El Tapatio Mexican Restaurant
Last inspected: Apr 9, 2026
100
Score
The health department has logged 13 inspections at El Tapatio Mexican Restaurant, the earliest from 2022. Inspectors last stopped by on Apr 9, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around four violations compared to roughly six violations earlier on.
“Equipment in poor repair” accounts for the largest share of issues, appearing five times across the record.
Among Orlando restaurants, the typical score is 79; El Tapatio Mexican Restaurant is comfortably above that bar. The record reflects steady performance over time.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
No violations found.
100
Apr 1, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested machine 10 times. **Repeat Violation** **Warning**
22-57-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Cloth towel used to wrap tortillas in cooler on prep table on cooks line. Operator removed. **Corrected On-Site** **Warning**
14-86-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on lower shelf at back of kitchen with yellow substance. Operator identified as degreaser. **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in sugar bulk container. **Corrected On-Site** **Warning**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-6
61
Dec 9, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside by exit door - From follow-up inspection 2025-12-08: **Time Extended** - From follow-up inspection 2025-12-09: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line - From follow-up inspection 2025-12-08: **Time Extended** - From follow-up inspection 2025-12-09: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink at expo line hot water faucet won't turn on - From follow-up inspection 2025-12-08: **Time Extended** - From follow-up inspection 2025-12-09: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Mop sink - From follow-up inspection 2025-12-08: **Time Extended** - From follow-up inspection 2025-12-09: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen - From follow-up inspection 2025-12-08: **Time Extended** - From follow-up inspection 2025-12-09: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Microwave and reach in cooler at outside by back door - From follow-up inspection 2025-12-08: **Time Extended** - From follow-up inspection 2025-12-09: **Time Extended**
33-31-5
61
Dec 8, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning** - From follow-up inspection 2025-12-08: High temperature strip did not change to black.observed dish machine being used,educated operator about using triple sink till dish machine is fixed **Admin Complaint**
22-57-6
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside by exit door - From follow-up inspection 2025-12-08: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line - From follow-up inspection 2025-12-08: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink at expo line hot water faucet won't turn on - From follow-up inspection 2025-12-08: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen - From follow-up inspection 2025-12-08: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Microwave and reach in cooler at outside by back door - From follow-up inspection 2025-12-08: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Mop sink - From follow-up inspection 2025-12-08: **Time Extended**
29-11-4
52
Nov 25, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp at walk in cooler **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside by exit door
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line
22-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink at expo line hot water faucet won't turn on
27-16-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
35B-01-4
Basic - Old labels stuck to food containers after cleaning. At dry dish storage
16-46-4
Basic - Unnecessary items/unused equipment on the premises. Microwave and reach in cooler at outside by back door
33-31-5
Basic - Water leaking from pipe and/or faucet/handle. Mop sink
29-11-4
43
Apr 24, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. At waitstaff area, observed ice in handwashing sink. And other handwashing sink had sanitizer bucket stored in basin. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 2 sanitizer buckets at 0ppm. Operator changed solution and retested at 50ppm. **Corrected On-Site**
21-07-4
86
Dec 10, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 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. **Repeat Violation**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose out back door no vacuum breaker.
29-34-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Equipment in poor repair. Gasket on roll top cooler torn. Door on walk in cooler rusted and has hole in front of it. **Repeat Violation**
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Light not functioning. 1 light out under hood, does not affect lighting
36-62-4
Basic - Raw fruits/vegetables not washed prior to preparation. Sticker on cut avocado **Repeat Violation**
08B-39-4
Basic - Unnecessary items/unused equipment on the premises. Large amount of unused equipment in back patio area
33-31-5
52
Apr 18, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Walk-in cooler door not self close and there's a whole from outside. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-17: **Time Extended** - From follow-up inspection 2024-04-18: **Time Extended**
14-11-5
95
Apr 17, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
78
Apr 15, 2024
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored top of raw beef at the walk-in cooler . **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. the drawer under the grill (); cooked beef (49F - Cold Holding); cooked beef tongue (48F - Cold Holding); cooked chicken (48F - Cold Holding); raw shrimp (51F - Cold Holding). The drawer under the grill the raw items; raw chicken (48F - Cold Holding); raw beef (48F - Cold Holding); raw pork (49F - Cold Holding) Operator stated that all the item was at the walk-in cooler all night they move it to this cooler less than one hour ago -manager moved all the food to the freezer to cool down **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk open yesterday morning no label.
02C-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Warning**
05-06-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed avocado at the make table with label on it . **Warning**
08B-39-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Non at the kitchen for any equipment. **Warning**
05-09-4
Basic - Equipment in poor repair. Walk-in cooler door not self close and there's a whole from outside. **Repeat Violation** **Warning**
14-11-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200+++ at the bar area . Next ppm was 100 . **Corrected On-Site** **Warning**
21-07-4
35
Nov 21, 2023
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over drink mix in walk in cooler, operator moved them **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink from bar area had drain rack and mixer pitcher. Operator removed it. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment needs chlorine test kit **Repeat Violation**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed paper towels **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment in poor repair. Walk in cooler door has a whole on the outside **Repeat Violation**
14-11-5
Basic - Light not functioning. 3 light outs from hood
36-62-4
Basic - Missing drain plug at dumpster. **Repeat Violation**
33-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand wash sink **Repeat Violation**
31B-04-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Unclean building components, attachments or fixtures. Walk in cooler fan covers are dusty
36-50-4
Basic - Working containers of food removed from original container not identified by common name. Powder sugar bin without label, operator placed label **Corrected On-Site**
02D-01-5
39
May 17, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
30
Nov 3, 2022
Routine - Food
3 critical violations. 2 major violations. 13 minor violations.
View 18 violations
High Priority - Dented/rusted cans present. See stop sale. -whole peeled tomatoes in walk-in cooler
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food in flat top drawers : Per employee food was placed at 11:00 In drawers cooked pork (57F - Cold Holding); cooked chicken (57F - Cold Holding); cooked beef (60F - Cold Holding); chorizo (57F - Cold Holding) Recommended to move food to other cooler to chill down and maintain 41° or below **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bar bucket was +400 chlorine corrected to 50 ppmCorrected On-Site** **Corrected On-Site**
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
31B-02-4
Intermediate - No soap provided at handwash sink. Bar
31B-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling tile missing. In dry storage room
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above cookline
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drink in cooler **Repeat Violation**
08B-49-4
Basic - Equipment in poor repair. Flat top drawers
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Cases of water in dry storage room
08B-47-4
Basic - Hole in or other damage to wall. In dry storage room
36-24-5
Basic - Light not functioning. 4 lightbulb in hood
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Accumulation of mold like substance in Walk-in cooler door
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Bar hand wash sink faucet
29-11-4
27
Frequently Asked Questions
When was El Tapatio Mexican Restaurant last inspected?
The most recent health inspection at El Tapatio Mexican Restaurant on file is from Apr 9, 2026. The public record contains 13 inspections in total.
What is the most common violation at El Tapatio Mexican Restaurant?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at El Tapatio Mexican Restaurant.
How does El Tapatio Mexican Restaurant compare to other restaurants in Orlando?
El Tapatio Mexican Restaurant most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has El Tapatio Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at El Tapatio Mexican Restaurant have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at El Tapatio Mexican Restaurant 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 Tapatio Mexican Restaurant inspected?
Based on the inspection history on file, El Tapatio Mexican Restaurant is inspected around four times per year on average.
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