EL ZOCALO MEXICAN RESTAURANT
406 S SANFORD AVE · SANFORD · Seminole County · FL 32771
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
16 full violation description(s) documented by the inspector during this visit.
High Priority 3
22-42-4High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonium at 0ppm, corrected to 200ppm.
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. Cooked chicken (pollo linea) at 53°f. Chicken for pollo linea cooked and placed in walk in cooler yesterday.
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked chicken (pollo linea) at 53°f. Chicken for pollo linea cooked and placed in walk in cooler yesterday.
Intermediate 5
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing, ice dumped into handwash sink in server area.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink, bar area.
02C-04-5Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Birria and tamales in walk in cooler.
05-03-4Intermediate – Probe thermometer not within the intended measuring range of use. Probe thermometer only able to measure the temperature of hot foods.
27-16-4Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink, bar area.
Basic 8
14-01-5Basic – Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense salt.
21-05-5Basic – Cloth used as a food-contact surface. Cloth used to cover empanada filling. **Corrected On-Site**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable.
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside.
10-08-5Basic – Ice scoop handle in contact with ice, bar area.
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment.
22-08-4Basic – Interior of microwave has accumulation of food debris.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees, bar area.
Inspector observations synchronized from DBPR on October 16, 2026 12:40 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 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.