El Mocho Restaurant
5708 Maloney Ave, Stock Island, FL 33040 · Permanent Food Service · License 5401728
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot, 1 repeat), 3 basic-28
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitAug 3, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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 pork belly (120°F - Hot Holding) at hot box at front counter. As per manager, for approximately 30 minutes. Discussed time as a public health control with manager and provided written procedures via email.
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed plastic containers of raw beef stored over plastic container of cooked beans at walk in freezer. Manager rearranged products.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Observed Sanitizer Bucket (Chlorine 200 plus ppm) manager diluted solution with water. Final reading, 100ppm.
Fixed on the spotRepeat violation
Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed Triple Sink (Quaternary 200 plusppm) manager diluted solution with water. Final reading, 100ppm.
Fixed on the spot
Intermediate3
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.
Observed containers of chicken soup and cooked beans at walk in cooler not date marked. As per manager, products prepared on previous days.
Repeat 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.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee refilling water pitchers at hand sink across from dish area. Manager coached employee.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic container of condensed milk stored on floor at walk in freezer. Manager removed product from floor.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean blender pitchers stored next to handwash sink exposed to splash.
Manager removed items.
Fixed on the spot
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
More time given
At the first visit
Observed raw chicken stored over raw beef at walk in freezer not commercially packaged.
Raw animal food stored over/not properly separated from ready-to-eat food.
More time given
At the first visit
Observed raw pork and raw tuna stored over cooked whole chicken at walk in cooler. Discussed with operator and provided food storage handout.
Intermediate1
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.
More time given
At the first visit
Observed containers of rice pudding and flan not date marked at reach in cooler at front counter. As per operator, products prepared on previous days.
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
At the first visit
Observed container of eggs stored on floor at walk in cooler. Observed container of corn stored on floor at walk in freezer.
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.