Tortilleria Gallo De Oro
Last inspected: Mar 9, 2026
100
Score
The health department has logged 15 inspections at Tortilleria Gallo De Oro, the earliest from 2022. On Mar 9, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
When inspectors have written things up, “no paper towels” has been the most frequent reason, cited three times.
Compared to the broader Stuart restaurant scene, where the average is 81, this is a stronger showing. Taken together, the history is a positive one.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
No violations found.
100
Oct 13, 2025
Routine - Food
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
90
Feb 10, 2025
Routine - Food
6 critical violations. 1 major violation.
View 7 violations
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked beef (50F - Cooling);@9:45am since 8:00pm previous day. Product did not reach 41F within 6 hours. See stop sale.
01B-36-5
High Priority - Container of medicine improperly stored. At walk in cooler, several bottles of medicine stored in pan with sauces. Advised operator of proper storage for medicine.
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked beef (50F - Cooling);@9:45am since 8:00pm previous day. Product did not reach 41F within 6 hours. See stop sale.
03D-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler, raw shell eggs stored over unwashed green peppers, tomatoes. Advised operator of proper storage.
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw fish stored over ready to eat sauces. Advised operator of proper storage.
08A-05-6
Intermediate - No soap provided at handwash sink.
31B-03-4
37
Dec 4, 2024
Routine - Food
No violations found.
100
Dec 3, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
41
Oct 4, 2024
Routine - Food
No violations found.
100
Oct 3, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Establishment operating with no potable running water. Food truck has no potable water available.
27-12-4
86
Mar 11, 2024
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked beef (barbacoa) (52-54F - Cooling) at 11:00 since 3/10 ; cooked chicken (53-54F - Cooling) at 11:00 since 3/10 Observed in large deep hotel pans with lids. At current rate of cooling product did not reach 41 F within 6 hours. See stop sale.
03D-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/23 **Admin Complaint**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked beef (barbacoa) (52-54F - Cooling) at 11:00 since 3/10 ; cooked chicken (53-54F - Cooling) at 11:00 since 3/10 Observed in large deep hotel pans with lids. At current rate of cooling product did not reach 41 F within 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached Outside restroom hanging on wall, o vacuum breaker.
29-34-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink.
31B-02-4
Intermediate - No soap provided at handwash sink. Next to triple sink.
31B-03-4
Basic - Stored food not covered. Bags of Corn flour and whole tamarind opened, not covered.
08B-12-5
39
Oct 18, 2023
Routine - Food
No violations found.
100
Oct 17, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chorizo over churros (not in commercial packaging) and ready to eat empanadas ( not in commercial packaging) at reach in freezer. Operator stored properly. **Corrected On-Site**
08A-02-6
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer at time of inspection.
05-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed Oil in spray bottle, soy sauce and mojo in squeeze bottles unlabeled.
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Open can of Coke on food preparation table. Operator removed beverage. **Corrected On-Site**
40-06-5
70
Apr 7, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was preparing food than stepped outside the truck, returned to cook line, didn't wash hand before beginning to work with food. Educated. Washed hands and put gloves on. **Corrected On-Site**
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (52F - Cold Holding) in drawers under flat top; as per operator food was thawed out earlier and placed in cold holding drawer; as per operator food out of temperature for less than 1 hour; operator added ice; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chorizo (113F - Hot Holding) on the shelve on top of flat top; as per employee food cooked earlier; food out of temperature for less than one hour; food placed on flat top to reheat to 165 F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
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.
53B-05-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses at cook line; employee discarded **Corrected On-Site**
21-12-4
52
Jan 5, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
Nov 1, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep table near cookline-shredded cheese 74-78F cold holding- food left out at room temperature- operator states food out of temperature for 45 minutes - operator placed in reach in cooler to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At shelf above cookline-pork 100-105F - hot holding - operator states Food out of temperature for 1 hour- operator placed on stove to be reheated to 165F. **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink- operator provided. **Corrected On-Site**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
64
Aug 2, 2022
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area by cookline- Lettuce 70F- cold holding, shredded cheese 70F- cold holding- food left out on counter- operator states food out for 2 hours- operator placed product in reach in cooler to quick chill. At flip top cooler by cookline - chicken 50-52F- food not prepared or portioned today- operator states door left open - out of temperature for 45 minutes- operator placed in reach in cooler by three compartment sink to quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator. **Corrective Action Taken**
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large cutting board on top- operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket inside handwash sink- operator removed. **Corrected On-Site**
31A-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board by three compartment sink- operator removed. **Corrected On-Site**
40-06-5
55
Aug 1, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade plastic To-Go bags used to store churros in reach in freezer by cookline.
14-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pots above prep table next to three compartment sink not inverted- operator inverted. **Corrected On-Site**
24-05-4
Basic - Food stored on floor. Containers of sour cream, stored on floor in walk in cooler- operator moved off floor. **Corrected On-Site**
08B-38-4
64
Frequently Asked Questions
When was Tortilleria Gallo De Oro last inspected?
The most recent health inspection at Tortilleria Gallo De Oro on file is from Mar 9, 2026. The public record contains 15 inspections in total.
What is the most common violation at Tortilleria Gallo De Oro?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Tortilleria Gallo De Oro.
How does Tortilleria Gallo De Oro compare to other restaurants in Stuart?
Tortilleria Gallo De Oro most recently scored 100 out of 100, which is higher than the Stuart average of 81.
Has Tortilleria Gallo De Oro's inspection record improved over time?
Results have been roughly steady. Inspections at Tortilleria Gallo De Oro have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Tortilleria Gallo De Oro 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 Tortilleria Gallo De Oro inspected?
Based on the inspection history on file, Tortilleria Gallo De Oro is inspected around four times per year on average.
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