El Toreo Mexican Restaurant
Last inspected: Dec 22, 2025
70
Score
El Toreo Mexican Restaurant has been inspected 12 times since 2022. The latest inspection on file is from Dec 22, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to six violations.
When inspectors have written things up, “employee beverage container on a food preparation table” has been the most frequent reason, cited two times.
The city-wide average sits at 78, which El Toreo Mexican Restaurant's 70 doesn't quite reach. The record is unremarkable in either direction.
12
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Dec 22, 2025
Routine - Food
7 minor violations.
View 7 violations
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed : loose metal ceiling plates in the kitchen. **Repeat Violation**
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed : the long cutting board on the cook line, has multiple knife point cuts in it.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : an employee drink stored with the clean plates on the cook line. ALSO, an employee drink is on top of the microwave at the end of the cook line. **Repeat Violation**
12B-07-4
Basic - Floor area(s) covered with standing water. Observed : standing floor on the prep line.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing or in disrepair on the dish wash line.
36-17-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed : lack of a sign at the bar hand wash sink. A set of signs were emailed.
31B-04-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed : avocados on the cook line prep table with a sticker still on it.
08B-39-4
70
Jul 14, 2025
Complaint Full
No violations found.
100
Jul 2, 2025
Complaint Full
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. At the cook line, tortillas stored inside cooler in direct contact with towels (white towels with red stripes), Manager removed all towels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - Roach activity present as evidenced by live roaches found. One live roach above hand sink at the dish machine area, Manager killed and cleaned. **Repeat Violation** **Admin Complaint**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 48F, sour cream 48F, green sauce 47F, Employee moved to walk-in freezer, temperatures dropped to 43F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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/ Four kitchen employees and multiple servers, no manager on site, Manager arrived during inspection **Corrected On-Site** **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No soap provided at handwash sink. Handwash sink at the end of the triple sink, no soap, Manager provided. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Records/documents for required employee training do not contain all of the required information. NO date of birth for most of the certificates. **Repeat Violation** **Admin Complaint**
53B-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, employee moved to dish machine. **Corrective Action Taken**
22-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At the cook line, ceiling tiles not smooth. **Repeat Violation**
36-37-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Reach-in cooler at the end of the cook line, Mahi and tilapia stored inside bag, temperature of fish 34F, Manager removed from bags. **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, employee moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk-in cooler walls soiled.
36-27-5
35
Mar 24, 2025
Complaint Full
No violations found.
100
Mar 3, 2025
Complaint Full
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
20
Nov 4, 2024
Routine - Food
No violations found.
100
Oct 29, 2024
Routine - Food
1 critical violation.
View 1 violation
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. Dishmachine at 0ppm **Warning** - From follow-up inspection 2024-10-29: Dishmachine at 0ppm **Time Extended**
22-41-4
86
Oct 28, 2024
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 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. Dishmachine at 0ppm **Warning**
22-41-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cooks wearing gloves on cook line repeatedly wipe hands on soiled towels hanging on waist then handle dishes to serve food, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager. **Repeat Violation** **Admin Complaint**
12A-18-4
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 grabbed unpackaged chips with bare hands and put in tray
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2024 **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler drawers under grill: Chicken (50,51F - Cold Holding); beef (51,51F - Cold Holding). Manager advised that all the items had been placed there two hours earlier. All items were laced in walk-in-freezer **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee food handler certificate expied
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food-contact surface of commercial can opener soiled with food debris, mold-like substance.
22-02-4
Basic - Floor tiles missing and/or in disrepair. Broken and missing tiles in back area near walk-in-cooler **Repeat Violation**
36-17-5
Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sink sign at hand wash sink near dishwash area
31B-04-4
Basic - Floor area(s) covered with standing water. standing water on floor in back kitchen
36-22-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (sauce, and four). Manager removed bowls. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles over cook line are acoustic tiles that are not smooth and cleanable.
36-37-5
30
Mar 29, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
64
Nov 14, 2023
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 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. At the server station, observed female employee cutting lemons for drinks with her bare hands, Inspector explained the correct way, employee stopped, washed her hands and use gloves. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored in same container as ready-to-eat food. At the end of the cook line, tortillas stored on top of raw shrimps, manager moved, stored properly and discarded the bottom tortillas. **Corrected On-Site**
08A-08-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the walk-in cooler entrance and bar area, also handwash sink near water heater no soap, at the bar area no sign. Manager provided soap and paper towel. **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At the server station, female employee rinsed cutting board in sink.
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/ Manager arrived during inspection.
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. At the server station, sanitizer spray bottles not labeled, manager labeled. **Corrected On-Site**
41-17-4
Basic - Equipment in poor repair. Reach-in cooler at the cook line, doors in disrepair.
14-11-5
Basic - Ice bucket/shovel stored on floor between uses. At the server station, ice bucket on floor, manager moved. **Corrected On-Site**
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the cook line, filters and hood with grease, and area with some dripping grease.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. At the end of the cook line, to go containers not inverted, manager inverted. **Corrected On-Site**
25-06-4
Basic - Uncleanable knife block in use to store knives. At the bar area, manager removed and discarded the wood knife block. **Corrected On-Site** **Repeat Violation**
14-55-4
Basic - Wiping cloth sanitizing solution stored on the floor. At the server area, sanitizer solution stored on floor, manager moved. **Corrected On-Site**
21-38-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At the dish machine area, observed flying stick device above cleaned containers, employee removed. **Corrected On-Site**
35A-06-4
35
May 24, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
55
Oct 18, 2022
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
41
Frequently Asked Questions
When was El Toreo Mexican Restaurant last inspected?
The most recent health inspection at El Toreo Mexican Restaurant on file is from Dec 22, 2025. The public record contains 12 inspections in total.
What is the most common violation at El Toreo Mexican Restaurant?
Across the inspection record, “employee beverage container on a food preparation table” has been cited two times, more than any other issue at El Toreo Mexican Restaurant.
How does El Toreo Mexican Restaurant compare to other restaurants in Ocala?
El Toreo Mexican Restaurant most recently scored 70 out of 100, which is lower than the Ocala average of 78.
Has El Toreo Mexican Restaurant's inspection record improved over time?
No. Recent inspections at El Toreo Mexican Restaurant have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at El Toreo 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 Toreo Mexican Restaurant inspected?
Based on the inspection history on file, El Toreo Mexican Restaurant is inspected around four times per year on average.
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