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Licensee
Name: EL TORO TACO License Number: SEA2314211
Rank: Seating License Expiration Date: 10/01/2019
Primary Status: Closed Secondary Status:
Location Address: 1 S KROME AVE
HOMESTEAD, FL 33030-7071

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 01/08/2009 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
35 18
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
32-04-1    Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
51-11-1    Carbon dioxide/helium tanks not adequately secured.
03D-06-1    Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Salsa verde at 74 degrees
08A-15-1    Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.Open container of salsa next to handsink exposed to water splash
32-16-1    Critical - Hand wash sink lacking proper hand drying provisions.Paper towells dispenser not working
32-17-1    Critical - Handwashing cleanser lacking at handwashing lavatory.
37-20-2    Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
27-16-1    Critical - Hot water not provided/shut off at employee hand wash sink.
10-06-1    In-use utensil not stored with handle above the top of potentially hazardous food and the container.
38-07-1    Lights missing the proper shield, sleeve coatings or covers.Inside walk-in cooler
35A-03-1    Critical - Observed 4 dead roaches on premises.By dishwashing area and under processing equipment in the backroom Corrected On Site.
12B-07-1    Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
22-20-1    Critical - Observed buildup of slime in the interior of ice machine.
22-24-1    Critical - Observed buildup of slime on soda dispensing nozzles.
12A-16-1    Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Employee handled sanitizing towell with gloves on and then began preparing other products ,but never changed gloves or washed hands. Repeat Violation.
14-33-1    Observed equipment in poor repair.Ice machine door.
49-07-2    Critical - Observed flammable material stored near fuse box/electric meter room. For reporting purposes only.
03D-01-1    Critical - Observed food being cooled by nonapproved method.
36-15-1    Observed food debris accumulated on kitchen floor.
12A-15-1    Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use.Heavy food residue inside handsink .
08A-28-1    Critical - Observed food stored on floor. Bag of onions
22-27-1    Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. On microwave knobs and handles.
22-27-1    Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Bottom shelving under prep and holding tables
22-27-1    Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Heavy soil build up on knives and utensils holding container
22-27-1    Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Meat grinder
22-27-1    Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Tortillas processing equipment .
36-14-1    Observed grease accumulated on wak-in freezer floor.
36-13-1    Observed grease accumulated under cooking equipment.
42-06-1    Observed improper storage of maintenance tools that interferes with cleaning.
09-01-1    Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
22-19-1    Critical - Observed interior of microwave soiled.
40-04-1    Observed personal care item stored with food.
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cheese at 53 degrees in food prep area Repeat Violation.
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cooked beef steak inside reach in cooler at 51 degrees Repeat Violation.
08A-27-1    Critical - Observed raw animal food stored over cooked food.Raw eggs and raw steaks over cooked foods inside walk-in cooler
08A-24-1    Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
35A-05-1    Critical - Observed roach activity as evidenced by one live roach found on the wall by cookline area.
35A-04-1    Critical - Observed rodent activity as evidenced by 6 dried old looking rodent droppings found in storage room. Corrected On Site.
41B-01-1    Critical - Observed sanitizing solution exceeding the maximum concentration allowed.Chlorine sanitizing solution at wipping towells bucket at over 400 ppm
35B-15-1    Critical - Observed screen in door torn/in poor repair.
25-04-1    Observed single-service items stored on floor.
22-18-1    Critical - Observed soil residue in storage containers.
30-11-1    Critical - Observed spray hose at dish sink lower than flood rim of sink.
42-11-1    Observed unnecessary items on the premise.Equipment not in use with soil and dust residue .
15-32-1    Observed walk-in cooler gasket torn/in disrepair.
37-04-1    Observed wall soiled with accumulated black debris in dishwashing area.
37-05-1    Observed wall soiled with accumulated food debris.Cookline area
29-08-1    Plumbing system in disrepair.Drain pipe broken .
02-24-1    Critical - Potentially hazardous food held under time as a public health control without having written procedures available .
03B-03-1    Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Salsa at 100 degrees out of temperature control . Repeat Violation.
38-04-1    Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
30-02-1    Critical - Vacuum breaker mising at hose bibb.
21-12-1    Wet wiping cloth not stored in sanitizing solution between uses.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.