El Paso 2
1800 N Federal Hwy, Hollywood, FL 33020 · Permanent Food Service · License 1609929
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection8 high priority (3 fixed on the spot, 2 repeats), 5 intermediate (4 fixed on the spot), 8 basic (1 repeat)-63
- Administrative complaint on Oct 12, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score17
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 13, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for all employees.
Observed at callback inspection same. 59 day extension given on original 60 day violation.
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed at callback inspection same.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed at callback inspection same. Food debris in microwave by cookline.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed at callback inspection same.
More time given
- First visitOct 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
1) Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler, cooked chicken (54°F - Cooling); cooked ground beef mix (53°F - Cooling); house salsa (55°F - Cooling); chicken soup (55°F - Cooling). Per employee all items prepared on 10-11 and in unit overnight. 2) Time/temperature control for safety food cold held at greater than 41°F. In walk in cooler, sour cream (52°F - Cold Holding); shredded mozzarella (51°F - Cold Holding); cooked chicken (52°F -Cold Holding); refried beans (53°F - Cold Holding); cooked plantains (52°F - Cold Holding); cooked beef (52°F - Cold Holding); raw whole fish (51°F - Cold Holding); raw fish filets (51°F - Cold Holding); raw steak (51°F - Cold Holding); raw burgers (52°F - Cold Holding). Per employee not prepared or portioned today and in unit more than 24 hours. 3) Shell eggs not stored at an ambient air temperature of 45°F or less. In walk in cooler, raw shell eggs (54°F - Ambient Cold Holding). Per employee eggs in cooler more than 24 hours. 4) Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. In walk in cooler, house salsa (52°F - Cooling). Per employee prepared on 10-11 and in unit overnight.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In walk in cooler, sour cream (52°F - Cold Holding); shredded mozzarella (51°F - Cold Holding); cooked chicken (52°F -Cold Holding); refried beans (53°F - Cold Holding); cooked plantains (52°F - Cold Holding); cooked beef (52°F - Cold Holding); raw whole fish (51°F - Cold Holding); raw fish filets (51°F - Cold Holding); raw steak (51°F - Cold Holding); raw burgers (52°F - Cold Holding). Per employee not prepared or portioned today and in unit more than 24 hours. See stop sale.
Shell eggs not stored at an ambient air temperature of 45°F or less.
In walk in cooler, raw shell eggs (54°F - Ambient Cold Holding). Per employee eggs in cooler more than 24 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In walk in cooler, cooked chicken (54°F - Cooling); cooked ground beef mix (53°F - Cooling); cooked beef (55°F - Cooling); chicken soup (55°F - Cooling). Per employee all items prepared on 10-11 and in unit overnight. See stop sale.
Repeat violationAdministrative complaint
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
In walk in cooler, house salsa (52°F - Cooling). Per employee prepared on 10-11 and in unit overnight. See stop sale.
Code 08, Food protection and cross-contamination: 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.
In reach in freezer by server glassfront cooler, non commercially wrapped raw steaks above bag of raw fish filets. Employee moved steaks to bottom of freezer.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Employee failed to wash for adequate amount of time when washing at triple sink. Reviewed proper procedures and employee correctly washed hands going forward.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
In walk in cooler and reach in freezer by server glassfront cooler, unwrapped tilapia filets stored directly in standard to go plastic bags. Employee removed and placed in proper containers.
Fixed on the spot
Intermediate5
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.
In server glassfront cooler, open gallon of milk missing date mark. Per employee opened on 10-10. Employee added date mark.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands with soap water at triple sink while inspector using hand sink. Reviewed with employee to only use hand sink when washing hands. Employee did so going forward.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Clean pots in hand sink by cookline. Employee removed.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unknown substances in 2 spray bottles hanging by triple sink. Employee labeled as degreaser and general cleaner.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All training certificates expired in March 2026.
Basic8
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knife between fliptop unit and steam well at cookline. Employee removed knife to dish machine to be washed.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage on prep table next to clean plates beside fliptop unit. Employee removed beverage.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets on fliptop lower cooler doors damaged.
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Soiled wet wiping cloths under cutting board in prep area and on counter beside cook line. Employee removed cloths.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave beside fliptop unit soiled with food debris.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Large pots on shelf above back prep table not inverted. Employee properly inverted all.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
1) Wall between triple sink and prep table and hand sink soiled. 2) Wall to right of walk in cooler door soiled.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee keys on top plate at end of cookline. Employee removed keys and sent plate to dish machine.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.