El Gallo
4533 Weston Rd Ste D109, Weston, FL 33331 · Permanent Food Service · License 1625742
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-10
- Safety score90
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 visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 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 cold held at greater than 41°F.
Observed in walk-in cooler cooked pork (47°F - Cold Holding per operator removed from cooler some pork placed on cook line and placed back in walk-in cooler held out of temperature approximately 1 hour. Not portion or prepared today Operator placed in ice bath. Observed in cooling drawers shredded cheese (52°F - Cold Holding) per operator held out of temperature less than 1 hour operator placed in ice bath. Observed in flip top cooler guacamole with tomato (44-45°F - Cold Holding) pico de gallo (44-46°F - Cold Holding) per operator held out of temperature less than 1 hour. Operator placed in ice bath.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed chile de Arbol 118°F@ 3:25 cooling since 3:00 rechecked 110°F @3:55 at this rate product will not not cool from 135°F to 70°F within 2 hours. Operator placed in ice bath.
Fixed on the spot
Intermediate1
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
One employee started 1 week Employee filed out form.
Fixed on the spot
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
Observed employee wearing a hat with long hair exposed in rear.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave
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.