EL TOREO MEXICAN RESTAURANT

High Priority - Non-food grade paper/paper towel used as liner for food container. At the cook line, tortillas stored inside cooler in direct contact with towels (white towels with red stripes), Manager removed all towels. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. One live roach above hand sink at the dish machine area, Manager killed and cleaned. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 48F, sour cream 48F, green sauce 47F, Employee moved to walk-in freezer, temperatures dropped to 43F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, employee moved to dish machine. Corrective Action Taken

Intermediate - 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/ Four kitchen employees and multiple servers, no manager on site, Manager arrived during inspection Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. Handwash sink at the end of the triple sink, no soap, Manager provided. Corrected On-Site Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. NO date of birth for most of the certificates. Repeat Violation Admin Complaint

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At the cook line, ceiling tiles not smooth. Repeat Violation

Basic - 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. Reach-in cooler at the end of the cook line, Mahi and tilapia stored inside bag, temperature of fish 34F, Manager removed from bags. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, employee moved. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk-in cooler walls soiled.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At the cook line, employee handle raw beef and immediately after cleaned utensils and plate, inspector instructed to stop and washed hands. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the cook line, male employee touched with bare hands the tortilla chips. Repeat Violation Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. At the cook line tortillas wrapped with cloth, manager removed. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw bacon stored in same containers of hot dogs, Manager removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, (make table) pico 48F, cheese 47F pico, cut tomatoes 46F, queso 52F, guacamole with sour cream 48F. Repeat Violation Admin Complaint

Intermediate - 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/ At arriving time, manager not onsite, manager arrived during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink at the prep area, employee provided some. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line and walk-in cooler, multiple containers no date marked, per Manager items were prepared 3/02-03/25. Also hot dogs and sauce no date marked.

Intermediate - Records/documents for required employee training do not contain all of the required information. No date of birth on any certification. Admin Complaint

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee. Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside flour bin, Manager moved. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At the cook line, tiles not smooth (regular acoustic ceiling tiles). Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, Employee drinks next to salsa for chips, employee moved all. Corrected On-Site

Basic - Food stored on floor. In walk-in cooler vegetable cases on floor.

Basic - In-use wet wiping cloth/towel used under cutting board. White cloth under cutting boards, Manager moved. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the kitchen area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. At the dry storage area, bins not labeled, Manager labeled flour. Corrected On-Site

High Priority - - From initial inspection : High Priority - 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. Dishmachine at 0ppm Warning - From follow-up inspection 2024-10-29: Dishmachine at 0ppm Time Extended

High Priority - 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. Dishmachine at 0ppm Warning

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cooks wearing gloves on cook line repeatedly wipe hands on soiled towels hanging on waist then handle dishes to serve food, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager. Repeat Violation Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee grabbed unpackaged chips with bare hands and put in tray

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2024 Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler drawers under grill: Chicken (50,51F - Cold Holding); beef (51,51F - Cold Holding). Manager advised that all the items had been placed there two hours earlier. All items were laced in walk-in-freezer Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food-contact surface of commercial can opener soiled with food debris, mold-like substance.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee food handler certificate expied

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (sauce, and four). Manager removed bowls. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles over cook line are acoustic tiles that are not smooth and cleanable.

Basic - Floor area(s) covered with standing water. standing water on floor in back kitchen

Basic - Floor tiles missing and/or in disrepair. Broken and missing tiles in back area near walk-in-cooler Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sink sign at hand wash sink near dishwash area

High Priority - Container of medicine improperly stored. Observed anti-inflammatory meds stored over the end flip top on the cook line. These were put in a pocket. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pork 53, ham 52F in a reach-in cooler on the cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork 54F. ALSO, ham 52F, both were in the end of the cook line reach-in cooler. Other items were iced down and below 41F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried food debris on the blade.

Intermediate - 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. Observed the 4 certificates shown expired in September 2022. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a drink on the cook line over the end flip top reach-in cooler. This was moved below. Corrected On-Site Repeat Violation

Basic - Floors not maintained smooth and durable. Observed the floor tiles by the hot water heater are in disrepair.

Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Observed the metal pan that had pork and ham in it on the cook line, had discolored water in the bottom of the pan. The food was discarded by the manager, and the pan moved to dish. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between equipment on the coo line. These were moved to dish. Corrected On-Site Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Observed avocados on the prep table next to the cook line reach-in cooler, stickers were still attached. The stickers were removed. Corrective Action Taken

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In bar area, 0 ppm. Chlorine added then 100 ppm. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. In reach in cooler, opened pack of bacon and open pack of hotdogs stored in same pan. Removed bacon. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of bleach stored on shelf with boxes of soda. Ajax on prep table with clean dishes. Also, bottle is not labeled. Moved and added label. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler on cookline. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink near ware wash area has no running water due to plumbing being in disrepair. Also, hand sink in server station is being used as a dump sink,ice and straws in sink. Repeat Violation Warning

Intermediate - No soap provided at handwash sink. Sink in ware wash area. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. One in flour. Removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over prep table. Moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat on shelf over flour.

Basic - Food stored on floor. Bins of chips stored on floor. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table on cookline. Removed. Corrected On-Site Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Splashed food on plastic bins and pans on clean dish shelf.

Basic - Plumbing system in disrepair. Under hand sink in ware wash area, plumbing is not attached to sink. Plumber was called. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. White trays in server station. Flipped over. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several in ware wash area. Placed all in bucket.

Basic - Wiping cloth sanitizing solution stored on the floor. Bucket on floor under hand sink in server station. Picked up. Corrected On-Site