EL PASO MEXICAN RESTAURANT
Clarke Road
Florida, 34761
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/13/2025
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Above storage closet by ice machine. - From follow-up inspection 2025-03-13: **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over fish in walk in cooler. Operator corrected. **Corrected On-Site** - From follow-up inspection 2025-03-13: **Time Extended**
- 02C-03-5:Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler per operator more than 24 hours. - From follow-up inspection 2025-03-13: **Time Extended**
Food safety inspection conducted on 3/13/2025 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 3/12/2025
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Above storage closet by ice machine.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Cooks line underneath all equipment.
- 08B-38-4:Basic - Food stored on floor. Chicken and sauce in walk in cooler stored on the floor. Tomatillo stored on the floor in front of fryer.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over fish in walk in cooler. Operator corrected. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in draws on cooks line chicken (in reach in cooler overnight per operator) (45-46F - Cold Holding); beef (45-46F - Cold Holding) rolled tacos (46F-49); tongue (46F-49 - Cold Holding) **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in draws on cooks line chicken (in reach in cooler overnight per operator) (45-46F - Cold Holding); beef (45-46F - Cold Holding) **Admin Complaint**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler per operator more than 24 hours.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles throughout facility not labeled. One on bar counter, underneath 3 compartment and reach in cooler. Operator began labeling bottles. **Corrective Action Taken**
Food safety inspection conducted on 3/12/2025 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 11/14/2024
High Priority
3
Intermediate
0
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole around pipes over fryer - From follow-up inspection 2024-11-14: **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones above make table on the cook line. Manager removed items. **Corrected On-Site** - From follow-up inspection 2024-11-14: **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook. Added hair net. **Corrected On-Site** - From follow-up inspection 2024-11-14: **Time Extended**
- 16-13-5:Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No wash sink setup. Manager educated staff and asked to setup sink. **Corrective Action Taken** - From follow-up inspection 2024-11-14: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs and ladle on handle of stove. Staffed removed utensils. **Corrected On-Site** - From follow-up inspection 2024-11-14: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Hood - From follow-up inspection 2024-11-14: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover and ceiling in walk in cooler. - From follow-up inspection 2024-11-14: **Time Extended**
- 08B-39-4:Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados with snickers on them on the cook line. Staff washed vegetables. **Corrected On-Site** - From follow-up inspection 2024-11-14: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked cactus on shelf in walk in cooler - From follow-up inspection 2024-11-14: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. beans (51F - Cold Holding); pork (51F - Cold Holding); shrimp amuse (53F - Cold Holding); beef (45F - Cold Holding); . In walk in cooler from yesterday - From follow-up inspection 2024-11-14: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (112F - Hot Holding); mixed vegetables (109F - Hot Holding);. In steam table less than 4 hours. Manager placed on the stove to get hot. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2024-11-14: **Time Extended**
Food safety inspection conducted on 11/14/2024 revealed 11 total violations (3 high priority, 0 intermediate, 8 basic).
Inspection on 11/12/2024
High Priority
4
Intermediate
0
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole around pipes over fryer
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones above make table on the cook line. Manager removed items. **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook. Added hair net. **Corrected On-Site**
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No wash sink setup. Manager educated staff and asked to setup sink. **Corrective Action Taken**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs and ladle on handle of stove. Staffed removed utensils. **Corrected On-Site**
- 36-62-4:Basic - Light not functioning. Hood
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover and ceiling in walk in cooler.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados with snickers on them on the cook line. Staff washed vegetables. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked cactus on shelf in walk in cooler
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. beans (51F - Cold Holding); pork (51F - Cold Holding); shrimp amuse (53F - Cold Holding); beef (45F - Cold Holding); . In walk in cooler from yesterday
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beans (51F - Cold Holding); pork (51F - Cold Holding); shrimp amuse (53F - Cold Holding); beef (45F - Cold Holding); cooked cactus (49F - Cold Holding , in walk in from yesterday. **Repeat Violation** **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. pork (112F - Hot Holding); mixed vegetables (109F - Hot Holding);. In steam table less than 4 hours. Manager placed on the stove to get hot. **Corrective Action Taken** **Repeat Violation**
Food safety inspection conducted on 11/12/2024 revealed 12 total violations (4 high priority, 0 intermediate, 8 basic).