El Potro Mexican Rest
Last inspected: Apr 20, 2026
78
Score
The health department has logged 12 inspections at El Potro Mexican Rest, the earliest from 2022. Inspectors last stopped by on Apr 20, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have ticked up lately, averaging around four violations per visit versus roughly one violation earlier in the record.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing seven times across the record.
El Potro Mexican Rest's latest score is in line with the St. Augustine average of 81. On the whole, the file is mixed but not concerning.
12
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers; steak, chicken, shrimp 47F; ( - Cold Holding). Person in charge items in cooler since 11am. Put all items in reach in freezer. Second temperature was 41F or below. **Corrected On-Site**
03A-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Under microwave. Person in charge removed. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Person in charge removed tongs. **Corrected On-Site**
10-20-4
78
Oct 1, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing and cracked in kitchen. **Repeat Violation**
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler soiled with food debris Observed walk-in cooler shelves soiled with food debris **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom reach in cooler pull out drawer on cook line
29-49-6
86
May 12, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards stained with food debris.
22-02-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in kitchens cracked or missing
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave oven soiled with food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris on gaskets of reach in cooler.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in cooler shelves rusted.
14-17-4
74
Sep 13, 2024
Routine - Food
No violations found.
100
Sep 11, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bottom drawer on cook line drawer: raw chicken (54F - Cold Holding); shrimp (50F - Cold Holding); steak (54F - Cold Holding). Items placed in drawer approximately 2hr and 40 mins prior to temperature taken per person in charge. Person in charge placed food items in reach in cooler to cool. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed AirPod case on top of tortillas by flip-top cooler. Person in charge removed personal items from food prep area. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles.
10-20-4
78
May 8, 2024
Routine - Food
No violations found.
100
May 6, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed half pan of beef dish in walk-in cooler with 4/25 date mark. See stop sale.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (45F - Cold Holding); chicken dish (46F - Cold Holding); raw chicken (45F - Cold Holding); milk (45F - Cold Holding); queso (45F - Cold Holding); Walk-in cooler was at ambient 41F at 2pm per person in charge. Person in charge thinks door was left open. Advised person in charge to place food in at other cooler or place ice on all out of temperature products. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station at front counter not operational. Person in charge stated they have a maintenance man scheduled for repairs. **Corrective Action Taken** **Warning**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black/green mold like substance in the interior top section of the ice machine where water contacts.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed female bathroom door not self closing. **Repeat Violation**
32-04-4
Basic - Floor soiled/has accumulation of debris. Observed food debris and single service trash behind equipment in wait station area and throughout kitchen behind equipment.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease. Observed shelf and equipment behind soft serve machine soiled with food debris. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning Observed clean dish pans stacked above cook line with old date marks stuck to sides.
16-46-4
52
Nov 20, 2023
Routine - Food
No violations found.
100
Nov 17, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed main flip-top cooler: pico, house made salsa, house made guacamole, sour cream,cut lettuce, shredded mozzarella, cut tomatoes, shrimp, sausage, cooked mushrooms, 6 raw shell eggs, tamales, chili rellenos (46F-60F - Cold Holding) Observed cook line drawer: shrimp, beef, chicken, 3 beef steak, flank steak (45F-52F - Cold Holding) All items either in cooler over night or placed in at 1100 when restaurant opened per person in charge. **Warning** - From follow-up inspection 2023-11-17: At call back violation not observed. **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed main flip-top cooler: pico, house made salsa, house made guacamole, sour cream,cut lettuce, shredded mozzarella, cut tomatoes, shrimp, sausage, cooked mushrooms, 6 raw shell eggs, tamales, chili rellenos (46F-60F - Cold Holding) Observed cook line drawer: shrimp, beef, chicken, 3 beef steak, flank steak (45F-52F - Cold Holding) All items either in cooler over night or placed in at 1100 when restaurant opened per person in charge. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-11-17: Establishment is in process of installing new refrigerator equipment. Current equipment has no food inside. **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed main flip-top cooler with build up of ice unable to maintain items at 41F or below. **Warning** - From follow-up inspection 2023-11-17: Establishment is in process of installing new equipment. **Time Extended**
14-74-7
70
Nov 15, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. Observed unlabeled #10 canned food with dents and rust on seam. **Warning**
01B-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed main flip-top cooler: pico, house made salsa, house made guacamole, sour cream,cut lettuce, shredded mozzarella, cut tomatoes, shrimp, sausage, cooked mushrooms, 6 raw shell eggs, tamales, chili rellenos (46F-60F - Cold Holding) Observed cook line drawer: shrimp, beef, chicken, 3 beef steak, flank steak (45F-52F - Cold Holding) All items either in cooler over night or placed in at 1100 when restaurant opened per person in charge. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed main flip-top cooler: pico, house made salsa, house made guacamole, sour cream,cut lettuce, shredded mozzarella, cut tomatoes, shrimp, sausage, cooked mushrooms, 6 raw shell eggs, tamales, chili rellenos (46F-60F - Cold Holding) Observed cook line drawer: shrimp, beef, chicken, 3 beef steak, flank steak (45F-52F - Cold Holding) All items either in cooler over night or placed in at 1100 when restaurant opened per person in charge. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
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. Observed opened milk from previous morning per person in charge in walk-in cooler missing date. Person in charge added date to milk. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top cooler stained from food. **Repeat Violation**
22-02-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed main flip-top cooler with build up of ice unable to maintain items at 41F or below. **Warning**
14-74-7
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in ice of soda fountain. Employee took handle out of ice. **Corrected On-Site**
10-08-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep counter.
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on drawers, flip-top cooler, and walk-in cooler soiled with black/green mold like substance and food debris. **Repeat Violation**
23-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed bathroom doors inside establishment not fitted with tight fitting, self closing doors. **Repeat Violation**
32-04-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed spray foam used to repair ceiling tiles in kitchen. Ceiling tiles no longer smooth and easily cleanable. **Repeat Violation**
36-37-5
39
Mar 28, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed lemons in walk-in cooler. Person in charge placed chicken on bottom shelf. **Corrected On-Site**
08A-04-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 1) House made salsa date marked 3/21 2) house made red sauce date marked 3/17 3) queso cheese date marked 3/2 with visible mold growth 4) two queso cheeses date marked 3/18
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer under cook line raw shrimp (50F - Cold Holding); pork (49F - Cold Holding) left out thawing and placed in reach in cooler. Less than 3 hours. Employee placed ice on shrimp and pork. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top cooler stained with food debris. **Repeat Violation**
22-02-4
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. Provided Spanish written procedures and discussed with person in charge.
11-27-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Female bathroom door not self closing.
32-04-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles repaired with spray foam. Ceiling tiles no longer smooth, easily cleanable. **Repeat Violation**
36-37-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip-top cooler, cook line drawers soiled with food debris. Gasket on walk-in cooler soiled with black/green mold like substance. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Observed Dumpster with two open lids.
33-16-4
43
Aug 22, 2022
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. 1) raw chicken placed on griddle to cook then onto plate at 154F. Discussed with employee and they placed chicken back on griddle until 193F.n **Corrected On-Site** **Warning**
03C-44-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1) employee was engaged in grabbing raw products from cook line drawers and leaned on soiled garbage can. Employee did not change gloves or wash hands. Discussed immediately with employee and they changed gloves and washed hands. **Corrected On-Site**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) flip-top cooler on make line: Sour cream,cut tomatoes (40F - Cold Holding); shredded mozzarella (49F - Cold Holding); cut lettuce (53F - Cold Holding); house made guacamole (48F - Cold Holding); house made salsa (52F - Cold Holding); pico de Gallo (54F - Cold Holding); shrimp (49F - Cold Holding); cut tomatoes (50F - Cold Holding); raw chicken (51F - Cold Holding); raw pork (49F - Cold Holding); 2) drawers under griddle: shrimp (54F - Cold Holding); pork (52F - Cold Holding); chicken (51F - Cold Holding) Person in charge placed ice in both coolers. Person in charge states he will call service for work order. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) Cutting boards on make line stained with food debris. **Repeat Violation**
22-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 1) Ceiling tiles in kitchen are not sealed, easily cleanable, and non-absorbent. **Repeat Violation**
36-37-5
Basic - Equipment in poor repair. 1) Gaskets on flip-top cooler torn and separated from doors.
14-11-5
Basic - Floor area(s) covered with standing water. 1) standing water on cook line in cracked tiles. **Repeat Violation**
36-22-4
Basic - Floor tiles missing and/or in disrepair. 1) Cracked tiles on cook line floor causing standing water. **Repeat Violation**
36-17-5
Basic - Floor, walls, ceiling/vents soiled/has accumulation of debris. 1) Floors soiled with food debris behind equipment. 2) walls soiled by cook line with grease. Walls soiled by prep tables with food debris. Walls soiled by dish machine with black/green mold like substance. 3) Ceiling tiles on cook line soiled with grease. Ceiling vents in kitchen soiled with dust and grease. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) gaskets on all coolers soiled with food and black/green mold like substance. 2) Grill hoods soiled with build up of grease. **Repeat Violation**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. 1) Concrete in kitchen not sealed. **Repeat Violation**
36-02-5
41
Frequently Asked Questions
When was El Potro Mexican Rest last inspected?
The most recent health inspection at El Potro Mexican Rest on file is from Apr 20, 2026. The public record contains 12 inspections in total.
What is the most common violation at El Potro Mexican Rest?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at El Potro Mexican Rest.
How does El Potro Mexican Rest compare to other restaurants in St. Augustine?
El Potro Mexican Rest most recently scored 78 out of 100, which is about the same as the St. Augustine average of 81.
Has El Potro Mexican Rest's inspection record improved over time?
No. Recent inspections at El Potro Mexican Rest have averaged around four violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at El Potro Mexican Rest means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is El Potro Mexican Rest inspected?
Based on the inspection history on file, El Potro Mexican Rest is inspected around three times per year on average.
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