EL PASO 2

Name: EL PASO 2
Address: 1800 N FEDERAL HWY, HOLLYWOOD, FL, 33020, US
Rating: 0

1800 N FEDERAL HWY, HOLLYWOOD, FL 33020

License #1609929

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 12, 2026 · 21 findings · 8 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

EL PASO 2 in HOLLYWOOD currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 12, 2026. Across those visits, inspectors documented 75 total violations — 25 critical, 16 major, 34 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on October 12, 2026 shows 21 observation rows: 8 critical, 5 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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EL PASO 2 has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots on shelf above back prep table not inverted. Employee properly inverted all.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to clean plates beside fliptop unit. Employee removed beverage.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on top plate at end of cookline. Employee removed keys and sent plate to dish machine.
[14-11-5] Equipment in poor repair. Gaskets on fliptop lower cooler doors damaged.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between fliptop unit and steam well at cookline. Employee removed knife to dish machine to be washed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave beside fliptop unit soiled with food debris.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. 1) Wall between triple sink and prep table and hand sink soiled. 2) Wall to right of walk in cooler door soiled.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloths under cutting board in prep area and on counter beside cook line. Employee removed cloths.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked chicken (54F - Cooling); cooked ground beef mix (53F - Cooling); cooked beef (55F - Cooling); chicken soup (55F - Cooling). Per employee all items prepared on 10-11 and in unit overnight. See stop sale.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee failed to wash for adequate amount of time when washing at triple sink. Reviewed proper procedures and employee correctly washed hands going forward.
[14-31-5] Nonfood-grade bags used in direct contact with food. In walk in cooler and reach in freezer by server glassfront cooler, unwrapped tilapia filets stored directly in standard to go plastic bags. Employee removed and placed in proper containers.
[08A-17-6] 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. In reach in freezer by server glassfront cooler, non commercially wrapped raw steaks above bag of raw fish filets. Employee moved steaks to bottom of freezer.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (54F - Ambient Cold Holding). Per employee eggs in cooler more than 24 hours. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked chicken (54F - Cooling); cooked ground beef mix (53F - Cooling); house salsa (55F - Cooling); chicken soup (55F - Cooling). Per employee all items prepared on 10-11 and in unit overnight. 2) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, sour cream (52F - Cold Holding); shredded mozzarella (51F - Cold Holding); cooked chicken (52F -Cold Holding); refried beans (53F - Cold Holding); cooked plantains (52F - Cold Holding); cooked beef (52F - Cold Holding); raw whole fish (51F - Cold Holding); raw fish filets (51F - Cold Holding); raw steak (51F - Cold Holding); raw burgers (52F - Cold Holding). Per employee not prepared or portioned today and in unit more than 24 hours. 3) Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (54F - Ambient Cold Holding). Per employee eggs in cooler more than 24 hours. 4) Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, house salsa (52F - Cooling). Per employee prepared on 10-11 and in unit overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, sour cream (52F - Cold Holding); shredded mozzarella (51F - Cold Holding); cooked chicken (52F -Cold Holding); refried beans (53F - Cold Holding); cooked plantains (52F - Cold Holding); cooked beef (52F - Cold Holding); raw whole fish (51F - Cold Holding); raw fish filets (51F - Cold Holding); raw steak (51F - Cold Holding); raw burgers (52F - Cold Holding). Per employee not prepared or portioned today and in unit more than 24 hours. See stop sale.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, house salsa (52F - Cooling). Per employee prepared on 10-11 and in unit overnight. See stop sale.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In server glassfront cooler, open gallon of milk missing date mark. Per employee opened on 10-10. Employee added date mark.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with soap water at triple sink while inspector using hand sink. Reviewed with employee to only use hand sink when washing hands. Employee did so going forward.
[31A-09-4] Handwash sink not accessible for employee use at all times. Clean pots in hand sink by cookline. Employee removed.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training certificates expired in March 2026.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substances in 2 spray bottles hanging by triple sink. Employee labeled as degreaser and general cleaner.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Case of plantains on floor opposite ice machine.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives between fliptop unit and steam well at cookline. Employee removed knives.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fluorescent lights by dish machine not shielded.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at cookline reading 10ppm chlorine. Employee corrected to 100ppm.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, 4 containers refried beans (48-51F - Cooling). Per employee prepared on 2-1 and cooling overnight. See stop sale.
[09-01-4] 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. Employee used bare hand to pick up shredded lettuce for plate. Stopped employee and reviewed procedures for using gloves or a utensil to handle all ready to eat foods. Lettuce was discarded and employee added utensils to all foods where needed.
[01B-02-5] 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. In walk in cooler, 4 containers refried beans (48-51F - Cooling). Per employee prepared on 2-1 and cooling overnight.
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer bucket at cookline on prep table next to clean silverware and cut fruit garnish. Employee moved bucket to shelf under steam table.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[50-09-4] Current Hotel and Restaurant license not displayed. Discussed with operator on where to retrieve and print
[08B-38-4] Food stored on floor. Raw chicken and vegetables in containers stored on floor in walk in cooler. Educated operator on proper storage. Operator moved to shelves
[33-16-4] Open dumpster lid. Operator closed.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed Employee washing and rinsing knives at three compartment sink and return to storage without sanitizing. Discussed with operator and instructed operator to sanitize knives in ware washing machine
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer- Raw Pork not in original packaging stored above ready to eat cheese cake in reach in freezer next to wait station . Advised operator or proper separation. Operator separated correctly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Flip top at cook line - Raw shrimp over cooked beef. Operator removed and separated correctly.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handled raw chicken with glovesd hands then proceeded to rinsed gloved hands at hand wash sink. Employee handled tongs. Instructed manager to instruct employee to change gloves, wash hands, and put on new gloves, clean and sanitize utensils.Educated operator on proper handwashing procedures.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef in walk in cooler prepared 2 days ago not date marked. Operator date marked