TORTILLERIA GALLO DE ORO
3511 SE DIXIE HWY, Stuart FL 34997 · 561-818-7829
Last inspected Aug 21, 2026 · 8 visits since October 2023
OCT 24
FEB 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/23
★ 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--2024020065 | Mar 11, 2024 | Sep 30, 2024 | $400 |
| 2--2023003678 | Jan 5, 2023 | Apr 5, 2023 | $200 |
Inspection history
8 visits, newest first
Aug 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Raw animal food stored over or with unwashed produce. At walk in cooler raw pork stored over unwashed produce - operator removed and stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter area- Cooked chicken 116F- hot holding, - food out of temperature for 1 hour - operator placed to be reheated,
Manager or person in charge lacking proof of food manager certification.
Mar 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At front counter - employer touched their face than engaged in food preparation without washing their hands- educated operator- employee washed their hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter hot box - Cooked ribs 124F- hot holding, cooked chicken 125F- hot holding - food out of temperature for 2 hours- operator moved to be reheated.
Spray bottle containing toxic substance not labeled. Green chemical spray bottle not labeled- operator labeled.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At reach in drink cooler, green salsa and other food items missing date of production, name and address of the establishment.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
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 face and proceeded to grab a to go bag to store customer pre wrapped cooked tortillas without first removing gloves and washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Avantco Glass Reach in Cooler-; Cheese at 2PM (46-50F - Ambient Cooling) since 9 AM. Did not reach 41F within 4 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. Avantco Glass Reach in Cooler-; Cheese at 2PM (46-50F - Ambient Cooling) since 9 AM. Did not reach 41F within 4 hours. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding Display Case-; Cooked Chicken (122-126F - Hot Holding). Per employee food item in unit less than 2 hours. Employee reheated.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test kit.
Bag of onions stored on floor next to dry storage rack. Employee elevated.
Feb 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Container of medicine improperly stored. At walk in cooler, several bottles of medicine stored in pan with sauces. Advised operator of proper storage for medicine.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked beef (50F - Cooling);@9:45am since 8:00pm previous day. Product did not reach 41F within 6 hours. See stop sale.
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/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked beef (50F - Cooling);@9:45am since 8:00pm previous day. Product did not reach 41F within 6 hours. See stop sale.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license.
Raw animal food stored over or with unwashed produce. At walk in cooler, raw shell eggs stored over unwashed green peppers, tomatoes. Advised operator of proper storage.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw fish stored over ready to eat sauces. Advised operator of proper storage.
No soap provided at handwash sink.
Oct 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Advised operator of expired license and it could be renewed during inspection.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw shrimp stored over French fries. Not all products commercially packaged. Advised operator of proper food storage. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter, steam table Pork ribs (116F - Hot Holding) black beans (127F - Hot Holding). Operator stated items out of temperature for approximately 1 hour. Advised operator to reheat products to 165F.
Food stored on floor. At kitchen, flour stored on the floor. Advised operator of proper food storage.
Mar 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked beef (barbacoa) (52-54F - Cooling) at 11:00 since 3/10; cooked chicken (53-54F - Cooling) at 11:00 since 3/10 Observed in large deep hotel pans with lids. At current rate of cooling product did not reach 41 F within 6 hours. See stop sale.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/23
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 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked beef (barbacoa) (52-54F - Cooling) at 11:00 since 3/10; cooked chicken (53-54F - Cooling) at 11:00 since 3/10 Observed in large deep hotel pans with lids. At current rate of cooling product did not reach 41 F within 6 hours. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached Outside restroom hanging on wall, o vacuum breaker.
No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Next to triple sink.
Stored food not covered. Bags of Corn flour and whole tamarind opened, not covered.
Oct 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 17, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. Observed Tamales stored in direct contact with thank you to go bags white chest freezer by restroom. Advised operator to store in ziplock bags.
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked pork dated 10/7; cooked beef dated 10/10 Observed in large hotel pans at walk in cooler. See stop sale.
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. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (108F - Hot Holding) Observed in rice cooker by triple sink. Per operator, out of temperature for 4.5 hours. See stop sale. Beverage cooler by register: house made tomatillo salsa (56F - Cold Holding); eggs (57F - Cold Holding); house made chicken broth (55F - Cold Holding); sour cream (56F - Cold Holding); queso fresco (57F - Cold Holding); house made red tomato salsa (56F - Cold Holding) Per operator, all products not prepared or portioned today. Per operator, all products held 24+ hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage cooler by register: house made tomatillo salsa (56F - Cold Holding); eggs (57F - Cold Holding); house made chicken broth (55F - Cold Holding); sour cream (56F - Cold Holding); queso fresco (57F - Cold Holding); house made red tomato salsa (56F - Cold Holding) Per operator, all products not prepared or portioned today. Per operator, all products held 24+ hours. See stop sale. Tall clear reach in: raw shell eggs (58F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 3 hours. Operator moved to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (108F - Hot Holding) Observed in rice cooker by triple sink. Per operator, out of temperature for 4.5 hours. See stop sale.
No probe thermometer provided to measure temperature of food products. No probe thermometer present at time of inspection.
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.