ELLE COCINA

Name: ELLE COCINA
Address: 222 NW 1 AVE, TRENTON, FL, 32693, US
Rating: 72.1

222 NW 1 AVE, TRENTON, FL 32693

License #3100128

🌮 Mexican/Latin ℹ️

72.1 Grade C / 100

Mixed Health Record

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Latest inspection

March 3, 2026 · 11 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ELLE COCINA in TRENTON currently holds an InspectFL Health Score of 72.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 45 total violations — 15 critical, 6 major, 24 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 11, 2024

The latest inspection on March 3, 2026 shows 11 observation rows: 4 critical, 0 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

86%

Inspector notes

Coverage note

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ELLE COCINA has some meaningful issues on record. Would you still eat here?

C record

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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: Warning Issued
[36-51-4] Building components, attachments or fixtures in poor repair. Back door of kitchen has a hole leading to outside and large gap below the door.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. One co2 tank not secured near mop sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above mayonnaise on dry storage rack. Manager removed the drink from the shelf during this inspection.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Several reduced oxygen packages of grilled mushrooms that are cooked and vacuum sealed on site not individually labeled with time and date. Manager added proper labeling to all items during this inspection.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. One reduced oxygen package of frozen cooked pork prepared and vacuum sealed on site missing time mark, but has date mark of 1/28 inside reach-in freezer at end of kitchen. Stop sale issued.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Pan containing cauliflower rice thawing on top of reach-in freezer at room temperature. The cauliflower rice is still frozen. Manager moved the cauliflower rice back into a cooler to continue to thaw under refrigeration.
[36-50-4] Unclean building components, attachments or fixtures. Ceiling above warewash area soiled with dust.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Several pans of pico prepared today read "Use by: 3/24" on shelf inside reach-in cooler at end of kitchen. Manager added new labels to the pico during this inspection.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. One reduced oxygen package of frozen cooked pork prepared and vacuum sealed on site missing time mark, but has date mark of 1/28 inside reach-in freezer at end of kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside top of refrigerated make-table: 1. pico (45F - Cold Holding); grilled onions (45F - Cold Holding). An employee stated both items were filled from the walk-in cooler approximately 15 minutes prior and may have sat on the table too long. The employee spread both items on a sheet pan and placed them into the walk-in cooler to cool to 41F. pico (45F 2:45, 41F 3:25 - Cooling); grilled onions (45F 2:45, 38F 3:25 - Cooling) 2. salsa (45F - Cold Holding). Manager stated the salsa has been stored inside the refrigerated make-table since the previous day and has not been removed from refrigeration. Stop sale issued. 3. Inside reach-in cooler at end of kitchen: meatballs (46F - Cold Holding). Manager stated the meatballs have been stored inside the refrigerated make-table since Thursday and have not been removed from refrigeration today. Stop sale issued.
[41-10-4] Toxic substance/chemical improperly stored. Several spray bottles containing glass cleaner and stainless steel polish stored on shelf beside box containing tea on lower shelf of prep table in drive-through area. An employee removed all chemicals from the shelf during this inspection.

Disposition: Met Inspection Standards
[36-50-4] Unclean building components, attachments or fixtures. 1. Ceiling tile above storage rack in kitchen stained. 2. Ceiling tile near walk-in cooler door stained. 3. Air vent in server station soiled with dust.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Damaged and peeling floor in several station.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On shelf inside walk-in cooler: brisket (73F - Cooling 3 hours); brisket (84F - Cooling 3 hours). Labels on both pans show the brisket was cooked at 10:30am. Manager stated the brisket began cooling between 11am and 12pm. Both pans of brisket are cooling in deep covered pans. Stop sales issued.
[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. On shelf inside walk-in cooler: brisket (73F - Cooling 3 hours); brisket (84F - Cooling 3 hours). Labels on both pans show the brisket was cooked at 10:30am. Manager stated the brisket began cooling between 11am and 12pm. Both pans of brisket are cooling in deep covered pans.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies flying in kitchen near cookline. One fly storage shelf near cookline.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelf inside walk-in cooler: brisket (73F - Cooling 3 hours); brisket (84F - Cooling 3 hours). Labels on both pans show the brisket was cooked at 10:30am. Manager stated the brisket began cooling between 11am and 12pm. Both pans of brisket are cooling in deep covered pans. Stop sales issued.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer missing label hanging on wall near server station. Manager added proper label during this inspection.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Co2 tank not secured near boxed sodas at kitchen entrance. Manager secured co2 tank durable this inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents above warewash area soiled with dust.
[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. Inside reach-in cooler drawer at cookline: two ROP packages of salmon thawed inside ROP package. Package states to remove fish from packaging before thawing. Stop sale issued.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on shelf beside clean plan lids at cookline.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nested plastic pans on lower shelf of prep table in back of kitchen near walk-in cooler.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Tortilla chip bins lined with nonfood-grade trash bags. Manager removed liner from bins during this inspection.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Inside reach-in cooler drawer at cookline: two ROP packages of salmon thawed inside ROP package. Package states to remove fish from packaging before thawing.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is using reduced oxygen packaging with cooked and cooled TCS foods. Establishment does not have an approved HACCP or variance. Inspector provided special process guidance handout and sent operator an email with a link to special processes on the DBPR website. http://www.myfloridalicense.com/DBPR/hotels-restaurants/special-process/#1678822013930-f26ccafa-af2d
[53B-11-4] Records/documents for required employee training appear to be falsified. Three food handler cards with whiteout covering original name and dates, written over in pen.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer missing label at kitchen entrance. Manager added proper label during this inspection.