El Camino Mexican Soul Food and Tequila Bar

817 E Las Olas Blvd, Fort Lauderdale, FL 33301 · Permanent Food Service · License 1623185

Official report

out of 100

Grade A

Safety score 90 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 5 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 complaint inspection
1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic (1 repeat)
-10
Safety score90

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

3 inspections · 3 visits

Latest inspection

Oct282026

Complaint inspection

6 violations found

First visitOct 28, 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.
6 violations found:
- 1 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef stored over pork brine in the walk in cooler. The brine was moved
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  On the cook line. Paper towels were supplied
  Fixed on the spot
Basic4
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  In the prep area, in the prep sink, ROP steaks were being thawed in standing water. The water was turned on
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  On the shelf over the prep table with seasonings, a pint container with ice water was stored. The container was removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  On the shelf over the prep table, a cup size plastic container was stored in the salt and used to dispense the salt. The container was removed
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Over the cook line, a fan is soiled with dust.
Official report, on the Florida DBPR website

Earlier inspections 2

Jul232026A99Complaint inspection1 violation No follow-up needed

First visitJul 23, 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.
1 violation found:
- 1 Basic
What the inspector cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In the walk in cooler, there was a pint size container stored inside the chopped onions. The container was used to dispense the food. The container was removed
  Fixed on the spot
Official report, on the Florida DBPR website

Jul162026A97Routine inspection1 violation, 1 high priority No follow-up needed

First visitJul 16, 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.
1 violation found:
- 1 High priority
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In the walk in cooler, raw chorizo was stored over raw prepped jalapeños and onions. The produce was moved.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.