TOREROS MEXICAN GRILL

Name: TOREROS MEXICAN GRILL
Address: 7757 LAKE WORTH RD, LAKE WORTH, FL, 33467, US
Rating: 78.2

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

78.2 Grade C / 100

Mixed Health Record

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Quick take

TOREROS MEXICAN GRILL in LAKE WORTH currently holds an InspectFL Health Score of 78.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 26, 2026. Across those visits, inspectors documented 21 total violations — 13 critical, 5 major, 3 minor.

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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 January 26, 2026 shows 7 observation rows: 4 critical, 2 major, and 1 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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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: 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.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At mens restroom.
[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
[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
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Inside steam table , Homemade queso sauce 137F reheating. Per operator product was removed from cooler right in to steam table for reheating 2 hours ago. Operator moved sauce to be reheated to 165F++
[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+
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep covered containers stored inside walk in cooler Cut tomatoes at 11:44am (47F cooling) Since 10 min. At 12:10pm ( 48F cooling) At this current cooling rate product will not reach 41F within 4 hours. Operator removed cover

Disposition: 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.
[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.
[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. Discussed with operator and provided email copy of clean up poster.
[03A-02-5] 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.
[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-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 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.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen cooked sausage (123F - Hot Holding); cooked onion and pepper (93F - Hot Holding) per operator products prepared approximately 1 hour ago and hot held until served discussed with operator who reheated products to 165F+. In steam table cooked black beans (122F - Hot Holding); cooked pinto beans (126F - Hot Holding); cooked shredded chicken (122F - Hot Holding); cooked rice (124F - Hot Holding) per operator products prepared on stove top and hot held in steam table, per operator products prepared 1-2 hours before, operator moved products to stove to reheat to 165F+.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer dining room and without washing hands employee began to toast tortillas, discussed with operator who educated employee and washed hands.
[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.
[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.

Community reaction

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Community pulse