El Tapatio Mexican Restaurant
13400 S Orange Blossom Trl, Orlando, FL 32837 · Permanent Food Service · License 5811107
What drove the grade
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Aug 7 complaint inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 7, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
Raw chicken stored over raw pork at walk in cooler
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Cooked rice and tortillas stored in thank you bags at cooks line. Operator removed from bags and put rice container and tortillas shells in wax paper
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board at cooks line
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed spoon in hand washing sink at cooks line.Operator placed spoon at dish wash area
Fixed on the spot
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Frozen beef thawing on prep table.Operator put beef in walk in cooler
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle in direct contact with beans at prep area. Operator moved handle off the beans
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
At dumpster enclosure
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Exit door where restrooms are located
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.