EL TARASCO MEXICAN RESTAURANT

Name: EL TARASCO MEXICAN RESTAURANT
Address: 728 PINE ISLAND RD SW STE 8-9, CAPE CORAL, FL, 33991, US
Rating: 2.5

728 PINE ISLAND RD SW STE 8-9, CAPE CORAL, FL 33991

License #4606006

🌮 Mexican/Latin ℹ️

2.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 24, 2026 · 4 findings · 0 critical

Routine - Food (follow-up)

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

EL TARASCO MEXICAN RESTAURANT in CAPE CORAL currently holds an InspectFL Health Score of 2.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 98 total violations — 21 critical, 16 major, 61 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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 September 24, 2026 shows 4 observation rows: no critical rows, 1 major, and 3 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

EL TARASCO MEXICAN RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Call Back - Extension given, pending
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Obtained all ServSafe Certifications expired Suedth and Enrique dated 8/10/2023 and 7/21/2023.
[14-11-5] Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Official DBPR inspection report ↗

Disposition: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (52F - Cold Holding); raw steak (54F - Cold Holding); raw chicken (53F - Cold Holding) in walk-in cooler. The manager is currently moving all raw products into stand up and reach-in freezer. Observed raw hamburgers (69F - Cold Holding). The manager discarded the raw hamburgers.
[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 walk-in cooler not working due to compressor being out per General Manager Gerardo A . The establishment has maintenance technician working on walk-in cooler.
[29-49-6] Standing water in bottom of reach-in-cooler across from cook line.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in bar.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw hamburgers (69F - Cold Holding). The manager discarded raw hamburgers.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Obtained all ServSafe Certifications expired Suedth and Enrique dated 8/10/2023 and 7/21/2023.
[14-11-5] Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw steaks over produce broccoli and carrots in reach-in cooler across from cook line. The manager moved the raw steak on the bottom shelf beside the raw chicken.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwashing sink behind front counter being used as a dump sink. Educated operators on proper usage of handwashing sinks.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair in mens restroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table in kitchen. The operator removed cell phone from prep table.
[08B-38-4] Food stored on floor. Observed bags of pinto beans on floor in storage area. The operator removed pinto beans off floor.
[36-24-5] Hole in or other damage to wall in storage are.
[10-08-5] Ice scoop handle in contact with ice.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. The wiping cloth was removed from under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gaskets and shelves in walk-in cooler soiled.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwashing marching not chlorine sanitizing. The operator changed out sanitizer bucket to get correct proper strength.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk-in cooler. The operator placed raw chicken on bottom shelf under the raw beef .
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwashing in kitchen blocked by water bottles. The water bottles was removed from handwashing sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp and pork and shredded beef not date marked in walk-in cooler.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.
[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 reach-in cooler across from cook line ambient temperature 50F.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food (grapes) in stand up reach-in cooler in bar area. The personal food was removed from stand up reach-in cooler.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
[10-08-5] Ice scoop handle in contact with ice in bar ice bin.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes (55F - Cold Holding) in reach-in cooler across from cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in across from cook line. The cook is placing ice on raw products. Observed cut tomatoes (55F - Cold Holding) in reach-in cooler across from cook line. See Stop Sale.
[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/
[31B-03-4] No soap provided at handwash sink in bar.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork and shredded chicken not date marked in walk-in cooler.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.
[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 ambient temperature 51F in reach-in cooler across from cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open drink on food preparation area.
[36-17-5] Floor tiles missing and/or in disrepair.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwashing machine not properly sanitizing set up 3 compartment sink. Re-Check.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw beef over produce cut tomatoes and salsa in walk-in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steaks (48F - Cold Holding); raw shrimp (47F - Cold Holding); raw marinated chicken (51F - Cold Holding) in reach-in cooler across from cook line. The cook stated he was putting ice on all raw products.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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/
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shredded chicken, beef and refried beans not date marked in walk-in cooler.