DirtyFLRestaurant Inspection Data

EL ALACRAN MEXICAN FOOD

EL ALACRAN MEXICAN FOOD has 5 health inspections on file for its WINTER GARDEN location, with an overall rating of 1.5/5. Food safety practices have remained consistent.

32 Cypress Street
Florida, 34787
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/28/2025

Inspection #: Visit ID: 10874140

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In sugar container. Operator removed. Corrected On-Site Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls in the kitchen. Operator inverted. 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 water bottle on prep table. Operator removed. Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on dish rack.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor at cook line. Floor in dry storage.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white Chest freezer.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line. Repeat Violation
  • 36-62-4:Basic - Light not functioning. One bulb at cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line. Fan guards in walk in cooler Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line. Walk in cooler Shelves Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at cook line. Operator cleaned. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm Operator added chlorine. Rechecked 50 ppm. Corrected On-Site Repeat Violation
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken with Beef and pork on top of chicken in chest freezer. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Cabbage mix (50F - Cold Holding)
  • 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. Cooked pork (122F - Hot Holding); **Corrective Action Taken**
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets. Can opener soiled. Repeat Violation

Inspection Date: 2/14/2025

Inspection #: Visit ID: 10708382

  • 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.

Inspection Date: 10/30/2024

Inspection #: Visit ID: 8755132

  • 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.

Inspection Date: 4/12/2024

Inspection #: Visit ID: 8542154

  • 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

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8366741

  • 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.