LOS CATRACHOS RESTAURANT

Name: LOS CATRACHOS RESTAURANT
Address: 4654 GUN CLUB RD BAY #1, WEST PALM BEACH, FL, 33415, US
Rating: 16

4654 GUN CLUB RD BAY #1, WEST PALM BEACH, FL 33415

License #6012234

🫔 Latin American ℹ️

16 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

June 29, 2026 · 5 findings · 1 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LOS CATRACHOS RESTAURANT in WEST PALM BEACH currently holds an InspectFL Health Score of 16 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 15 times from Florida DBPR, with the most recent inspection on June 29, 2026. Across those visits, inspectors documented 93 total violations — 50 critical, 13 major, 30 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 28, 2026

The latest inspection on June 29, 2026 shows 5 observation rows: 1 critical, 1 major, and 3 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

LOS CATRACHOS RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[08B-38-4] Food stored on floor. Storage containers filled with raw chicken stored on floor of walk-in freezer. Operator removed from floor, placed on shelf.
[06-01-5] Time/temperature control for safety food (raw beef) thawed in an improper manner (at room temperature). Operator moved to walk-in cooler.
[14-45-4] Visibly soiled cardboard used to line nonfood-contact clean dish storage shelves between walk-in and dish area. Operator removed cardboard from shelves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At upright stainless reach in cooler; cooked beef (55F - Cold Holding). Operator stated not prepared or portioned today, removed from temperature control/left at room temperature for approximately 20 minutes 2 hours prior, moved to walk-in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at front counter hand wash sink. Operator provided paper towels.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. Approximately 5 dead roaches inside cabinetry at front service station. Advised Operator to remove dead roaches, clean and sanitize area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Advised Operator to eliminate gap at rear exit door threshold.
[36-24-5] Hole in or other damage to wall. Hole in wall under sink at front service area. Hole in bottom of cabinetry at front service area. Advised Operator to repair.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside cabinetry at front service area soiled. Advised Operator to clean.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee waitressing handling menus previously held by customers, writing orders with pen and paper then handled clean equipment, clean utensils and clean glasses to scoop ice and prepare drinks for customers without washing hands. Advised Operator of proper hand washing requirements.
[14-31-5] Non-food grade "thank you" bags used in direct contact with food (cooked rice). Operator discarded bag and rice.
[35A-05-4] Roach activity present as evidenced by live roaches found. Approximately 10 live roaches in kitchen crawling on wall over/under prep table behind electrical conduits/shelf supports. Advised Operator to eliminate live roaches, clean and sanitize area(s).
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Approximately 4 rodent droppings found in kitchen on floor under rice/bean storage shelves. Advised Operator to remove droppings, clean and sanitize area.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep table in kitchen; cooked vegetable beef soup (128F - Cooling 12:00/128F 12:50). Operator stated cooling in deep, full pot for 30 minutes, at this rate will not reach 70F within 2 hours. Advised Operator to split into smaller, more shallow and more wide opening uncovered containers to facilitate faster cooling.

Disposition: Warning Issued
[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 pork (45F at 9:00am- Cooling) As per operator, cooling overnight in unit. Item did not cool from 135F to 41F in a total of 6 hours. Stored in a tightly covered container. See stop sale.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator arrive at establishment, entered kitchen then began touching clean pot with food at cook line; no hand wash. Advised operator to wash hands.
[12A-20-4] Employee washed hands with no soap. Observed employee washing hands at hand wash sink with only water; no soap. Employee washed hands with soap.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Raw pork in metal pan stored above tamales; not all items commercially packaged. Operator stored properly.
[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 walk in freezer: Raw ground beef stored above raw pork in metal pan; not all items commercially packaged. Operator stored properly.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. At cutting board at make table: cracked shelled eggs stored with intact shelled eggs. 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. At walk in cooler: cooked pork (45F at 9:00am- Cooling) As per operator, cooling overnight in unit. Item did not cool from 135F to 41F in a total of 6 hours. Stored in a tightly covered container. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table cutting board: raw shelled eggs (63F - Cold Holding) As per employee, stored 10 mins. Not prepped or portioned today. Operator placed inside cooler to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep table next to fryer: cooked plantains (111F - Hot Holding) As per operator, cooked 30 mins prior; Operator placed in fryer basket to reheat to 165F.

Disposition: Warning Issued
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler cooked chicken(45F - Cooling); Reach in cooler Cooked yucca (44F - Cooling) Per operator product cooling since yesterday. See Stop sale.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer cook line Raw pork over cooked vegetables Operator stored properly
[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. Walk in freezer Raw chicken over raw shrimp Operator stored properly
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing hands with gloves than handling clean utensils. Advised operator to train employees on proper hand washing procedures, removed gloves, washed hands
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler top rail cooked yucca (56F - Cold Holding); cooked rice (59F - Cold Holding) Per operator products stored since yesterday. Products not prepared or portioned today see stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler cooked chicken(45F - Cooling); Reach in cooler Cooked yucca (44F - Cooling) Per operator product cooling since yesterday. See Stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler top rail cooked yucca (56F - Cold Holding); cooked rice (59F - Cold Holding) Per operator products stored since yesterday. Products not prepared or portioned today see stop sale Reach in cooler raw pork (49F - Cold Holding) per operator product stored for approximately 2 hours. Per operator not prepared or portioned today Operator moved to freezer
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen area fried plantains (122F - Hot Holding); cooked beef (102F - Hot Holding) Steam table cooked eggs (98F - Hot Holding); cooked beans (120F - Hot Holding) Per operator all products stored for approximately 1 hour. Advised operator to reheat all products ton165F+
[31B-03-4] No soap provided at handwash sink.at dishwasher area Operator provided
[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. Operator transfers multiple items from freezer to walk in cooler , never corrected date marking

Disposition: Warning Issued
[08B-38-4] Multiple containers with cooking oil stored on floor. Operator stored properly
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At dishwasher area and server Coffe station Emailed signs to operator
[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.at 0 ppm chlorine. Operator moved sanitation procedures to 3 compartment sink 100 ppm chlorine
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands
[41-22-4] Medicine not labeled properly. Observed burn gel stored above ice machine scoop Operator removed
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored above cooked beans Operator stored properly
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef inside walk-in cooler Operator stored properly
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line Raw shell eggs 76F cold Holding Per operator product stored for approximately 20 minutes Per operator products not prepared or portioned today Operator moved to inside of cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cheese 46F cold holding, hard boil eggs 63F cold Holding Per operator products stored since yesterday. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cheese 46F cold holding, hard boil eggs 63F cold Holding Per operator products stored since yesterday. See stop sale. At cook line Coleslaw 46F cold Holding Per operator product stored for approximately 2 hours. Operator iced down. Inside walk-in cooler. Coleslaw 45F cold Holding, cheese 44F cold holding, Per operator products stored for approximately 2 hours. Advised operator to move items to walk in freezer All products listed above 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. On Cook line Steam table. cooked beans 118F hot Holding, red sauce 128F hot Holding , cooked eggs 112F hot Holding Per operator products stored for approximately 2 .15 hours. Operator moved items to stovetop to reheat to 165F+
[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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a plastic cup inside handwashing sink on cook line. Operator removed
[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. Several containers with cooked food like taquitos cooked beans etc

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored- clean pans stored on rusted shelf with holes in the kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable- at cook line
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple coffee cups on prep tables in the kitchen Removed
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside- back door by dishwasher
[08B-38-4] Food stored on floor. Buckets of cooked food like chicken on the floor in walk-in cooler Advised to store properly
[27-10-4] No hot running water at mop sink.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Raid spray can under counter in the kitchen Removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood bags stored above tamale in walk-in cooler ; raw ground beef stored with ham in walk-in cooler; stored properly
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with soiled gloves on; educated employee; employee washed hands properly and changed gloves;
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (91F - Hot Holding) on the shelf in the kitchen; as per operator food out of temperature for approximately 2 hours; operator placed back on the stove to reheat to 165 F
[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. Refried beans in walk-in cooler date 3/10/24; as per operator food frozen and removed from freezer 2 days prior ; operator dated correctly