El Alacran Mexican Food
Last inspected: Oct 28, 2025
29
Score
The health department has logged eight inspections at El Alacran Mexican Food, the earliest from 2022. The most recent visit was on Oct 28, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around 12 violations each, up from closer to seven violations before.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 65, which El Alacran Mexican Food's 29 doesn't quite reach. There are enough flags in the record to merit a second thought.
8
Inspections
3
Critical latest
2
Major latest
12
Minor latest
Inspection History
Oct 28, 2025
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
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**
03B-01-6
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)
03A-02-5
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**
08A-17-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets. Can opener soiled. **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. In sugar container. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
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**
24-05-4
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**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on dish rack.
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor at cook line. Floor in dry storage.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white Chest freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line. **Repeat Violation**
22-08-4
Basic - Light not functioning. One bulb at cook line.
36-62-4
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**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line. Walk in cooler Shelves **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at cook line. Operator cleaned. **Corrected On-Site**
29-49-6
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm Operator added chlorine. Rechecked 50 ppm. **Corrected On-Site** **Repeat Violation**
21-07-4
29
Feb 14, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
27
Oct 30, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board in the prep area.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. In sugar container in the kitchen. Manager removed **Corrected On-Site**
14-01-5
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.
40-06-5
Basic - Equipment in poor repair. Reach in cooler gasket in the kitchen torn.
14-11-5
Basic - Light not functioning. 2 light bulbs at cook line **Repeat Violation**
36-62-4
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
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in by cook line
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrot over cooked rice. Manager moved carrots. **Corrected On-Site**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In Walk in cooler.
14-17-4
61
Apr 12, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
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 .
22-48-5
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
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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**
53A-05-6
Basic - Light not functioning. In the hood
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Men's room Line hand sink
31B-04-4
58
Nov 1, 2023
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
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**
22-42-4
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-08-5
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-13-5
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**
08A-20-5
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**
03A-02-5
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.
11-26-1
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.
02C-03-5
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**
02B-01-5
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.
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ **Corrected On-Site**
12B-07-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together./front counter.
21-03-4
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**
10-01-5
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**
40-06-5
26
Jun 22, 2023
Routine - Food
3 major violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
67
Jun 21, 2023
Routine - Food
6 critical violations. 8 major violations. 3 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked Mexican rice temperature 133°f stored in the steam table recommend to reheat rice to 165°f **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature octopus 44°f, shrimp 44°f stored on the top panel of the reach in cooler less than 4 hours on the cook line, recommend ice bath to properly cool seafood or quick chill in the freezer. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach crawling on the floor in the back kitchen area spoke to Liselotte supervisor on duty next day callback 24 hours. **Warning**
35A-05-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee not changing gloves when needed on the Cook line and back prep kitchen. **Repeat Violation**
12A-09-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid stored next to bottle lime juice, on the storage shelves.
41-05-4
High Priority - Container of medicine improperly stored. Observed vitamins stored with bags on flour in the kitchen.
41-07-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Observed Manager has no knowledge of the Big 6 Food borne illnesses Email sign in Spanish package.
11-07-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in chronological order observed tags in a plastic bag.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed no last date on the oyster tags
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has yellow stains left on the surface, slicer has old dried lettuce on the,surface. Back prep kitchen.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers stored inside hand wash sink located by the prep table. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test for checking sanitizer
16-37-1
Intermediate - Non-pitting surface rust on food-contact equipment. Can opener blade and holder very rusty
22-31-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no Consumer Advisory for oysters, operator given a sign at time of inspection email Spanish package. **Corrected On-Site**
02A-01-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of chicken stored on the shelve not six inches inside walk in cooler. **Repeat Violation**
08B-47-4
Basic - Stored food not covered. Observed food not covered inside walk in cooler. **Repeat Violation**
08B-12-5
Basic - Clean utensils stored between equipment and wall. Observed knife stored in between counter and cutting board on the cook line. **Repeat Violation**
24-14-4
16
Dec 9, 2022
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw pork in walk-in cooler. **Corrected On-Site**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves in hand sink instead of changing them. Coached employee on properly changing gloves as needed. **Corrective Action Taken**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese and pork left in cooler for 24hrs temperature at 50f.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese and pork left in cooler for 24hrs temperature at 50f.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Iced dumped in hand sink at front counter. **Repeat Violation**
31A-11-4
Basic - Clean utensils stored between equipment and wall. Knife in between reach in cooler. **Corrected On-Site**
24-14-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer by back door. **Repeat Violation**
14-69-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom.
32-04-4
Basic - Food stored on floor. Drinks,oil, and mayo stored on the floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Food not stored at least 6 inches off of the floor. Pork In walk in cooler. **Corrected On-Site**
08B-47-4
Basic - Equipment in poor repair. Reach in cooler door inside is broken on expo line.
14-11-5
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of beans and flour.
02D-01-5
Basic - Light not functioning. In hood system. **Repeat Violation**
36-62-4
33
Frequently Asked Questions
When was El Alacran Mexican Food last inspected?
The most recent health inspection at El Alacran Mexican Food on file is from Oct 28, 2025. The public record contains eight inspections in total.
What is the most common violation at El Alacran Mexican Food?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at El Alacran Mexican Food.
How does El Alacran Mexican Food compare to other restaurants in Winter Garden?
El Alacran Mexican Food most recently scored 29 out of 100, which is lower than the Winter Garden average of 65.
Has El Alacran Mexican Food's inspection record improved over time?
No. Recent inspections at El Alacran Mexican Food have averaged around 12 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at El Alacran Mexican Food means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is El Alacran Mexican Food inspected?
Based on the inspection history on file, El Alacran Mexican Food is inspected around three times per year on average.
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