El Texano Restaurant
Last inspected: Mar 5, 2026
86
Score
Going back to 2022, El Texano Restaurant has nine inspections in the public record. El Texano Restaurant was last inspected on Mar 5, 2026. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around nine violations to closer to two violations per visit over the last few inspections.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Among Palm Harbor restaurants, the typical score is 74; El Texano Restaurant is comfortably above that bar. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 5, 2026
Food-Licensing Inspection
3 minor violations.
View 3 violations
Basic - Observed: Hole in or other damage to wall. Walls in hallway leading to restroom in disrepair. Priority: Basic
36-24-5
Basic - Observed: Floor soiled/has accumulation of debris. Floors of men’s and women’s restroom soiled. Operator cleaned restrooms **Corrected On-Site** Priority: Basic
36-73-4
Basic - Observed: Covered waste receptacle not provided in women's bathroom. Receptacle in womens restroom uncovered Priority: Basic
32-12-6
86
Aug 26, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee put lime on glass with bare hands, discussed wearing gloves for ready to eat foods, operator put gloves on. **Corrective Action Taken**
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large cutting board on cook line stained
22-02-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Paper copies of safe staff certificates
53B-09-4
70
Jun 26, 2025
Complaint Full
No violations found.
100
Mar 10, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
33
Dec 16, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
45
May 21, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45F - Cold Holding); tamales (44F - Cold Holding)ambient temperature of the unit is 39F.
03A-02-5
High Priority - Container of medicine improperly stored. OTC medication and vitamins being stored on shelf next to food used in restaurant. Discussed nether importance of Soto ring personal OTC Medicine and vitamins away from food and clean equipment used in the restaurant
41-07-4
Intermediate - Handwash sink not accessible for employee use at all times.hand wash sink near dish washer blocked with a cart full of dishes. Operator moved the cart **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Cone strainer stored in hand wash sink by back door.. Discussed the need to always use hand wash sinks for hand washing only.
31A-11-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of glass front reach in cooler has a heavy accumulation of food debris on interior walls and shelves.
22-16-4
Basic - Standing water or very slow draining water in handwash sink. Hand wash sink neat dish washer slow draining
29-20-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in soiled food container. Discussed the importance of of storing utensil on clean surfaces.
24-06-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Food container of sauce stored on the floor of walk in cooler. Discussed the need to store all food a minimum of 6" off the ground.
08B-38-4
45
Nov 13, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (47F - Cold Holding); raw chicken (46F - Cold Holding); whole milk (47F - Cold Holding) **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork (47F - Cold Holding); raw chicken (46F - Cold Holding); whole milk (47F - Cold Holding) **Warning**
01B-02-5
High Priority - Container of medicine improperly stored. OTC medicine stored on shelf with food for establishment.operator moved Medicine from area. **Corrected On-Site** **Warning**
41-07-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink near walk in cooler. Operator stocked paper towels during inspection. **Repeat Violation** **Warning**
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. Walk in cooler cooked chicken x2, operator was able to deter the prep date of the chicken and date accordingly. **Repeat Violation** **Warning**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on shelf with food and clean equipment for restaurant. Operator moved cell phone **Corrected On-Site** **Warning**
40-06-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table of cooks line not stored in sanitizer solution. **Warning**
21-12-4
Basic - Stored food not covered. Walk in cooler, prepared raw vegetables and sauces not covered. Operator covered foods during inspection. **Warning**
08B-12-5
Basic - Food stored on floor. Raw shell eggs and a case of avocado stored on the floor of walk in cooler. Operator moved the raw shell eggs and avocado to be a minimum of 6" off the floor. **Repeat Violation** **Warning**
08B-38-4
39
Feb 7, 2023
Routine - Food
1 critical violation. 6 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 45F cold hold, pork 44F cold hold, Operator moved food items to walk in cooler **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink near back door no paper towels. **Repeat Violation**
31B-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. Handout provided and explained to operator
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in rear of the kitchen.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Tool and gloves stored in hand wash sink near back door.. operator removed items from sink **Corrected On-Site**
31A-09-4
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. Employee agreement provided to operator
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, cream cheese, tamales. Operator able to determine the prep date and marked accordingly.
02C-02-5
Basic - Food stored on floor. Food stored on floor of walk in cooler. Discussed the importance of storing all food a minimum of 6" off the floor **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves of reach in cooler heavily soiledin rear of kitchen.
22-16-4
43
Oct 28, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was El Texano Restaurant last inspected?
The most recent health inspection at El Texano Restaurant on file is from Mar 5, 2026. The public record contains nine inspections in total.
What is the most common violation at El Texano Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at El Texano Restaurant.
How does El Texano Restaurant compare to other restaurants in Palm Harbor?
El Texano Restaurant most recently scored 86 out of 100, which is higher than the Palm Harbor average of 74.
Has El Texano Restaurant's inspection record improved over time?
Yes. Recent inspections at El Texano Restaurant have averaged around two violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at El Texano 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 Texano Restaurant inspected?
Based on the inspection history on file, El Texano Restaurant is inspected around three times per year on average.
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