EL TOREO

Name: EL TOREO
Address: 3510 SW 36 AVE, OCALA, FL, 34474, US
Rating: 71.7

3510 SW 36 AVE, OCALA, FL 34474

License #5202400

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

71.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

EL TOREO in OCALA currently holds an InspectFL Health Score of 71.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 1, 2026. Across those visits, inspectors documented 25 total violations — 7 critical, 6 major, 12 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.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 1, 2026 shows 11 observation rows: 2 critical, 3 major, and 6 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.

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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
[08B-38-4] Food stored on floor. At the bar area, buckets with margarita mix stored on floor, manager moved off the floor.
[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. Female server touched chips with bare hands, Inspector instructed to stop wash hands and use gloves.
[10-08-5] Ice scoop handle in contact with ice. At the bar area, ice scoop handle in direct contact with ice, manager removed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers and trays at the dish machine area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at the ice machine and dish machine blocked by items stored inside and on top of sinks, Manager removed all.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above make table, Manager removed all.
[14-31-5] Nonfood-grade bags used in direct contact with food. At the cook line, pizzas cover with thank you bags, Manager removed the bags.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Fertilizer stored above prep table next to ice machine with cutting board underneath, Manager removed the fertilizer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of juice dispenser and soda machine soiled with mold like substance
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in front of bar area with mold like substance.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, used to filled container with water.

Disposition: Administrative complaint recommended
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, around door and door frame.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food residue, employee cleaned during inspection. Also microwave at the server station
[29-11-4] Water leaking from pipe and/or faucet/handle. Under triple sink (first compartment).
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line blocked by garbage can, Employee moved.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Date of birth missing on 16 certificates.
[02D-01-5] Working containers of food removed from original container not identified by common name. At the dry storage area, containers not labeled, manager labeled, sugar, salt and garlic powder.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee moved.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, rice at 120F, per manager rice placed in steam table approximately 30 minutes prior, Manager moved rice to oven to reheated to 165F.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving or selling food to customers with an expired license
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, refried beans cooked 11/02/25 at: 45F, 52F, 51F and 50F.
[08B-38-4] Food stored on floor. At the bar area, buckets with margarita mix on floor.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At the server area, lids not inverted, employee inverted.
[01D-08-5] Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For tilapia, Manager called supplier and requested letter, Manager printed.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, refried beans cooked 11/02/25 at: 45F, 52F, 51F and 50F.

Community reaction

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