TORO MAMBO COCINA MEXICANA
185 E INDIANTOWN RD 223 230, Jupiter FL 33477 · 386-383-0323
Last inspected Apr 15, 2026 · 5 visits since February 2025
FEB 25
JUL 25
FEB 26
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found In Kitchen approximately 2 live flying insects landing on single service to go containers, discussed with operator to clean and sanitize areas and discard containers.
★ 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 |
|---|---|---|---|
| 2--2026026547 | Feb 14, 2026 | May 4, 2026 | $400 |
Inspection history
5 visits, newest first
Apr 15, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw bacon stored above bags of cooked spinach, discussed with operator who corrected storage of products. In walk in freezer non commercially packaged raw steak stored above three milk cake, discussed with operator who corrected storage of product.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish washing area water hose Bibb connection no vacuum breaker installed, discussed with operator to install.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler door gaskets soiled with operator to clean and sanitize.
Feb 14, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from back door and without washing hands employee went to steam table and handled clean and sanitized utensils, discussed with operator employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw bacon stored above bags of cooked spinach, discussed with operator who corrected storage of products. In walk in freezer non commercially packaged raw steak stored above three milk cake, discussed with operator who corrected storage of product.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish washing area water hose Bibb connection no vacuum breaker installed, discussed with operator to install.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu huevos ranchero a dish containing raw/ undercooked eggs not identified on menu. On menu ceviche with fish and shrimp marinated in lime juice served on menu not identified as having raw ingredients, per operator fish and shrimp are not heat treated and soaked in lime juice and served, discussed with operator to add asterisk to menu products to identify raw ingredients.
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. One new employee hired 2 weeks ago, discussed with operator and provided email copy of health reporting agreement.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler door gaskets soiled with operator to clean and sanitize.
Feb 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 10 high priority.
10 High priority6 Intermediate1 Basic
Show 17 findings ▾
Container of medicine improperly stored. At dish washing area medication burn spray stored above clean dishes, discussed with operator who removed medication.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from back door and without washing hands employee went to steam table and handled clean and sanitized utensils, discussed with operator 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 wiped face with hand and after without washing hands employee handled multiple containers of food products at cook line, discussed with employee who washed hands.
Live, small flying insects found In Kitchen approximately 2 live flying insects landing on single service to go containers, discussed with operator to clean and sanitize areas and discard containers.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw bacon stored above bags of cooked spinach, discussed with operator who corrected storage of products. In walk in freezer non commercially packaged raw steak stored above three milk cake, discussed with operator who corrected storage of product.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw scallop stored above tomatoes, discussed with operator who corrected storage of products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored above raw steak, discussed with operator who corrected storage of products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler raw scallops (49F - Cold Holding); raw fish (52F - Cold Holding); cooked peppers (51F - Cold Holding); sliced tomatoes (55F - Cold Holding) cream sauce (69F - Cold Holding); chipotle sauce with fresh garlic (69F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 3 hours, discussed with operator who moved products to freezer.
Toxic substance/chemical improperly stored. At bar spray bottles of cleaners stored on rim of ice chest, discussed with operator who removed cleaners.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish washing area water hose Bibb connection no vacuum breaker installed, discussed with operator to install.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on prep table raw marinated chicken (46F - Cooling) at 1:50 since 1:35 to 47F at 2:30, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator to move product to walk in cooler. In reach in cooler across from stove cooked shrimp (55F - Cooling) at 2:00 since 11:30 to 55F at 2:30, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator to move product to freezer to rapid chill.
Handwash sink used for purposes other than handwashing. Hand washing sink at cook line covered by cutting board and used to store tortillas on top, discussed with operator who removed products.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu huevos ranchero a dish containing raw/ undercooked eggs not identified on menu. On menu ceviche with fish and shrimp marinated in lime juice served on menu not identified as having raw ingredients, per operator fish and shrimp are not heat treated and soaked in lime juice and served, discussed with operator to add asterisk to menu products to identify raw ingredients.
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. One new employee hired 2 weeks ago, discussed with operator and provided email copy of health reporting agreement.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per operator cooked salsa bottles stored on time is a public health control with no written procedures, discussed time is a public health control requirements with operator and emailed form.
Spray bottle containing toxic substance not labeled. At dish washing area multiple unlabeled spray bottles of chemical cleaners, discussed with operator to label bottles.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler door gaskets soiled with operator to clean and sanitize.
Jul 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate1 Basic
Show 9 findings ▾
Employee tasted sauce by putting his index finger inside the sauce twice; See stop sale.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee tasted food with their finger, touched clean spoon and other food containers without changing gloves and washing hands; Educated; employee washed hands
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche served with raw fish raw scallops and shrimp Operator was able to get letter before closing inspection
Raw animal food stored in same container as ready-to-eat food. Raw fish stored in the same container with cook octopus; as per operator octopus is served cold and it can't be reheated to least 145F; See Stop Sale
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed numerous employees touching soiled towels with gloved hands and touching clean utensils; food containers afterwards at cook line without washing hands and changing gloves Educated All washed hands
Stop Sale issued due to adulteration of food product. Raw animal food stored in same container as ready-to-eat food. Raw fish stored in the same container with cook octopus; as per operator octopus is served cold and it can't be reheated to least 145F; See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (126F - Hot Holding); cooked peppers (97F - Hot Holding)next to flat top at cook line; food out of temperature for approximately 30 minutes; Placed to reheat to 165 F
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. Printed and signed during inspection
Food stored on floor- salsa bucket in beer cooler Advised to store properly
Feb 24, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.