El Toreo
3510 SW 36 Ave, Ocala, FL 34474 · Permanent Food Service · License 5202400
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection2 high priority (fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 1 repeat), 3 basic (1 repeat)-20
- Administrative complaint on Oct 5, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score68
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 visitOct 6, 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 visitOct 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In Walk in cooler, raw fish above pico, Manager moved and stored properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
At the end of cook line, pizzas wrapped with a thank you bag, employee removed bag and covered the pizzas.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
No documents available.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled with food residue, manager moved to dish machine and cleaned, also at the bar area, frozen margarita machine nozzle with slime like substance.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink used to dumped bucket, observed sponges and pads inside sink, manager removed all.
Fixed on the spotRepeat violation
Basic3
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Wok shelves soiled with food residue. Salamander above flat top with grease build up, employee cleaned during inspection.
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
At the dry storage area, five dead roaches on floor under shelves, Manager cleaned.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
AC vent on cook line with dust.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.