EL ZOCALO MEXICAN RESTAURANT
406 S SANFORD AVE, Sanford FL 32771 · 321-363-4111
Last inspected Feb 11, 2026 · 10 visits since July 2023
JUN 24
NOV 24
APR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. -pan of tamales in walk-in cooler dated 4/5/2025
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2014035350 | Jun 18, 2014 | Jan 2, 2015 | $400 |
Inspection history
10 visits, newest first
Feb 11, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -birria 118-126F, per operator stored in pot on stove less than 2 hours, operator turned on burner to rapidly reheat
Food-contact surface soiled with food debris. -multiple white cutting boards stained
No paper towels or mechanical hand drying device provided at handwash sink. -handwashing sink across from triple sink, operator restocked
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water on prep table, employee removed
Show the remaining 2 findings ▾
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloths stored on prep table, operator relocated to sanitizer bucket
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed and rinsed multiple stainless steel pans but failed to sanitize, operator educated employee, employee sanitized pans
Raw animal food stored over/not properly separated from ready-to-eat food. -walk-in cooler: raw shell eggs stored on top of mole sauce container, operator relocated
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salsa 45-51F, per employee less than 1 hour stored on insufficient ice bath on prep table, employee added more ice to rapidly cool
Handwash sink used for purposes other than handwashing. -handwash sink in front bar area used as dump sink, ice present
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in main bar, employee restocked
No soap provided at handwash sink. -handwash sink in main bar, employee restocked
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. -Kevin
Spray bottle containing toxic substance not labeled. -purple solution spray bottle in bar area lacking label
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -multiple employee bottled waters stored on white cutting board on top of reach-in cooler, employee removed
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Equipment in poor repair. -reach-in cooler door gasket drooping
Floor area(s) covered with standing water. -floor in main bar area -floor in front of walk-in cooler, employee mopped
Ice scoop handle in contact with ice. -operator removed
Time/temperature control for safety food thawed in an improper manner. -chorizo thawing at room temperature, operator relocated to reach-in cooler
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. -pan of tamales in walk-in cooler dated 4/5/2025
Handwash sink used for purposes other than handwashing. -handwash sink on left at entrance to kitchen used to fill plastic container with water
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink on right at entrance to kitchen, operator restocked
Spray bottle containing toxic substance not labeled. -purple solution lacking label, operator labeled
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures poster
No handwashing sign provided at a hand sink used by food employees. -handwash sink on right at entrance to kitchen, operator posted sign
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soda gun holster in large bar area is soiled
Silverware/utensils stored upright with the food-contact surface up. -cup of forks on front line, operator inverted
Waste line missing at soda gun holster. -in large bar area
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Quaternary ammonium sanitizer tested 0ppm, employee drained sink and refilled, retested 200ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw fish 46F and raw shrimp 45F, per operator less than 2 hours in reach-in cooler drawer, operator added ice to rapidly cool
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink on front line
Spray bottle containing toxic substance not labeled. -yellow solution
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink, operator drained sinks and refilled in correct order
In-use tongs stored on equipment door handle between uses. -multiple tongs hanging off oven door handle, operator removed
No handwashing sign provided at a hand sink used by food employees. -2 handwash sinks in prep areas of kitchen, provided handwashing signs in English and Spanish
Wet wiping cloth not stored in sanitizing solution between uses, operator returned to sanitizer bucket
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0ppm, operator refilled sanitizer, retested 200ppm
Working containers of food removed from original container not identified by common name. -sugar and salt containers lacking labels, operator labeled
Jun 12, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Water treatment device has not been inspected or serviced according to manufacturer's instructions. - ice machine water filter dated 3/16/22
Plumbing system in disrepair. - triple sink plumbing leaking onto floor at main bar - hand wash sink at cook line with hot water line cut. There are other hand wash sink nearby.
Jun 11, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. - salsa >5 hours (103F - Cooling); - shredded chicken >5 hours (113F - Cooling) Kitchen manager states 5 hours ago. Not able to determine when 135f was achieved. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy cooler - beef (44f-45fF); - chicken (44f-45fF - Cold Holding) Walk in cooler - refried beans held overnight (45f-48f)
No soap provided at handwash sink. - at hand wash sink at main bar
Water treatment device has not been inspected or serviced according to manufacturer's instructions. - ice machine water filter dated 3/16/22
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook wearing watch
In-use tongs stored on equipment door handle between uses. - tongs on oven door handle. Manager removed.
Plumbing system in disrepair. - triple sink plumbing leaking onto floor at main bar - hand wash sink at cook line with hot water line cut. There are other hand wash sink nearby.
Standing water in bottom of reach-in-cooler. - cook line cooler
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm corrected to 200 ppm
Handwash sink not accessible for employee use at all times. -handwash at front of restaurant
No paper towels or mechanical hand drying device provided at handwash sink. In dish room
Original container of toxic substance or chemical does not bear the manufacturer's label. -spray bottle with yellow liquid
Cutting board has cut marks and is no longer cleanable. -red board in dish area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee drinks above prep table in dish room
Food stored on floor. -oil next to reach in cooler
In-use tongs stored on equipment door handle between uses. 2 sets tongs on oven door
Dec 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate8 Basic
Show 16 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonium at 0ppm, corrected to 200ppm.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken (pollo linea) at 53°f. Chicken for pollo linea cooked and placed in walk in cooler yesterday.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked chicken (pollo linea) at 53°f. Chicken for pollo linea cooked and placed in walk in cooler yesterday.
Handwash sink used for purposes other than handwashing, ice dumped into handwash sink in server area.
No paper towels or mechanical hand drying device provided at handwash sink, bar area.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Birria and tamales in walk in cooler.
Probe thermometer not within the intended measuring range of use. Probe thermometer only able to measure the temperature of hot foods.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink, bar area.
Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense salt.
Cloth used as a food-contact surface. Cloth used to cover empanada filling.
Cutting board has cut marks and is no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside.
Ice scoop handle in contact with ice, bar area.
In-use knife/knives stored in cracks between pieces of equipment.
Interior of microwave has accumulation of food debris.
No handwashing sign provided at a hand sink used by food employees, bar area.
Jul 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside. Front dining room door.
Jul 6, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Items in Ceviche.
Exterior door has a gap at the threshold that opens to the outside. Front dining room door.
No handwashing sign provided at a hand sink used by food employees. Ladies restroom. Bar.
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.