El Quetzal Cuisine
Last inspected: Nov 10, 2025
39
Score
El Quetzal Cuisine appears in inspection records 11 times, starting in 2022. El Quetzal Cuisine was last inspected on Nov 10, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to nine violations per visit.
The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up four times.
The city-wide average sits at 74, which El Quetzal Cuisine's 39 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
3
Critical latest
3
Major latest
4
Minor latest
Inspection History
Nov 10, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
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. Employee was using cell phone, didn't wash hands and placed on gloves
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over refried beans, in reach in cooler. Moved to store. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp and raw beef in reach in cooler, moved to store correctly **Corrected On-Site**
08A-20-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lady cook in kitchen **Corrected On-Site**
53B-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -Handsink in kitchen unable to dispense - handsink in dish area States batteries low
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and pastas
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. 2 ox cup in granulated garlic container, removed **Corrected On-Site**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook on line no hair restraint. Hair restraints provided **Corrected On-Site**
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between coolers, moved **Corrected On-Site**
10-17-4
Basic - Standing water in bottom of reach-in-cooler. Water at bottom of cooler
29-49-6
39
Jul 21, 2025
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Handwash sink used for purposes other than handwashing. Handsink used to wash green cloth.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks in kitchen area, provided **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Juice box with straw inside stored on back prep table where tomatoes are being sliced
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Raw beef and flour tortilla dough in thank you bags employee states it's for employees
08B-49-4
Basic - Ice scoop handle in contact with ice. In large ice machine handle on ice manager placed handle up right **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between two coolers, moved **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handles, moved **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Moved **Corrected On-Site**
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened personal drink in glass 2 door cooler over peppers and sauce containers
12B-13-4
Basic - Single-service articles improperly stored. Cases of lids and paper napkins stored on floor near rest room hall way, moved off floor **Corrected On-Site**
25-05-4
55
Jan 14, 2025
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
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 - Handwash sink used for purposes other than handwashing. Wooden paddle stored in handsink in dish area
31A-11-4
Intermediate - Hot water supply not maintained during peak periods. Hot water was unavailable temperature was 62f hot water only on, manager states used all hot water in tank this morning, took over 30 minutes to build up hot water
27-18-4
Basic - Food storage container/container lid cracked or broken. Lids for rice and beans broken cracked with pieces of plastic missing
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs and spoons hanging stored on oven door, moved **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Red sauce dried up inside microwave from previous day
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. In restroom no Handwash sign. Manager provided **Corrected On-Site**
31B-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened Personal drink over prep cooler
12B-07-4
58
Jul 19, 2024
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
39
Jun 27, 2024
Routine - Food
No violations found.
100
May 17, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - - From initial inspection : 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. Observed employee with gloves on hand removed ear buds with hand and return to handling food with same glove hand without washing hands. Reviewed with person in charge and employee **Warning** - From follow-up inspection 2024-05-17: Observed employee handling heated tortilla from grill top with bare hands and placing into basket to be used for later. Employee than wash hands for less then 10 seconds and dry hands on her apron and then returned to still handle heated tortillas from grill top to place more in stored basket for later usage **Admin Complaint**
12A-10-4
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salsa (54F - Cold Holding), stored in pan inside 2nd flip top make table reach in cooler on front line and stored in unit from overnight with no additional preparation as per person in charge. No ambient thermometer. Inspector ambient reading at 54F. Stop sale issued and informed employee not to store any TCS food in this unit. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-17: Still the same Salsa (51F - Cold Holding), stored in pan inside 2nd flip top make table reach in cooler with cold melted ice water on front line and stored in unit from overnight with no additional preparation as per person in charge. No ambient thermometer. Inspector ambient reading at 54F. Stop sale issued **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa (54F - Cold Holding), stored in pan inside 2nd flip top make table reach in cooler on front line and stored in unit from overnight with no additional preparation as per person in charge. No ambient thermometer. Inspector ambient reading at 54F. Stop sale issued and informed employee not to store any TCS food in this unit. queso (70F - Cold Holding), stored in container inside 2nd flip top make table reach in cooler and place there approximately 10 mins ago from main reach in cooler and was left out as per employee. Employee reheating. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-17: Still the same. Salsa (51F - Cold Holding), stored in pan inside 2nd flip top make table reach in cooler with cold melted ice water on front line and stored in unit from overnight with no additional preparation as per person in charge. No ambient thermometer. Inspector ambient reading at 54F. Stop sale issued **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : 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/ Observed 4 food handler employees present with no certified food manager. Certified manager Juana Maldonado arrived during inspection **Corrected On-Site** - From follow-up inspection 2024-05-17: Still he same **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has 4 total food handler employees and only provided proof of training for 1 employee which is expired. All other employees have no proof of training **Warning** - From follow-up inspection 2024-05-17: Still the same **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Operator reusing milk gallon jug to stored other juice. Provided technical assistance **Repeat Violation** - From follow-up inspection 2024-05-17: Still the same. Observed employee ran and quickly left out back door to discard multiple gallons when inspector arrived in kitchen area. **Time Extended**
25-32-4
50
May 16, 2024
Routine - Food
7 critical violations. 6 major violations. 17 minor violations.
View 30 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. Observed employee with gloves on hand removed ear buds with hand and return to handling food with same glove hand without washing hands. Reviewed with person in charge and employee **Warning**
12A-10-4
High Priority - Raw animal food stored over or with unwashed produce. Raw prep sausage stored over raw vegetables in reach in cooler in kitchen. Employee properly stored. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw shrimp in 3 door upright reach in cooler. Employee properly stored **Corrected On-Site** **Warning**
08A-20-5
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. Prep raw frozen pork stored over frozen fries in reach in freezer. Employee properly stored **Corrected On-Site** **Warning**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salsa (54F - Cold Holding), stored in pan inside 2nd flip top make table reach in cooler on front line and stored in unit from overnight with no additional preparation as per person in charge. No ambient thermometer. Inspector ambient reading at 54F. Stop sale issued and informed employee not to store any TCS food in this unit. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa (54F - Cold Holding), stored in pan inside 2nd flip top make table reach in cooler on front line and stored in unit from overnight with no additional preparation as per person in charge. No ambient thermometer. Inspector ambient reading at 54F. Stop sale issued and informed employee not to store any TCS food in this unit. queso (70F - Cold Holding), stored in container inside 2nd flip top make table reach in cooler and place there approximately 10 mins ago from main reach in cooler and was left out as per employee. Employee reheating. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked fried chicken (99-130F - Hot Holding), stored in fry basket and under flame grill on cook line, place there after cooking approximately 30 mins to 1 hr ago as per employee for hot holding. Discussed placing item on Time and provided paperwork to operator and completed it as well. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting prep board on make table stained
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Wooding spatula in hand wash sink in ware washing area. Employee removed **Corrected On-Site**
31A-11-4
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/ Observed 4 food handler employees present with no certified food manager. Certified manager Juana Maldonado arrived during inspection **Corrected On-Site**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has 4 total food handler employees and only provided proof of training for 1 employee which is expired. All other employees have no proof of training **Warning**
53B-01-5
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. Manager had form but not completed for employees. Employees signed form **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken tamales stored in glass upright reach in cooler with no date make. Employee date marked during inspection and said it was prepared Tuesday. Cooked chicken in sake cooler not date marked. Employee date marked item for Monday **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Utensils in poor condition. Operator has wooding spatula in ware washing area that is chipping and black build up stained to stir up food that is in poor condition
14-12-4
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in kitchen area leaking
29-11-4
Basic - Reuse of single-service or single-use articles. Operator reusing milk gallon jug to stored other juice. Provided technical assistance **Repeat Violation**
25-32-4
Basic - Bowl or other container with no handle used to dispense food. Bowl stored inside potato salad in 2nd make table reach in cooler **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handle soiled with buildup underneath
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles over ware washing area and entire kitchen area
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. In use cutting board on prep table in kitchen with excessive cut marks
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks bottles on prep table in kitchen **Repeat Violation**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
13-07-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape over back kitchen prep table with food being prep next to back door. Employee removed sticky tape **Corrected On-Site**
35B-08-4
Basic - In-use wet wiping cloth/towel used under cutting board. Multiple wet cloth stored under cutting board on prep table in kitchen area
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on front line with encrusted food debris
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside 2nd make table reach in cooler
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up. 1st reach in make table cooler gasket soiled with food debris Under grill table top on cook line soiled with old food debris **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Whole unwashed onions being prep on cutting board without first being washed
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Being flip top lid of 2nd make table reach in cooler os soiled with old food debris build up
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. To go catering containers on top of reach in cooler no inverted. Manager inverted **Corrected On-Site**
25-06-4
8
Dec 19, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at mop sink in rear of establishment does not have a backflow valve. - From follow-up inspection 2023-12-19: No change at callback. **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Clean utensils stored between equipment and wall. Three knives were wedged between heavily soiled reach in cooler adjacent to grilling station. Person in charge removed knives. **Corrected On-Site** - From follow-up inspection 2023-12-19: No change at callback **Time Extended**
24-14-4
82
Dec 12, 2023
Routine - Food
6 critical violations. 3 major violations. 11 minor violations.
View 20 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sauce in large white bucket in reach in collar located in the front left of entry to kitchen was at (47-52F - Cooling); after being made the evening prior and temperature read at approximately 9;45 am. **Warning**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Eggs, Raw chicken and raw beef stored over French fries in reach in cooler next to prep line. Person in charge adjusted items in freezer to place raw beneath French fries. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sauce in large white bucket in reach in collar located in the front left of entry to kitchen was at (47-52F - Cooling); after being made the evening prior and temperature read at approximately 9;45 am. Shredded lettuce (48F - Cold Holding); half tomato (48F - Cold Holding); shredded cheese (48F - Cold Holding); salsa (48F - Cold Holding) sauce. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following TCS items located in lift top cooler adjacent to grilling station were out of temp: Shredded lettuce (48F - Cold Holding); half tomato (48F - Cold Holding); shredded cheese (48F - Cold Holding); salsa (48F - Cold Holding) **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Grill cleaner stored next to bag of onions on kitchen rack near grill on cookline.
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at mop sink in rear of establishment does not have a backflow valve.
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand wash sink next to triple sink, nor was there a hand wash sign above the sink.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Establishment had no date marks on in house made shredded chicken and minced beef in reach in cooler near front of kitchena¿¿ person in charge indicated items were made two days ago on Sunday.
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink near mop sink in dishwashing area being used to store food preparation equipment.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Circular plastic cup being used as a scoop in salt bin near storage rack in rear of establishment. Person in charge removed cup from salt. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Portions of ceiling tiles in kitchen area above reach in cooler and entryway have rigged; intricate, raised designs and not easily cleanable.
36-37-5
Basic - Clean utensils stored between equipment and wall. Three knives were wedged between heavily soiled reach in cooler adjacent to grilling station. Person in charge removed knives. **Corrected On-Site**
24-14-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee left and open bottle of water on shelf near cookline.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone located on shelf over lift top cooler adjacent to grill stations. Personal car keys were laying atop an opened box of skewers on rack adjacent to grilling station. Person in charge had employee remove phone and keys. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Microwave oven adjacent to grilling station has broken handle held together by soiled tape. Person in charge removed tape from handle. Reach in cooler near make ready table located adjacent to the grilling station fans were not blowing or cooling properly . **Corrected On-Site**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers on cookline and prep areas soiled. The tops of two microwave ovens adjacent to grilling station had soil and debris.
23-03-4
Basic - Outer openings not protected with self-closing doors. Rear exit kitchen door did not have a self closing mechanism.
35B-03-4
Basic - Reuse of single-service or single-use articles. Establishment reusing empty one gallon milk containers to store fruit juice.
25-32-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls behind grill on cookline are heavily soiled.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee left wet wiping cloth on shelf near cookline next to flip top reach in cooler. Person in charge removed the cloth from shelf. **Corrected On-Site**
21-12-4
17
Feb 16, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in make line cooler. Operator properly stored **Corrected On-Site**
08A-20-5
Intermediate - No soap provided at handwash sink. No soap at hand wash sink in kitchen. Employee provided soap **Corrected On-Site**
31B-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored over oven handle in a manner that does not properly protect the food contact surface. Operator properly stored **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Flip top make line cooler has standing water in bottom of cooler. **Repeat Violation**
29-49-6
70
Aug 26, 2022
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Nonfood-grade bags used in direct contact with food. Non food grade recycled bag used to hold ice in reach in freezer. Operator properly stored in food grade bags **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg stored over cooked chicken in reach in cooler behind front counter. Raw beef stored in same container as hot dogs. No cross contamination observed and operator corrected both. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken legs 98F in pan sitting out in kitchen next to grill. Operator placed in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution 225+ with strip going dark then bleaching back to off white immediately upon submersion. Employee correctly remade solution **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughput kitchen stained
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink near three compartment sink. Operator supplied towels **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No. Soap at kitchen hand wash sink. Operator supplied soap **Corrected On-Site**
31B-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen area are acoustic style and not smooth and easily cleanable **Repeat Violation**
36-37-5
Basic - Floor not cleaned when the least amount of food is exposed. Floors and walls not cleaned in hard to reach areas at wall junctions and under equipment have debris accumulation walls show signs of splashback OPQ d on sides of equipment
36-01-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored over oven handle in a manner that does not properly protect the food contact surface. Operator properly stored **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 125F on grill line. Operator removed water **Corrected On-Site**
10-07-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of make line reach in flip top cooler.
29-49-6
32
Frequently Asked Questions
When was El Quetzal Cuisine last inspected?
The most recent health inspection at El Quetzal Cuisine on file is from Nov 10, 2025. The public record contains 11 inspections in total.
What is the most common violation at El Quetzal Cuisine?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at El Quetzal Cuisine.
How does El Quetzal Cuisine compare to other restaurants in Jacksonville?
El Quetzal Cuisine most recently scored 39 out of 100, which is lower than the Jacksonville average of 74.
Has El Quetzal Cuisine's inspection record improved over time?
No. Recent inspections at El Quetzal Cuisine have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at El Quetzal Cuisine 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 Quetzal Cuisine inspected?
Based on the inspection history on file, El Quetzal Cuisine is inspected around three times per year on average.
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