El Dorado Mexican Resturant #1
450061 SR 200 Ste# 13, Callahan, FL 32011 · Permanent Food Service · License 5500986
What drove the grade
Shell eggs in use or stored with cracks or broken shells.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 6 basic (3 repeats)-22
- Administrative complaint on Jul 20Counts in full until a follow-up finds the problems fixed-20
- Safety score58
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 visitJul 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. In walk-in cooler three (3) raw shelled eggs stored with cracked shells.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
On metal rack in dish room, spray bottle of dawn soap and bottle of lotion stored next to seasoning and food items. Manager moved items.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Upon arrival, observed ice in handwash sink at server station. Manager began to melt ice.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Tea urns at server station in use and not covered. Manager put lids on tea.
Unwashed fruits/vegetables stored with ready-to-eat food.
In walk-in cooler, unwashed tomatoes over white bucket of ready to eat salsa. Employee moved salsa.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink cup on shelf in kitchen with seasonings over prep table. Employee moved drink to lower shelf of prep table.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwaves in kitchen soiled with food debris. Also, interior of oven on cook line soiled with grease.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets in kitchen stained/torn. Interior of beer cooler in dining area soiled with residue.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
Floor under cook line and reach in cooler on cook line soiled with food debris. Also, wall behind cook line equipment soiled with grease debris.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.