El Tarasco Mexican Restaurant
728 Pine Island Rd SW Ste 8-9, Cape Coral, FL 33991 · Permanent Food Service · License 4606006
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 Sep 22 routine inspection3 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic (2 repeats)-22
- Extension granted on Sep 24Counts in full until a follow-up finds the problems fixed-3
- Safety score75
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 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.
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
More time given
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
More time given
- First visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed raw hamburgers (69°F - Cold Holding). The manager discarded raw hamburgers.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw beef (52°F - Cold Holding); raw steak (54°F - Cold Holding); raw chicken (53°F - Cold Holding) in walk-in cooler. The manager is currently moving all raw products into stand up and reach-in freezer. Observed raw hamburgers (69°F - Cold Holding). The manager discarded the raw hamburgers.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw steaks over produce broccoli and carrots in reach-in cooler across from cook line. The manager moved the raw steak on the bottom shelf beside the raw chicken.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed handwashing sink behind front counter being used as a dump sink. Educated operators on proper usage of handwashing sinks.
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. Obtained all ServSafe Certifications expired Suedth and Enrique dated 8/10/2023 and 7/21/2023.
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach-in cooler across from cook line gasket torn.
Repeat violation
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk-in cooler not working due to compressor being out per General Manager Gerardo A . The establishment has maintenance technician working on walk-in cooler.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler across from cook line.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees in bar.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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.
- Stop sale
- An order that the food can’t be sold or served.