Toreros Mexican Grill
7757 Lake Worth Rd, Lake Worth, FL 33467 · Permanent Food Service · License 6022126
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 27 complaint inspection7 high priority, 3 intermediate (1 repeat), 2 basic-54
- Administrative complaint on Jul 27, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score26
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitJul 29, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse
At walk in cooler: bread with cheese (47°F - Cold Holding); shredded cheese (48°F - Cold Holding); flan (46°F - Cold Holding); cooked corn (48°F - Cold Holding) As per employee stored overnight in unit. Not prepped or portioned today. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At walk in cooler: bread with cheese (47°F - Cold Holding); shredded cheese (48°F - Cold Holding); flan (46°F - Cold Holding); cooked corn (48°F - Cold Holding) As per employee stored overnight in unit. Not prepped or portioned today. See stop sale.
Administrative complaint
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic1
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
At walk in cooler: Various unwashed produce such as tomatoes stored above prepped bread with cheese.
More time given
- First visitJul 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse
Time/temperature control for safety food cold held at greater than 41°F. At reach in cooler drawers at flat top grill: cooked chicken in tortilla (45°F - Cold Holding); raw chicken (47°F - Cold Holding); raw steak (46°F - Cold Holding); raw shrimp (45°F - Cold Holding) As per operator, items stored in unit over 4 hours. Not prepped or portioned today. See stop sale. At flip top cooler: sliced tomatoes (49°F - Cold Holding) As per operator, stored since 6 hours; stored over stacked. Not prepped or portioned today. See stop sale. At prep area sitting in ice: green salsa (50°F - Cold Holding) As per operator, stored since 5 hours; Not prepped or portioned today. See stop sale. At walk in cooler: cooked chicken (82°F at 5:00pm; 82°F at 5:30pm- Cooling) since 30 mins; raw chorizo (49°F - Cold Holding); ground beef (47°F - Cold Holding); shredded cheese (48°F - Cold Holding); flan (46°F - Cold Holding); horchata with milk (45°F - Cold Holding); house made queso (48°F - Cold Holding); cooked pork (46°F - Cold Holding); deep fried cheese and chili (45°F - Cold Holding); sour cream (46°F - Cold Holding); tamales (47°F - Cold Holding); raw chicken (48°F - Cold Holding); raw pork (46°F - Cold Holding); salsa enchiladas (46°F - Cold Holding); cooked chicken (46°F - Cold Holding); cooked corn (46°F - Cold Holding) As per operator stored overnight in unit. Not prepped or portioned today. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41°F during the preparation process and was not cooled back down to 41°F within 4 hours. At walk in cooler: raw beef (48°F - Cold Holding); raw shrimp (47°F - Cold Holding) As per operator, thawed and prepped 5 hours prior. Products did not cool back down to 41°F within 4 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At reach in cooler drawers at flat top grill: cooked chicken in tortilla (45°F - Cold Holding); raw chicken (47°F - Cold Holding); raw steak (46°F - Cold Holding); raw shrimp (45°F - Cold Holding) As per operator, items stored in unit over 4 hours. Not prepped or portioned today. See stop sale. At flip top cooler: sliced tomatoes (49°F - Cold Holding) As per operator, stored since 6 hours; stored over stacked. Not prepped or portioned today. See stop sale. At prep area sitting in ice: green salsa (50°F - Cold Holding) As per operator, stored since 5 hours; Not prepped or portioned today. See stop sale. At walk in cooler: cooked chicken (82°F at 5:00pm; 82°F at 5:30pm- Cooling) since 30 mins; raw chorizo (49°F - Cold Holding); ground beef (47°F - Cold Holding); shredded cheese (48°F - Cold Holding); flan (46°F - Cold Holding); horchata with milk (45°F - Cold Holding); house made queso (48°F - Cold Holding); cooked pork (46°F - Cold Holding); deep fried cheese and chili (45°F - Cold Holding); sour cream (46°F - Cold Holding); tamales (47°F - Cold Holding); raw chicken (48°F - Cold Holding); raw pork (46°F - Cold Holding); salsa enchiladas (46°F - Cold Holding); cooked chicken (46°F - Cold Holding); cooked corn (46°F - Cold Holding) As per operator stored overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41°F during the preparation process and was not cooled back down to 41°F within 4 hours.
At walk in cooler: raw beef (48°F - Cold Holding); raw shrimp (47°F - Cold Holding) As per operator, thawed and prepped 5 hours prior. Products did not cool back down to 41°F within 4 hours. See stop sale.
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.
At double door reach in cooler: raw shrimp in open pan stored over ice cream. Raw plastic wrapped shrimp stored over various juices. Advised manager to fix.
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed dishwasher handle dirty dishes with gloves then used water to rinse gloves then handle clean dishes; no glove change no hand wash. Advised manager that dishwasher should was hands and clean and sanitize dishes.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 live flies flying around in kitchen landing on clean containers used for tortillas.
Administrative complaint
Roach activity present as evidenced by live roaches found.
1 live roach running in expo and beverage prep area of kitchen.
Administrative complaint
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk, as per operator opened over 24 hours; no date mark. Advised manager to date marked.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At walk in cooler: cooked chicken (82°F at 5:00pm; 82°F at 5:30pm- Cooling) As per operator, cooling since 30 mins. At current rate of cooling, product will not cool from 135°F to 70°F in a total of 2 hours. Advised operator to quick chill.
Repeat violationAdministrative complaint
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Various unwashed produce such as tomatoes stored above cheese.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach under condiment shelf in beverage prep area of kitchen. 2 dead roaches under dry storage shelf next to double door reach in freezer.
Administrative complaint
Earlier inspections 1
F41Complaint inspection11 violations, 9 high priority Administrative complaint
- First visitJul 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
Tamales date marked 7/18 in walk in cooler. Employee discarded. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked beans (121°F - Hot Holding); cooked rice (118°F - Hot Holding) held in hot holding cabinet.
Per operator, items have been held for approximately 30 minutes in unit. Cook began reheating items to 165°F.
Fixed on the spotRepeat violationAdministrative complaint
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.
Non commercially packaged raw shrimp stored above open container of ice cream in reach in freezer. Employee reorganized.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw salmon and raw beef stored over opened bags of ready to eat shredded cheese in cook line reach in cooler. Employee reorganized.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed cook handle raw beef and then immediately handle clean plate for outgoing order without first removing gloves and washing hands. Reviewed glove change and handwashing requirements with operator. Employee washed hands and changed gloves.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use Dishwasher (Chlorine 0ppm). Chlorine solution empty. Employee changed bucket and primed machine, retesting at 100ppm.
Fixed on the spot
Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed dishwasher (Chlorine 0ppm) being used to wash food baskets and salsa cups. Operator changed solution and primed machine. Items rewashed and sanitized in 100ppm Chlorine.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle of sanitizer stored on shelf above rolled ready to use silverware. Operator removed.
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine 200ppm) at cook line handwashing sink. Operator diluted solution, retesting at 100ppm.
Fixed on the spot
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw shrimp thawing in standing water in prep sink. Employee placed items in walk in cooler.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris on top exterior of warewashing machine.
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.
- Stop sale
- An order that the food can’t be sold or served.