El Paso Mexican Restaurant
Last inspected: Sep 15, 2025
29
Score
El Paso Mexican Restaurant, located at 1113 S Clarke Rd in Ocoee, FL, had a high-risk inspection on 2025-09-15 with a score of 29. This inspection identified 2 critical, 2 major, and 15 minor violations. While this recent inspection indicated a higher risk level, the facility's inspection history shows a pattern of mostly low-risk outcomes across six scored inspections.
9
Inspections
2
Critical latest
2
Major latest
15
Minor latest
Inspection History
Sep 15, 2025
Routine - Food
2 critical violations. 2 major violations. 15 minor violations.
29
Mar 13, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
74
Mar 12, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
45
Nov 14, 2024
Routine - Food
3 critical violations. 8 minor violations.
43
Nov 12, 2024
Routine - Food
3 critical violations. 6 minor violations.
37
Jun 14, 2024
Routine - Food
1 critical violation. 1 minor violation.
82
Jun 13, 2024
Routine - Food
4 critical violations. 1 minor violation.
52
Apr 2, 2024
Routine - Food
1 major violation. 7 minor violations.
58
Jun 28, 2023
Food-Licensing Inspection
1 minor violation.
95
Violations — Sep 15, 2025 Inspection
Basic - Bowl or other container with no handle used to dispense food. In rice and bread crumbs. Operator immediately removed **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. At end if cook line
36-36-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch. Operator immediately removed **Corrected On-Site**
13-07-4
Basic - Equipment in poor repair. Gaskets in prep cooler
14-11-5
Basic - Floor area(s) covered with standing water. Behind fryer
36-22-4
Basic - Food not stored at least 6 inches off of the floor. -Boxed oil , buckets of chili, bucket of condensed milk , on floor in kitchen. Operator immediately removed (corrected on site) container of veggies on floor in walk in cooler.
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. Operator immediately removed **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of both ovens - can opener ( operstor removed to be cleaned ( corrective action taken) - coke nozzle at bar operator immediately cleaned ( corrected on site)
22-08-4
Basic - Light not functioning. Under hood system
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. In womens bathroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers - interior rim of chest freezer - lid to blender( operator removed to be clean( corrective action taken ) - top of dishwasher
23-03-4
Basic - Screen in door torn/in poor repair
35B-09-4
Basic - Screening is not 16-mesh to the inch. Back door.
35B-13-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avacados over ready to eat onions in prep cooler. Operator immediately removed **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Flour
02D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over fries in cooler. Operator immediately removed. ( corrected on site) Raw shell eggs over greens in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in steamwell 114-122F hot holding. Less than 4hrs per operator. Advised to reheat to 165F for tempersture recivery. **Corrective Action Taken**
03B-01-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground beef made 2pm 9/14 no date or label. Operator immediately labeled **Corrected On-Site**
02C-02-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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