TOROS TACOS
497 S BARFIELD HWY, Pahokee FL 33476 · 5619835758
Last inspected Apr 14, 2026 · 7 visits since January 2024
MAY 24
NOV 24
JAN 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At refrigerator: cooked chicken (45F - Cold holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025024969 | Jan 29, 2025 | Apr 24, 2025 | $400 |
| 2--2025005526 | Nov 15, 2024 | Feb 19, 2025 | $200 |
Inspection history
7 visits, newest first
Apr 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used to line container containing cilantro. Advised operator to remove.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Non-food grade paper/paper towel used as liner for food container. Use for cilantro,cooked peppers, tortillas. Operator moved to aluminum foil
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Glass door reach in cooler Deep container with Chopped lettuce at 11:10am( 70F cooling) since 15 minutes at 11:33am the same temperature At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to reach in freezer
Current Hotel and Restaurant license not displayed.
Jan 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At lowboy reach in cooler: cooked steak (109F at 2:59pm- Cooling) As per operator, cooling since 12pm. Item did not cool from 135F to 70F in a total of 2 hours. Item stored in large quantity in thick container. See stop sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef handle cell phone then handled clean utensil to prepare steak on flat top grill; no glove change; no hand wash. Chef washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At refrigerator: cooked chicken (45F - Cold holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale. At lowboy reach in cooler: cooked steak (109F at 2:59pm- Cooling) As per operator, cooling since 12pm. Item did not cool from 135F to 70F in a total of 2 hours. Item stored in large quantity in thick container. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At refrigerator: cooked chicken (45F - Cold holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line beside flat top grill; in containers: cooked onions (93F - Hot Holding); cooked chorizo (86F - Hot Holding) As per operator, both items stored since 1 hour. Advised operator to reheat to 165F.
Nov 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
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 flip top cooler unit: cooked steak (58F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. Cooked yesterday in the morning and stored in large quantity in pot. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked steak (58F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. Cooked yesterday in the morning and stored in large quantity in pot. 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: sauce from steak (110F - Hot Holding) As per operator, cooked and stored for 1 hour. Advised operator to reheat to 165F.
May 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter near flat top grill: Oil/sauce from cooked steak (106F - Hot Holding) As per operator, made 1 hour prior. Operator placed on flat top grill to reheat to 165F.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator.
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. Emailed to operator.
Jan 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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 single door reach in cooler:; green salsa (51F - Cooling); shredded mozzarella (50F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At single door reach in cooler:; green salsa (51F - Cooling); shredded mozzarella (50F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. At cook line: shredded mozzarella (56F - Cold Holding) As per operator, taken out of cooling unit 10 mins prior. Not prepped or portioned today. Operator placed in reach in cooler to quick chill.
Jan 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
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 single door reach in cooler:; green salsa (51F - Cooling); shredded mozzarella (50F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At single door reach in cooler:; green salsa (51F - Cooling); shredded mozzarella (50F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. At cook line: shredded mozzarella (56F - Cold Holding) As per operator, taken out of cooling unit 10 mins prior. Not prepped or portioned today. Operator placed in reach in cooler to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top reach in unit:; cooked cherizo (120F at 11:45am;119F at 12:00pm- Cooling) As per operator cooling since 11am. Stored in a container with a tight fitting lid. At current rate of cooling, item will not cool to 70F within 2 hours. Advised operator to remove lid.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.