TORO MAMBO COCINA MEXICANA

Name: TORO MAMBO COCINA MEXICANA
Address: 185 E INDIANTOWN RD 223 230, JUPITER, FL, 33477, US
Rating: 69.8

185 E INDIANTOWN RD 223 230, JUPITER, FL 33477

License #6023117

🌮 Mexican/Latin ℹ️

69.8 Grade F / 100

Failing Health Score

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Latest inspection

April 15, 2026 · 3 findings · 2 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

TORO MAMBO COCINA MEXICANA in JUPITER currently holds an InspectFL Health Score of 69.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 35 total violations — 22 critical, 9 major, 4 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 24, 2025

The latest inspection on April 15, 2026 shows 3 observation rows: 2 critical, 0 major, and 1 minor.

Official recordInspection data quality

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Inspection coverage

80%

Inspector notes

Coverage note

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TORO MAMBO COCINA MEXICANA has a rough inspection history. Would you risk it?

F 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
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in cooler door gaskets soiled with operator to clean and sanitize.
[08A-02-6] In walk in freezer non commercially packaged raw beef stored above bags of soup, discussed with operator who corrected storage of products.
[29-34-4] At dish washing area water hose Bibb connection no vacuum breaker installed, discussed with operator to install.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in cooler door gaskets soiled with operator to clean and sanitize.
[41-07-4] Container of medicine improperly stored. At dish washing area medication burn spray stored above clean dishes, discussed with operator who removed medication.
[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 back door and without washing hands employee went to steam table and handled clean and sanitized utensils, discussed with operator employee washed hands.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and after without washing hands employee handled multiple containers of food products at cook line, discussed with employee who washed hands.
[35A-02-7] Live, small flying insects found In Kitchen approximately 2 live flying insects landing on single service to go containers, discussed with operator to clean and sanitize areas and discard containers.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw bacon stored above bags of cooked spinach, discussed with operator who corrected storage of products. In walk in freezer non commercially packaged raw steak stored above three milk cake, discussed with operator who corrected storage of product.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw scallop stored above tomatoes, discussed with operator who corrected storage of products.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored above raw steak, discussed with operator who corrected storage of products.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler raw scallops (49F - Cold Holding); raw fish (52F - Cold Holding); cooked peppers (51F - Cold Holding); sliced tomatoes (55F - Cold Holding) cream sauce (69F - Cold Holding); chipotle sauce with fresh garlic (69F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 3 hours, discussed with operator who moved products to freezer.
[41-10-4] Toxic substance/chemical improperly stored. At bar spray bottles of cleaners stored on rim of ice chest, discussed with operator who removed cleaners.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish washing area water hose Bibb connection no vacuum breaker installed, discussed with operator to install.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on prep table raw marinated chicken (46F - Cooling) at 1:50 since 1:35 to 47F at 2:30, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator to move product to walk in cooler. In reach in cooler across from stove cooked shrimp (55F - Cooling) at 2:00 since 11:30 to 55F at 2:30, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator to move product to freezer to rapid chill.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink at cook line covered by cutting board and used to store tortillas on top, discussed with operator who removed products.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu huevos ranchero a dish containing raw/ undercooked eggs not identified on menu. On menu ceviche with fish and shrimp marinated in lime juice served on menu not identified as having raw ingredients, per operator fish and shrimp are not heat treated and soaked in lime juice and served, discussed with operator to add asterisk to menu products to identify raw ingredients.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee hired 2 weeks ago, discussed with operator and provided email copy of health reporting agreement.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per operator cooked salsa bottles stored on time is a public health control with no written procedures, discussed time is a public health control requirements with operator and emailed form.
[41-17-4] Spray bottle containing toxic substance not labeled. At dish washing area multiple unlabeled spray bottles of chemical cleaners, discussed with operator to label bottles.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor- salsa bucket in beer cooler Advised to store properly
[01B-18-5] Employee tasted sauce by putting his index finger inside the sauce twice ; See stop sale.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee tasted food with their finger, touched clean spoon and other food containers without changing gloves and washing hands; Educated ; employee washed hands
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche served with raw fish raw scallops and shrimp Operator was able to get letter before closing inspection
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Raw fish stored in the same container with cook octopus; as per operator octopus is served cold and it cant be reheated to least 145F; See Stop Sale
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed numerous employees touching soiled towels with gloved hands and touching clean utensils ; food containers afterwards at cook line without washing hands and changing gloves Educated All washed hands
[01B-03-5] Stop Sale issued due to adulteration of food product. Raw animal food stored in same container as ready-to-eat food. Raw fish stored in the same container with cook octopus; as per operator octopus is served cold and it cant be reheated to least 145F; 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. cooked onions (126F - Hot Holding); cooked peppers (97F - Hot Holding)next to flat top at cook line; food out of temperature for approximately 30 minutes; Placed to reheat to 165 F
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed and signed during inspection