SENOR LECHON Y MAS LLC

Name: SENOR LECHON Y MAS LLC
Address: 4576 CRESTHAVEN BLVD, WEST PALM BEACH, FL, 33415, US
Rating: 80

4576 CRESTHAVEN BLVD, WEST PALM BEACH, FL 33415

License #6020041

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

80 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SENOR LECHON Y MAS LLC in WEST PALM BEACH currently holds an InspectFL Health Score of 80 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 February 12, 2026. Across those visits, inspectors documented 17 total violations — 11 critical, 4 major, 2 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 12, 2026 shows 6 observation rows: 4 critical, 2 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator added chlorine to 100ppm.
[41-17-4] Spray bottle containing toxic substance (bleach) not labeled. Operator labeled.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed and rinsed visibly soiled single use gloves and then continued preparing food wearing same gloves. Operator discussed with employee who then washed hands, changed gloves.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At soup well; cooked beans (89F - Reheating 11:45/102F 12:15). Operator stated beans reheating in soup well for 1 hour 30 minutes prior to first temperature, at this rate will not reach 165F for 15 seconds within 2 hours, moved to stove top reheated rapidly to 165F for 15 seconds.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 Employee working less than 60 days no proof or reporting responsibility. Operator informed employee during inspection.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washing dishes then put on gloves and began preparing empanadas without washing hands. Operator discussed with employee who then washed hands and changed gloves.

Disposition: Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Presence of insects, or other pests. Approximately 6 live weevils in rice storage 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. Steam table cooked chicken (125F - Hot Holding); cooked pork (125F - Hot Holding) Operator stated chicken and pork were cooked prior to being held less than 1 hour. Operator put in oven to reheat to 165F.
[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. Reach in freezer outside Raw lobster tail wrapped in pan over ready to eat chicken. Operator moved raw item to bottom of freezer.
[35A-09-4] Presence of insects, or other pests. Approximately 6 live weevils in rice storage container. See stop sale
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment expanded into adjacent suite adding increase seating.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken then handled bread without washing hands. Advised operator on proper hand washing procedures.
[41-10-4] Toxic substance/chemical improperly stored. Insecticide stored above unwashed produce. Operator removed.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area left of steam table Cooked yuca (86F - Cooling) at 12:30 since 12:00 at 83F at 1:25. At this rate item wont reach 70F within 2 hours. Operator moved into freezer to bring to 70F within 2 hours. Prep area next to 3 compartment sink cut tomato (47F - Cooling)at 12:20 since 12:00 58F at 1:15; at this rate item wont reach 41F within 4 hours. Operator placed in ice bath to facilitate faster cooling.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Coffee station Milk no date mark, operator stated opened 4 days prior. Advised operator to date mark.
[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 touched face while rubbing eyes then prepared food without washing hands. Advised operator of proper hand washing procedures.

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