El Potro Mexican Restaurant
Last inspected: Jan 30, 2026
52
Score
The health department has logged eight inspections at El Potro Mexican Restaurant, the earliest from 2022. The newest entry in the record is dated Jan 30, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around 16 violations per visit lately, up from roughly 12 violations before.
“Cutting board has cut marks and is no longer cleanable” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical Apopka restaurant, which scores around 78. The pattern in the record is worth a careful look.
8
Inspections
0
Critical latest
2
Major latest
9
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - No soap provided at handwash sink to hand sink next to beer taps **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on boards on cooks line
14-09-4
Basic - Floor soiled/has accumulation of debris. Walk-in-freezer floor soiled
36-73-4
Basic - Floors not maintained smooth and durable Walk-in-cooler floors not smooth
36-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright unit end of cooks line is soiled **Corrected On-Site**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters at wait station area not inverted or protected **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall has dust build up above prep coolers Wall soiled behind dish machine
36-27-5
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
52
Aug 11, 2025
Routine - Food
2 critical violations. 14 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw poultry over raw shrimp in upright cooler end of cooks line
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken sitting on stove top 107°; operator turned up temp for immediate temperature recovery **Corrective Action Taken**
03B-01-6
Basic - Cutting board has cut marks and is no longer cleanable to boards in line
14-09-4
Basic - Floor soiled/has accumulation of debris in walk-in-freezer
36-73-4
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Floors not maintained smooth and durable in walk-in-cooler **Repeat Violation**
36-11-4
Basic - Food storage container/container lid cracked or broken. Lids to flour and sugar cracked - lids discarded **Corrected On-Site** **Repeat Violation**
14-38-4
Basic - Hole in or other damage to wall. Outlet cover missing by spices **Repeat Violation**
36-24-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. All hoods off on cooks line - cooking taking place at time of inspection
14-42-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour and sugar handles stored in products **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Unnecessary items/unused equipment on the premises. Unused deep fryer outside back door **Repeat Violation**
33-31-5
Basic - Vegetables not washed prior to preparation. In use avocados not washed prior to use- cut avocados still have produce labels on
08B-39-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with heavy dust above prep table **Repeat Violation**
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine bucket 9 ppm, corrected to 50 ppm **Corrected On-Site**
21-07-4
37
Jan 21, 2025
Routine - Food
5 critical violations. 3 major violations. 13 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo, beef and pork over shredded lettuce **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 1/2 gallon Salsa verde pico 47° 5 gallon Cooked chili 54°
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 55°; on cooks line 1 hour, operator moved to refrigerator for immediate temperature recovery **Corrective Action Taken**
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands Cook on line cracked shell eggs, changed gloves without washing hands, owner discussed proper handwashing with employee **Corrective Action Taken**
12A-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 5 gallons of cooked chili 54° 2 1/2 gallons of green salsa verde 47° Per owner, Foods in walk-in-cooler from previous day
03D-02-5
Intermediate - Spray bottle containing toxic substance not labeled. End of cooks line, bottle not labeled
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at entrance to kitchen blocked by garbage can **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Few items in coolers throughout establishment has foods made previous day not dated
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell and cup on shelving with spices Employee jacket on shelf in dry storageand canned goods **Corrected On-Site**
40-06-5
Basic - Food storage container/container lid cracked or broken. Blue lid to salt cracked Bin holding chips on line has large crack down side of bin **Repeat Violation**
14-38-4
Basic - Food stored on floor in walk-in-freezer and oil on floor in dry storage
08B-38-4
Basic - Hole in or other damage to wall. Hole in wall above one ladies stall in public restroom
36-24-5
Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
10-12-5
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 in rice **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in pico **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 90° **Corrected On-Site**
10-07-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass cooler hallway has rusted shelved **Repeat Violation**
14-33-4
Basic - Reuse of single-service or single-use articles. Salt containers reused to make homemade dressings
25-32-4
Basic - Unnecessary items/unused equipment on the premises. (1) unused refrigerator outside back door **Repeat Violation**
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Areas throughout kitchen
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation**
42-01-4
18
Sep 12, 2024
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Refried beans from Monday in walk-in-cooler not dated
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable-to small board online
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food storage container/container lid cracked or broken Lid to sugar cracked **Corrected On-Site**
14-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Corrected On-Site**
10-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler end of cooks line soiled **Corrected On-Site**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler end if cooks line has rust on shelves
14-33-4
Basic - Unnecessary items/unused equipment on the premises. Several pieces of unused equipment out back door
33-31-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - towel used under cutting board. **Corrected On-Site**
21-04-4
58
Mar 13, 2024
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. #10 can whole peeled tomatoes
01B-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw poultry over seafood products in cooler on line **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times, to sink in area of draft cooler **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Foods in walk-in-cooler not dated
02C-02-5
Basic - Buckets of Food stored on floor in Walk-in-Freezer
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable to boards on cooks line
14-09-4
Basic - Floor soiled/has accumulation of debris under cooking equipment
36-73-4
Basic - Floors not maintained smooth and durable in walk-in-cooler **Repeat Violation**
36-11-4
Basic - No handwashing sign provided at a hand sink used by food employees to sink on cooks line
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler end of cooks line
14-33-4
Basic - Unnecessary items/unused equipment on the premises. Numerous pieces of unused equipment stored outside back door
33-31-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
39
Aug 29, 2023
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
33
Feb 6, 2023
Routine - Food
2 major violations. 19 minor violations.
View 21 violations
Intermediate - Handwash sink not accessible for employee use at all times. Cold holding beer station
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used for scooping in salt container **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. Vent above warewashing area
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. On cook line **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Various drinks throughout the facility **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard on cook line/restraint while engaging in food preparation.
13-04-4
Basic - Floor soiled/has accumulation of debris. Under cooking equipment Floor in walk in freezer debris build up **Repeat Violation**
36-73-4
Basic - Food stored on floor. Prepping chicken - bucket sitting on floor **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle **Corrected On-Site** **Repeat Violation**
10-20-4
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 handle in flour **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cook line **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior door of reach in freezer soiled by ice machine **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. On plastic containers in ware washing area **Repeat Violation**
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Two door glass reach in cooler across from walk in freezer **Repeat Violation**
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters at wait station **Corrected On-Site**
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in warewashing area Wall in between make table and reach in cooler on cook line **Repeat Violation**
36-27-5
32
Sep 26, 2022
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
39
Frequently Asked Questions
When was El Potro Mexican Restaurant last inspected?
The most recent health inspection at El Potro Mexican Restaurant on file is from Jan 30, 2026. The public record contains eight inspections in total.
What is the most common violation at El Potro Mexican Restaurant?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited five times, more than any other issue at El Potro Mexican Restaurant.
How does El Potro Mexican Restaurant compare to other restaurants in Apopka?
El Potro Mexican Restaurant most recently scored 52 out of 100, which is lower than the Apopka average of 78.
Has El Potro Mexican Restaurant's inspection record improved over time?
No. Recent inspections at El Potro Mexican Restaurant have averaged around 16 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at El Potro Mexican Restaurant 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 Mexican Restaurant inspected?
Based on the inspection history on file, El Potro Mexican Restaurant is inspected around two times per year on average.
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