DirtyFLRestaurant Inspection Data

TOREROS MEXICAN RESTAURANT

911 VILLAGE BLVD STE #801

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/25/2025

Inspection #: Visit ID: 10805252

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. At rear of kitchen, in dry storage area, ceiling tiles missing. Warning - From follow-up inspection 2025-03-25: **Time Extended**

Inspection Date: 3/24/2025

Inspection #: Visit ID: 8840435

  • 36-36-4:Basic - Ceiling tile missing. At rear of kitchen, in dry storage area, ceiling tiles missing. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At kitchen, knife stored in between equipment. Operator removed. Corrected On-Site Warning
  • 29-08-4:Basic - Plumbing system in disrepair. At kitchen, hand sink pipe leaking. Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At kitchen, Unwashed avocados and unwashed limes stored in flip top cooler with ready to eat washed, cut onions. Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen, Employee touched trash can then proceeded to touch clean bowls without washing hands. Advised operator of proper handwashing. Repeat Violation Admin Complaint
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked tortilla chips stored in direct contact with non-food grade containers. Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, salsa (48F - Cold Holding); cooked chicken (45F - Cold Holding); cooked beef (44F - Cold Holding); ground beef (44F - Cold Holding); cooked beans (45F - Cold Holding), spinach tamales (44F - Cold Holding) not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, salsa (48F - Cold Holding); cooked chicken (45F - Cold Holding); cooked beef (44F - Cold Holding); ground beef (44F - Cold Holding); cooked beans (45F - Cold Holding), spinach tamales (44F - Cold Holding) not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale. At cook line, raw beef (53F - Cold Holding); salsa (47F - Cold Holding), not prepared or portioned today. Operator stated item held out for approximately 1 hour. Operator placed item onto ice bath to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked rice (117F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator of proper hot holding parameters. Operator placed item onto stove to re-heat. Warning
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line, wiping cloth chlorine solution 200+, exceeding the maximum concentration allowed. Operator diluted solution to chlorine 100ppm. Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line, diced tomatoes (47F - Cooling)@11:15 since 10:00, 47F @11:50. Advised operator of proper cooling parameters. Operator placed ice onto item for quick chill. **Corrective Action Taken** Repeat Violation Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Inspection Date: 7/26/2024

Inspection #: Visit ID: 8840053

  • N/A:No Violations Were Observed

Inspection Date: 7/25/2024

Inspection #: Visit ID: 8747419

  • 01B-01-4:High Priority - Dented/rusted cans present. At canned good storage rack; 1 #10 size can tomatoes dented. See stop sale. Warning
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. At cook line; employee washed hands, dried hands on apron (no paper towels at hand wash sink) and then began preparing/handling food. Discussed with Operator who then discussed with employee. **Corrective Action Taken** Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish machine; employee went from handling soiled dishes to handling clean dishes without washing hands. Discussed with Operator who then discussed with employee. **Corrective Action Taken** Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee handled raw beef and then handled ready to vegetables without washing hands. Discussed with Operator who then discussed with employees. **Corrective Action Taken** Warning
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line; employee wiped hands with soiled wiping cloth/apron and then continued preparing/handling food without washing hands. Discussed with Operator who then discussed with employee. **Corrective Action Taken** Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At bar; employee grabbed sliced lime with bare hand and placed on rim of drink to be served to customer. Discussed barehand contact with Operator. Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At walk-in cooler; non-food grade "thank you" bags used to store/in direct contact with bread. Operator removed from bags. Corrected On-Site Warning
  • 14-15-4:High Priority - Nonfood-grade containers (cloth apron) used for food (cheese) storage - direct contact with food. Advised Operator to remove from apron. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line opened bag of raw chicken stored over opened bag of cooked seafood. Operator moved raw chicken to bottom shelf. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw beef stored over shredded cheese. Operator moved cheese. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line flip top cooler; raw chicken stored over raw beef. Operator moved raw chicken below beef. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cheese stuffed cooked peppers prepared/date marked 7/17. See Stop Sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line flip top cooler(s); sour cream (53F - Cold Holding); pulled pork (53F - Cold Holding). Operator stated not prepared or portioned today, held in cooler 2 hours, moved to walk-in cooler. At kitchen; raw whole fish (82F - Cold Holding). Operator stated not prepared or portioned today, held for 1 hour, moved to walk-in cooler. **Corrective Action Taken** 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. At cook line pan under grill; cooked chorizo (126F - Hot Holding). Operator stated chorizo cooked/panned and then placed under grill 1 hour prior, held until needed for service, moved to freezer to cool for storage. **Corrective Action Taken** Warning
  • 02C-05-5:Intermediate - Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. At walk-in cooler; cheese stuffed cooked peppers date marked from day panned/portioned not from date peppers were cooked/cheese shredded. Advised Operator of proper date marking. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; house made tomato sauce (72F - Ambient Cooling 11:50am/72F - Ambient Cooling 12:31pm ) raw beef (50F - Ambient Cooling 11:50/50F - Ambient Cooling 12:30pm). Operator stated items prepared/cooling since 10am, at this rate will not reach 41F within 4 hours. Advised Operator to move to walk-in freezer to facilitate faster cooling. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At cook line; hand washing sink blocked by garbage can. Operator moved garbage can. Corrected On-Site Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 3/22/2024

Inspection #: Visit ID: 8567974

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; employee beverage container sitting on reach in cooler next to salsa ice bath. Operator removed. Corrected On-Site
  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. At walk-in cooler; raw sausage stored over kegs. Operator moved raw sausage to proper shelf. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line flip top cooler; raw chicken stored over raw steak. Operator moved chicken below steak. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At dish area; hand wash sink blocked by cart. Operator moved cart. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish area hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At employee restroom; spray bottle containing cleaning chemical not labeled. Operator labeled. Corrected On-Site

Inspection Date: 12/6/2023

Inspection #: Visit ID: 8364055

  • 25-32-4:Basic - Reuse of single-service or single-use articles. At cook line, single service water bottle reused to cooking liquid. Operator discarded. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. At cook line shelf on top of cooler; pan of seasoning and a pan of tortilla strips stored uncovered. Operator covered. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. At can rack, dented can of tomato juice. See stop sale.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At cook line at double door low boy, tortillas stored in direct contact with non food grade bag. Operator removed from bag. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/01/2023. Operator renewed license during inspection, expires 12/01/2024. Corrected On-Site
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. At cook line upright double door reach in freezer; raw pork stored directly on top of RTE hot dogs in same container. See Stop Sale.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line upright double door reach in freezer; raw hamburger stored over open bag of fries. Operator moved raw hamburger to bottom shelf. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler, raw shrimp stored over ready to eat cheese sauce. Operator moved cheese sauce to different shelf. Corrected On-Site
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Raw animal food stored in same container as ready-to-eat food. At cook line upright double door reach in freezer; raw pork stored directly on top of RTE hot dogs in same container. See Stop Sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line left side flip top cooler; raw scallops (50F - Cold Holding). Operator stated not prepared or portioned today, being held above product line in make top for less than 2 hours, moved to reach in cooler. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At left side flip top cooler; raw steak (52F - Ambient Cooling 12pm/ 54°F - Ambient Cooling 12:30), stored in overfilled pan. Operator stated steak prepared at 10 am, at this rate product will no reach 41° within 4 hours, moved to reach in cooler. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris/ mold - like substance. Operator washed, rinsed and sanitized. Corrected On-Site