EL CERRO RESTAURANT
811 W HWY 50
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/23/2025
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -99F, operator moved to burner for heating, went to 146F Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers -exterior and handles of reach in cooler doors -exterior cooking pans encrusted
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -next to unwrapped stir sticks on front line. Operator corrected Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by ice machine
Food safety inspection conducted on 4/23/2025 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 2/19/2025
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -water was 91F.operator turned up heat , went to 140FCorrected On-Site Corrected On-Site - From follow-up inspection 2025-02-19: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters under hood suppression system. - From follow-up inspection 2025-02-19: **Time Extended**
- 12B-13-4:Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -bottle of water in reach in cooler in kitchen. Operator removed. Corrected On-Site - From follow-up inspection 2025-02-19: **Time Extended**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -ice machine was added outside, has overhead protection but no enclosure, no hand wash sink. Warning - From follow-up inspection 2025-02-19: Plans have been received and are going through plan review process. **Time Extended**
Food safety inspection conducted on 2/19/2025 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 12/20/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -water was 91F.operator turned up heat , went to 140FCorrected On-Site Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters under hood suppression system.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -bottle of water in reach in cooler in kitchen. Operator removed. Corrected On-Site
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -ice machine was added outside, has overhead protection but no enclosure, no hand wash sink. Warning
Food safety inspection conducted on 12/20/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 4/15/2024
High Priority
0
Intermediate
1
Basic
8
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler - From follow-up inspection 2024-04-15: **Time Extended**
- 14-13-4:Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. -mortar and pestle under prep table in kitchen - From follow-up inspection 2024-04-15: **Time Extended**
- 28-24-4:Basic - - From initial inspection : Basic - Grease recycling container overflowing onto ground. Repeat Violation - From follow-up inspection 2024-04-15: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens on cook line - From follow-up inspection 2024-04-15: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan by hot holding unit -top back of fryers -exterior sides of cooking equipment on cook line. - From follow-up inspection 2024-04-15: exterior sides of cooking equipment on cook line. exterior sides of cooking equipment on cook line. **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface, in kitchen. - From follow-up inspection 2024-04-15: **Time Extended**
- 38-04-4:Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. - From follow-up inspection 2024-04-15: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -beside fryers on cook line - From follow-up inspection 2024-04-15: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on prep table. -pans encrusted on storage rack in dish area. - From follow-up inspection 2024-04-15: **Time Extended**
Food safety inspection conducted on 4/15/2024 revealed 9 total violations (0 high priority, 1 intermediate, 8 basic).
Inspection on 4/12/2024
High Priority
4
Intermediate
2
Basic
14
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. -towel underneath cutting board on prep table. -toast wrapped in paper towel in hot holding unit. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse on top of onions in office area. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. -gaskets on reach in cooler
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. -mortar and pestle under prep table in kitchen
- 28-24-4:Basic - Grease recycling container overflowing onto ground. Repeat Violation
- 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. -ice scoop in ice machine. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils on cook line. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens on cook line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan by hot holding unit -top back of fryers -exterior sides of cooking equipment on cook line.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface, in kitchen.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. -under prep table in kitchen
- 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed fruit over sliced cheese and juice in reach in cooler. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -beside fryers on cook line
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -raw shell eggs next to carrots in walk in cooler. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (49F - Cold Holding), held more than four hours per operator. Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken (49F - Cold Holding), held more than four hours per operator in reach in cooler. Operator discarded. Advised operator to remove shelving liners to promote air flow. -pork belly (45F - Cold Holding); pork (44F - Cold Holding); chicken (44F - Cold Holding); flan (44F - Cold Holding)a¿¿all held less than four hours per operator in walk in cooler. Operator checked cooler this morning, temperature was 41 f. Ambient temperature of walk in cooler was 41 f at time of inspection. Advised operator to adjust thermostat on their cooler, call technician. Repeat Violation Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Corrected On-Site Repeat Violation
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee preparing food in kitchen. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on prep table. -pans encrusted on storage rack in dish area.
Food safety inspection conducted on 4/12/2024 revealed 20 total violations (4 high priority, 2 intermediate, 14 basic).
Inspection on 11/30/2023
High Priority
5
Intermediate
2
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 28-24-4:Basic - Grease on the ground around grease recycle container
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Front counter handsink slow draining Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Cases of raw beef left at room temperature for a couplehours Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. In air handler closet, wet mop sitting in dry mop bucket Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Less than 25 ppm cl corrected to 200 ppm cl Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar Corrected On-Site
- 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. Cooling in covered bus tubs overnight in walk in cooler per operator: chicken 46F, broth 46F, see stop sale
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked potatoes and carrots in double true cooler Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork fat 48F, chicken 50F, pork 45f, 47F, 48F. All raw items in large containers that have been pulled out to use earlier per operator. Advised to stored in metal containers/pull out only what is needed to prepare
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In fenced grease recycle area 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. New employees with no food handler training
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Andy expired October 2023
Food safety inspection conducted on 11/30/2023 revealed 13 total violations (5 high priority, 2 intermediate, 6 basic).