El Heredero INC
3486 S Hopkins Ave, Titusville, FL 32780 · Permanent Food Service · License 1505805
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection2 high priority (fixed on the spot), 5 basic (1 repeat)-12
- Safety score88
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 visitAug 24, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
cooked rice (126°F - Hot Holding) and refried beans (125°F - Hot Holding) stored on steam table for 1.5 hours. Operator placed them on flat top to reheat. New temp 169°F and 166°F respectively.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken and raw fish stored above ready to eat salsa in reach in cooler in kitchen. Operator removed
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed green peppers stored above ready to eat bread in reach in cooler. Operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave on cook line
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
In the new added public restroom. Operator placed one during inspection
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
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.