EL ZOCALO MEXICAN RESTAURANT
Sanford Avenue
Sanford, Florida, 32771
Seminole County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 4/15/2025
High Priority
1
Intermediate
3
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures poster **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink on right at entrance to kitchen, operator posted sign Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soda gun holster in large bar area is soiled
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. -cup of forks on front line, operator inverted Corrected On-Site
- 29-17-4:Basic - Waste line missing at soda gun holster. -in large bar area
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. -pan of tamales in walk-in cooler dated 4/5/2025
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink on left at entrance to kitchen used to fill plastic container with water
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink on right at entrance to kitchen, operator restocked Corrected On-Site Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -purple solution lacking label, operator labeled Corrected On-Site
Food safety inspection conducted on 4/15/2025 revealed 11 total violations (1 high priority, 3 intermediate, 7 basic).
Inspection on 11/18/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink, operator drained sinks and refilled in correct order Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -multiple tongs hanging off oven door handle, operator removed Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -2 handwash sinks in prep areas of kitchen, provided handwashing signs in English and Spanish **Corrective Action Taken**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses, operator returned to sanitizer bucket Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0ppm, operator refilled sanitizer, retested 200ppm Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -sugar and salt containers lacking labels, operator labeled
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Quaternary ammonium sanitizer tested 0ppm, employee drained sink and refilled, retested 200ppm Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw fish 46F and raw shrimp 45F, per operator less than 2 hours in reach-in cooler drawer, operator added ice to rapidly cool **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink on front line
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -yellow solution
Food safety inspection conducted on 11/18/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 6/12/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. - triple sink plumbing leaking onto floor at main bar - hand wash sink at cook line with hot water line cut. There are other hand wash sink nearby. Warning - From follow-up inspection 2024-06-12: **Time Extended**
- 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. - ice machine water filter dated 3/16/22 Warning - From follow-up inspection 2024-06-12: **Time Extended**
Food safety inspection conducted on 6/12/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 6/11/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook wearing watch Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle. Manager removed. Corrected On-Site Repeat Violation Warning
- 29-08-4:Basic - Plumbing system in disrepair. - triple sink plumbing leaking onto floor at main bar - hand wash sink at cook line with hot water line cut. There are other hand wash sink nearby. Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - cook line cooler 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. - salsa >5 hours (103F - Cooling); - shredded chicken >5 hours (113F - Cooling) Kitchen manager states 5 hours ago. Not able to determine when 135f was achieved. See stop sale Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy cooler - beef (44f-45fF); - chicken (44f-45fF - Cold Holding) Walk in cooler - refried beans held overnight (45f-48f) Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. - at hand wash sink at main bar Warning
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. - ice machine water filter dated 3/16/22 Warning
Food safety inspection conducted on 6/11/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 4/11/2024
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -red board in dish area 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. -employee drinks above prep table in dish room
- 08B-38-4:Basic - Food stored on floor. -oil next to reach in cooler Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 2 sets tongs on oven door Corrected On-Site
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm corrected to 200 ppm Corrected On-Site Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -handwash at front of restaurant Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish room Corrected On-Site Repeat Violation
- 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. -spray bottle with yellow liquid
Food safety inspection conducted on 4/11/2024 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Inspection on 12/14/2023
High Priority
3
Intermediate
5
Basic
8
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense salt.
- 21-05-5:Basic - Cloth used as a food-contact surface. Cloth used to cover empanada filling. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 10-08-5:Basic - Ice scoop handle in contact with ice, bar area.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 22-08-4:Basic - Interior of microwave has accumulation of food debris.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees, bar area.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonium at 0ppm, corrected to 200ppm.
- 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 chicken (pollo linea) at 53°f. Chicken for pollo linea cooked and placed in walk in cooler yesterday.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked chicken (pollo linea) at 53°f. Chicken for pollo linea cooked and placed in walk in cooler yesterday.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing, ice dumped into handwash sink in server area.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, bar area.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Birria and tamales in walk in cooler.
- 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Probe thermometer only able to measure the temperature of hot foods.
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink, bar area.
Food safety inspection conducted on 12/14/2023 revealed 16 total violations (3 high priority, 5 intermediate, 8 basic).
Inspection on 7/13/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Front dining room door. Warning - From follow-up inspection 2023-04-04: **Time Extended** - From follow-up inspection 2023-06-05: **Time Extended** - From follow-up inspection 2023-07-06: **Time Extended** - From follow-up inspection 2023-07-13: **Time Extended**
Food safety inspection conducted on 7/13/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 7/6/2023
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Front dining room door. Warning - From follow-up inspection 2023-04-04: **Time Extended** - From follow-up inspection 2023-06-05: **Time Extended** - From follow-up inspection 2023-07-06: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Ladies restroom. Bar. Warning - From follow-up inspection 2023-04-04: **Time Extended** - From follow-up inspection 2023-06-05: **Time Extended** - From follow-up inspection 2023-07-06: Bar time extended **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Items in Ceviche. Warning - From follow-up inspection 2023-04-04: **Time Extended** - From follow-up inspection 2023-06-05: Time extension given: waiting on new menus. **Time Extended** - From follow-up inspection 2023-07-06: Menu stated raw shrimp and tilapia cooked in lime juice , ginger . **Time Extended**
Food safety inspection conducted on 7/6/2023 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).