TOREROS MEXICAN GRILL

Name: TOREROS MEXICAN GRILL
Address: 7757 LAKE WORTH RD, LAKE WORTH, FL, 33467, US
Rating: 85.2

7757 LAKE WORTH RD, LAKE WORTH, FL 33467

License #6022126

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

85.2 Grade B / 100

Solid Health Score

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Quick take

TOREROS MEXICAN GRILL in LAKE WORTH currently holds an InspectFL Health Score of 85.2 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 26, 2026. Across those visits, inspectors documented 14 total violations — 8 critical, 3 major, 3 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

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 26, 2026 included 3 critical violations, 1 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Administrative complaint recommended
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped hands on soiled towel hanging from her apron then handled clean pot to reheat food. Employee washed hands and removed towel and educated on proper storage of towels.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on top of table on kitchen area cooked peppers and onions 112F hot holding, Inside steam table tomatoes sauce 120F hot holding, Per operator both products stored for approximately 1 hour. Operator moved items to be reheated to 165F+
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At mens restroom.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler Raw beef stored above a container with sauce Walk in cooler Raw shrimp stored above a container with cooked beef. Operator stored properly all products

Administrative complaint recommended
[35A-02-7] Live, small flying insects found Approximately 2 small live flying insects in kitchen landing on shelves at make line and wall at dishwashing area, discussed with operator to eliminate flies and clean and sanitize areas.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Discussed with operator and provided email of big 6 poster.
[22-16-4] Walk in cooler interior/shelves have accumulation of soil residues, discussed with operator to clean and sanitize shelves.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled spray bottle of sanitizer and without washing hands employee handled various food containers in walk in cooler, discussed with operator employee washed hands.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler salsa (45F - Cold Holding); pepper sauce (46F - Cold Holding); cooked chicken (46F - Cold Holding); cheese sauce (46F - Cold Holding); tamales (46F - Cold Holding); cooked beans (46F - Cold Holding); cooked ground beef (46F - Cold Holding); shredded cheese (45F - Cold Holding); rice milk drink (45F - Cold Holding); milk (46F - Cold Holding); stuffed peppers (44F - Cold Holding); sour cream (44F - Cold Holding) per operator products not portioned or prepared today and held in unit for more than 24 hours, discussed with operator see stop sale. 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 cooked ground beef (57F - Cooling) at 3:10 per operator product prepared yesterday, at this rate product never reached 41F within 6 hours, see stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked green veggie sauce (126F - Cooling) at 3:10 since 2:40 to 114F at 3:45, at this current rate of cooling product will not reach 70F within 2 hours discussed with operator who moved product to reach in freezer.

Community reaction

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Community pulse