El Amigo Mexican Restaurant
227 S Summit St, Crescent City, FL 32112 · Permanent Food Service · License 6400847
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 Aug 17 routine inspection2 high priority (1 fixed by the Oct 26 follow-up, 1 fixed on the spot), 1 intermediate, 3 basic (1 repeat)-13
- Extension granted on Aug 20, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsRoutine inspection
- 3rd follow-up visitOct 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 2nd follow-up visitOct 20, 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Person in charge has books but needs more time to conduct training.
More time given
- 1st follow-up visitAug 20, 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Person in charge needs more time to train.
More time given
- First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed main triple door reach in cooler: chicken (50°F - Cold Holding); milk (48°F - Cold Holding); ground cooked beef (48°F - Cold Holding); ambient air raw shell eggs (51°F - Cold Holding); shredded cheese (44°F - Cold Holding); rice (47°F - Cold Holding). Cooler is over stuffed with food blocking air flow, used as a working cooler with doors opening frequently, and as a cooling cooler for recently cooked product. Discussed options for person in charge to cool in freezers, reduced amount of food inside reach in cooler to increase air flow. Person in charge started removed food and placing in flip-top cooler and freezer. Person in charge stated cooler working at 11.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed queso cheese on counter for less than one hour per person in charge (87°F - Hot Holding)
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of current food handler certifications for food employees.
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils for food contact in 78°F water. Discussed with person in, charge person in charge dumped water.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed clean food containers with old tape labels stuck to sides.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed kitchen walls soiled with grease and dust.
Repeat violation
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.