TOREROS MEXICAN GRILL
7757 LAKE WORTH RD · LAKE WORTH · Palm Beach County · FL 33467
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High Priority – 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 ground beef (57F – Cooling) at 3:10 per operator product prepared yesterday, at this rate product never reached 41F within 6 hours, see stop sale. **Warning**
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer dining room and without washing hands employee began to toast tortillas, discussed with operator who educated employee and washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4High Priority – 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 spray bottle of sanitizer and without washing hands employee handled various food containers in walk in cooler, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
35A-02-7High Priority – Live, small flying insects found Approximately 2 small live flying insects in kitchen landing on shelves at make line and wall at dishwashing area, discussed with operator to eliminate flies and clean and sanitize areas. **Repeat Violation** **Admin Complaint**
01B-02-5High Priority – 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. In walk in cooler salsa (45F – Cold Holding); pepper sauce (46F – Cold Holding); cooked chicken (46F – Cold Holding); cheese sauce (46F – Cold Holding); tamales (46F – Cold Holding); cooked beans (46F – Cold Holding); cooked ground beef (46F – Cold Holding); shredded cheese (45F – Cold Holding); rice milk drink (45F – Cold Holding); milk (46F – Cold Holding); stuffed peppers (44F – Cold Holding); sour cream (44F – Cold Holding) per operator products not portioned or prepared today and held in unit for more than 24 hours, discussed with operator see stop sale. 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 ground beef (57F – Cooling) at 3:10 per operator product prepared yesterday, at this rate product never reached 41F within 6 hours, see stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler salsa (45F – Cold Holding); pepper sauce (46F – Cold Holding); cooked chicken (46F – Cold Holding); cheese sauce (46F – Cold Holding); tamales (46F – Cold Holding); cooked beans (46F – Cold Holding); cooked ground beef (46F – Cold Holding); shredded cheese (45F – Cold Holding); rice milk drink (45F – Cold Holding); milk (46F – Cold Holding); stuffed peppers (44F – Cold Holding); sour cream (44F – Cold Holding) per operator products not portioned or prepared today and held in unit for more than 24 hours, discussed with operator see stop sale. **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen cooked sausage (123F – Hot Holding); cooked onion and pepper (93F – Hot Holding) per operator products prepared approximately 1 hour ago and hot held until served discussed with operator who reheated products to 165F+. In steam table cooked black beans (122F – Hot Holding); cooked pinto beans (126F – Hot Holding); cooked shredded chicken (122F – Hot Holding); cooked rice (124F – Hot Holding) per operator products prepared on stove top and hot held in steam table, per operator products prepared 1-2 hours before, operator moved products to stove to reheat to 165F+. **Corrective Action Taken** **Warning**
Intermediate 3
11-07-5Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Discussed with operator and provided email of big 6 poster. **Warning**
11-27-4Intermediate – 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. Discussed with operator and provided email copy of clean up poster. **Warning**
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked green veggie sauce (126F – Cooling) at 3:10 since 2:40 to 114F at 3:45, at this current rate of cooling product will not reach 70F within 2 hours discussed with operator who moved product to reach in freezer. **Corrective Action Taken** **Warning**
Basic 1
22-16-4Basic – Walk in cooler interior/shelves have accumulation of soil residues, discussed with operator to clean and sanitize shelves. **Warning**
Inspector observations synchronized from DBPR on September 7, 2026 1:41 PM.
Violation category totals
1 observation(s)
4 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.