THE ZOCALO 436 MEXICAN CUISINE
505 SR 436
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/23/2025
High Priority
Intermediate
Basic
Total
Disposition: Call Back - Admin. complaint recommended
This inspection identified null intermediate and null basic violations that needed improvement. The establishment was required to make corrections.
Inspection on 2/20/2025
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2025-02-20: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -on flip top reach in cooler **Warning** - From follow-up inspection 2025-02-20: **Time Extended**
- 28-11-4:High Priority - - From initial inspection : High Priority - Septic tank system operated beyond approved limitations. Mop sink outdoors no overhead protection **Warning** - From follow-up inspection 2025-02-20: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of flip top reach in cooler soiled with accumulation of dust and food debris -cutting board on flip top reach in cooler stained **Warning** - From follow-up inspection 2025-02-20: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-02-20: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-02-20: **Time Extended**
Food safety inspection conducted on 2/20/2025 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 2/19/2025
High Priority
5
Intermediate
5
Basic
7
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. **Warning**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -on flip top reach in cooler **Warning**
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -in use dish machine missing both wash and sanitize chemical lines -3 compartment sink is functional with sanitizer **Corrected On-Site** **Warning**
- 33-14-4:Basic - Dumpster overflowing garbage. **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee handbag handing on dry storage rack containing food items **Corrected On-Site** **Warning**
- 08B-38-4:Basic - Food stored on floor. -bin of chips stored on floor in dry storage outside of walk in cooler **Corrected On-Site** **Warning**
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -chlorine sanitizer is not being dispensed into dishwasher machine as evident of chemical dispensing line missing -3 compartment sink is functional with sanitizer -after on-site repair 50ppm **Corrected On-Site** **Warning**
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. -employee dried hands on soiled towel in kitchen **Warning**
- 28-11-4:High Priority - Septic tank system operated beyond approved limitations. Mop sink outdoors no overhead protection **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded lettuce (60F - Cold Holding); piko (59F - Cold Holding); cheese (59F - Cold Holding); sour cream (59F - Cold Holding); raw shell egg (59F - Cold Holding); cooked peppers (59F - Cold Holding); salsa (61F - Cold Holding); chicken (58F - Cold Holding) Salsa (67 - Cold Holding) -advised operator to place salsa at bar on time as a public health control -all items were removed from walk in cooler to reach in units between 10 and 11am, less than 4 hours at time of inspection -advised operator to move items to cooler unit or place in ice bath **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pulled pork (126F - Hot Holding); beans (131F - hot Holding) **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of flip top reach in cooler soiled with accumulation of dust and food debris -cutting board on flip top reach in cooler stained **Warning**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 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. **Warning**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -provided operator with time as a public health control written procedure form **Warning**
- 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. -majority of items prepared onsite lack any form of date marking -walked with operator to show specific items lasting date marking **Warning**
Food safety inspection conducted on 2/19/2025 revealed 17 total violations (5 high priority, 5 intermediate, 7 basic).
Inspection on 8/30/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/22/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer not being pumped into dish machine - From follow-up inspection 2024-08-22: Operator has appointment scheduled for 08/23/2024 for maintenance **Time Extended**
Food safety inspection conducted on 8/22/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 8/12/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer not being pumped into dish machine
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle containing bleach not labeled
Food safety inspection conducted on 8/12/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).