El Camaron Desvelado Mexican Seafood
824 E Oak St, Arcadia, FL 34266 · Permanent Food Service · License 2400335
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection6 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 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 visitSep 14, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed a pan of Birria in the reach in cooler in wait staff area date marked for 8/30/26, employee discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed pan of white rice at 125°F, owner stated made an hour ago, employee will reheat to 165°F and hot hold at 135°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed a pan of chicken tenders underneath a pan of raw snapper in the reach in cooler in the kitchen, employee moved the chicken tenders to top shelf.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw beef over raw oysters in the reach in cooler in the kitchen, employee moved the oysters.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed prescription medication on shelve above food preparation area in kitchen, employee moved.
Fixed on the spot
Toxic substance/chemical improperly stored.
Observed 2 bottles of cleaner on shelf with mayonnaise and juice in wait staff area, owner moved the cleaner.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a cooking paddle in hand washing sink in kitchen, employee moved.
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed several tongs hanging on the door handle of oven, owner moved.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed cook with bracelet and watch on while in food preparation area, employee removed.
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.