EL PASO MEXICAN GRILL 3
5041 DOGWOOD DR, Milton FL 32570 · 850-665-4480
Last inspected Aug 5, 2026 · 9 visits since November 2023
SEP 24
FEB 25
FEB 26
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chile rellenos at 53F for 30 minutes.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 5, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection, observed shell eggs stored over carnitas in make bar cooler lower # 2.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed diced tomatoes 46f in make bar cooler upper # 1. Also observed diced tomatoes 47f in make bar cooler lower # 1. Both have been in the cooler over 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed diced tomatoes 46f in make bar cooler upper # 1. Also observed diced tomatoes 47f in make bar cooler lower # 1. Both have been in the cooler over 4 hours.
Food stored on floor. Upon inspection, observed case of French fries stored on the floor in walk-in freezer.
Show the remaining 1 finding ▾
Stored food not covered. Upon inspection, observed storage pan of lettuce stored uncovered in walk-in cooler.
May 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection, observed raw steak stored over bags of spinach on rack in walk-in cooler.
No soap provided at handwash sink. Upon inspection, observed no soap at handwashing sink in server station area at establishment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Upon inspection, observed cooked pork in lower make bar # 2 not date marked, less than 7 days per employee.
Food stored on floor. Upon inspection, observed storage container of sliced onions stored on floor in walk-in cooler.
Stored food not covered. Upon inspection, observed storage container of sliced red and green peppers uncovered in walk-in cooler.
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection, observed raw chorizo stored over containers of salsa in walk-in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Upon inspection, observed container of raw chicken stored over container of raw beef in reach-in cooler in prep area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed shredded cheese 47f, precooked chicken wings 47f, breaded chicken tenders 47f, jalapeño poppers 49f, shredded parmesan 50f, feta cheese 46f in upper make bar cooler # 2 less than 4 hours per employee. Also observed, breaded shrimp 46f, cooked pork 47f, raw diced tilapia 46f, raw bacon 48f in lower make bar cooler # 2 less than 4 hours per employee. Also observed raw steak 45f in grill low boy cooler, less than 4 hours per employee. Also observed queso 68f, less than 4 hours per employee. All items were moved to walk-in cooler for cooling during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upon inspection, observed cooked chicken 117f, cooked shrimp 104f on cook line grill area. Less than 4 hours per employee. Advised manager food needed to be reheated to 165f before hot holding. Employee began reheating food during inspection.
Carbon dioxide/helium tanks not adequately secured. Upon inspection, observed carbon dioxide tanks not secured near soda rack at establishment.
Dead roaches on premises. Upon inspection, observed 2 dead roaches on floor in office area at establishment.
Food stored on floor. Upon inspection, observed cases of food in walk-in freezer stored on floor at establishment.
Feb 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cleaned and sanitized equipment or utensils not properly stored. Observed pans wet nesting on shelf in prep area.
Food stored on floor. Observed multiple containers of food on floor in walk-in cooler.
Sep 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine level reading 0 ppm. Operator set up triple sink with chlorine in lieu of dishmachine.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed bags of chicken and beef stored together in walk-in cooler.
Stop Sale issued due to adulteration of food product. One pan of ground beef in walk-in freezer contained by ice dripping from condenser
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 49f, diced tomatoes 48f, sour cream 46f all for one hour
Handwash sink not accessible for employee use at all times. Handwashing sink blocked beside fryer in kitchen. Operator removed table blocking sink during inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some certificates expired
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in main kitchen area.
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not properly secured.
Cutting board has cut marks and is no longer cleanable. All cutting boards on cook line.
Dumpster rusted out on bottom. Left hand dumpster in back of restaurant
Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting on shelf in prep room
Food stored on floor. Observed containers of chips on floor in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on walk-in freezer.
Missing drain plug at dumpster.
Stored food not covered. Beef and chiles in walk-in freezer.
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate13 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed box of raw tilapia over pan of ready to eat chile rellenos in walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chile rellenos at 53F for 30 minutes.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shrimp at 109F and cooked steak at 103F both for 25 minutes.
Handwash sink used for purposes other than handwashing. Observed employee dump ice into handwash sink at kitchen entrance.
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/ No certified food manager with more than four employees present.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls of ice machine in kitchen
Bowl or other container with no handle used to dispense food. Bowl used as scoop for seasoning in prep area.
Carbon dioxide/helium tanks not adequately secured. No tanks secure in establishment.
Ceiling tile missing. Ceiling tiles missing in back storage area behind bar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above cook line
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates stored not inverted on rack in kitchen area.
Cutting board has cut marks and is no longer cleanable. Cutting board attached to cold holding unit on right side of kitchen.
Equipment and utensils not properly air-dried - wet nesting. Observed pans wet nesting on shelf in prep area.
Floor area(s) covered with standing water. Floor in dishwashing area
Food stored on floor. Observed container of onions and container of queso on floor of walk in cooler. Observed multiple pans of cooked meat on floor of walk in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice scoop handle
Stored food not covered. Observed container of lettuce and container of shredded cheese uncovered in walk-in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line soiled
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Observed bar mat in handwash sink during inspection. Operator removed mat during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above cook line soiled with dust
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line
Floor area(s) covered with standing water. Warewash area
Food stored on floor. Containers of produce on floor of walk in cooler.
Stored food not covered. Observed multiple pans of food in walk in freezer.
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.