EL POTRO MEXICAN RESTAURANT

Name: EL POTRO MEXICAN RESTAURANT
Address: 981 S ORANGE BLOSSOM TRAIL, APOPKA, FL, 32703, US
Rating: 87.2

981 S ORANGE BLOSSOM TRAIL, APOPKA, FL 32703

License #5810201

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

87.2 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

EL POTRO MEXICAN RESTAURANT in APOPKA currently holds an InspectFL Health Score of 87.2 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 30, 2026. Across those visits, inspectors documented 27 total violations — 2 critical, 2 major, 23 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 January 30, 2026 shows 11 observation rows: no critical rows, 2 major, and 9 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

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[36-73-4] Floor soiled/has accumulation of debris. Walk-in-freezer floor soiled
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall has dust build up above prep coolers Wall soiled behind dish machine
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters at wait station area not inverted or protected
[36-11-4] Floors not maintained smooth and durable Walk-in-cooler floors not smooth
[10-20-4] In-use tongs stored on equipment door handle between uses.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cut marks on boards on cooks line
[31B-03-4] No soap provided at handwash sink to hand sink next to beer taps
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Upright unit end of cooks line is soiled
[41-17-4] Spray bottle containing toxic substance not labeled.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.

Disposition: Inspection Completed - No Further Action
[14-09-4] Cutting board has cut marks and is no longer cleanable to boards in line
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour and sugar handles stored in products
[36-24-5] Hole in or other damage to wall. Outlet cover missing by spices
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine bucket 9 ppm, corrected to 50 ppm
[33-31-5] Unnecessary items/unused equipment on the premises. Unused deep fryer outside back door
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken sitting on stove top 107°; operator turned up temp for immediate temperature recovery
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. All hoods off on cooks line - cooking taking place at time of inspection
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw poultry over raw shrimp in upright cooler end of cooks line
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-11-4] Floors not maintained smooth and durable in walk-in-cooler
[14-38-4] Food storage container/container lid cracked or broken. Lids to flour and sugar cracked - lids discarded
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with heavy dust above prep table
[10-20-4] In-use tongs stored on equipment door handle between uses.
[08B-39-4] Vegetables not washed prior to preparation. In use avocados not washed prior to use- cut avocados still have produce labels on
[36-73-4] Floor soiled/has accumulation of debris in walk-in-freezer

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse