El Toro Loco Churrascaria
Last inspected: Feb 24, 2026
90
Score
Public records show seven inspections at El Toro Loco Churrascaria stretching back to 2023. On Feb 24, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about six violations before that.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged three times.
Compared to the broader Miami restaurant scene, where the average is 74, this is a stronger showing. The full picture is one of consistent compliance.
7
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed clear squeeze bottle of oil at the cook line with no label.
02D-01-5
90
Sep 20, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Mobile food dispensing vehicle is not self-propelled or otherwise movable from place to place. Observed MFDV resting on wood, no longer completely on ground. - From follow-up inspection 2025-09-20: Observed MFDV resting on wood, no longer completely on ground. **Time Extended**
51-36-1
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler located across the three compartment sink with rusted shelves. - From follow-up inspection 2025-09-20: Observed reach in cooler located across the three compartment sink with rusted shelves. **Time Extended**
14-33-4
90
Sep 19, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed male cook line employee exiting MFDV to discard cardboard boxes and re entered MFDV and began food preparation without washing hands.
12A-07-5
High Priority - Live, small flying insects found Observed approximately 20+ flying insects going in and out of the MFDV landing on clean equipment, cutting boards, and food prep tables.
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (49F - Cold Holding) inside reach in cooler and chimichurri (69F - Cold Holding) located next to cook line.
03A-02-5
Intermediate - Nonself-sufficient mobile food dispensing vehicle operating from an unapproved commissary. Observed address provided for commissary is parking lot.
51-22-4
Basic - Food stored on floor. Observed gallon of cooking oil stored on floor under three compartment sink.
08B-38-4
Basic - Mobile food dispensing vehicle is not self-propelled or otherwise movable from place to place. Observed MFDV resting on wood, no longer completely on ground.
51-36-1
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler located across the three compartment sink with rusted shelves.
14-33-4
Basic - Working containers of food removed from original container not identified by common name. Observed clear squeeze bottle containing oil with no label at the cook line.
02D-01-5
47
May 9, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
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 - Handwash sink used for purposes other than handwashing. Observed plastic container stored inside handsink located next to 3 compartment sink.
31A-11-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
16-32-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed meat thawing inside 3 compartment sink with no running water. Instructed employee on proper method.
06-01-5
64
Oct 24, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed person in charge handle register and then handle clean utensils at fryer. Coached operator on proper handwashing. **Corrective Action Taken**
12A-14-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-25-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw lamb. Operator rearranged products properly. **Corrected On-Site**
08A-20-5
Intermediate - Employee applied hand antiseptic in place of washing hands as required.
12A-01-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment.
41-04-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth chlorine sanitizing solution not at proper minimum strength. Person in charge diluted solution to 100 ppm. **Corrected On-Site**
21-07-4
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Observed no vehicle license number affixed. Coached operator on placement. **Corrective Action Taken**
50-04-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
51-13-4
45
Feb 27, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at hose bibb at 3 compartment sink.
29-34-4
Intermediate - Observed nonfood-grade scraper on cutting board.
14-14-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scooper in water at 75F on shelf above steam table.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
Basic - Observed splash guard missing at between 3 compartment sink and hand sink.
08B-36-4
67
Nov 1, 2023
Food-Licensing Inspection
3 critical violations. 5 major violations. 9 minor violations.
View 17 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed food employee cleaning outside dining area and then entered the mobile unit and donned gloves before washing hands.
12A-07-5
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/Observed mobile unit unable to obtain a satisfactory inspection and the temporary license due to several food items stored outside the MFDV, utilities like water and power connected permanent to the unit MFDV raised resting on blocks not mobile.
50-08-7
High Priority - Toxic substance/chemical improperly stored. Observed containers of degreaser and bleach stored with plastic containers of cooking oil.
41-10-4
Intermediate - Nonself-sufficient mobile food dispensing vehicle operating from an unapproved commissary. Observed address provided for commissary is parking lot.
51-22-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers beef undercooked, no consumer advisory posted.
02B-02-5
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed tray with coffee pot and cups stored inside hand sink. Employee removed items. **Corrected On-Site**
31A-11-4
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
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed pressure cooker, plastic and metal storage containers and cooking pot stored outside of MFDV at storage shed.
24-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phones on cutting board. Employees removed phones and sanitized cutting boards. **Corrective Action Taken**
40-06-5
Basic - Food stored outside. Observed outside of mobile unit 2 storage sheds with 2 reach in freezers containing raw beef, yuca, cut fruit and tamales. Observed 4 storage cabinets outside of mobile unit containing rice, beans, sugar, flour, can beverages, cooking oil and food seasonings.
08B-42-4
Basic - Mobile food dispensing vehicle connected to utilities on more than a temporary basis.
51-06-4
Basic - Mobile food dispensing vehicle is not self-propelled or otherwise movable from place to place. Observed mobile unit resting on wood, no longer completely on ground.
51-36-1
Basic - Single-service articles stored outside. Observed single service trays and napkins stored outside of MFDV at storage cabinet.
25-11-5
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed 2 reach in freezers and reach in cooler outside of MFDV.
08B-63-4
Basic - Very slow draining water in handwash sink.
29-20-5
Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Observed outside of MFDV storage shed containing pressure cooker, metal storage containers, glass storage containers and cooking pot.
24-24-4
25
Frequently Asked Questions
When was El Toro Loco Churrascaria last inspected?
The most recent health inspection at El Toro Loco Churrascaria on file is from Feb 24, 2026. The public record contains seven inspections in total.
What is the most common violation at El Toro Loco Churrascaria?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at El Toro Loco Churrascaria.
How does El Toro Loco Churrascaria compare to other restaurants in Miami?
El Toro Loco Churrascaria most recently scored 90 out of 100, which is higher than the Miami average of 74.
Has El Toro Loco Churrascaria's inspection record improved over time?
Yes. Recent inspections at El Toro Loco Churrascaria 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 Toro Loco Churrascaria 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 Toro Loco Churrascaria inspected?
Based on the inspection history on file, El Toro Loco Churrascaria is inspected around three times per year on average.
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