How many health inspections has Taqueria El Molcajete LLC in Palm Springs had?

Taqueria El Molcajete LLC in Palm Springs has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.

Has Taqueria El Molcajete LLC in Palm Springs ever been shut down?

No, Taqueria El Molcajete LLC in Palm Springs has no emergency closures on record with Florida DBPR.

How many inspections has Taqueria El Molcajete LLC in Palm Springs had?

Taqueria El Molcajete LLC in Palm Springs has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Taqueria El Molcajete LLC in Palm Springs find?

Taqueria El Molcajete LLC in Palm Springs was most recently inspected by FDACS on February 26, 2026 (Met Sanitation Inspection Requirements).

Has Taqueria El Molcajete LLC in Palm Springs had any stop-sale or stop-use orders?

No, Taqueria El Molcajete LLC in Palm Springs has no stop-sale or stop-use orders on record with Florida FDACS.

What are the most common violations at Taqueria El Molcajete LLC in Palm Springs?

The most frequently cited FDACS violations at Taqueria El Molcajete LLC in Palm Springs are: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf.

Taqueria El Molcajete LLC in Palm Springs

3133 Lake Worth Rd, Palm Springs, FL 33461

Palm Beach County · Food Service
DBPR License: MFD6052098
FDACS Estab #: 382083

Overview

Taqueria El Molcajete LLC in Palm Springs has been inspected twice on record, receiving 45 combined violations across both inspections. The facility's most recent inspection on February 26, 2026 identified 21 violations including high-priority temperature control failures in the seafood department where crab legs were held at 44°F instead of the required 41°F or below, corrected on site. The same inspection cited intermediate-priority violations for employee health policy gaps—the person in charge was unable to ensure food employees understood illness reporting requirements or correctly answer questions about foodborne disease transmission and exclusion procedures—and found open deli meats held for over 24 hours without date marking, which were marked during the visit. A prior inspection on August 8, 2022 documented 24 violations of greater severity, including mold growth on blackberries in the produce area, raw animal food not properly separated from ready-to-eat food, unsanitized utensils at the three-compartment sink, multiple temperature failures (milk at 46–49°F, parfait and cantaloupe at 43–45°F, raw beef at 43–45°F, raw shell eggs at 55°F), and deli ham exceeding the seven-day holding limit—all corrected on site or discarded during the inspection. The facility's violation rate significantly exceeds the Florida statewide average of 5.2 per inspection. The most recent inspection required re-inspection and was completed with citations noted as corrected by the person in charge.

Summary generated from Florida DBPR public inspection records.

0Inspections

0Violations

0Closures

2FDACS Insp.

Last inspected FDACS: February 26, 2026

Taqueria El Molcajete LLC in Palm Springs: Comparison to Palm Beach County Averages

This Facility 0 violations / inspection 0 violations per inspection

Palm Beach County Avg 3.77 violations / inspection 3.77 county average

This Facility 0 emergency closures 0 closures

Palm Beach County Avg 0.24 closures / facility 0.24 county average

Taqueria El Molcajete LLC in Palm Springs: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 1 inspection

Feb 26, 2026 — Met Sanitation Inspection Requirements· 21 violations· Met Requirements

Inspector: TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. The issues described in request 5151873 were addressed with the person in charge during this inspection. Employee Health Guidelines and reporting agreement, Certified food protection manager, Food allergy awareness, Norovirus clean up, and disinfection guidance provided.

Risk-Based Violations

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Person in charge was unable to ensure that food employees were informed in a verifiable manner to report their illness and or symptoms relate to diseases that are transmissible through food.

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge was unable to correctly respond to questions relating to food borne disease and symptoms that may cause food borne disease. Also, person in charge was unable to relate to conditions of restriction and exclusion. Y o

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Seafood department: Internal temperature of crab legs held in displayed in seafood case ranged from 44* fahrenheit when measured with a calibrated accurate thermometer. COS: Out of temperature crab legs were placed under proper refrigeration by the person in charge.

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Meat department: Open deli meats ham, turkey held in deli case for over 24 hours not date marked. COS: All deli meats were date marked by person in charge. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Food entity does not have any written procedures to address clean up procedures for accidental vomiting and diarrheal incidents.

3-404.11 Juice packaged onsite and not treated under a HACCP plan to attain a 5-log reduction not labeled as specified in 21 CFR 101.17(g) with a warning notice as follows: "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems." 3-404.11 PfPf

Retail area: Assorted cold pressed juice packaged onsite for consumer self service missing warning statement. COS: Warning statement was added to the labels during the inspection.

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Meat department: Open employee water bottles stored on prep tables. COS: Open employee drinks were discarded by person in charge.

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Meat department: No hand wash sign posted at hand wash sink adjacent to 3 compartment sink.

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Seafood department: No hot water at hand wash adjacent to 3 compartment sink. COS: Hot water issue was fixed during the inspection..

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

No certified food protection manager.

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 PfRepeat

Meat department: No metal stem probe thermometer available on premises during the inspection. COS: A thin probe thermometer was obtained during the inspection.

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Backroom area: Gap under backdoor. Seafood department: Gap under and around the backdoor frame leading outside from seafood department.

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Meat department: Several small flies observed in the backroom area of the meat department.

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Meat department: Several sleeves of single serve foam trays were stored on floor.

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Backroom area: Soda and milk crates were used as shelves.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Seafood department: No chemical sanitizer solution concentration measuring test kit available on premises during the inspection.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Seafood department: An accumulation of dried food particles was observed on the underside of the prep table and seafood case. Meat department: An accumulation of dried food particles was observed on the underside of the prep tables and ban saw machine.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Seafood department: Hand wash sink adjacent to 3 compartment sink leaks.

5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf

Cafe area: 3 compartment sink directly plumbed.

6-501.18 Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals not cleaned as often as necessary to keep them clean. 6-501.18

Meat department: Brown film build up in 3 hand wash sink. COS: Hand wash sink was washed and cleaned.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Seafood department: Wall under and behind 3 compartment sink was in disrepair.

2022 — 1 inspection

Aug 8, 2022 — Re-Inspection Required· 24 violations· Re-Inspection Required

Inspector: STEPHEN COLLINS, ENVIRONMENTAL SPECIALIST II

Comments: Dish Washing Procedure, Food Allergy Awareness, Employee Health Guidelines and reporting agreement provided.

Risk-Based Violations

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Retail: White mold-like growth on blackberries in produce area. COS: Berries voluntarily discarded during visit. x Print Date: 8/8/2022 Page 1 of 5 13 P Citation Description: Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P Observation: Backroom: Raw shell eggs stored directly above milk within walk-in cooler. COS: All items voluntarily discarded due to another violation. Retail: Raw chorizo displayed in direct contact and directly above ready-to-eat hot dogs and sausages within cooler by register. COS: All raw products moved to approved location during visit. x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Meat Department: Dried food residue on interior of band saw for seafood. COS: Band saw disassembled and placed in 3 compartment sink during visit. x

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Meat Department: Buildup of black mildew-like substance on interior of bulk ice machine. COS: All ice voluntarily discarded, washed, rinsed, and sanitized during visit. x

4-703.11 After being cleaned, equipment food-contact surfaces or utensils not sanitized in: hot water manual operation, not immersed for at least 30 seconds; hot water mechanical operation, utensil surface temperature of 160°F not achieved; or chemical operation, minimum contact time not achieved. 4-703.11 PP

Cafe: Utensils not sanitized during cleaning process at 3 compartment sink. COS: All utensils placed in 3 compartment sink to be re-washed and sanitized during visit. x

2-102.11(C) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C) (2)-(3) and (17) PfPf

Person in charge is unable to answer questions on employee health. Employee health and reporting agreement provided. o

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Backroom: Milk with internal temperature of 46-49 degree F within walk-in cooler. COS: All affected products voluntarily discarded during visit. Retail: Parfait and cut cantaloupe with internal temperature of 43-45 degree F in cooler by cafe. Raw beef with internal temperature of 43-45 degree F in cooler by meat department. COS: All products moved to cooler until approved temperature if verified during visit. Retail: Raw chorizo with internal temperature of 51 degree F in cooler by registers. Shredded cabbage and sprouts with internal temperature of 43-45 degree F in produce area. Salted fish labeled to be kept refrigerated with internal temperature of 66 degree F on top of freezer chest in meat department. Milk, butter, yogurt, and rice pudding with internal temperature of 52-55 degree F within display dairy cooler. COS: All affected items were voluntarily discarded during visit. x

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Backroom: Raw shell eggs with ambient temperature of 55 degree F within walk-in cooler. COS: All eggs voluntarily discarded during visit. x

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Meat Department: Deli ham opened on 7/24 exceeded the 7-day limit in deli cooler. COS: Ham voluntarily discarded during visit. x

Retail: In-store packaged orange juice for consumer self-service not labeled with warning label in cooler by cafe. COS: All orange juices were labeled during visit. x Print Date: 8/8/2022 Page 2 of 5

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Cafe: Hand was sink blocked by watermelon, dirty dishes, and hose that drains from espresso machine. COS: All items removed from hand sink during visit. x

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Cafe: No hot water at hand wash sink by 3 compartment sink. COS: Hot water provided during visit. x

3-201.11(C) Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf

Retail: Juice pouches for consumer self-service not labeled for individual sale by cafe. Packaged bread not labeled with all necessary information on shelf by registers. COS: All items were removed from consumer self-service during visit. x

Good Retail Practice Violations

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Retail: No ambient thermometer within produce cooler, and juice cooler by cafe area. o

4-203.12 Ambient air and water temperature measuring device scaled in Celsius or dually scaled in Celsius and Fahrenheit not designed to be easily readable or not accurate to ± 1.5°C in the intended range of use; or if scaled only in Fahrenheit, not accurate to ± 3°F in the intended range of use. 4-203.12 Pf

Retail: Ambient thermometer for dairy cooler registered at -40 degree F when actual temperature was 55 degree F. o

No probe thermometer available at start of inspection. COS: Probe thermometer provided by end of inspection. x

3-602.11(C) Bulk food available for consumer self-dispensing is not prominently labeled in plain view of the consumer with the manufacturer's or processor's label; or a card, sign or other method that includes the common name of the food or adequate descriptive identity statement, (if made from two or more ingredients) a list of ingredients and sub-ingredients in descending order of predominance by weight; or the information does not include nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(C)

Retail: Various pastries for consumer self-service not labeled with common name or ingredients by cafe. COS: All pastries were removed from consumer self-service until labeling is acquired. x

3-602.11(A) Food packaged onsite not labeled as specified in law, including 21 CFR 101 and 9 CFR 317. 3-602.11(A)

Retail: in-store packaged parfait for consumer self-service not labeled with entity information and ingredients in cooler by cafe. Seasoned chicken missing ingredient information in cooler by meat department. COS: All items were removed from consumer self-service during visit. x

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Retail: Tongs for self-service pastries stored between door handles and not in clean area. COS: Tongs were replaced with clean tongs and placed in approved area during visit. x

Retail: Single-use cups and lids displayed on floor in aisle in front of cafe. Meat Department: Single-use containers stored on floor by seafood area. o

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Backroom: Stained cardboard used as shelving within walk-in cooler. o

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Retail: Dairy cooler with ambient temperature of 55 degree F. Produce cooler with ambient temperature of 55 degree F. COS: Technician repaired and approved temperature is verified during visit. x

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

No chlorine test strips provided during visit. COS: Test strips obtained before end of visit. x Print Date: 8/8/2022 Page 3 of 5 46 Citation Description: Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13 Observation: Cafe: No drain boards at 3 compartment sink. o

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Backroom: Walk-in cooler with ambient temperature of 55 degree F. COS: Technician fixed and approved temperature is verified during visit. x

6-201.16 Wall or ceiling covering material not attached so that it is easily cleanable, or indoor wall constructed of concrete, porous block, or bricks not finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface. 6-201.16

Retail: Ceiling is constructed of wire mesh open to rafters. o

Taqueria El Molcajete LLC in Palm Springs: Frequently Asked Questions

How many health inspections has Taqueria El Molcajete LLC in Palm Springs had?: Taqueria El Molcajete LLC in Palm Springs has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
Has Taqueria El Molcajete LLC in Palm Springs ever been shut down?: No, Taqueria El Molcajete LLC in Palm Springs has no emergency closures on record with Florida DBPR.
When was Taqueria El Molcajete LLC in Palm Springs last inspected?: Taqueria El Molcajete LLC in Palm Springs was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 26, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Taqueria El Molcajete LLC in Palm Springs had?: Taqueria El Molcajete LLC in Palm Springs has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Taqueria El Molcajete LLC in Palm Springs find?: Taqueria El Molcajete LLC in Palm Springs was most recently inspected by FDACS on February 26, 2026 (Met Sanitation Inspection Requirements).
Has Taqueria El Molcajete LLC in Palm Springs had any stop-sale or stop-use orders?: No, Taqueria El Molcajete LLC in Palm Springs has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Taqueria El Molcajete LLC in Palm Springs?: The most frequently cited FDACS violations at Taqueria El Molcajete LLC in Palm Springs are: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf.
Does Taqueria El Molcajete LLC in Palm Springs have any repeat violations?: Yes, Taqueria El Molcajete LLC in Palm Springs has had the following violations cited on multiple FDACS inspections: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 6-501.11: Physical facilities not maintained in good repair. 6-501.11.