EL TOREO MEXICAN RESTAURANT
3790 E SILVER SPRINGS BLVD, Ocala FL 34470 · 352 694 1401
Last inspected Dec 22, 2025 · 10 visits since November 2023
MAR 24
OCT 24
MAR 25
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach above hand sink at the dish machine area, Manager killed and cleaned.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
What the inspector wrote — 7 findingsThe state's own report →
Ceiling/ceiling tile shows damage or is in disrepair. Observed : loose metal ceiling plates in the kitchen.
Cutting board has cut marks and is no longer cleanable. Observed : the long cutting board on the cook line, has multiple knife point cuts in it.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : an employee drink stored with the clean plates on the cook line. ALSO, an employee drink is on top of the microwave at the end of the cook line.
Floor area(s) covered with standing water. Observed : standing floor on the prep line.
Show the remaining 3 findings ▾
Floor tiles missing and/or in disrepair. Observed floor tiles missing or in disrepair on the dish wash line.
No handwashing sign provided at a hand sink used by food employees. Observed : lack of a sign at the bar hand wash sink. A set of signs were emailed.
Raw fruits/vegetables not washed prior to preparation. Observed : avocados on the cook line prep table with a sticker still on it.
Jul 14, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 2, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. At the cook line, tortillas stored inside cooler in direct contact with towels (white towels with red stripes), Manager removed all towels.
Roach activity present as evidenced by live roaches found. One live roach above hand sink at the dish machine area, Manager killed and cleaned.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 48F, sour cream 48F, green sauce 47F, Employee moved to walk-in freezer, temperatures dropped to 43F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, employee moved to dish machine.
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/ Four kitchen employees and multiple servers, no manager on site, Manager arrived during inspection
No soap provided at handwash sink. Handwash sink at the end of the triple sink, no soap, Manager provided.
Records/documents for required employee training do not contain all of the required information. NO date of birth for most of the certificates.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At the cook line, ceiling tiles not smooth.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Reach-in cooler at the end of the cook line, Mahi and tilapia stored inside bag, temperature of fish 34F, Manager removed from bags.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, employee moved.
Wall soiled with accumulated grease, food debris, and/or dust. Walk-in cooler walls soiled.
Mar 24, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 3, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority5 Intermediate7 Basic
Show 17 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. At the cook line, employee handle raw beef and immediately after cleaned utensils and plate, inspector instructed to stop and washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the cook line, male employee touched with bare hands the tortilla chips.
Non-food grade paper/paper towel used as liner for food container. At the cook line tortillas wrapped with cloth, manager removed.
Raw animal food stored in same container as ready-to-eat food. Raw bacon stored in same containers of hot dogs, Manager removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, (make table) pico 48F, cheese 47F pico, cut tomatoes 46F, queso 52F, guacamole with sour cream 48F.
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/ At arriving time, manager not onsite, manager arrived during inspection.
No soap provided at handwash sink. Handwash sink at the prep area, employee provided some.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line and walk-in cooler, multiple containers no date marked, per Manager items were prepared 3/02-03/25. Also hot dogs and sauce no date marked.
Records/documents for required employee training do not contain all of the required information. No date of birth on any certification.
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. For one male employee.
Bowl or other container with no handle used to dispense food. Bowl no handle inside flour bin, Manager moved.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At the cook line, tiles not smooth (regular acoustic ceiling tiles).
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, Employee drinks next to salsa for chips, employee moved all.
Food stored on floor. In walk-in cooler vegetable cases on floor.
In-use wet wiping cloth/towel used under cutting board. White cloth under cutting boards, Manager moved.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at the kitchen area.
Working containers of food removed from original container not identified by common name. At the dry storage area, bins not labeled, Manager labeled flour.
Nov 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 29, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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 at 0ppm
Oct 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 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 at 0ppm
Employee dried hands on clothes/apron/soiled towel after washing. Cooks wearing gloves on cook line repeatedly wipe hands on soiled towels hanging on waist then handle dishes to serve food, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee grabbed unpackaged chips with bare hands and put in tray
Operating with an expired Division of Hotels and Restaurants license. Establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2024
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler drawers under grill: Chicken (50,51F - Cold Holding); beef (51,51F - Cold Holding). Manager advised that all the items had been placed there two hours earlier. All items were laced in walk-in-freezer
Food-contact surface soiled with food debris, mold-like substance or slime. Food-contact surface of commercial can opener soiled with food debris, mold-like substance.
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. One employee food handler certificate expied
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (sauce, and four). Manager removed bowls.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles over cook line are acoustic tiles that are not smooth and cleanable.
Floor area(s) covered with standing water. standing water on floor in back kitchen
Floor tiles missing and/or in disrepair. Broken and missing tiles in back area near walk-in-cooler
No handwashing sign provided at a hand sink used by food employees. Missing hand wash sink sign at hand wash sink near dishwash area
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Observed cooks on cook line wipe hands on soiled towel and did not wash hands or change gloves. Observed dishwasher place soiled dishes in dishmachine and then handle clean dishes without washing hands.,
No soap provided at handwash sink. Observed no soap at hand wash sink in dishwash area. Manager placed soap at hand wash sink.
Floor tiles missing and/or in disrepair. Observed broken tile on floor in kitchen
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle located directly on soil with no proper pad/nonabsorbent surface
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulated cheese on tray in microwave
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce (pineapple ) stored over ready-to-eat food ( Milk ) in walk in cooler. Manager moved pineapple to produce side of walk-in-cooler
Nov 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the server station, observed female employee cutting lemons for drinks with her bare hands, Inspector explained the correct way, employee stopped, washed her hands and use gloves.
Raw animal food stored in same container as ready-to-eat food. At the end of the cook line, tortillas stored on top of raw shrimps, manager moved, stored properly and discarded the bottom tortillas.
Handwash sink used for purposes other than handwashing. At the server station, female employee rinsed cutting board in sink.
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 during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the walk-in cooler entrance and bar area, also handwash sink near water heater no soap, at the bar area no sign. Manager provided soap and paper towel.
Spray bottle containing toxic substance not labeled. At the server station, sanitizer spray bottles not labeled, manager labeled.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At the dish machine area, observed flying stick device above cleaned containers, employee removed.
Equipment in poor repair. Reach-in cooler at the cook line, doors in disrepair.
Ice bucket/shovel stored on floor between uses. At the server station, ice bucket on floor, manager moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the cook line, filters and hood with grease, and area with some dripping grease.
Single-service articles not stored inverted or protected from contamination. At the end of the cook line, to go containers not inverted, manager inverted.
Uncleanable knife block in use to store knives. At the bar area, manager removed and discarded the wood knife block.
Wiping cloth sanitizing solution stored on the floor. At the server area, sanitizer solution stored on floor, manager moved.
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.