; cooked beef soup (128F - Cooling 1:45/110F 2:55). Operator stated cooling for 20 minutes, at this rate will not reach 70F within 2 hours, uncovered, moved to reach in cooler to facilitate faster cooling.
[32-09-5] A minimum of one bathroom facility is not available for public use. No functioning restroom available for use, all toilets unable to be flushed due to sewage backup.
[31B-03-4] No soap provided at hand wash sink in kitchen. Operator provided soap.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic portioned bag of raw oysters stored over cooked plantains. Advised Operator of to move raw below ready to eat.
[28-13-5] Raw sewage on ground of establishment. Public restroom toilet overflowing onto floor in dining room around pool table, unable to access restrooms without walking through standing water/sewage on ground. Advised Operator to repair toilet, clean/sanitize areas.
[01C-03-4] Oyster tags not marked with last date served. Advised Operator to mark with date last served.

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