LOS GALLITOS TORTILLERIA & PANADERIA

Name: LOS GALLITOS TORTILLERIA & PANADERIA
Address: 3485 LAKEWORTH RD, LAKE WORTH, FL, 33461, US
Rating: 44

3485 LAKEWORTH RD, LAKE WORTH, FL 33461

License #6019137

☕ Café/Breakfast ℹ️

44 Grade F / 100

Failing Health Score

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Latest inspection

September 11, 2026 · 8 findings · 4 critical

Routine - Food

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Quick take

LOS GALLITOS TORTILLERIA & PANADERIA in LAKE WORTH currently holds an InspectFL Health Score of 44 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 11, 2026. Across those visits, inspectors documented 44 total violations — 14 critical, 13 major, 17 minor.

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The latest inspection on September 11, 2026 shows 8 observation rows: 4 critical, 1 major, and 3 minor.

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Inspection coverage

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Inspector notes

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Would you eat here?

LOS GALLITOS TORTILLERIA & PANADERIA 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

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked pork (89F - Hot Holding) held at steam table. Per operator, item was cooked 3 hours ago. Operator placed item on stove top and reheated to 165F.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in prep area reach in cooler non operational.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored above ready to eat breads in prep area reach in cooler. Operator reorganized.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cups stored directly on kitchen prep table. Operator removed.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at kitchen. Operator diluted solution, retesting at 100 ppm.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw whole shell eggs stored on kitchen prep shelf at ambient room temperature. Per operator, item has been stored for approximately 1 hour. Reviewed time as a public health control option with operator. Operator placed eggs into cooler to chill.
[25-21-4] Single-service articles stored under leaking water lines. Single service styrofoam to go containers stored directly under dripping AC vent in kitchen area.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. At front customer area dry storage room.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Case of water bottle stored on floor by display case.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork 48 f - 46 f cooling overnight. Not prepared, portioned or handled today. In same cooler overnight.
[01B-36-5] 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 pork 48 f - 46 f cooling overnight. Not prepared, portioned or handled today. In same cooler overnight.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2024.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ( portioned red sauce 53 f, portioned green sauce 55 f pan was left outside for an hour ) employee put container in the cooler to cool quickly. Not prepared or portioned today.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pork 128-131 f hot holding in steam table ( left corner of steam table ) less than 2 hours, , cooked peppers 126 f hot holding in steam table ( right corner of steam table ) less than 1 hour . Operator reheating both. Second temperature of cooked pork after 25 minutes 171 f, cooked peppers 165 f
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm. Manager changed the solution. Chlorine 100 ppm
[02D-02-4] Packaged food not labeled as specified by law. Prepared and Packaged onsite tres leeches in display case not labeled.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared and Packaged onsite Tress leeches , red sauce, green sauce , prepared yesterday 11:00 am. Held 24 hours 25 minutes Not date marked. Canned jalapeños packaged on Monday today is Friday not date marked. Green sauce was prepared three days ago not date marked.