EL CENTENARIO

Name: EL CENTENARIO
Address: 6376 FOREST HILL BLVD, GREENACRES, FL, 33415, US
Rating: 52.7

6376 FOREST HILL BLVD, GREENACRES, FL 33415

License #6022305

🌮 Mexican/Latin ℹ️

52.7 Grade F / 100

Failing Health Score

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Latest inspection

December 10, 2025 · 6 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

EL CENTENARIO in GREENACRES currently holds an InspectFL Health Score of 52.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on December 10, 2025. Across those visits, inspectors documented 67 total violations — 39 critical, 12 major, 16 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 1, 2025

The latest inspection on December 10, 2025 shows 6 observation rows: 4 critical, 1 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

82%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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EL CENTENARIO 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

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on top of bag of wooden skewers, discussed with operator who removed cell phone.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked beans (50F - Cooling) at 2:45 per operator prepared previous day and held in cooler overnight for more than 12 hours, discussed with operator see stop sale.
[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. Employee handled soiled dishes placed into bin and without washing hands handled single service to go containers, discussed with operator, employee washed hands.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating actively preparing and selling food on expired DBPR license, discussed with operator who renewed license.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked beans (50F - Cooling) at 2:45 per operator prepared previous day and held in cooler overnight for more than 12 hours, discussed with operator see stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large plastic tub of diced tomato salsa (65F - Cooling) at 2:30 since 2:00 to 64F at 3:00, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product o shallow metal pan to rapid cool.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above dishwasher and clean and sanitized dish storage rack air vent soiled with accumulated food debris, grease, dust, or mold-like substance, discussed with operator to clean and sanitize.
[08B-38-4] Food stored on floor. In kitchen case of uncut limes stored on floor, discussed with operator who removed product from floor.
[29-49-6] Standing water in bottom of reach-in-cooler, discussed with operator to clean and sanitize.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler covered metal pan of Cooked ground beef (50F - Cooling)at 2:35 per operator product cooked yesterday and placed in walk in cooler to chill, at this rate of cooling product never reached 41F within 6 hours, discussed cooling with operator see stop sale.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) discussed with operator Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooking over raw shell eggs stored above containers of sauces, discussed with operator who corrected storage of products.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler covered metal pan of Cooked ground beef (50F - Cooling)at 2:35 per operator product cooked yesterday and placed in walk in cooler to chill, at this rate of cooling product never reached 41F within 6 hours, discussed cooling with operator see stop sale.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. In kitchen approximately 5 dead roaches on shelf used to store clean and sanitized dishes, discussed with operator to clean and sanitize areas. In kitchen approximately 4 dead roaches on the floor in between low boy reach in coolers and fryer, next to chip warmer. In kitchen approximately 2 dead roaches on bottom shelf of steam table inside of cardboard box storing canned goods. At bar approximately 2 dead roaches on floor against wall. Discussed with operator to clean and sanitize all areas.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler house made cheese sauce (50F - Cooling)at 3:40 since yesterday ; cooked chorizo (45F - Cooling)at 3:40 since yesterday. Per operator products prepared yesterday and placed in walk in to cool. Products never reached 41F within 6 hours. See stop sale.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cloth used to wipe and clean counters to wipe hands before handling tongs used to cook chicken and steak with. Discussed with operator employee washed hands.
[35A-05-4] Roach activity present as evidenced by live roaches found. Approximately 5 live roaches in kitchen above steam table crawling on wall, clean and sanitized dishes and box of sealed cans. Discussed with operator to eliminate roaches and clean and sanitize dishes and all areas.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler house made cheese sauce (50F - Cooling)at 3:40 since yesterday ; cooked chorizo (45F - Cooling)at 3:40 since yesterday. Per operator products prepared yesterday and placed in walk in to cool. Products never reached 41F within 6 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen inside of ice bath house made tomato salsa (50F - Cold Holding) per operator product removed from refrigerator approximately 2 hours Prior and placed In ice bath until served. Discussed cold holding with operator who added more ice to bin to surround container to chill.
[31A-11-4] Handwash sink used for purposes other than handwashing. At bar hand washing sink used to store bag of detergent and spray bottle of cleaner. Discussed with operator who removed items from sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing cleaner not labeled, discussed with operator who labeled bottle.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar handwashing sink hot water handle broken max hot water temperature 73F. Discussed with operator to repair.

Disposition: Emergency order recommended
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In low boy cooler 10 packages of Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
[35A-03-4] Dead roaches on premises. 17 dead roaches in kitchen on floor , shelves with clean and sanitized plates. Discussed with operator to kill clean and sanitize areas. 6 dead roaches on floor next to coolers at bar area. Discussed with operator to kill clean sanitize 2 dead roaches in oven discussed with operator to remove clean and sanitize.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked beans (60F - Cooling); seafood soup (45F - Cooling) per operator products not portioned or prepared today, operator states product prepared yesterday and left in cooler over night products never reached 41F in 6 hours see stop sale.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled cloth to wipe hands and without washing hands employee began to handle and plate customers food. Discussed with operator employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over cooked sausage operator corrected storage. In walk in cooler raw beef stored over container of sauce operator corrected storage.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler 5 gallon bucket of seafood soup per operator product prepared on 1/23/25. See stop sale.
[35A-05-4] Roach activity present as evidenced by live roaches found. 18 live roaches in kitchen walking on floor, on wall around electrical outlets , and on clean and sanitized dishes on shelf under prep table. Discussed with operator to kill roaches and clean and sanitize areas.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In low boy cooler 10 packages of Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked beans (60F - Cooling); seafood soup (45F - Cooling) per operator products not portioned or prepared today, operator states product prepared yesterday and left in cooler over night products never reached 41F in 6 hours see stop sale.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler container of cooked beef not date marked per operator product prepared on Saturday. Discussed date marking with operator who added date mark for Saturday.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish (mahi) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
[35A-03-4] Dead roaches on premises. 4 dead roaches on floor behind bar. Operator removed, cleaned and sanitized area.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked jalapeños (47F - Cooling). Operator stated jalapeños cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
[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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked jalapeños (47F - Cooling). Operator stated jalapeños cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator primed and ran machine multiple times, retested at chlorine 50ppm.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and raw steak while cooking and then handled flip top cooler lid and cut/washed mushrooms without washing hands. Operator discussed with employee who then washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on visibly soiled wiping cloth and then handled clean utensils to prepare food without washing hands. Operator discussed with employee who then washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over cooked rice horchata. Operator moved raw eggs.
[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. At reach in freezer; plastic wrapped/portioned raw chicken stored over raw fish. Operator moved raw chicken.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked onion and pepper sauce prepared/date marked 10/24. See stop sale.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish (mahi) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; queso cheese (54F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature for less than 2 hours, moved to reach in cooler.
[41-10-4] Toxic substance/chemical improperly stored. At cook line; dish soap stored on shelves over steam table. Operator removed soap.

Disposition: Warning Issued
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Beverage in plastic glass without lid on shelf at the bar. Explained .
[12B-02-4] Employee eating in a food preparation or other restricted area. Female employee eating at prep table in the kitchen. Explained and she removed the soup container.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Half used water bottle stored with and above food in flip top cooler on cook line. Manager discarded the bottle.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table by the walk in cooler. Explained and employee removed the phone.
[35B-03-4] Outer openings not protected with self-closing doors. Back door
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep table by the walk in cooler. Explained. Employe put towel in sanitizer solution.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Female employees handled cellphone with gloved hands then started to work on cook line without properly changing gloves. Explained and she properly changed the gloves.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on two hose bibbs by the back door near dishwasher.
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu one of the ingredient in menu item Molcajete Jalisco is listed Mahi Mahi same in Seafood Burrito. Asked cook to show me Mahi Mahi and he pointed to tilapia bag in reach in freezer. Sysco invoice for tilapia.
[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 one.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink in the kitchen blocked by chair. Employee moved the chair.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 food handlers working and no certified food managers present. Certified food manager Mr.Omar arrived during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand sink. Employee stocked the paper towel.