EL ALACRAN MEXICAN FOOD
32 Cypress Street
Florida, 34787
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/14/2025
High Priority
4
Intermediate
2
Basic
10
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In salt container at prep area. Operator removed. Corrected On-Site Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled in kitchen area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Red cutting boards on prep table
- 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 hat on dry dish drying rack on top of pan Employee bag on top of rice in dry storage. Operator removed. Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave over prep table in the kitchen soiled.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At front counter bar hand sink
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket in prep area soiled Walk in cooler fan guards soiled
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In walk in cooler Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots over cooked shrimp in walk in cooler. Manager removed. Corrected On-Site Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer 0 ppm manager added bleach, rechecked 50 ppm Corrected On-Site
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Manager called distributor and got parasite destruction letter. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over cut pineapple in reach in freezer. Operator removed. 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. Raw chicken stored with raw beef in walk in cooler. Manager removed. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemicals stored over unwashed onions in dry storage area. Operator removed chemicals Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Onion cutter on dish storage shelf soiled. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle with degreaser stored over onions in back dry storage area. Operator removed.
Food safety inspection conducted on 2/14/2025 revealed 16 total violations (4 high priority, 2 intermediate, 10 basic).
Inspection on 10/30/2024
High Priority
0
Intermediate
1
Basic
8
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In sugar container in the kitchen. Manager removed Corrected On-Site
- 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 bags and apron on dry storage rack.
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler gasket in the kitchen torn.
- 36-62-4:Basic - Light not functioning. 2 light bulbs at cook line Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets in the kitchen Fan guard in walk in cooler
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in by cook line
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrot over cooked rice. Manager moved carrots. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In Walk in cooler.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board in the prep area.
Food safety inspection conducted on 10/30/2024 revealed 9 total violations (0 high priority, 1 intermediate, 8 basic).
Inspection on 4/12/2024
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-62-4:Basic - Light not functioning. In the hood
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Men's room Line hand sink
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Discontinue using the scented bleach as it is not approved. When using bleach it needs to be for disinfecting .
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At the wait station the hand sink has dirty dishes from prior night in the sink
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived after the employees were engaged in food service Corrected On-Site
Food safety inspection conducted on 4/12/2024 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 11/1/2023
High Priority
5
Intermediate
4
Basic
4
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ Corrected On-Site
- 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's bag on top of bottle drinks/storage shelf/ 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 for flour/ Corrected On-Site
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together./front counter.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./chlorine 0ppm, rechecked 50ppm/ Corrected On-Site
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food./raw fish (ceviche) stored over steamed shrimp, cook line reach in cooler/ Corrected On-Site
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom./raw fish over cooked shrimp/make table/ 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./raw breaded chicken stored over raw beef, walk in cooler/ Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked chicken 44F, cook line reach in cooler, less than 4 hours/moved to reach in freezer, rechecked 40F/ Corrected On-Site
- 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./gallons of milk, cook line cooler and small prep cooler.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving ceviche with raw tilapia/marked it on the menu immediately/ 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.
- 27-16-4:Intermediate - Water with a temperature of at least 85F degrees Fahrenheit not provided/shut off at employee handwash sink./cook line hand sink water 75F.
Food safety inspection conducted on 11/1/2023 revealed 13 total violations (5 high priority, 4 intermediate, 4 basic).