EL PASO MEXICAN RESTAURANT

Name: EL PASO MEXICAN RESTAURANT
Address: 1113 S CLARKE RD, OCOEE, FL, 34761, US
Rating: 55.4

1113 S CLARKE RD, OCOEE, FL 34761

License #5811920

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

55.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

EL PASO MEXICAN RESTAURANT in OCOEE currently holds an InspectFL Health Score of 55.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 39 total violations — 6 critical, 6 major, 27 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

None on file yet

The latest inspection on April 16, 2026 shows 20 observation rows: 4 critical, 4 major, and 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed to cooks with no hairnet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting boards on cook line stained with food debris. Can opener blade soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced towels at hand sink next to walk in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Employee cleaned beef blood off floor of the walk in cooler.
[08A-04-5] Raw animal food stored over or with unwashed produce. Employee removed shell eggs from over unwashed produce in walk in cooler.
[16-46-4] Old labels stuck to food containers after cleaning. On clean dishes in ware washing area.
[14-31-5] Nonfood-grade bags used in direct contact with food. Beef in grocery bags in walk in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Employee removed glass cleaner next to dishes in ware washing area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed cellphone from dry storage shelves with condiments and seasonings.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed cup on reach in cooler cutting board on cook line.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Employee tested sanitizer bucket at server station at 0ppm. Employee remade bucket and retested at 100ppm.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Employee marked chicken and beef in walk in cooler held for 24 hours per operator.
[10-20-4] In-use tongs stored on equipment door handle between uses. Employee removed tongs from oven door.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager came during inspection.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Underneath cutting board on prep table.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on phone in kitchen then proceeded to touch clean dishes. Coached employee on proper hand washing procedures.
[02D-01-5] Working containers of food removed from original container not identified by common name. Employee labeled all bulk containers of rice,beans,sugar and flour in prep area.
[08B-38-4] Food stored on floor. Employee removed boxes of oil on floor of cook line. Employee replaced green onions from floor in walk in cooler.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating food in prep area.

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. In rice and bread crumbs. Operator immediately removed
[35B-13-4] Screening is not 16-mesh to the inch. Back door.
[14-11-5] Equipment in poor repair. Gaskets in prep cooler
[08B-47-4] Food not stored at least 6 inches off of the floor. -Boxed oil , buckets of chili, bucket of condensed milk , on floor in kitchen. Operator immediately removed (corrected on site) container of veggies on floor in walk in cooler.
[36-22-4] Floor area(s) covered with standing water. Behind fryer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers - interior rim of chest freezer - lid to blender( operator removed to be clean( corrective action taken ) - top of dishwasher
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch. Operator immediately removed
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In womens bathroom
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of both ovens - can opener ( operstor removed to be cleaned ( corrective action taken) - coke nozzle at bar operator immediately cleaned ( corrected on site)
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door. Operator immediately removed
[36-36-4] Ceiling tile missing. At end if cook line
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avacados over ready to eat onions in prep cooler. Operator immediately removed
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in steamwell 114-122F hot holding. Less than 4hrs per operator. Advised to reheat to 165F for tempersture recivery.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over fries in cooler. Operator immediately removed. ( corrected on site) Raw shell eggs over greens in walk in cooler.
[35B-09-4] Screen in door torn/in poor repair
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground beef made 2pm 9/14 no date or label. Operator immediately labeled
[36-62-4] Light not functioning. Under hood system

Community reaction

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Community pulse