EL POTRO MEXICAN RESTAURANT
981 S ORANGE BLOSSOM TRAIL
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 2 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).