EL POTRO MEXICAN REST

Name: EL POTRO MEXICAN REST
Address: 226 SAN MARCO AVE, ST AUGUSTINE, FL, 320842724, US
Rating: 83.3

226 SAN MARCO AVE, ST AUGUSTINE, FL 320842724

License #6501298

🌮 Mexican/Latin ℹ️

83.3 Grade C / 100

Mixed Health Record

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Latest inspection

April 20, 2026 · 3 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

EL POTRO MEXICAN REST in ST AUGUSTINE currently holds an InspectFL Health Score of 83.3 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 April 20, 2026. Across those visits, inspectors documented 36 total violations — 9 critical, 4 major, 23 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 13, 2024

The latest inspection on April 20, 2026 shows 3 observation rows: 1 critical, 0 major, and 2 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 POTRO MEXICAN REST 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
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Under microwave. Person in charge removed.
[10-20-4] In-use tongs stored on equipment door handle between uses. Person in charge removed tongs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers; steak, chicken, shrimp 47F; ( - Cold Holding). Person in charge items in cooler since 11am. Put all items in reach in freezer. Second temperature was 41F or below.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed bathroom doors inside establishment not fitted with tight fitting, self closing doors.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed spray foam used to repair ceiling tiles in kitchen. Ceiling tiles no longer smooth and easily cleanable.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed main flip-top cooler with build up of ice unable to maintain items at 41F or below.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop handle in ice of soda fountain. Employee took handle out of ice.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on drawers, flip-top cooler, and walk-in cooler soiled with black/green mold like substance and food debris.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep counter.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed unlabeled #10 canned food with dents and rust on seam.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed main flip-top cooler: pico, house made salsa, house made guacamole, sour cream,cut lettuce, shredded mozzarella, cut tomatoes, shrimp, sausage, cooked mushrooms, 6 raw shell eggs, tamales, chili rellenos (46F-60F - Cold Holding) Observed cook line drawer: shrimp, beef, chicken, 3 beef steak, flank steak (45F-52F - Cold Holding) All items either in cooler over night or placed in at 1100 when restaurant opened per person in charge.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed main flip-top cooler: pico, house made salsa, house made guacamole, sour cream,cut lettuce, shredded mozzarella, cut tomatoes, shrimp, sausage, cooked mushrooms, 6 raw shell eggs, tamales, chili rellenos (46F-60F - Cold Holding) Observed cook line drawer: shrimp, beef, chicken, 3 beef steak, flank steak (45F-52F - Cold Holding) All items either in cooler over night or placed in at 1100 when restaurant opened per person in charge. 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. Observed opened milk from previous morning per person in charge in walk-in cooler missing date. Person in charge added date to milk.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top cooler stained from food.