El Potro Mexican Restaurant
2470 W US Hwy 90, Lake City, FL 32055 · Permanent Food Service · License 2200468
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection5 high priority (3 fixed by the Sep 16 follow-up, 2 fixed on the spot), 5 intermediate (2 fixed on the spot, 1 repeat), 9 basic (3 repeats)-41
- Safety score59
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 16, 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 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Pan of pork stored in reach-in cooler across from walk-in cooler dated 8/31.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef stored over container of salsa in walk-in cooler. Manager moved salsa to another shelf.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish area dish machine, 0 ppm.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Faucet underneath table next to dish machine.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Container of chicken seasoning stored directly on top of container of soap in dry storage shelf behind building. Manager moved seasoning to another shelf.
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Flan stored in walk-in cooler. Manager stated flan prepared the previous morning. Manager placed proper date on flan.
Fixed on the spotRepeat violation
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No written procedure available. Inspector provided written procedure.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Non-service animals in the food establishment or on premises.
Observed two flies in kitchen area next to dish area.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle of degreaser stored in dish area.
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 employee training certificates expired on 1/21/2026.
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Containers of salsa in walk-in cooler.
Code 08, Food protection and cross-contamination: Stored food not covered.
Container of chicken in reach-in cooler across from walk-in cooler. Manager placed lid on chicken.
Fixed on the spot
Food stored on floor.
Bags of pork stored on walk-in freezer floor. Manager placed pork on shelf. Plastic container of peppers stored on walk-in cooler floor. Manager placed peppers on shelf.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use spatula stored in cracks between pieces of equipment.
Spatula stored between wall and pipe in kitchen. Manager removed spatula during inspection.
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.
Employee drink on prep table next to cook line steam table. Manager had employee remove drink during inspection.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk-in cooler shelves.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Containers stored on shelf above prep table outside of walk-in cooler.
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 wallets on shelf above prep table next to walk-in cooler.
Repeat violation
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
No choking poster posted. Inspector provided operator with written procedure.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.