TOREROS MEXICAN GRILL Inspection – March 3, 2025

High Priority 3

#2High Priority12A-16-4

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned to kitchen from outside and began putting away clean dishes without changing gloves and washing hands.

#3High Priority12A-09-4

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed handling dirty dishes with gloves and began putting away clean dishes with the same gloves.

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (53F – Cold Holding); in reach in cooler drawer on cook line. Not prepped or portioned today. In unit less than four hours. Placed back in walk in cooler. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#5Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Waitress on site hired over two years go

#6Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. At dishmachine

Basic 1

#1Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Seafood thawing at room temperature

Florida Food Watch