El Paso Mexican Grill 3
5041 Dogwood Dr, Milton, FL 32570 · Permanent Food Service · License 6701607
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 5 complaint inspection3 high priority (no follow-up needed, 1 repeat), 2 basic (2 repeats)-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 5, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Upon inspection, observed diced tomatoes 46f in make bar cooler upper # 1. Also observed diced tomatoes 47f in make bar cooler lower # 1. Both have been in the cooler over 4 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Upon inspection, observed diced tomatoes 46f in make bar cooler upper # 1. Also observed diced tomatoes 47f in make bar cooler lower # 1. Both have been in the cooler over 4 hours.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Upon inspection, observed shell eggs stored over carnitas in make bar cooler lower # 2.
Repeat violation
Basic2
Code 08, Food protection and cross-contamination: Stored food not covered.
Upon inspection, observed storage pan of lettuce stored uncovered in walk-in cooler.
Repeat violation
Food stored on floor.
Upon inspection, observed case of French fries stored on the floor in walk-in freezer.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.