EL TOREO MEXICAN RESTAURANT

Name: EL TOREO MEXICAN RESTAURANT
Address: 3790 E SILVER SPRINGS BLVD, OCALA, FL, 344704, US
Rating: 67.5

3790 E SILVER SPRINGS BLVD, OCALA, FL 344704

License #5201869

🌮 Mexican/Latin ℹ️

67.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

December 22, 2025 · 7 findings · 0 critical

Routine - Food

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 TOREO MEXICAN RESTAURANT in OCALA currently holds an InspectFL Health Score of 67.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on December 22, 2025. Across those visits, inspectors documented 67 total violations — 17 critical, 16 major, 34 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

July 14, 2025

The latest inspection on December 22, 2025 shows 7 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

70%

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 TOREO 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.

Disposition: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed : loose metal ceiling plates in the kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed : the long cutting board on the cook line, has multiple knife point cuts in it.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : an employee drink stored with the clean plates on the cook line. ALSO, an employee drink is on top of the microwave at the end of the cook line.
[36-22-4] Floor area(s) covered with standing water. Observed : standing floor on the prep line.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles missing or in disrepair on the dish wash line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed : lack of a sign at the bar hand wash sink. A set of signs were emailed.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed : avocados on the cook line prep table with a sticker still on it.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At the cook line, ceiling tiles not smooth.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Reach-in cooler at the end of the cook line, Mahi and tilapia stored inside bag, temperature of fish 34F, Manager removed from bags.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, employee moved.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walk-in cooler walls soiled.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. At the cook line, tortillas stored inside cooler in direct contact with towels (white towels with red stripes), Manager removed all towels.
[35A-05-4] Roach activity present as evidenced by live roaches found. One live roach above hand sink at the dish machine area, Manager killed and cleaned.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 48F, sour cream 48F, green sauce 47F, Employee moved to walk-in freezer, temperatures dropped to 43F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, employee moved to dish machine.
[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/ Four kitchen employees and multiple servers, no manager on site, Manager arrived during inspection
[31B-03-4] No soap provided at handwash sink. Handwash sink at the end of the triple sink, no soap, Manager provided.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. NO date of birth for most of the certificates.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle inside flour bin, Manager moved.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At the cook line, tiles not smooth (regular acoustic ceiling tiles).
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, Employee drinks next to salsa for chips, employee moved all.
[08B-38-4] Food stored on floor. In walk-in cooler vegetable cases on floor.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. White cloth under cutting boards, Manager moved.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwash sink at the kitchen area.
[02D-01-5] Working containers of food removed from original container not identified by common name. At the dry storage area, bins not labeled, Manager labeled flour.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. At the cook line, employee handle raw beef and immediately after cleaned utensils and plate, inspector instructed to stop and washed hands.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the cook line, male employee touched with bare hands the tortilla chips.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. At the cook line tortillas wrapped with cloth, manager removed.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Raw bacon stored in same containers of hot dogs, Manager removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, (make table) pico 48F, cheese 47F pico, cut tomatoes 46F, queso 52F, guacamole with sour cream 48F.
[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/ At arriving time, manager not onsite, manager arrived during inspection.
[31B-03-4] No soap provided at handwash sink. Handwash sink at the prep area, employee provided some.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line and walk-in cooler, multiple containers no date marked, per Manager items were prepared 3/02-03/25. Also hot dogs and sauce no date marked.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. No date of birth on any certification.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee.

Disposition: Warning Issued
[36-17-5] Floor tiles missing and/or in disrepair. Broken and missing tiles in back area near walk-in-cooler
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (sauce, and four). Manager removed bowls.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles over cook line are acoustic tiles that are not smooth and cleanable.
[36-22-4] Floor area(s) covered with standing water. standing water on floor in back kitchen
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing hand wash sink sign at hand wash sink near dishwash area
[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. Dishmachine at 0ppm
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Cooks wearing gloves on cook line repeatedly wipe hands on soiled towels hanging on waist then handle dishes to serve food, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee grabbed unpackaged chips with bare hands and put in tray
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2024
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler drawers under grill: Chicken (50,51F - Cold Holding); beef (51,51F - Cold Holding). Manager advised that all the items had been placed there two hours earlier. All items were laced in walk-in-freezer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Food-contact surface of commercial can opener soiled with food debris, mold-like substance.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee food handler certificate expied

Disposition: Met Inspection Standards
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At the dish machine area, observed flying stick device above cleaned containers, employee removed.
[14-11-5] Equipment in poor repair. Reach-in cooler at the cook line, doors in disrepair.
[10-14-5] Ice bucket/shovel stored on floor between uses. At the server station, ice bucket on floor, manager moved.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the cook line, filters and hood with grease, and area with some dripping grease.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At the end of the cook line, to go containers not inverted, manager inverted.
[14-55-4] Uncleanable knife block in use to store knives. At the bar area, manager removed and discarded the wood knife block.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. At the server area, sanitizer solution stored on floor, manager moved.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the server station, observed female employee cutting lemons for drinks with her bare hands, Inspector explained the correct way, employee stopped, washed her hands and use gloves.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. At the end of the cook line, tortillas stored on top of raw shrimps, manager moved, stored properly and discarded the bottom tortillas.
[31A-11-4] Handwash sink used for purposes other than handwashing. At the server station, female employee rinsed cutting board in sink.
[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 arrived during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the walk-in cooler entrance and bar area, also handwash sink near water heater no soap, at the bar area no sign. Manager provided soap and paper towel.
[41-17-4] Spray bottle containing toxic substance not labeled. At the server station, sanitizer spray bottles not labeled, manager labeled.