RIVALES TAQUERIA AND CRAFT BAR

Name: RIVALES TAQUERIA AND CRAFT BAR
Address: 11924 W FOREST HILL BLVD STE 28, WELLINGTON, FL, 33414, US
Rating: 65.2

11924 W FOREST HILL BLVD STE 28, WELLINGTON, FL 33414

License #6006078

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

65.2 Grade F / 100

Failing Health Score

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Quick take

RIVALES TAQUERIA AND CRAFT BAR in WELLINGTON currently holds an InspectFL Health Score of 65.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 25 total violations — 19 critical, 3 major, 3 minor.

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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 25, 2026 shows 14 observation rows: 10 critical, 2 major, and 2 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

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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: Administrative complaint recommended
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made enchiladas sauce dated 02/15/26. See stop sale.
[16-46-4] Old labels stuck to food containers after cleaning.
[14-31-5] Nonfood-grade bags used in direct contact with food. House made Tamales stored in to go bag; nonfood-grade bag is in direct contact with tamales. Operator stored removed to store properly.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. As per operator, dishwasher is not functioning. Operator placed an out of service sign on the dishwasher.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made tamales prepared 2 days prior not date marked. Advised operator to date mark.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door reach in freezer: raw pork stored above pan with refried beans- not all products commercially packaged. Advised operator to store properly.
[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 double door reach in freezer: tortilla soup (49F - Cold Holding) As per operator, cooling overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door reach in freezer: refried beans (45F - Cold Holding) As per operator, take out approximately 1 hour prior to removed a portion for reheat. Operator placed inside freezer to quick chill.
[53B-03-5] Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training by ServSafe in Chicago for some employees.
[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 double door reach in freezer: tortilla soup (49F - Cold Holding) As per operator, cooling overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touched pants then handled clean pans; no hand wash. Advised operator to wash hands and clean and sanitize pan.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made enchiladas sauce dated 02/15/26. See stop sale.
[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 steam table: cooked ground beef (148F at 11:20am- Reheating) Observed chef reheat since 5 mins. As per operator, process was complete on stove and removed to hot hold in steam table. Cooked ground beef was not reheated for hot holding not 165+F. Operator reheated to 180F.
[08B-38-4] Food stored on floor. Container with tortilla on floor. Operator removed.

Disposition: Administrative complaint recommended
[41-10-4] Toxic substance/chemical improperly stored. Air freshener can stored above fridge on server station Operator removed
[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 tuna over cook beef rolls. Reach in freezer back area outside.
[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. Walk in cooler outside Cooked beef 46F cold holding, butter 46F cold holding, cooked pork 46F cold holding, cooked chorizo 46F cold holding, salsa verde 46F cold holding,chicken soup 45F cold holding, cooked beans 45F cold holding Per operator products stored for over 24 hours. Per operator not prepared or portioned today. See Stop Sale
[31B-03-4] No soap provided at handwash sink.bar area.
[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 handle soiled towel then handle clean utensils and served food. Employee washed hands
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler outside Cooked beef 46F cold holding, butter 46F cold holding, cooked pork 46F cold holding, cooked chorizo 46F cold holding, salsa verde 46F cold holding,chicken soup 45F cold holding, cooked beans 45F cold holding Per operator products stored for over 24 hours. Per operator not prepared or portioned today. 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. At 0 ppm . Operator corrected to 100 ppm chlorine
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken soup consome 7/5/25 mold observed. Birria 7/15/25
[08B-38-4] Food stored on floor. Container with tortilla chips on the floor in cook line Operator stored properly

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