El Huarache Veloz
7100 49 St N, Pinellas Park, FL 33781 · Permanent Food Service · License 6213407
What drove the grade
Wet wiping cloth not stored in sanitizing solution between uses.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection8 basic-8
- Safety score92
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 visitOct 19, 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
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Red meat sauce bottom shelf not covered.
Fixed on the spot
Food stored outside.
White freezer back of restaurant. Observed bag of shrimp and bag out fish soup inside freezer. Employee moved all food.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee, water, bottles, and coffee cups on prep table with active prepping.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Was 10 ppm now 50 ppm
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
On cutting board
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.
Employee tea obove hot holding unit on shelves near microwave. Employee moved
Fixed on the spot
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.