El Tarasco Mexican Restaurant
Last inspected: Mar 6, 2026
70
Score
Across the available record, El Tarasco Mexican Restaurant has 13 inspections on file, the first dated 2022. The most recent visit was on Mar 6, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around eight violations each.
Across the inspection history, “equipment in poor repair” is the issue that surfaces most often, recorded five times.
That's lower than the typical Cape Coral restaurant, which scores around 77. Nothing in the record is alarming, but there's room to improve.
13
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
7 minor violations.
View 7 violations
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. Observed reach-in cooler gasket torn. **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Ice scoop handle in contact with ice in bar. The operator removed scooper from ice bin. **Corrected On-Site**
10-08-5
Basic - No copy of latest inspection report available.
51-18-6
70
Sep 17, 2025
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef over ready to eat chicken wings in walk-in cooler. The operator moved the raw ground beef on bottom shelf beside raw chicken under the ready to eat chicken wings. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded beef (122F - Hot Holding) in steam table. The cook is reheating shredded beret on stove top. See Reheating Temperature. **Corrected On-Site**
03B-01-6
Intermediate - No soap provided at handwash sink in bar. The operator placed soap at handwashing sink in bar. **Corrected On-Site**
31B-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors men's restroom.
32-04-4
Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
14-11-5
Basic - Hole in or other damage to wall in storage area.
36-24-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of orange rice.
10-01-5
52
Jul 14, 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. Observed raw chicken over raw beef in walk-in cooler. The operator placed raw chicken on bottom shelf under the raw beef . **Corrected On-Site**
08A-20-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwashing marching not chlorine sanitizing. The operator changed out sanitizer bucket to get correct proper strength. **Corrected On-Site**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing in kitchen blocked by water bottles. The water bottles was removed from handwashing sink. **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. Observed shrimp and pork and shredded beef not date marked in walk-in cooler.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair in men's restroom.
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table in kitchen. The operator removed cell phone from prep table.
40-06-5
Basic - Food stored on floor. Observed bags of pinto beans on floor in storage area. The operator removed pinto beans off floor. **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall in storage are. **Repeat Violation**
36-24-5
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board. The wiping cloth was removed from under cutting board. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gaskets and shelves in walk-in cooler soiled.
23-03-4
41
May 7, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 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. Observed dishwasher going dirty to clean without washing hands. Educated operator in washing hands when changing assignments. **Corrective Action Taken**
12A-13-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef in non-food grade bags in walk cooler.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steaks over ready to eat ham in reach-in cooler across from cook line. The owner moved the raw steaks to bottom shelf in reach-in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board in bar.
22-02-4
Basic - Equipment in poor repair. Observed reach-in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Exterior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Hole in or other damage to wall in storage area.
36-24-5
Basic - In-use ice scoop stored on soiled surface between uses in bar.
10-12-5
Basic - No handwashing sign provided at a hand sink used by food employees in bar.
31B-04-4
Basic - Stored food not covered. Observed cooked peppers uncovered in stand up reach-in freezer.
08B-12-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled and rust like substance inside ice machine. **Repeat Violation**
22-20-5
39
Mar 6, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
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
Hot and Cold Water Available; Adequate Pressure
FL-25
67
Sep 20, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in across from cook line. The cook is placing ice on raw products. Observed cut tomatoes (55F - Cold Holding) in reach-in cooler across from cook line. See Stop Sale. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-09-20: Observed raw steaks 53F, raw beef 48F and chorizo 52F in reach-in cooler across from cook line. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork and shredded chicken not date marked in walk-in cooler. **Warning** - From follow-up inspection 2024-09-20: Observed pork and refried beans not date marked in walk-in cooler. **Admin Complaint**
02C-02-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. **Warning** - From follow-up inspection 2024-09-20: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Warning** - From follow-up inspection 2024-09-20: **Time Extended**
36-32-5
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 reach-in cooler across from cook line ambient temperature 50F. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-20: Observed reach-in cooler across from cook line ambient temperature 48F.
14-74-7
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-20: **Time Extended**
14-11-5
64
Sep 18, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes (55F - Cold Holding) in reach-in cooler across from cook line. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in across from cook line. The cook is placing ice on raw products. Observed cut tomatoes (55F - Cold Holding) in reach-in cooler across from cook line. See Stop Sale. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
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/ **Warning**
53A-05-6
Intermediate - No soap provided at handwash sink in bar. **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork and shredded chicken not date marked in walk-in cooler. **Warning**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Warning**
36-32-5
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 reach-in cooler across from cook line ambient temperature 50F. **Repeat Violation** **Warning**
14-74-7
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food (grapes) in stand up reach-in cooler in bar area. The personal food was removed from stand up reach-in cooler. **Corrected On-Site** **Warning**
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn. **Repeat Violation** **Warning**
14-11-5
Basic - Ice scoop handle in contact with ice in bar ice bin. **Warning**
10-08-5
39
Mar 4, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2024-03-04: Observed Business License is expired. **Admin Complaint**
50-17-3
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steaks (48F - Cold Holding); raw shrimp (47F - Cold Holding); raw marinated chicken (51F - Cold Holding) in reach-in cooler across from cook line. The cook stated he was putting ice on all raw products. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-03-04: Observed raw chicken 52F and raw steaks 48F in reach-in cooler across from cook line. The operator is placing raw chicken and raw steaks on ice. **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/ - From follow-up inspection 2024-03-04: Observed No Certified Manager present with 4 or more employees working. **Admin Complaint**
53A-05-6
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. - From follow-up inspection 2024-03-04: **Time Extended**
36-32-5
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 ambient temperature 51F in reach-in cooler across from cook line. - From follow-up inspection 2024-03-04: Observed ambient temperature 48F. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. **Repeat Violation** - From follow-up inspection 2024-03-04: **Time Extended**
36-17-5
58
Jan 4, 2024
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwashing machine not properly sanitizing set up 3 compartment sink. Re-Check. **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over produce cut tomatoes and salsa in walk-in cooler.
08A-04-5
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. **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steaks (48F - Cold Holding); raw shrimp (47F - Cold Holding); raw marinated chicken (51F - Cold Holding) in reach-in cooler across from cook line. The cook stated he was putting ice on all raw products. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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/
53A-05-6
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.
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. Observed shredded chicken, beef and refried beans not date marked in walk-in cooler.
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
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 ambient temperature 51F in reach-in cooler across from cook line.
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open drink on food preparation area.
12B-07-4
Basic - Floor tiles missing and/or in disrepair. **Repeat Violation**
36-17-5
26
Oct 10, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. **Warning** - From follow-up inspection 2023-10-10: **Time Extended**
36-17-5
95
Aug 10, 2023
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
32
Apr 18, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly set up 3 compartment sink. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-04-18: Observed dishwashing machine not sanitizing. **Admin Complaint**
22-41-4
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2023-04-18: Observed Business License Expired. **Admin Complaint**
50-17-3
Intermediate - - From initial inspection : 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. Emailed manager DBPR Form HR 5030-104. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-04-18: Observed No Written Procedures for vomit or diarrhea discharged onto surfaces. **Admin Complaint**
11-27-4
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/ **Warning** - From follow-up inspection 2023-04-18: Observed No Certified Manager Present with 4 or More Employees. **Admin Complaint**
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. **Warning** - From follow-up inspection 2023-04-18: Observed No Proof of Employee Training. **Admin Complaint**
53B-01-5
Intermediate - - From initial inspection : 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. Emailed manager DBPR Form HR 5030-103. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-04-18: Observed No proof of employees informed of their responsibility to report about health and activities related to food borne illnesses. **Admin Complaint**
11-26-1
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2023-04-18: Observed mold like substance inside interior of ice machine. **Admin Complaint**
22-20-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table. **Warning** - From follow-up inspection 2023-04-18: Observed 2 cell phones on prep tables. **Admin Complaint**
40-06-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. **Warning** - From follow-up inspection 2023-04-18: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Educated on cleaning and sanitizing between contact with different raw animal and food products. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-04-18: **Time Extended**
08B-23-5
41
Sep 19, 2022
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
37
Frequently Asked Questions
When was El Tarasco Mexican Restaurant last inspected?
The most recent health inspection at El Tarasco Mexican Restaurant on file is from Mar 6, 2026. The public record contains 13 inspections in total.
What is the most common violation at El Tarasco Mexican Restaurant?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at El Tarasco Mexican Restaurant.
How does El Tarasco Mexican Restaurant compare to other restaurants in Cape Coral?
El Tarasco Mexican Restaurant most recently scored 70 out of 100, which is lower than the Cape Coral average of 77.
Has El Tarasco Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at El Tarasco Mexican Restaurant have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at El Tarasco Mexican Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is El Tarasco Mexican Restaurant inspected?
Based on the inspection history on file, El Tarasco Mexican Restaurant is inspected around four times per year on average.
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