EL SOMBRERO MEXICAN GRILL
1595 EAST SILVER STAR RD, Ocoee FL 34761 · 407-663-8692
Last inspected Apr 28, 2026 · 11 visits since November 2023
APR 24
DEC 24
MAR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.; cut cabbage (50F - Cold Holding) (50F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate12 Basic
What the inspector wrote — 13 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Container of lemons on hand sink next to expo window. Employee removed strainer and container in hand sink in ware washing area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on the sides of the ice machine. Substance is not touching ice.
Bowl or other container with no handle used to dispense food. Employee removed cups from bulk of rice and beans.
Current Hotel and Restaurant license not displayed.
Show the remaining 9 findings ▾
Cutting board has cut marks and is no longer cleanable. On reach in cooler on cook line.
Exterior door has a gap at the threshold that opens to the outside. Exit door of kitchen has holes in it.
Floor tiles missing and/or in disrepair. Floor tiles cracked In ware washing area.
Ice buildup in reach-in freezer and/or walk-in freezer. On floor of walk in freezer.
Outer openings not protected with self-closing doors. Exit door of kitchen.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water in hand sink next to expo window.
Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
Water leaking from pipe and/or faucet/handle. Slow leak in hand sink in ware washing area. Sink is still in working condition.
Working containers of food removed from original container not identified by common name. All bulk containers of beans and rice not labeled on cook line.
Nov 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar. Operator immediately cleaned
Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by table operator moved
Handwash sink used for purposes other than handwashing. Food debris in ware washing hand sink. Removed
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens room
Bowl or other container with no handle used to dispense food. In salt. Operator removed
Cutting board has cut marks and is no longer cleanable. At taco station
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On expo window. Operator removed
Equipment in poor repair. -Oven door won't stay closed by itself -Gaskets in taco station cooler torn. Operator has replacements ordered
Floor tiles missing and/or in disrepair. -Cracked tile in waresshing area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of all 3 ovens
Light not functioning. In walk in cooler
Plumbing system in disrepair. hand sink in ware washing area. Cold faucet runs when left on
Working containers of food removed from original container not identified by common name. Salt. Operator labeled
Oct 31, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -First prep cooler : Pork, rice, chicken, octopus, salsa; (50-53F - Cold Holding) -Drawer coolers:, beef, chicken, chorizo, pork, shrimp; (48-53F - Cold Holding) All items in both coolers less than 4hrs per operator. Operator immediately moved to other coolers for temp recovery
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. Soda gun nozzle at bar. Operator immediately cleaned
Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by table operator moved
Handwash sink used for purposes other than handwashing. Food debris in ware washing hand sink. Removed
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens room
Bowl or other container with no handle used to dispense food. In salt. Operator removed
Cutting board has cut marks and is no longer cleanable. At taco station
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On expo window. Operator removed
Equipment in poor repair. -Oven door won't stay closed by itself -Gaskets in taco station cooler torn. Operator has replacements ordered
Floor tiles missing and/or in disrepair. -Cracked tile in waresshing area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of all 3 ovens
Light not functioning. In walk in cooler
Plumbing system in disrepair. hand sink in ware washing area. Cold faucet runs when left on
Working containers of food removed from original container not identified by common name. Salt. Operator labeled
Oct 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -First prep cooler : Pork, rice, chicken, octopus, salsa; (50-53F - Cold Holding) -Drawer coolers:, beef, chicken, chorizo, pork, shrimp; (48-53F - Cold Holding) All items in both coolers less than 4hrs per operator. Operator immediately moved to other coolers for temp recovery
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. Soda gun nozzle at bar. Operator immediately cleaned
Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by table operator moved
Handwash sink used for purposes other than handwashing. Food debris in ware washing hand sink. Removed
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens room
Bowl or other container with no handle used to dispense food. In salt. Operator removed
Cutting board has cut marks and is no longer cleanable. At taco station
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On expo window. Operator removed
Equipment in poor repair. -Oven door won't stay closed by itself -Gaskets in taco station cooler torn. Operator has replacements ordered
Floor tiles missing and/or in disrepair. -Cracked tile in waresshing area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of all 3 ovens
Light not functioning. In walk in cooler
Plumbing system in disrepair. hand sink in ware washing area. Cold faucet runs when left on
Working containers of food removed from original container not identified by common name. Salt. Operator labeled
Mar 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate12 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over intestines, raw beef and raw oysters in walk in freezer.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Spray bottle containing toxic substance not labeled. 3 spray bottles underneath dish machine. Operator removed and labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles.
Floor area(s) covered with standing water. By Hws by dish machine.
Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
Food stored on floor. Chicken stock stored on the floor in walk in cooler.
Hole in or other damage to wall. At dish machine by clean equipment.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all equipment on cooks line, and containers holding chips.
Ripped/worn tin foil used as shelf cover. Prep table on cooks line.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. On cooks line.
Walk in cooler interior/shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust. Steam tables, and cooks line.
Mar 27, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate13 Basic
Show 17 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over intestines, raw beef and raw oysters in walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in draws on cook line less than 4 hours per operator; chicken (50-55F - Cold Holding); beef (50-55F); fish (50-55F).
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Spray bottle containing toxic substance not labeled. 3 spray bottles underneath dish machine. Operator removed and labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles.
Floor area(s) covered with standing water. By Hws by dish machine.
Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
Food stored on floor. Chicken stock stored on the floor in walk in cooler.
Hole in or other damage to wall. At dish machine by clean equipment.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all equipment on cooks line, and containers holding chips.
Ripped/worn tin foil used as shelf cover. Prep table on cooks line.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. On cooks line.
Walk in cooler interior/shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust. Steam tables, and cooks line.
Water leaking from pipe and/or faucet/handle. Hws at bar pipe broken water draining on to floor into drain. Hws by chip server station.
Mar 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority2 Intermediate14 Basic
Show 18 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over intestines, raw beef and raw oysters in walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in draws on cook line less than 4 hours per operator; chicken (50-55F - Cold Holding); beef (50-55F); fish (50-55F).
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Spray bottle containing toxic substance not labeled. 3 spray bottles underneath dish machine. Operator removed and labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles.
Floor area(s) covered with standing water. By Hws by dish machine.
Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
Food stored on floor. Chicken stock stored on the floor in walk in cooler.
Hole in or other damage to wall. At dish machine by clean equipment.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all equipment on cooks line, and containers holding chips.
Open dumpster lid. Operated close lid.
Ripped/worn tin foil used as shelf cover. Prep table on cooks line.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. On cooks line.
Walk in cooler interior/shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust. Steam tables, and cooks line.
Water leaking from pipe and/or faucet/handle. Hws at bar pipe broken water draining on to floor into drain. Hws by chip server station.
Dec 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority3 Intermediate13 Basic
Show 19 findings ▾
Container of medicine improperly stored. Gas medication and vap pen stored on service plates. Staff removed items.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over oysters that are served both raw and cooked. Staff changed rotation.
Vacuum breaker missing at splitter added to hose bibb.
Establishment not maintaining oyster tags for 90 days.
No paper towels or mechanical hand drying device provided at handwash sink. Sink located at cook line.
Spray bottle containing toxic substance not labeled. Yellow substance
Cove molding at floor/wall juncture broken/missing. Broken and missing in dish area.
Employee with no hair restraint while engaging in food preparation. Cook in kitchen
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Cases of oysters stored under rack in walk-in cooler. Staff picked up oysters.
Hole in or other damage to wall. Chase line in wall near dish.
Ice buildup in reach-in freezer walk-in freezer.
Ice scoop handle in contact with ice. Ice machine
Light not functioning. Hood and area leading to walk-in
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing over flattop
Standing water or very slow draining water in handwash sink located on cook line
Unnecessary items/unused equipment on the premises. Old fryer
Walk-in cooler shelves have accumulation of soil residues.
Water leaking from pipe at hand sink on cook line.
Dec 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 4 high priority.
4 High priority5 Intermediate14 Basic
Show 23 findings ▾
Container of medicine improperly stored. Gas medication and vap pen stored on service plates. Staff removed items.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over oysters that are served both raw and cooked. Staff changed rotation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (52F - Cold Holding); chicken (52F - Cold Holding); shrimp (52F - Cold Holding). Unit at 49F ambient. less than 4 hours in the unit. All items moved to walk-in cooler to cool.
Vacuum breaker missing at splitter added to hose bibb.
Establishment not maintaining oyster tags for 90 days.
Handwash sink not accessible for employee use at all times. Holding dirty towels at expo station Table blocking sink on cook line Strainer in sink next to dish Hand sink at bar with trashcan in front and utensils in the sink. Manager moved trashcan, towels and utensils.
No paper towels or mechanical hand drying device provided at handwash sink. Sink located at cook line.
Records/documents for required employee training do not contain all of the required information. No trainer information.
Spray bottle containing toxic substance not labeled. Yellow substance
Cove molding at floor/wall juncture broken/missing. Broken and missing in dish area.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Cook in kitchen
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Cases of oysters stored under rack in walk-in cooler. Staff picked up oysters.
Hole in or other damage to wall. Chase line in wall near dish.
Ice buildup in reach-in freezer walk-in freezer.
Ice scoop handle in contact with ice. Ice machine
Light not functioning. Hood and area leading to walk-in
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing over flattop
Standing water or very slow draining water in handwash sink located on cook line
Unnecessary items/unused equipment on the premises. Old fryer
Walk-in cooler shelves have accumulation of soil residues.
Water leaking from pipe at hand sink on cook line.
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate16 Basic
Show 19 findings ▾
Vacuum breaker missing at splitter added to hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles at bar. Manager cleaned nozzles.
Handwash sink not accessible for employee use at all times. Bucket in front of sink at the bar Manager removed.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Bowl or other container with no handle used to dispense food. Small plate used to scoop rice. Manager removed plate
Buildup of food debris/soil residue on equipment door handles. Equipment handles and gaskets throughout kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. dish area
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Red and blue medium boards in storage.
Equipment in poor repair. Door to ice machine is broken off.
Hood filter missing from automatic fire suppression/exhaust system.
Ice buildup in walk-in freezer.
Ice scoop handle in contact with ice. Manager stood up scoop.
Light not functioning. Hood and several in kitchen
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower table in kitchen. Foil torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover
Single-service articles improperly stored. To go containers in storage next to make table on cook line. Manager turned over.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Entrance to kitchen
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate12 Basic
Show 19 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Fish not vented on cook line completely thawed.
Stop Sale issued due to adulteration of food product. Fish not vented before thaw
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.; cut cabbage (50F - Cold Holding) (50F - Cold Holding)
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. In cooler less than than 4 hours. Manager added time mark.
Vacuum breaker missing at splitter added to hose bibb.
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. Employees signed
Records/documents for required employee training appear to be falsified. Training date on some certificates changed after expiration.
Ceiling/ceiling tile shows damage or is in disrepair. Hole over triple sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf with clean dishes. Manager discarded.
Equipment and utensils not properly air-dried - wet nesting. Pans in storage. Turned on the side to dry.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Shrimp in freezer and buckets of sauce in walk-in cooking.
Hole in or other damage to wall.next to dish machine
Hood filter missing from automatic fire suppression/exhaust system.
Light not functioning. Kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler Lower and upper shelves of tables
Outer openings not protected with self-closing doors.
Unnecessary items/unused equipment on the premises. Old fryer
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.