EL POTRO MEXICAN RESTAURANT
981 S ORANGE BLOSSOM TRAIL
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/21/2025
High Priority
5
Intermediate
3
Basic
13
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell and cup on shelving with spices Employee jacket on shelf in dry storageand canned goods Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Blue lid to salt cracked Bin holding chips on line has large crack down side of bin Repeat Violation
- 08B-38-4:Basic - Food stored on floor in walk-in-freezer and oil on floor in dry storage
- 36-24-5:Basic - Hole in or other damage to wall. Hole in wall above one ladies stall in public restroom
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in rice Corrected On-Site Repeat Violation
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in pico Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 90° Corrected On-Site
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass cooler hallway has rusted shelved Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Salt containers reused to make homemade dressings
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. (1) unused refrigerator outside back door Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Areas throughout kitchen
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Repeat Violation
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 5 gallons of cooked chili 54° 2 1/2 gallons of green salsa verde 47° Per owner, Foods in walk-in-cooler from previous day
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands Cook on line cracked shell eggs, changed gloves without washing hands, owner discussed proper handwashing with employee **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo, beef and pork over shredded lettuce Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 1/2 gallon Salsa verde pico 47° 5 gallon Cooked chili 54°
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 55°; on cooks line 1 hour, operator moved to refrigerator for immediate temperature recovery **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at entrance to kitchen blocked by garbage can Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Few items in coolers throughout establishment has foods made previous day not dated
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. End of cooks line, bottle not labeled
Food safety inspection conducted on 1/21/2025 revealed 21 total violations (5 high priority, 3 intermediate, 13 basic).
Inspection on 9/12/2024
High Priority
0
Intermediate
1
Basic
9
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable-to small board online
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 14-38-4:Basic - Food storage container/container lid cracked or broken Lid to sugar cracked Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler end of cooks line soiled Corrected On-Site
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler end if cooks line has rust on shelves
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Several pieces of unused equipment out back door
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
- 21-04-4:Basic - towel used under cutting board. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Refried beans from Monday in walk-in-cooler not dated
Food safety inspection conducted on 9/12/2024 revealed 10 total violations (0 high priority, 1 intermediate, 9 basic).
Inspection on 3/13/2024
High Priority
2
Intermediate
2
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Buckets of Food stored on floor in Walk-in-Freezer
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable to boards on cooks line
- 36-73-4:Basic - Floor soiled/has accumulation of debris under cooking equipment
- 36-11-4:Basic - Floors not maintained smooth and durable in walk-in-cooler Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees to sink on cooks line
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler end of cooks line
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Numerous pieces of unused equipment stored outside back door
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. #10 can whole peeled tomatoes
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw poultry over seafood products in cooler on line Corrected On-Site Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times, to sink in area of draft cooler Corrected On-Site Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Foods in walk-in-cooler not dated
Food safety inspection conducted on 3/13/2024 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).
Inspection on 8/29/2023
High Priority
1
Intermediate
5
Basic
9
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-11-4:Basic - Floors not maintained smooth and durable in walk-in-cooler
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Plastic lids to flour and sugar broken, operator discarded Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open drink in cooler Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters in wait station line not inverted protected Corrected On-Site Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Glass cooler prep line - shelves
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust by dish machine Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled Corrected On-Site
- 21-04-4:Basic - towel used under cutting board. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw poultry over tilapia in unit end of cooks line Corrected On-Site
- 11-27-4:Intermediate - 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. Provided operator with handout Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pan stored in sink on cooks line Corrected On-Site Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with handout, current employees working signed and dated form **Corrective Action Taken**
- 53B-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. Only one current certificate for all employee
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow cleaner on wait station line not labeled Corrected On-Site Repeat Violation
Food safety inspection conducted on 8/29/2023 revealed 15 total violations (1 high priority, 5 intermediate, 9 basic).