El Potro Grill and Bar
Last inspected: Nov 6, 2025
26
Score
El Potro Grill and Bar has been inspected eight times since 2022. The newest entry in the record is dated Nov 6, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near 12 violations per visit.
The most common issue across all inspections has been “raw animal foods not properly separated”, showing up four times.
Restaurants in Orlando average 79, so El Potro Grill and Bar trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
4
Critical latest
2
Major latest
11
Minor latest
Inspection History
Nov 6, 2025
Complaint Full
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Bottom of make table raw beef steak stored over raw pork . **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (50F - Cold Holding) at the drink station Operator stated that been out for less than 45 minutes and he moved it to freezer to cool down and brink fresh salsa to use . **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer 200++ Second check 50 ppm **Corrected On-Site** **Repeat Violation**
41-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and raw seafood stored over fries and jalapeño cheese at the reach-in freezer kitchen area . **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. The employee hand sink at the bar used as drying rack for some stuff . Operator removed it . **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser no label at the dish area . **Corrected On-Site**
41-17-4
Basic - Drain cover(s) missing. Drain cover missing under Prep sink back of the house . **Corrected On-Site**
29-18-4
Basic - Equipment in poor repair. Gasket torn at the reach-in freezer kitchen area. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Really heavy at the drink station .
36-73-4
Basic - Food stored on floor. Fryer oil stored on floor at the kitchen. **Corrected On-Site**
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable. Kitchen area both make table .
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink at the kitchen.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves . **Repeat Violation**
22-16-4
Basic - Stored food not covered. Lime at the bar not covered . Cooked food stored at the walk-in cooler not covered . **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Produce walk-in cooler shelves . **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor at drink station. **Corrected On-Site**
21-38-4
26
Sep 22, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above of raw fish at the walk-in cooler . **Corrected On-Site**
08A-20-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer 200+++ Operator change the water second check 100 ppm . **Corrected On-Site**
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee hand sink kitchen area . **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator switch off faucet for the handle sink located prep area .
27-16-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table . **Corrected On-Site** **Repeat Violation**
29-49-6
Basic - Stored food not covered. All the Cooked food stored at the walk-in freezer not covered. **Repeat Violation**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves .
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Cornmeal no label .
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Gasket torn bottom of make table and bottom of reach-in freezer . **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. Kitchen area under the hand wash sink . **Corrected On-Site**
36-22-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler .
22-16-4
41
Feb 18, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
41
Aug 21, 2024
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored on top of raw beef and raw shrimp at the bottom of make table . Observed raw chicken wings stored on top of raw beef steak at the walk-in cooler . **Repeat Violation**
08A-20-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - Spray bottle containing toxic substance not labeled. Chlorine at spray bottle no labels. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. At the salt and the rice . **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in freezer and walk-in freezer handles. **Repeat Violation**
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Make table . **Repeat Violation**
14-09-4
Basic - Floor soiled/has accumulation of debris. Through kitchen specifically corners and under the kitchen equipment. Operator start cleaning while conducting my inspection. **Corrective Action Taken**
36-73-4
Basic - Light not functioning. One out by the hoods. **Repeat Violation**
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bottom of make table .
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table -reach in freezer and walking cooler shelves. **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Walk-in cooler shelves.
14-33-4
Basic - Stored food not covered. At the reach-in freezer the small one at the kitchen. And the walk-in freezer.
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocado and green peppers stored on top of ready to eat food (cooked beef -cooked chicken -cooked pork).
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Operator change the water and add bleach second check was 100 ppm **Corrected On-Site**
21-07-4
37
Mar 27, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
45
Oct 30, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk in cooler. Operator moved chicken to bottom shelf. **Corrected On-Site**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area hand wash sink **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed container inside the rice bin **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. 4/1/2023, operator printed during inspection **Corrected On-Site**
50-09-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Light not functioning. 1 from hood **Repeat Violation**
36-62-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container without label **Corrected On-Site**
02D-01-5
52
Mar 2, 2023
Routine - Food
3 critical violations. 5 major violations. 8 minor violations.
View 16 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook, educated staff **Corrective Action Taken**
12A-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over cooked chicken in walk-in cooler. Delivery in the way of CORRECTIVE ACTION.
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomales (127F - Hot Holding). Less than 4 hours. Manager discarded **Corrective Action Taken**
03B-01-6
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. Provided forms
11-26-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener , staff cleaned. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Staff removed pan. **Corrected On-Site**
31A-09-4
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 **Corrected On-Site**
53A-05-6
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation.cooks. Staff added hair nets **Corrected On-Site**
13-03-4
Basic - Food-contact surface not smooth and easily cleanable. Rust prep table in kitchen near triple sink.
14-13-4
Basic - Light not functioning. Hood
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table , staff cleaned. **Corrected On-Site**
23-03-4
Basic - Food stored on floor. Large pot of food. Staff picked up and put on the table. **Corrected On-Site**
08B-38-4
26
Sep 26, 2022
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
45
Frequently Asked Questions
When was El Potro Grill and Bar last inspected?
The most recent health inspection at El Potro Grill and Bar on file is from Nov 6, 2025. The public record contains eight inspections in total.
What is the most common violation at El Potro Grill and Bar?
Across the inspection record, “raw animal foods not properly separated” has been cited four times, more than any other issue at El Potro Grill and Bar.
How does El Potro Grill and Bar compare to other restaurants in Orlando?
El Potro Grill and Bar most recently scored 26 out of 100, which is lower than the Orlando average of 79.
Has El Potro Grill and Bar's inspection record improved over time?
Results have been roughly steady. Inspections at El Potro Grill and Bar have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at El Potro Grill and Bar 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 Potro Grill and Bar inspected?
Based on the inspection history on file, El Potro Grill and Bar is inspected around three times per year on average.
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