EL POTRO MEXICAN RESTAURANT
South Kirkman Road
Orlando, Florida, 32835
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 2/25/2025
High Priority
2
Intermediate
2
Basic
9
Total
13
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. Employee water bottles on prep table. Operator removed. Corrected On-Site Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall. Holes in wall in prep area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white chest freezer In walk in freezer and reach in freezer
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sinks Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard soiled
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in the kitchen soiled.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in prep area Wall soiled in back storage area.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At dish washing sink Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours operator reheated. Rechecked 168F Queso (82F - Hot Holding) Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bleach stored next to dried peppers in dry storage. Operator removed. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board soiled. Repeat Violation
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates missing date of birth, trainer signature and expiration.
Food safety inspection conducted on 2/25/2025 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).
Inspection on 10/28/2024
High Priority
0
Intermediate
1
Basic
8
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back storage and prep areas. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on tortillas over prep table. Manager removed Corrected On-Site
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In warewashing area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At any of the hand sinks
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at the end of cook line Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Salt and sugar at the bar Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cut tomatoes in walk in cooler.. manager removed tomatoes. Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At 3 comp sink
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table on cook line.
Food safety inspection conducted on 10/28/2024 revealed 9 total violations (0 high priority, 1 intermediate, 8 basic).
Inspection on 4/3/2024
High Priority
5
Intermediate
2
Basic
21
Total
28
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In sugar container. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the establishment. Repeat Violation
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils on dish rack back storage area.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Back dishwashing area.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses by drink stand in prep area. Metal pans on dish rack.
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler handle broken across from cooks line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout the establishment.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Grout missing in dishwashing area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.in reach in cooler.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Microwave in kitchen over prep area. Large oven on cooks line.
- 36-62-4:Basic - Light not functioning. One light bulb on the hood kitchen area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of dish washer.
- 29-08-4:Basic - Plumbing system in disrepair. Leak under sink in dish area.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler bar area.
- 08B-12-5:Basic - Stored food not covered. Sugar and salt at the bar and drink station in prep area. Corrected On-Site
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the establishment, Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On stand at front counter 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. Cooked beans (59F - Cooling) per operator from yesterday
- 09-20-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Female employee at the bar grabbed lemon with bare hands then placed in glass to be served. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Tortilla in kitchen Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male on cooks line touched raw beef then clean utensils
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beans (59F - Cooling).
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime, can opener on prep table in prep area, white cutting boards in prep area.soda nozzles by drink machine and bar area. Corrected On-Site** Corrected On-Site Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle with blue liquid under dish stand at front counter. Corrected On-Site
Food safety inspection conducted on 4/3/2024 revealed 28 total violations (5 high priority, 2 intermediate, 21 basic).
Inspection on 8/3/2023
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./throughout kitchen and wait station area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on food storage shelf/ Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 36-62-4:Basic - Light not functioning./one light bulb out, cook line.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues./Cooke line small reach in cooler interior soiled.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./under dish machine.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw burger patties stored over avocado, cook line small reach in cooker/ Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./salsa at service station 46F, less than 4 hours per manager/adding more ice. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board soiled/cook line. Repeat Violation
- 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./one employee training certificates expired 2022.
Food safety inspection conducted on 8/3/2023 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).