EL ALACRAN MEXICAN FOOD
32 E. CYPRESS ST, Winter Garden FL 34787 · 407-395-9750
Last inspected Jun 4, 2026 · 6 visits since November 2023
APR 24
OCT 24
FEB 25
OCT 25
JUN 26
▲ GETTING WORSE
5 inspections trending down, 14 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Cabbage mix (50F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019013283 | Jan 17, 2019 | Aug 2, 2019 | $320 |
Inspection history
6 visits, newest first
Jun 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
What the inspector wrote — 13 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over Sliced onions in prep cooler. Operator removed.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken with beef in chest freezer. Operator removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Dicer and can opener soiled.
Handwash sink used for purposes other than handwashing. Hand washing sink to the right of cook line used as dump sink.
Show the remaining 9 findings ▾
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. One new employee. Provided form operator and employee filled out and signed.
Covered waste receptacle not provided in women's bathroom.
Ice buildup in reach-in freezer and/or walk-in freezer. In both white chest freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line. Operator cleaned.
No handwashing sign provided at a hand sink used by food employees. In male restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets by cook line. Exterior upright white freezer exterior
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on shelf with clean seasoning and clean pots and pans. Operator removed.
Standing water in bottom of reach-in-cooler. In prep reach in cooler. Operator cleaned.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves.
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken with Beef and pork on top of chicken in chest freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Cabbage mix (50F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Operator reheated. Cooked pork (122F - Hot Holding);
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets. Can opener soiled.
Bowl or other container with no handle used to dispense food. In sugar container. Operator removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls in the kitchen. Operator inverted.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle on prep table. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. Containers on dish rack.
Floor soiled/has accumulation of debris. Floor at cook line. Floor in dry storage.
Ice buildup in reach-in freezer and/or walk-in freezer. In white Chest freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line.
Light not functioning. One bulb at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line. Fan guards in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line. Walk in cooler Shelves
Standing water in bottom of reach-in-cooler. In reach in cooler at cook line. Operator cleaned.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm Operator added chlorine. Rechecked 50 ppm.
Feb 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Manager called distributor and got parasite destruction letter.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over cut pineapple in reach in freezer. Operator removed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored with raw beef in walk in cooler. Manager removed.
Toxic substance/chemical improperly stored. Chemicals stored over unwashed onions in dry storage area. Operator removed chemicals
Food-contact surface soiled with food debris, mold-like substance or slime. Onion cutter on dish storage shelf soiled.
Spray bottle containing toxic substance not labeled. Unlabeled bottle with degreaser stored over onions in back dry storage area. Operator removed.
Bowl or other container with no handle used to dispense food. In salt container at prep area. Operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled in kitchen area.
Cutting board has cut marks and is no longer cleanable. Red cutting boards on prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on dry dish drying rack on top of pan Employee bag on top of rice in dry storage. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave over prep table in the kitchen soiled.
No handwashing sign provided at a hand sink used by food employees. At front counter bar hand sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket in prep area soiled Walk in cooler fan guards soiled
Reach-in cooler interior/shelves have accumulation of soil residues. In walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots over cooked shrimp in walk in cooler. Manager removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer 0 ppm manager added bleach, rechecked 50 ppm
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board in the prep area.
Bowl or other container with no handle used to dispense food. In sugar container in the kitchen. Manager removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and apron on dry storage rack.
Equipment in poor repair. Reach in cooler gasket in the kitchen torn.
Light not functioning. 2 light bulbs at cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets in the kitchen Fan guard in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in by cook line
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrot over cooked rice. Manager moved carrots.
Walk-in cooler/freezer shelves with rust that has pitted the surface. In Walk in cooler.
Apr 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Discontinue using the scented bleach as it is not approved. When using bleach it needs to be for disinfecting.
Handwash sink not accessible for employee use at all times. At the wait station the hand sink has dirty dishes from prior night in the sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/ Manager arrived after the employees were engaged in food service
Light not functioning. In the hood
No handwashing sign provided at a hand sink used by food employees. Men's room Line hand sink
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./chlorine 0ppm, rechecked 50ppm/
Raw animal food stored in same container as ready-to-eat food./raw fish (ceviche) stored over steamed shrimp, cook line reach in cooler/
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom./raw fish over cooked shrimp/make table/
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw breaded chicken stored over raw beef, walk in cooler/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked chicken 44F, cook line reach in cooler, less than 4 hours/moved to reach in freezer, rechecked 40F/
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./gallons of milk, cook line cooler and small prep cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving ceviche with raw tilapia/marked it on the menu immediately/
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.
Water with a temperature of at least 85F degrees Fahrenheit not provided/shut off at employee handwash sink./cook line hand sink water 75F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag on top of bottle drinks/storage shelf/
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./scoop for flour/
Wet wiping cloths stored in detergent and sanitizer mixed together./front counter.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.