El Heredero
6693 N US-1 S, Cocoa, FL 32927 · Permanent Food Service · License 1504520
What drove the grade
Food manager certification expired.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection3 intermediate (2 fixed on the spot), 7 basic (3 repeats)-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk container opened 2 days prior not date marked. Salsa made 2 days prior not date marked. Operator date marked both items during inspection
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
On hand sink by triple sink area. Operator placed some during inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for Antonio R. On 1/7/2026
Basic7
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Employee bottled water stored in reach in cooler by flat top grill. Operator removed
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Cook on cook line wearing a watch
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Bowls at the end of cook line not protected. Operator covered them
Fixed on the spot
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
In employee restrooms and public restrooms
Code 33, Garbage and refuse: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
In kitchen by ice machine
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.