EL POTRO MEXICAN RESTAURANT
4666 Kirkman Road
Orlando, Florida, 32835
Florida Center
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/25/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water at dish area
- 08B-38-4:Basic - Food stored on floor. Cooked Ground beef at cook line Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over RTE in 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. Cut lettuce 66F at prep table per operator less than 2 hour. Recommended operator to put in cooler for temperature recovery **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Plastic pitcher inside Handwash sink at cook line Corrected On-Site
Food safety inspection conducted on 2/25/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 10/23/2024
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine with mold-like substance
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Container with no handle use to scoop beans in dry storage Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Containers with tomato salsa on floor next to cook line Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In server station
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink inside prep reach in cooler Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In server station
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water in cook line handwashing sink
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over shredded cheese in cook line reach in cooler Corrected On-Site
- 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. Diced tomatoes and salsa verde. Per operator prepared more then 24 hours
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle with no label in dish area Corrected On-Site
Food safety inspection conducted on 10/23/2024 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).
Inspection on 4/16/2024
High Priority
3
Intermediate
0
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on cups located in servers area
- 08B-38-4:Basic - Food stored on floor. Black beans stored in dry storage floor. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
- 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 burgers stored over churros in reach in freezer. Corrected On-Site
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server brought dirty dishes and then went into ice machine and scoops ice. Manager ask employee to wash hands **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce kept in cook line for 2 hrs with temperature of 72F Manager placed in cooler **Corrective Action Taken**
Food safety inspection conducted on 4/16/2024 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).
Inspection on 10/31/2023
High Priority
4
Intermediate
1
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on make table at cooks line heavily grooved and stained
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over salsa in reach in cooler by dish machine. Operator moved raw eggs and stored with other raw eggs 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 over raw beef in reach in cooler at cooks line Raw chicken stored over raw beef at reach in cooler at cooks line Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 20 lbs of beef temping at 46F per operator beef was in walk in overnight
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 20 lbs of beef temping at 46F per operator beef was in walk in overnight
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Brown chemical stored in spray bottle with no label at dish wash area
Food safety inspection conducted on 10/31/2023 revealed 6 total violations (4 high priority, 1 intermediate, 1 basic).