GONZALO'S TACOS Y CARNITAS

Name: GONZALO'S TACOS Y CARNITAS
Address: 3365 S MILITARY TRAIL, LAKE WORTH, FL, 33463, US
Rating: 66

3365 S MILITARY TRAIL, LAKE WORTH, FL 33463

License #6020319

🌮 Mexican/Latin ℹ️

66 Grade F / 100

Failing Health Score

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Latest inspection

March 26, 2026 · 4 findings · 3 critical

Routine - Food

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Quick take

GONZALO'S TACOS Y CARNITAS in LAKE WORTH currently holds an InspectFL Health Score of 66 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 38 total violations — 18 critical, 8 major, 12 minor.

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The latest inspection on March 26, 2026 shows 4 observation rows: 3 critical, 0 major, and 1 minor.

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Inspector notes

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GONZALO'S TACOS Y CARNITAS 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
[24-05-4] Clean pots not stored inverted or in a protected manner.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked tomatillo salsa with cooked onions made 3/18 at reach in cooler. Pork tamales made 3/18 at walk in and reach in coolers. Chile relleno salsa with cooked tomatoes made 3/14 at reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (blended tomato) (52F - Cold Holding) Observed in flip top cooler overstocked above rim of food storage pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator cut portion in half and placed in lower portion of cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: refried beans (119F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator returned to flat top to reheat to 165+F.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All reach in cooler door gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
[36-36-4] Ceiling tile missing. In clean dish and soda storage area ceiling tiles missing, discussed with operator to replace.
[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 steak (53F - Cooling) at 9:45 since yesterday, per operator product prepared yesterday and placed in walk in cooler before 9pm in plastic wrapped stacked pans, at this current rate of cooling product 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 trash can and after without washing hands handled ladle to soup, discussed with operator, employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw beef over soup, raw shell eggs over 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 cooked steak (53F - Cooling) at 9:45 since yesterday, per operator product prepared yesterday and placed in walk in cooler before 9pm in plastic wrapped stacked pans, at this current rate of cooling product never reached 41F within 6 hours, see stop sale.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on mop sink hose Bibb, discussed with operator.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Over clean pots and pans and seasoning areas.
[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. Operator removed from packages.
[14-09-4] Cutting board has cut marks and is no longer cleanable on kitchen area.
[08B-38-4] Food stored on floor. Container with tamales inside walk in cooler. Operator stored properly
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm chlorine. Operator fixed to 100 ppm chlorine
[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. Operator enter restaurant, didnt wash hands and grabbed clean thermometer. Advised operator to wash hands.
[01A-03-4] Food prepared in a private home per operator. Cooked beef 2 containers . See stop sale.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Food prepared in a private home per operator. Cooked beef 2 containers . See stop sale.
[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, operator printed and posted
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on prep table big containers with Cooked steak at 3:38pm ( 90F cooling) and beef soup (114 F cooling);both cooling since 1 hour . At 4 pm both items same temperature. At this current cooling rate product will not cooled to 70F within 2 hours. Operator moved beef soup to ice bath. See Stop Sale for Cooked beef, per operator beef cooked at his house.
[31A-09-4] Handwash sink not accessible for employee use at all times. By big garbage cans. Operator moved
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine

Disposition: Met Inspection Standards
[14-01-5] Bowl used to dispense rice- at prep table Removed
[36-36-4] Ceiling tile missing- dry storage- foods and clean pans and pots
[14-09-4] Cutting board has cut marks and is no longer cleanable- reach in cooler at prep station
[25-05-4] Single-service articles improperly stored- on the floor at cook line Stored properly
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Triple Sink (Chlorine 10ppm) Operator fixed to 50 ppm
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (61F - Cooling) in reach in cooler at cook line ; food cooling since yesterday ; at this rate food did not reach 41 F in 6 hours; food in a tight zip lock bag ; See Stop Sale
[14-31-5] Nonfood-grade bags used in direct contact with food. Thank you bags in direct contact with various foods like pork, peppers and cabbage in cooler at prep station Removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over limes in cooler at prep station Raw beef over cut peppers and pork tamales on tall cooler at prep station Stored properly
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left the cook line, returned and started cooking foods using same gloves; educated ; employee washed hands;
[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. rice (61F - Cooling) in reach in cooler at cook line ; food cooling since yesterday ; at this rate food did not reach 41 F in 6 hours; food in a tight zip lock bag ; See Stop Sale
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime- cutting board
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork on 10/16 frozen and pulled out on Tuesday not dated in reach in cooler at cook line Operator dated
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.