El Paraiso Mexican Restaurant
3970 Tampa Road, Oldsmar, FL 34677 · Permanent Food Service · License 6214493
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection2 high priority (fixed by the Sep 22 follow-up, 1 repeat), 2 basic-10
- Administrative complaint on Sep 21, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score78
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 visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Cold holding equipment not maintained in good repair.
More time given
- First visitSep 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 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.
Cut lettuce 47°F cold hold, cooked chicken 47°F cold hold, cooked cut vegetables 46°F cold hold.see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cut lettuce 47°F cold hold, cooked chicken 47°F cold hold, cooked, cut vegetables 46°F cold hold. Cooler is primarily a beer cooler. see stop sale.
Repeat violationAdministrative complaint
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler. Ambient air temperature 46°F. This cooler is primarily used for beer. Operator will not use this cooler for food until it is repaired.
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.
- 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.