Carniceria El Toro Charolais
Last inspected: Jan 16, 2026
100
Score
Inspectors have visited Carniceria El Toro Charolais 10 times, with records going back to 2024. Inspectors last stopped by on Jan 16, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
The most common issue across all inspections has been “records, creation & retention”, showing up three times.
Compared to the broader Glendale restaurant scene, this is about average. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 16, 2026
Reinspection
No violations found.
100
Jan 6, 2026
Routine
2 critical violations. 1 major violation. 3 minor violations. 2 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked chicken wings, chicharron, shredded beef, and cheese filled chiles with internal temperatures between 90-127 in the deli hot case. The person in charge stated the food items were recently placed for hot holding less than 2 hours ago
3-501.16(A)(1)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed no datemarking system in place for cooked ready to eat TCS foods stored in the walk in cooler and deli meats in the display case. Observed no date marking on any food items. Observed open containers of cooked salsas, various types of tamales, raw marinated ceviche, carnitas, beef stews, barbacoa, open bulk deli meats (turkey, ham, bologna). The person in charge stated all TCS food items had been prepared between 3-5 days ago and date marked them accordingly
3-501.18
Records, Creation & Retention; Raw as Ready-to-Eat Fish
Inspector notes: Observed establishment prepare and serve raw marinated shrimp ceviche as ready to eat but have no updated parasite destruction letter from seafood provider
3-402.12
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: Observed perforated ceiling tiles over customer self service open salsa bar and ice cream service station. Discussed ceiling tiles over areas of food prep/service to be sealed to provide a smooth, nonabsorbent easily cleanable surface
6-101.11
Equipment not in good repair or proper adjustment
Inspector notes: Observed hot deli case with misfit slider doors that were too small to fully enclose the service windows leaving open spaces and gaps
4-501.11
Service Sink
Inspector notes: Observed no functional service mop sink in the establishment. Observed establishment utilizing prep sink to discard used mop water
5-203.13
58
Sep 10, 2025
Routine
No violations found.
100
Aug 4, 2025
Reinspection
No violations found.
100
Aug 1, 2025
Reinspection
1 major violation.
View 1 violation
Records, Creation & Retention; Raw as Ready-to-Eat Fish
Inspector notes: Observed establishment prepare and serve raw marinated shrimp ceviche but have no updated parasite destruction letter from seafood provider
3-402.12
90
Jul 24, 2025
Routine
2 major violations. 1 corrected on site.
View 2 violations
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: Observed no bodily fluid clean up kit or written procedures for cleaning bodily fluids. Provided written procedures to operator via email
2-501.11
Records, Creation & Retention; Raw as Ready-to-Eat Fish
Inspector notes: Observed establishment prepare and serve raw marinated shrimp ceviche but have no updated parasite destruction letter from seafood provider
3-402.12
82
Mar 26, 2025
Routine
3 minor violations.
View 3 violations
No certified food protection manager
2-102.12(A)
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Make table cutting board has deep grooves and stains. Instructed person in charge to resurface or replace. 4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Household fryer in use and is not durable or easily cleanable. Instructed person in charge to replace or remove with a NSF/commercial unit
4-501.12
Ventilation Hood Systems, Adequacy
Inspector notes: Household fryer being used on three compartments sink with no ventilation and grease stains marking wall up to ceiling. Instructed person in charge to clean wall/ceiling and maintain clean or install a ventilation system
4-301.14
86
Dec 20, 2024
Reinspection
No violations found.
100
Dec 17, 2024
Routine
2 critical violations. 1 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed 110°F internal temperature of cooked chicken in hot holding display cabinet, per probe thermometer. Per Person in Charge (PIC), chicken was cooked to temperature and then placed into the hot holding display cabinet two hours prior to time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All cooked chicken from display cabinet not above 135°F was reheated to 165°F at time of inspection
3-501.16(A)(1)
Plumbing system not maintained in good repair
Inspector notes: Observed water flow at an extremely low rate in floor sink below 3-compartment sink. Observed water pool on floor due to a plumbing issue below the floor sink after an attempt to drain one compartment of the sink. Per PIC, the plumbing issue occurs when there is a problem further up the plumbing at a different establishment. Improper repair/maintenance of any portion of the plumbing system may result in potential health hazards, such as cross contamination, backflow, or leakage. All plumbing must be maintained in good repair at all times. PIC is in contact with building owner to have the plumbing issue fixed. Re-inspection to ensure plumbing issue is fixed will be conducted in three days
5-205.15(A)
74
Sep 11, 2024
Routine
1 critical violation. 3 minor violations. 2 corrected on site.
View 4 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: In walk-in cooler two pans of barbacoa measured an internal temperature of of 48'F. Per person in charge barbacoa was made the previous day. As food had not cooled within proper time frame it was embargoed. Discussed establishment's cooling process with person in charge. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling
3-501.14
No certified food protection manager
2-102.12(A)
In-use utensils stored improperly between uses
Inspector notes: Ice cream scoop was being stored in a small pan of room temperature water. Brought to attention of staff to remove. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection
3-304.12
Wood, Use Limitation
(corrected on site)
Inspector notes: Establishment has large block of wood on prep table that was being used as a cutting surface for meat. Surface of wood was heavily chipped from use. Brought to attention of staff that wood was not an approved hardwood and could not be used for a cutting surface
4-101.17
74
Frequently Asked Questions
When was Carniceria El Toro Charolais last inspected?
The most recent health inspection at Carniceria El Toro Charolais on file is from Jan 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at Carniceria El Toro Charolais?
Across the inspection record, “records, creation & retention” has been cited three times, more than any other issue at Carniceria El Toro Charolais.
How does Carniceria El Toro Charolais compare to other restaurants in Glendale?
Carniceria El Toro Charolais most recently scored 100 out of 100, which is about the same as the Glendale average of 97.
Has Carniceria El Toro Charolais' inspection record improved over time?
Results have been roughly steady. Inspections at Carniceria El Toro Charolais have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Carniceria El Toro Charolais means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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