El Paso Restaurant
8130 Wiles Rd, Coral Springs, FL 33067 · Permanent Food Service · License 1619142
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. yellow rice (110°F - Hot Holding); refried beans (120°F - Hot Holding) held at steam table.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-18
- Safety score82
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 17, 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 priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. yellow rice (110°F - Hot Holding); refried beans (120°F - Hot Holding) held at steam table.
Per operator items held for less than 2 hours. Operator reheated on stove top to 165°F+.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw pork over ready to eat chicken in walk in cooler. Operator reorganized.
Fixed on the spot
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Non commercially packaged raw chicken stored above raw non commercially beef in walk in freezer.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Container of prescription medicine stored on top of clean dishes on prep area storage rack. Operator moved.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken broth (135°F - Cooling for 1 minute at 1:10, 119°F at 2:00) cooling in deep filled covered container in walk in cooler.
At current rate of cooling, item will not reach 70° within require two hour window. Operator removed top to help increase cooling rate.
Fixed on the spot
Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
Containers of detergent not labeled at warewashing station.
Basic1
Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
Spatulas on expo line heavily chipped and worn.
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.