EL TEXANO RESTAURANT
35903 US HWY 19 N
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/18/2025
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 3/18/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/11/2025
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath 3 compartment sink. Employee cleaned area. Behind equipment on cookline **Corrective Action Taken** **Warning** - From follow-up inspection 2025-03-11: Area under 3 compartment has been cleaned. Floor behind equipment on cookline is soiled. **Time Extended** **Corrective Action Taken**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cookline. **Repeat Violation** **Warning** - From follow-up inspection 2025-03-11: Operator cleaned the side of the cooler. Sides of the equipment on the cookline are soiled. **Time Extended** **Corrective Action Taken**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezers on cookline. **Repeat Violation** **Warning** - From follow-up inspection 2025-03-11: One freezer was cleaned, the other is soiled on the bottom. Operator is in the process of cleaning. **Time Extended** **Corrective Action Taken**
- 22-41-4:High Priority - - From initial inspection : 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. 0ppm after being ran twice. There only a small amount of dishmachine sanitizer left in the bucket and the operator does not have another. Discontinue use of dishmachine until it is able to sanitize properly. Triple sink 50ppm **Corrective Action Taken** **Warning** - From follow-up inspection 2025-03-11: Dishmachine was ran 3 times, all 0ppm chlorine. Three compartment sink was set up at 50ppm chlorine. **Time Extended**
Food safety inspection conducted on 3/11/2025 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 3/10/2025
High Priority
4
Intermediate
3
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath 3 compartment sink. Employee cleaned area. Behind equipment on cookline **Corrective Action Taken** **Warning**
- 08B-38-4:Basic - Food stored on floor. Operator relocated food in the walk in cooler. **Corrected On-Site** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cookline. **Repeat Violation** **Warning**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezers on cookline. **Repeat Violation** **Warning**
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beans (82F - Cooling), second temp 180F Beans were cooked around 11am and were sitting in a pot on the stove. Operator states they are cooling the beans. The beans were reheated and proper cooling procedures were discussed. **Corrected On-Site** **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. 0ppm after being ran twice. There only a small amount of dishmachine sanitizer left in the bucket and the operator does not have another. Discontinue use of dishmachine until it is able to sanitize properly. Triple sink 50ppm **Corrective Action Taken** **Warning**
- 35A-02-7:High Priority - Live, small flying insects found 7 flies underneath dishmachine? Area was cleaned and sanitized, then observed flies landing on cut carrots, zucchini and green beans. See stop sale.**Repeat Violation** **Repeat Violation** **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Flies landed on cut carrots and green beans and zucchini. See stop sale. **Warning**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked beans sitting in a pot on the stove. Operator states they are in the cooling process. Discussed proper cooling procedures. **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Salsa cup in handwash sink. Cup was removed. **Corrected On-Site** **Warning**
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sunny side up eggs. Provided operator with paper consumer advisory. Sign is not posted. **Corrected On-Site**
Food safety inspection conducted on 3/10/2025 revealed 11 total violations (4 high priority, 3 intermediate, 4 basic).
Inspection on 12/16/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors and wall soiled with an accumulation of food debris.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Discussed the need to use non porous surface for stability of cutting board.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment, shelving through out cook line, prep areas and storage area.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Double door refrigerator at the back of the restaurant interior soiled with food debris **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Walk in cooler- cooked chicken x3 pans, sauce,
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small live flies observed near prep table.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 45F, operator stated that the chicken was on the counter less than 4 hours. Raw chicken 45F operator stated the chicken was out of the refrigerator for less than 4 hours , operator placed in walk in cooler **Corrective Action Taken** **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink near back door. Discussed the need to keep hand wash sinks stocked at all times
- 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. Walk in cooler cooked chicken.operator was able to determine the prep date and dated accordingly,
Food safety inspection conducted on 12/16/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).