EL PASO OF CRESTVIEW

Name: EL PASO OF CRESTVIEW
Address: 1025 INDUSTRIAL DR, CRESTVIEW, FL, 32539, US
Rating: 81

1025 INDUSTRIAL DR, CRESTVIEW, FL 32539

License #5603845

🌮 Mexican/Latin ℹ️

81 Grade C / 100

Mixed Health Record

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Latest inspection

June 17, 2026 · 3 findings · 2 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 OF CRESTVIEW in CRESTVIEW currently holds an InspectFL Health Score of 81 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on June 17, 2026. Across those visits, inspectors documented 23 total violations — 13 critical, 4 major, 6 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 15, 2026

The latest inspection on June 17, 2026 shows 3 observation rows: 2 critical, 1 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

70%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

EL PASO OF CRESTVIEW has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Met Inspection Standards
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food: speed rack in walk-in freezer has rewrapped steak on a sheet pan over a sheet pan with chile rolenos on it. Chef rearranged the speed rack for proper storage.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime: the can opener blade is dirty and is starting to grow a mold-like substance.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises as observed in the following location: 1 dead on floor to left of dry storage racks in back hallway.
[10-08-5] Ice scoop handle in contact with ice: - scoop handle in the ice in the back room ice machine; - scoop handle in the ice in the ice bin at the bar. Both scoop handles were turned to the up position so they were no longer touching the ice.
[35A-09-4] Presence of 1 live insect observed on the bottom right shelf of the expedite line.
[35A-05-4] Roach activity present as evidenced by 1 live roach found on the floor under the three compartment sink in the dish room.
[35A-04-4] Rodent activity present as evidenced by approximately 116 rodent droppings found in the following areas: - approximately 50 droppings found on top of the dish machine in the dish room; - 1 dropping found on the middle of the floor in the prep/ice machine room; - 1 dropping found on parchment paper on shelf next to bags of fajita seasoning in outside storage room on the right; - 4 droppings on the floor to the right of the box of carry out trays sitting on the floor in the outside storage room on the right; - approximately 50 droppings on floor under shelf behind door in outside storage room on the right.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled: - cook was wearing gloves and using his phone. When he finished, he put his phone in his pocket and was getting ready to touch a pan of food without removing his gloves, washing his hands, and putting on new gloves. Inspector gave immediate corrective feedback. Employee removed his gloves, washed his hands, and put on new gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit: - cooks make-line: lettuce 58°F, curly fries 56° F, chicken tenders 58° F, wings 56° F. - cooks make-line reach-in cooler: poblanos 46° F. All items less than 2.5 hours.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime: - soda gun at the end of the bar dirty.