El Toro Negro Mexican Grill Cantina Corp
5780 54 Ave N, Kenneth City, FL 33709 · Permanent Food Service · License 6216198
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection2 high priority, 4 intermediate (3 fixed on the spot), 8 basic-29
- Extension granted on Oct 19Counts in full until a follow-up finds the problems fixed-3
- 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 19, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
7 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
More time given
Code 32, Restrooms: Bathroom located inside establishment not enclosed with self-closing doors.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
- First visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector 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.
In black 2 door reach in cooler near kitchen exit- raw chicken (47°F - Cold Holding); raw beef (50°F - Cold Holding); salsa (47°F - Cold Holding) Items have been in cooler since yesterday and were not temped today. One case of raw chicken was purchased today, operator says it was purchased at 11AM, I took my temps at 4PM. However, receipt with case of chicken is from 8:50 AM. I explained to operator that when Time/Temperature Control for Safety foods temperature elevate above 41°F, they have 4 hours to return the foods to 41°F. Since the lower estimate of time was up to 5 hours, and the high estimate is 6 hours, I included this case in the Stop Sale. Stop Sale issued due to not being able to determine how long the foods have been out of temperature.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In black 2 door reach in cooler near kitchen exit- raw chicken (47°F - Cold Holding); raw beef (50°F - Cold Holding); salsa (47°F - Cold Holding) Items have been in cooler since yesterday and were not temped today. One case of raw chicken was purchased today, operator says it was purchased at 11AM, I took my temps at 4PM. However, receipt with case of chicken is from 8:50 AM. I explained to operator that when Time/Temperature Control for Safety foods temperature elevate above 41°F, they have 4 hours to return the foods to 41°F. Since the lower estimate of time was up to 5 hours, and the high estimate is 6 hours, I included this case in the Stop Sale. Stop Sale issued due to not being able to determine how long the foods have been out of temperature.
Intermediate4
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 in reach in cooler to left of kitchen entrance opened 3 days ago has no date mark. Operator date marked.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Cutting boards stained on reach in cooler behind front counter and on cookline. -Can opener blade soiled Operator cleaned can opener blade.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
-No paper towels hand wash sink at kitchen entrance Operator put out paper towels
Fixed on the spot
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -Structure in front counter area has been added where drinks and foods are being prepared. No hand wash sink in this area. -A reach in freezer has been added and ice machine moved to storage room behind bar. There is no hand wash sink in this room. Explained plan review requirements with operator and gave him plan review information.
Basic8
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
-no ambient thermometer in black two door cooler near kitchen exit. All foods out of temperature and stop sales issued.
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
-Reach in freezer near ice machine ambient temp 37°F, some items frozen solid some are not, but are 41°F and below.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
Code 32, Restrooms: Bathroom located inside establishment not enclosed with self-closing doors.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
-1 dead roach in back room on floor next to ice machine Operator cleaned and sanitized area.
Fixed on the spot
Exterior door has a gap at the threshold that opens to the outside.
-Large gap in exterior kitchen back door allowing light in from outside
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-Cell phone in service window above prep cooler on cookline -Employee pizza stored above restaurant food in reach in cooler to left of kitchen entrance Operator moved phone and pizza
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.