EL TORO MEXICAN FOOD Inspection – July 24, 2026

High Priority 2

#5High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw beef in reach in cooler on cooks line, operator moved chicken below. **Corrected On-Site**

Corrected On-Site

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (45,47F – Cold Holding) items in door of reach in cooler in middle of kitchen, other items deep in cooler were 41F or below, operator moved pico to the back of cooler. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#7Intermediate27-16-4

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at Handwash sink by dirty dish drop off area, operator turned hot water on. **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Large cutting board on reach in cooler on cooks line with burn marks. **Repeat Violation**

Repeat Violation

#2Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Side of reach in cooler by steam well soiled with food splash. -Sides of fryers and oven soiled with grease build up. -Clean dish rack soiled with dust outside of the walk in cooler. -Cooling rack used as dry storage at beginning of cooks line.

#3Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. In the bottom of the reach in cooler on cooks line.

#4Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with dust behind ice machine.

Florida Food Watch