EL PASO MEXICAN RESTAURANT
Clarke Road
Florida, 34761
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 7 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).
Inspection on 6/14/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table with food placed to cool? - From follow-up inspection 2024-06-14: **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. mixed vegetables (127F). Held above hot holding unit. Manager placed inside of steam table. Less than 4 hours in steam table. **Corrective Action Taken** - From follow-up inspection 2024-06-14: **Time Extended**
Food safety inspection conducted on 6/14/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 6/13/2024
High Priority
4
Intermediate
0
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table with food placed to cool?
- 28-26-5:High Priority - Sewage/wastewater backing up through floor drains. Hand sink next to grill on cook line backing up from floor drain when hand sink is used. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef (50F - Cold Holding); raw shrimp (50F - Cold Holding). fish (49F - Cold Holding); beef broth (49F - Cold Holding) Manager states the items haven't been out of the cooler. Items from 2 and three days ago. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding); raw beef (50F - Cold Holding); raw shrimp (50F - Cold Holding). Manager states the items haven't been out of the cooler. Items from 2 and three days ago. 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. mixed vegetables (127F). Held above hot holding unit. Manager placed inside of steam table. Less than 4 hours in steam table. **Corrective Action Taken**
Food safety inspection conducted on 6/13/2024 revealed 5 total violations (4 high priority, 0 intermediate, 1 basic).
Inspection on 4/2/2024
High Priority
0
Intermediate
1
Basic
9
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 32-22-4:Basic - Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants. Women's bathroom.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup in seasoning. Staff removed. Corrected On-Site
- 36-36-4:Basic - Ceiling tile missing. In storage room
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 08B-38-4:Basic - Food stored on floor. Pot of cooked corn on the floor on cook line. Staff picked it up. 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 uncooked rice. Manager removed. Corrected On-Site
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink next to cook line.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado on cookline. Staff cleaned Corrected On-Site
- 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 form employees signed. Corrected On-Site
Food safety inspection conducted on 4/2/2024 revealed 10 total violations (0 high priority, 1 intermediate, 9 basic).