EL PASO MEXICAN GRILL 3

Name: EL PASO MEXICAN GRILL 3
Address: 5041 DOGWOOD DR, MILTON, FL, 32570, US
Rating: 85.9

5041 DOGWOOD DR, MILTON, FL 32570

License #6701607

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85.9 Grade B / 100

Solid Health Score

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Quick take

EL PASO MEXICAN GRILL 3 in MILTON currently holds an InspectFL Health Score of 85.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 18, 2026. Across those visits, inspectors documented 12 total violations — 5 critical, 2 major, 5 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 18, 2026

The latest inspection on May 18, 2026 shows 5 observation rows: 1 critical, 2 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[08B-12-5] Stored food not covered. Upon inspection, observed storage container of sliced red and green peppers uncovered in walk-in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Upon inspection, observed cooked pork in lower make bar # 2 not date marked, less than 7 days per employee.
[08B-38-4] Food stored on floor. Upon inspection, observed storage container of sliced onions stored on floor in walk-in cooler.
[31B-03-4] No soap provided at handwash sink. Upon inspection, observed no soap at handwashing sink in server station area at establishment.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection, observed raw steak stored over bags of spinach on rack in walk-in cooler.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. Upon inspection, observed 2 dead roaches on floor in office area at establishment.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection, observed raw chorizo stored over containers of salsa in walk-in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upon inspection, observed cooked chicken 117f, cooked shrimp 104f on cook line grill area. Less than 4 hours per employee. Advised manager food needed to be reheated to 165f before hot holding. Employee began reheating food during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed shredded cheese 47f, precooked chicken wings 47f, breaded chicken tenders 47f, jalapeño poppers 49f, shredded parmesan 50f, feta cheese 46f in upper make bar cooler # 2 less than 4 hours per employee. Also observed, breaded shrimp 46f, cooked pork 47f, raw diced tilapia 46f, raw bacon 48f in lower make bar cooler # 2 less than 4 hours per employee. Also observed raw steak 45f in grill low boy cooler, less than 4 hours per employee. Also observed queso 68f, less than 4 hours per employee. All items were moved to walk-in cooler for cooling during inspection.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Upon inspection, observed carbon dioxide tanks not secured near soda rack at establishment.
[08B-38-4] Food stored on floor. Upon inspection, observed cases of food in walk-in freezer stored on floor at establishment.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Upon inspection, observed container of raw chicken stored over container of raw beef in reach-in cooler in prep area.

Community reaction

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Community pulse