El Toreo
Last inspected: Apr 1, 2026
41
Score
Going back to 2022, El Toreo has 10 inspections in the public record. The latest inspection on file is from Apr 1, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have ticked up lately, averaging around 12 violations per visit versus roughly seven violations earlier in the record.
When inspectors have written things up, “employee beverage container on a food preparation table” has been the most frequent reason, cited seven times.
The city-wide average sits at 78, which El Toreo's 41 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
2
Critical latest
3
Major latest
6
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 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. Female server touched chips with bare hands, Inspector instructed to stop wash hands and use gloves. **Corrective Action Taken**
09-01-4
High Priority - Nonfood-grade bags used in direct contact with food. At the cook line, pizzas cover with thank you bags, Manager removed the bags. **Corrected On-Site**
14-31-5
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Fertilizer stored above prep table next to ice machine with cutting board underneath, Manager removed the fertilizer. **Corrected On-Site**
41-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, used to filled container with water. **Repeat Violation**
31A-11-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the ice machine and dish machine blocked by items stored inside and on top of sinks, Manager removed all. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in front of bar area with mold like substance.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above make table, Manager removed all. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers and trays at the dish machine area.
24-08-4
Basic - Food stored on floor. At the bar area, buckets with margarita mix stored on floor, manager moved off the floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. At the bar area, ice scoop handle in direct contact with ice, manager removed. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of juice dispenser and soda machine soiled with mold like substance
23-03-4
41
Nov 3, 2025
Complaint Full
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, rice at 120F, per manager rice placed in steam table approximately 30 minutes prior, Manager moved rice to oven to reheated to 165F.
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, refried beans cooked 11/02/25 at: 45F, 52F, 51F and 50F.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, refried beans cooked 11/02/25 at: 45F, 52F, 51F and 50F.
01B-36-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving or selling food to customers with an expired license **Admin Complaint**
50-17-3
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For tilapia, Manager called supplier and requested letter, Manager printed. **Corrected On-Site**
01D-08-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food residue, employee cleaned during inspection. Also microwave at the server station **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line blocked by garbage can, Employee moved.
31A-09-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Date of birth missing on 16 certificates.
53B-10-4
Basic - Single-service articles not stored inverted or protected from contamination. At the server area, lids not inverted, employee inverted. **Corrected On-Site**
25-06-4
Basic - Water leaking from pipe and/or faucet/handle. Under triple sink (first compartment).
29-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. At the bar area, buckets with margarita mix on floor.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, around door and door frame.
14-69-4
Basic - Working containers of food removed from original container not identified by common name. At the dry storage area, containers not labeled, manager labeled, sugar, salt and garlic powder. **Corrected On-Site**
02D-01-5
26
Apr 14, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Live, small flying insects found Five small flying insects flying in bar area, near beer cooler.
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw chicken stored on shelf directly above pan containing cooked rice in walk-in cooler. Employee moved raw chicken to the bottom shelf during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Chlorine bucket stored on top of box containing "Daily's" drink mixers on shelf near cookline. Manager removed chlorine from area during this inspection. **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach in bar area missing proper label. Manager added proper label during this inspection. **Corrected On-Site**
41-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several absorbent and porous acoustic ceiling tiles in-use in back of kitchen.
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottle on prep table at cookline beside and above clean dishes. Manager removed bottle from table during this inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Several rusted shelves in storage and warewash areas.
14-11-5
Basic - Hole in or other damage to wall. Cracks in wall at far end of cookline.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door handle at cookline. Manager removed tongs from handle during this inspection. **Corrected On-Site**
10-20-4
Basic - Insect control device installed over food preparation area. Insect control light on wall above prep/food storage table near cookline.
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Area around nozzles of fountain machine in lobby soiled with mold-like substance. 2. Gaskets on cooler doors in bar area soiled with mold-like substance.
23-03-4
Basic - Unclean building components, attachments or fixtures. 1. Air vent on ceiling in warewash area soiled with mold-like substance. 2. Wall above prep table in back of kitchen soiled with dust.
36-50-4
39
Nov 18, 2024
Routine - Food
No violations found.
100
Sep 16, 2024
Routine - Food
6 critical violations. 4 major violations. 3 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with food. At the cook line, observed corn tortillas in direct contact with thank you bags, Employee removed from bag. **Corrected On-Site**
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2024. **Admin Complaint**
50-17-3
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. At the bar area, quaternary ammonium no color change, Employee add only one tablet in 4-5 gallons of water, per manufacture instructions 1 tablet per 1.5 gallons of water, Manager added more tablets. **Corrective Action Taken**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, observed raw fish stored above limes and avocados, Manager stored properly. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the server area, observed two egg flans date marked 9/02/2024.
01B-24-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the triple sink, observed red hose inside middle compartment, no back flow installed at the faucet. **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in cooler and reach-in cooler, chiles rellenos, no date marked, Manager date marked. **Corrected On-Site**
02C-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, manager moved to sink. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at the bar area, pitcher inside sink, Manger moved. **Corrected On-Site**
31A-11-4
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. All certificates expired (23 employees). **Warning**
53B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the prep table, employee coffee on prep table, no lid, Manager moved. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers at the dish machine area.
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, around door. **Repeat Violation**
14-69-4
23
Mar 11, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vacuum breaker on hose Bibb with attached hose above three-compartment sink .
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food-contact surface of commercial can opener soiled with food debris, mold-like substance.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed at hand wash sink in dishwash area a box of gloves, an apron stored in hand wash sink
31A-09-4
Basic - Floor tiles missing and/or in disrepair. Observed missing tiles in walk-in-freezer
36-17-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket stored on rack of dry goods storage area. Manager removed jacket. **Corrected On-Site**
40-06-5
Basic - Ice bucket not stored inverted or in a protected manner between uses. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.
10-14-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up arou d door of walk-in-freezer **Repeat Violation**
14-69-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching ice at bar **Repeat Violation**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood in kitchen soil with grease Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
23-03-4
52
Nov 29, 2023
Routine - Food
No violations found.
100
Nov 8, 2023
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled garbage can and proceeded to handle containers of food without changing gloves and washing hands. Manager had employee change gloves and wash hands. **Corrective Action Taken**
12A-07-5
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 handled dirty dishes in dis( area and proceeded to handle clean dishes on cook line without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from reach-in cooler across from prep table at end of cook line: chicken (44F - Cold Holding). Manager stated item placed in cooler one hour prior to temperature being taken. Manager placed item in walk-in freezer to reduce temperature, 40F. **Corrected On-Site**
03A-02-5
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. All manager certifications expired on 9/14/2023. **Warning**
53A-07-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Hot water nozzle on wait station coffee machine.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Scrub pads stored in hand washing sink in front of ice machine. Employee removed scrub pads from hand washing sink. **Corrected On-Site**
31A-11-4
Basic - Cloth used as a food-contact surface. Tortillas in cooler on cook line wrapped in wiping cloth. Manager placed tortillas in plastic bag. **Corrected On-Site**
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at end of cook line. Manager had employee place drink underneath prep table, **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating on cook line. Manager had employee finish eating in dining area. **Corrected On-Site**
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee container of almond milk in bar area reach-in cooler.
08B-49-4
Basic - Food stored on floor. Chicken base stored on floor in dry storage area. Managed placed container of chicken base on shelf. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around door of walk-in freezer.
14-69-4
Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice in ice bin beneath wait station soda machine. Manager placed ice scoop in ice with handle sticking up. **Corrected On-Site**
10-08-5
Basic - Open dumpster lid. Dumpster behind building.
33-16-4
Basic - Shelves with rust that has pitted the surface. Shelf in dish area.
14-33-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in dish area.
36-34-5
29
Apr 6, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, pork cooked 04/05/23 48F and 50F, stored in deep covered containers
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, pork cooked 04/05/23 48F and 50F, stored in deep covered containers
01B-36-5
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. Inspector provided a digital copy **Corrective Action Taken**
11-27-4
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.
11-26-1
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the cook line, hot dogs no date marked, per employee opened on 04/04/23.
02C-03-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep tables, employee moved. **Corrected On-Site**
12B-07-4
52
Aug 29, 2022
Routine - Food
6 critical violations. 3 major violations. 10 minor violations.
View 19 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. Dish machine, 0 ppm.
22-41-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dry towel and then proceeded to prepare food without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-28-4
High Priority - Food with mold-like growth. See stop sale. One bowl of flan stored in wait station reach-in cooler.
01B-07-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from the grill: sour cream (48F - Cold Holding); lettuce (46F - Cold Holding); tomatoes (45F - Cold Holding); beef (47,48F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager placed items in ice bath to reduce temperature to 41F. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Shredded cheese and queso cheese on cook line. Manager added proper time marks to items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers located on cook line. Can opener on prep table outside of walk-in freezer.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed knife off in hand washing sink outside of office.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan in wait station reach-in cooler. Manager stated item placed in cooler two days prior to inspection. Manager placed proper date mark on item. **Corrected On-Site**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent on cook line.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in reach-in cooler at end of cook line. Manager had employee remove drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink underneath cook line steam table uncovered.
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee creamer in wait station reach-in cooler. Manager removed item. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored over reach-in cooler across from fryer. Manager removed phone. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils rinsed after the application of the sanitizer solution. Dishwasher placed chlorine sanitizer in wash sink with soap. Manager had employee setup sanitizer sink.
22-54-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in cooler across from fryers. Hood vents above grill greasy. Area behind soda nozzles in wait station.
23-03-4
Basic - Shelves with rust that has pitted the surface. Shelf beneath tables in dish room.
14-17-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored in dry storage area.
25-06-4
Basic - Stored food not covered. Beef and cheese in walk-in freezer.
08B-12-5
18
Frequently Asked Questions
When was El Toreo last inspected?
The most recent health inspection at El Toreo on file is from Apr 1, 2026. The public record contains 10 inspections in total.
What is the most common violation at El Toreo?
Across the inspection record, “employee beverage container on a food preparation table” has been cited seven times, more than any other issue at El Toreo.
How does El Toreo compare to other restaurants in Ocala?
El Toreo most recently scored 41 out of 100, which is lower than the Ocala average of 78.
Has El Toreo's inspection record improved over time?
No. Recent inspections at El Toreo have averaged around 12 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at El Toreo 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 Toreo inspected?
Based on the inspection history on file, El Toreo is inspected around three times per year on average.
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