El Calero
3495 N Dixie Hwy, Oakland Park, FL 33334 · Permanent Food Service · License 1617393
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 27 routine inspection5 high priority (3 no follow-up needed, 2 fixed on the spot), 2 intermediate, 1 basic-22
- Safety score78
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 visitOct 27, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In front area cooler Cooked beans (53°F - Cooling) per operator stored in standing cooler since yesterday 11:00pm. See stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. In front cooler next to kitchen Cooked Shredded chicken 10/19 Cooked Ground beef 10/16 Cooked onions 10/20
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On prep table cheese for pupusas (69°F - Hot Holding) Operator stated items reheated prior to being held for 2 hours; foods moved to be reheated to 165°F+ to be held at 135°F+
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In front area cooler Cooked beans (53°F - Cooling) per operator stored in standing cooler since yesterday 11:00pm. See stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Flip top cooler Raw shell eggs stored over cooked pasta stored in reach in cooler with no physical barrier between top and bottom. Operator corrected storage
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.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In front area cooler Cooked beans (53°F - Cooling) per operator stored in standing cooler since yesterday 11:00pm. See stop sale
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Operator used front counter handwashing sink used to dump water and ice.
Basic1
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils stored in standing water at 77°F. Operator discarded the water and stored with no water
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.
- Stop sale
- An order that the food can’t be sold or served.