EL POTRO MEXICAN RESTAURANT
981 S ORANGE BLOSSOM TRAIL, Apopka FL 32703 · 407-886-4934
Last inspected Jan 30, 2026 · 6 visits since August 2023
MAR 24
SEP 24
JAN 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Provided operator with handout
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate9 Basic
What the inspector wrote — 11 findingsThe state's own report →
No soap provided at handwash sink to hand sink next to beer taps
Spray bottle containing toxic substance not labeled.
Cutting board has cut marks and is no longer cleanable. Cut marks on boards on cooks line
Floor soiled/has accumulation of debris. Walk-in-freezer floor soiled
Show the remaining 7 findings ▾
Floors not maintained smooth and durable Walk-in-cooler floors not smooth
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
Reach-in cooler interior/shelves have accumulation of soil residues. Upright unit end of cooks line is soiled
Reach-in cooler shelves with rust that has pitted the surface.
Single-service articles not stored inverted or protected from contamination. Coffee filters at wait station area not inverted or protected
Wall soiled with accumulated grease, food debris, and/or dust. Wall has dust build up above prep coolers Wall soiled behind dish machine
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate14 Basic
Show 16 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw poultry over raw shrimp in upright cooler end of cooks line
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken sitting on stove top 107°; operator turned up temp for immediate temperature recovery
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable to boards in line
Floor soiled/has accumulation of debris in walk-in-freezer
Floors not maintained smooth and durable in walk-in-cooler
Food storage container/container lid cracked or broken. Lids to flour and sugar cracked - lids discarded
Hole in or other damage to wall. Outlet cover missing by spices
Hood filter missing from automatic fire suppression/exhaust system. All hoods off on cooks line - cooking taking place at time of inspection
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour and sugar handles stored in products
In-use wet wiping cloth/towel used under cutting board.
Unnecessary items/unused equipment on the premises. Unused deep fryer outside back door
Vegetables not washed prior to preparation. In use avocados not washed prior to use- cut avocados still have produce labels on
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with heavy dust above prep table
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine bucket 9 ppm, corrected to 50 ppm
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate13 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 5 gallons of cooked chili 54° 2 1/2 gallons of green salsa verde 47° Per owner, Foods in walk-in-cooler from previous day
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands Cook on line cracked shell eggs, changed gloves without washing hands, owner discussed proper handwashing with employee
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo, beef and pork over shredded lettuce
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 1/2 gallon Salsa verde pico 47° 5 gallon Cooked chili 54°
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 55°; on cooks line 1 hour, operator moved to refrigerator for immediate temperature recovery
Handwash sink not accessible for employee use at all times. Hand sink at entrance to kitchen blocked by garbage can
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Few items in coolers throughout establishment has foods made previous day not dated
Spray bottle containing toxic substance not labeled. End of cooks line, bottle not labeled
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell and cup on shelving with spices Employee jacket on shelf in dry storageand canned goods
Food storage container/container lid cracked or broken. Blue lid to salt cracked Bin holding chips on line has large crack down side of bin
Food stored on floor in walk-in-freezer and oil on floor in dry storage
Hole in or other damage to wall. Hole in wall above one ladies stall in public restroom
In-use ice scoop stored on soiled surface between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in rice
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in pico
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 90°
Reach-in cooler shelves with rust that has pitted the surface. Glass cooler hallway has rusted shelved
Reuse of single-service or single-use articles. Salt containers reused to make homemade dressings
Unnecessary items/unused equipment on the premises. (1) unused refrigerator outside back door
Wall soiled with accumulated grease, food debris, and/or dust. Areas throughout kitchen
Wet mop not stored in a manner to allow the mop to dry.
Sep 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Refried beans from Monday in walk-in-cooler not dated
Cutting board has cut marks and is no longer cleanable-to small board online
Exterior door has a gap at the threshold that opens to the outside.
Food storage container/container lid cracked or broken Lid to sugar cracked
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler end of cooks line soiled
Reach-in cooler shelves with rust that has pitted the surface. Upright cooler end if cooks line has rust on shelves
Unnecessary items/unused equipment on the premises. Several pieces of unused equipment out back door
Wet mop not stored in a manner to allow the mop to dry.
towel used under cutting board.
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. #10 can whole peeled tomatoes
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw poultry over seafood products in cooler on line
Handwash sink not accessible for employee use at all times, to sink in area of draft cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Foods in walk-in-cooler not dated
Buckets of Food stored on floor in Walk-in-Freezer
Cutting board has cut marks and is no longer cleanable to boards on cooks line
Floor soiled/has accumulation of debris under cooking equipment
Floors not maintained smooth and durable in walk-in-cooler
No handwashing sign provided at a hand sink used by food employees to sink on cooks line
Reach-in cooler shelves with rust that has pitted the surface. Upright cooler end of cooks line
Unnecessary items/unused equipment on the premises. Numerous pieces of unused equipment stored outside back door
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry.
Aug 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate9 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw poultry over tilapia in unit end of cooks line
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. Provided operator with handout
Handwash sink not accessible for employee use at all times. Pan stored in sink on cooks line
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. Provided operator with handout, current employees working signed and dated form
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one current certificate for all employee
Spray bottle containing toxic substance not labeled. Yellow cleaner on wait station line not labeled
Accumulation of debris on exterior of warewashing machine.
Floors not maintained smooth and durable in walk-in-cooler
Food storage container/container lid cracked or broken. Plastic lids to flour and sugar broken, operator discarded
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open drink in cooler
Single-service articles not stored inverted or protected from contamination. Coffee filters in wait station line not inverted protected
Walk-in cooler/freezer shelves with rust that has pitted the surface. Glass cooler prep line - shelves
Wall soiled with accumulated grease, food debris, and/or dust by dish machine
Working containers of food removed from original container not identified by common name. Flour container not labeled
towel used under cutting board.
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.