TOREROS MEXICAN RESTAURANT
911 VILLAGE BLVD STE #801, West Palm Beach FL 33409 · 561.242.2800
Last inspected Feb 5, 2026 · 10 visits since December 2023
MAR 24
JUL 24
MAR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Approximately 1 live small flying insect landing on cans at dry storage shelf Approximately 4 live small flying insects landing on spices and packaged tortillas at dry storage Advised operator to remove and sanitize area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $4,720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026023249 | Feb 5, 2026 | Jul 15, 2026 | $1,800 |
| 2--2025035763 | Mar 24, 2025 | Sep 4, 2025 | $1,200 |
| 2--2024049817 | Jul 25, 2024 | Sep 16, 2024 | $520 |
| 2--2022004860 | Dec 21, 2021 | Jul 5, 2022 | $800 |
| 2--2021049437 | Oct 21, 2021 | Apr 13, 2022 | $400 |
Inspection history
10 visits, newest first
Feb 5, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
What the inspector wrote — 4 findings
Container of medicine improperly stored. At three compartment sink: Medicine stored over clean dishes Operator stored properly
Live, small flying insects found Approximately 1 live small flying insect landing on cans at dry storage shelf Approximately 4 live small flying insects landing on spices and packaged tortillas at dry storage Advised operator to remove and sanitize area
Raw animal food stored over/not properly separated from ready-to-eat food. At Walk in cooler: raw pork stored over salsa Operator stored properly
Stop Sale issued due to food not being in a wholesome, sound condition. At flip top cooler: commercially processed ROP fish thawed before being removed from packaging as per operator thawed yesterday At walk in cooler: Chicken toquitoes prepared on 1/18/26 See stop sale
Feb 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 12 high priority.
12 High priority4 Intermediate1 Basic
Show 17 findings ▾
Container of medicine improperly stored. At three compartment sink: Medicine stored over clean dishes Operator stored properly
Dented/rusted cans present. See stop sale. Three dented cans of tomato sauce
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dirty dishes then touched clean cups; no handwash Employee washed hands
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then grabbed clean utensils; no handwash Employee washed hands
Live, small flying insects found Approximately 1 live small flying insect landing on cans at dry storage shelf Approximately 4 live small flying insects landing on spices and packaged tortillas at dry storage Advised operator to remove and sanitize area
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Raw scallops not commercially packaged stored over churros Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. At Walk in cooler: raw pork stored over salsa Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler: Raw chicken stored over raw shrimp Operator stored properly
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer: Raw ground beef not commercially packaged stored over raw whole muscle pork and raw shrimps Operator stored properly
Stop Sale issued due to food not being in a wholesome, sound condition. At flip top cooler: commercially processed ROP fish thawed before being removed from packaging as per operator thawed yesterday At walk in cooler: Chicken toquitoes prepared on 1/18/26 See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: shredded beef (113F - Hot Holding) as per operator an hour ago Operator moved product to stove to reheat product to 181F
Toxic substance/chemical improperly stored. At dry storage: Hydrogen peroxide stored over sugar Operator stored properly
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. Emailed to operator
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu contains raw product not identified on menu huevos rancheros made with over easy eggs
No probe thermometer provided to measure temperature of food products. Advised operator to buy a thermometer for the establishment
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan prepared onsite, made on Monday 2/2; not date marked Operator placed date mark
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. At flip top cooler: commercially processed ROP fish thawed before being removed from packaging as per operator thawed yesterday See stop sale
Sep 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 9 high priority.
9 High priority1 Intermediate1 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line; cooked sausage (105F - Cooling 2:30). Operator stated cooling since 11:30am, did not reach 70F within 2 hours. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw steak while placing to cook and then handled clean plates, clean utensils and ready to eat food without washing hands. Operator discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth while wiping hands and cutting board then handled clean utensils, clean plates and prepared food for customers without washing hands. Operator discussed with employee who then washed hands.
Non-food grade bags "thank you" used in direct contact with food (tortillas). Operator removed tortillas from bag.
Non-food grade paper/paper towel used as liner for food (cooked peppers stuffed with cheese) container. Operator removed non-food grade paper towels.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw beef stored and raw shrimp stored over ready to eat house made tomato sauce. Operator moved house made tomato sauce.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; raw chicken stored over opened bags of raw seafood. Operator moved raw chicken to bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in cooler; house made tomato salsa (53F - Ambient Cooling 1:45pm); cut lettuce (63F - Ambient Cooling 1:45pm). Operator stated lettuce cut and salsa prepared more than 4 hours prior, did not reach 41F within 4 hours. At cook line; cooked sausage (105F - Cooling 2:30). Operator stated cooling since 11:30am, did not reach 70F within 2 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk-in cooler; house made tomato salsa (53F - Ambient Cooling 1:45pm); cut lettuce (63F - Ambient Cooling 1:45pm). Operator stated lettuce cut and salsa prepared more than 4 hours prior, did not reach 41F within 4 hours. See Stop Sale.
Hand wash sink removed from food preparation area (cook line next to fryer). Must be reinstalled in the same location where removed.
Visibly soiled dry wiping cloth in use on cook line cutting boards. Operator removed.
Mar 25, 2025□ 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 ▾
Ceiling tile missing. At rear of kitchen, in dry storage area, ceiling tiles missing.
Mar 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority2 Intermediate4 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen, Employee touched trash can then proceeded to touch clean bowls without washing hands. Advised operator of proper handwashing.
Nonfood-grade containers used for food storage - direct contact with food. Cooked tortilla chips stored in direct contact with non-food grade containers.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, salsa (48F - Cold Holding); cooked chicken (45F - Cold Holding); cooked beef (44F - Cold Holding); ground beef (44F - Cold Holding); cooked beans (45F - Cold Holding), spinach tamales (44F - Cold Holding) not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, salsa (48F - Cold Holding); cooked chicken (45F - Cold Holding); cooked beef (44F - Cold Holding); ground beef (44F - Cold Holding); cooked beans (45F - Cold Holding), spinach tamales (44F - Cold Holding) not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale. At cook line, raw beef (53F - Cold Holding); salsa (47F - Cold Holding), not prepared or portioned today. Operator stated item held out for approximately 1 hour. Operator placed item onto ice bath to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked rice (117F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator of proper hot holding parameters. Operator placed item onto stove to re-heat.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line, wiping cloth chlorine solution 200+, exceeding the maximum concentration allowed. Operator diluted solution to chlorine 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line, diced tomatoes (47F - Cooling)@11:15 since 10:00, 47F @11:50. Advised operator of proper cooling parameters. Operator placed ice onto item for quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ceiling tile missing. At rear of kitchen, in dry storage area, ceiling tiles missing.
In-use knife/knives stored in cracks between pieces of equipment. At kitchen, knife stored in between equipment. Operator removed.
Plumbing system in disrepair. At kitchen, hand sink pipe leaking.
Unwashed fruits/vegetables stored with ready-to-eat food. At kitchen, Unwashed avocados and unwashed limes stored in flip top cooler with ready to eat washed, cut onions.
Jul 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 14 high priority.
14 High priority4 Intermediate0 Basic
Show 18 findings ▾
Dented/rusted cans present. At canned good storage rack; 1 #10 size can tomatoes dented. See stop sale.
Employee dried hands on clothes/apron/soiled towel after washing. At cook line; employee washed hands, dried hands on apron (no paper towels at hand wash sink) and then began preparing/handling food. Discussed with Operator who then discussed with employee.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish machine; employee went from handling soiled dishes to handling clean dishes without washing hands. Discussed with Operator who then discussed with employee.
Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee handled raw beef and then handled ready to vegetables without washing hands. Discussed with Operator who then discussed with employees.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line; employee wiped hands with soiled wiping cloth/apron and then continued preparing/handling food without washing hands. Discussed with Operator who then discussed with employee.
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 bar; employee grabbed sliced lime with bare hand and placed on rim of drink to be served to customer. Discussed barehand contact with Operator.
Nonfood-grade bags used in direct contact with food. At walk-in cooler; non-food grade "thank you" bags used to store/in direct contact with bread. Operator removed from bags.
Nonfood-grade containers (cloth apron) used for food (cheese) storage - direct contact with food. Advised Operator to remove from apron.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line opened bag of raw chicken stored over opened bag of cooked seafood. Operator moved raw chicken to bottom shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw beef stored over shredded cheese. Operator moved cheese.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line flip top cooler; raw chicken stored over raw beef. Operator moved raw chicken below beef.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cheese stuffed cooked peppers prepared/date marked 7/17. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line flip top cooler(s); sour cream (53F - Cold Holding); pulled pork (53F - Cold Holding). Operator stated not prepared or portioned today, held in cooler 2 hours, moved to walk-in cooler. At kitchen; raw whole fish (82F - Cold Holding). Operator stated not prepared or portioned today, held for 1 hour, moved to walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line pan under grill; cooked chorizo (126F - Hot Holding). Operator stated chorizo cooked/panned and then placed under grill 1 hour prior, held until needed for service, moved to freezer to cool for storage.
Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. At walk-in cooler; cheese stuffed cooked peppers date marked from day panned/portioned not from date peppers were cooked/cheese shredded. Advised Operator of proper date marking.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; house made tomato sauce (72F - Ambient Cooling 11:50am/72F - Ambient Cooling 12:31pm ) raw beef (50F - Ambient Cooling 11:50/50F - Ambient Cooling 12:30pm). Operator stated items prepared/cooling since 10am, at this rate will not reach 41F within 4 hours. Advised Operator to move to walk-in freezer to facilitate faster cooling.
Handwash sink not accessible for employee use at all times. At cook line; hand washing sink blocked by garbage can. Operator moved garbage can.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. Operator provided paper towels.
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over canned/bottled drinks. At walk-in cooler; raw sausage stored over kegs. Operator moved raw sausage to proper shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line flip top cooler; raw chicken stored over raw steak. Operator moved chicken below steak.
Handwash sink not accessible for employee use at all times. At dish area; hand wash sink blocked by cart. Operator moved cart.
No paper towels or mechanical hand drying device provided at handwash sink. At dish area hand wash sink; no paper towels. Operator provided paper towels.
Spray bottle containing toxic substance not labeled. At employee restroom; spray bottle containing cleaning chemical not labeled. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; employee beverage container sitting on reach in cooler next to salsa ice bath. Operator removed.
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
8 High priority2 Intermediate2 Basic
Show 12 findings ▾
Dented/rusted cans present. At can rack, dented can of tomato juice. See stop sale.
Nonfood-grade bags used in direct contact with food. At cook line at double door low boy, tortillas stored in direct contact with non food grade bag. Operator removed from bag.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/01/2023. Operator renewed license during inspection, expires 12/01/2024.
Raw animal food stored in same container as ready-to-eat food. At cook line upright double door reach in freezer; raw pork stored directly on top of RTE hot dogs in same container. See Stop Sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line upright double door reach in freezer; raw hamburger stored over open bag of fries. Operator moved raw hamburger to bottom shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler, raw shrimp stored over ready to eat cheese sauce. Operator moved cheese sauce to different shelf.
Stop Sale issued due to adulteration of food product. Raw animal food stored in same container as ready-to-eat food. At cook line upright double door reach in freezer; raw pork stored directly on top of RTE hot dogs in same container. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line left side flip top cooler; raw scallops (50F - Cold Holding). Operator stated not prepared or portioned today, being held above product line in make top for less than 2 hours, moved to reach in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At left side flip top cooler; raw steak (52F - Ambient Cooling 12pm/ 54°F - Ambient Cooling 12:30), stored in overfilled pan. Operator stated steak prepared at 10 am, at this rate product will no reach 41° within 4 hours, moved to reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris/ mold - like substance. Operator washed, rinsed and sanitized.
Reuse of single-service or single-use articles. At cook line, single service water bottle reused to cooking liquid. Operator discarded.
Stored food not covered. At cook line shelf on top of cooler; pan of seasoning and a pan of tortilla strips stored uncovered. Operator covered.
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.