El Toro Mexican Food
Last inspected: Dec 9, 2025
47
Score
Public records show nine inspections at El Toro Mexican Food stretching back to 2022. El Toro Mexican Food was last inspected on Dec 9, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have found fewer violations than earlier ones, averaging around seven violations lately and about nine violations before that.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded five times.
By comparison, the average Alachua facility scores 75, putting El Toro Mexican Food on the weaker side. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
1
Critical latest
3
Major latest
5
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
47
Aug 22, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
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
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
33
Mar 13, 2025
Complaint Partial
No violations found.
100
Jan 13, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoops stored in wait station crock pot, 117F. Manager turned crock pot to high, 138F. **Corrected On-Site**
10-05-5
High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Queso cheese being reheated in cook line microwave without cover. Employee placed plastic cover on container to continue reheating queso cheese. **Corrective Action Taken**
03E-06-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate for kitchen ice machine. Hot water nozzle for wait station coffee machine. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bag of roasted corn stored in walk-in cooler. Employee stated roasted corn was prepared on 1/10. Employee placed proper date on roasted corn. **Corrected On-Site**
02C-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf across from dish machine.
24-08-4
Basic - Soiled floors/carpeting. Floor underneath shelves in walk-in cooler.
36-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken being thawed at room temperature on reach-in freezer across from walk-in cooler. Manager had employee place chicken in walk-in cooler to continue thawing. **Corrected On-Site**
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket next to kitchen exit, 200 ppm. Manager added water to bucket, 75 ppm. **Corrected On-Site** **Repeat Violation**
21-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table across from kitchen ice machine. Employee drink on reach-in freezer at end of cook line. Manager had employees place drinks where on table for employee belongings. **Corrected On-Site** **Repeat Violation**
12B-07-4
47
Jul 31, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Jan 11, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 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. Employee handled dirty dishes in dish area then proceeded to handle clean dishes without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket on floor in front of walk-in cooler, chlorine sanitizer 200+ppm. Employee changed sanitizer water, 75 ppm. **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate of kitchen ice machine. **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above hand washing sink in dish area. **Repeat Violation**
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf across from three compartment sink.
24-08-4
Basic - Food stored on floor. Pot of onions stored on cook line floor. Employee placed onions on prep table in back of kitchen. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can rack in back of kitchen. Fan covers in walk-in cooler. Outside of ice machine. **Repeat Violation**
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor in front of walk-in cooler. Employee placed bucket underneath sanitizer bucket. **Corrected On-Site**
21-38-4
52
Sep 14, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dish area handled dirty dishes and then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-29-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill. **Repeat Violation**
22-02-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on prep table across from ice machine.
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between doors of reach-in cooler across from grill.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles for cans of chips. Fan covers in walk-in cooler. Walk-in cooler gasket. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored at end of cook line. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen. **Repeat Violation**
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in reach-in freezer across from dish machine. Manager discarded employee food. **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 compact stored on dry storage shelf at end of cook line. Manager removed compact. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Case of cooking oil stored on floor in front of fryer. Employee placed cooking oil on shelf. **Corrected On-Site**
08B-38-4
52
Feb 6, 2023
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hand washing sink at end of cook line. **Repeat Violation** **Admin Complaint**
12A-08-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet behind outside back door.
29-34-4
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. No written procedure available.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of chip containers in kitchen Cutting boards on top of reach-in coolers across from grill and fryers. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand washing sink blocked by garbage can. Employee moved garbage can. **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. No proof of employee reporting responsibility.
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 in walk-in cooler. Manager stated item was prepared on 2/4. Manager had employee place proper date mark on item. **Corrected On-Site**
02C-02-5
Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink. **Repeat Violation**
16-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Small CO2 tank behind building.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above hand washing sink next to dish area.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table across from back door. Employee moved drink to bottom shelf of prep table. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Gasket of reach-in cooler across from grill. **Repeat Violation**
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. Floor beneath grill and fryers greasy.
36-01-4
Basic - Food stored on floor. Case of cooking oil on floor in front of grill.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of grill and fryers greasy. Outside of hand soap dispenser on cook line. **Repeat Violation**
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket next to kitchen entrance, 150 ppm. Manager had employee change sanitizer water, 75ppm. **Corrected On-Site**
21-07-4
29
Sep 15, 2022
Routine - Food
6 critical violations. 1 major violation. 10 minor violations.
View 17 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef overnight (50F - Cooling); beans overnight (46F - Cooling) the foods are in deep plastic containers with lids on, spoke to operator that shallow pans are better and metal helps cool items faster. See stop sale.
03D-02-5
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hand washing sink on cooks line.
12A-08-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. beef overnight (50F - Cooling); beans overnight (46F - Cooling)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef tortilla (49F - Cold Holding); cheese tortilla (56F - Cold Holding); chicken tortilla (52F - Cold Holding) in the top part of cooler, container was filled over the top, employee placed half down below, retemped items at 43F. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (112-125F - Hot Holding) employee placed in microwave reheated to 178F. **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Lighter on shelf above tortilla shells.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cooks line. Bulk chip bins on the inside with seasoning build up.
22-02-4
Basic - Accumulation of debris inside/outside warewashing machine.
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents towards the cooks line.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1 drink over tortilla shells on cooks line, 2 drinks over clean cups on server alley. Employees moved beverages. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, cigarettes, and ear pods on top of stand up reach in freezer at the end of cooks line. Employee placed items in pocket. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Cutting board on cooks line with melted marks.
14-11-5
Basic - Ice buildup in reach-in freezer outside of walk in cooler.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. The 2 lids to reach in cooler on cooks line.
10-17-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cooked rice hot holding on cooks line with the scoops handle in food. Employee placed scoop handle out of food. **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans blowing through kitchen are soiled. Walk in cooler fan guard. Shelves in walk in cooler soiled. Knife handles soiled on knives on magnet holder. Reach in cooler on cooks line with the gaskets soiled. Exterior ice machine. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Sugar bin with duct tape label, the tape is peeling back.
16-46-4
22
Frequently Asked Questions
When was El Toro Mexican Food last inspected?
The most recent health inspection at El Toro Mexican Food on file is from Dec 9, 2025. The public record contains nine inspections in total.
What is the most common violation at El Toro Mexican Food?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at El Toro Mexican Food.
How does El Toro Mexican Food compare to other restaurants in Alachua?
El Toro Mexican Food most recently scored 47 out of 100, which is lower than the Alachua average of 75.
Has El Toro Mexican Food's inspection record improved over time?
Yes. Recent inspections at El Toro Mexican Food have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at El Toro Mexican Food 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 Toro Mexican Food inspected?
Based on the inspection history on file, El Toro Mexican Food is inspected around three times per year on average.
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