El Toro

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Interior walls of large ice bin in back of kitchen.

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Employee at front counter wearing bracelets and rings

Operator wearing bracelet while making food on cook line.

Basic – Equipment in poor repair

Several hood filters have holes in them over cook line.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Exterior of flat top grill on cook line

Hood filters over cook line in kitchen. Repeat Violation

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

quesso cheese sauce (51F – Cooling, over 6 hours) in large plastic container that is over 6 inches deep in walk in cooler, per operator cheese was made and placed in walk in cooler the night before.

High 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

quesso cheese sauce (51F – Cooling, over 6 hours) in large plastic container that is over 6 inches deep in walk in cooler, per operator cheese was made and placed in walk in cooler the night before.

High Priority – Operating with an expired Division of Hotels and Restaurants license

Expired 6/1/2023 Admin Complaint

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Case of raw shell eggs stored over cooked shredded chicken in walk in cooler, eggs moved Corrected On-Site

High Priority – Toxic substance/chemical improperly stored

Chemical spray bottle with yellow liquid on drain board of triple sink.

Intermediate – Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils

One employee making drinks and bagging orders at front counter.

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

quesso cheese sauce (51F – Cooling, over 6 hours) in large plastic container that is over 6 inches deep in walk in cooler, per operator cheese was made and placed in walk in cooler the night before.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

At hand wash station on cook line.

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

One employee on site. Repeat Violation Admin Complaint