El Paso Mexican Restaurant
Last inspected: Apr 16, 2026
20
Score
El Paso Mexican Restaurant appears in inspection records 10 times, starting in 2023. On Apr 16, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have ticked up lately, averaging around 14 violations per visit versus roughly nine violations earlier in the record.
The pattern that stands out is “time/temperature control for safety food”, which has been cited four times.
That's lower than the typical Ocoee restaurant, which scores around 76. The pattern in the record is worth a careful look.
10
Inspections
4
Critical latest
4
Major latest
12
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
4 critical violations. 4 major violations. 12 minor violations.
View 20 violations
High Priority - Toxic substance/chemical improperly stored. Employee removed glass cleaner next to dishes in ware washing area. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over or with unwashed produce. Employee removed shell eggs from over unwashed produce in walk in cooler. **Corrected On-Site**
08A-04-5
High Priority - Nonfood-grade bags used in direct contact with food. Beef in grocery bags in walk in cooler.
14-31-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on phone in kitchen then proceeded to touch clean dishes. Coached employee on proper hand washing procedures.
12A-29-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Employee marked chicken and beef in walk in cooler held for 24 hours per operator. **Corrected On-Site**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting boards on cook line stained with food debris. Can opener blade soiled.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager came during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced towels at hand sink next to walk in cooler. **Corrected On-Site**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed cup on reach in cooler cutting board on cook line. **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating food in prep area.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed cellphone from dry storage shelves with condiments and seasonings. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed to cooks with no hairnet.
13-03-4
Basic - Floor soiled/has accumulation of debris. Employee cleaned beef blood off floor of the walk in cooler. **Corrected On-Site**
36-73-4
Basic - Food stored on floor. Employee removed boxes of oil on floor of cook line. Employee replaced green onions from floor in walk in cooler. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs from oven door. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Underneath cutting board on prep table.
21-04-4
Basic - Old labels stuck to food containers after cleaning. On clean dishes in ware washing area.
16-46-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Employee tested sanitizer bucket at server station at 0ppm. Employee remade bucket and retested at 100ppm. **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Employee labeled all bulk containers of rice,beans,sugar and flour in prep area. **Corrected On-Site**
02D-01-5
20
Sep 15, 2025
Routine - Food
2 critical violations. 2 major violations. 15 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in steamwell 114-122F hot holding. Less than 4hrs per operator. Advised to reheat to 165F for tempersture recivery. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over fries in cooler. Operator immediately removed. ( corrected on site) Raw shell eggs over greens in walk in cooler.
08A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground beef made 2pm 9/14 no date or label. Operator immediately labeled **Corrected On-Site**
02C-02-5
Basic - Light not functioning. Under hood system
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. In womens bathroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers - interior rim of chest freezer - lid to blender( operator removed to be clean( corrective action taken ) - top of dishwasher
23-03-4
Basic - Screen in door torn/in poor repair
35B-09-4
Basic - Screening is not 16-mesh to the inch. Back door.
35B-13-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avacados over ready to eat onions in prep cooler. Operator immediately removed **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Flour
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. In rice and bread crumbs. Operator immediately removed **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. At end if cook line
36-36-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch. Operator immediately removed **Corrected On-Site**
13-07-4
Basic - Equipment in poor repair. Gaskets in prep cooler
14-11-5
Basic - Floor area(s) covered with standing water. Behind fryer
36-22-4
Basic - Food not stored at least 6 inches off of the floor. -Boxed oil , buckets of chili, bucket of condensed milk , on floor in kitchen. Operator immediately removed (corrected on site) container of veggies on floor in walk in cooler.
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. Operator immediately removed **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of both ovens - can opener ( operstor removed to be cleaned ( corrective action taken) - coke nozzle at bar operator immediately cleaned ( corrected on site)
22-08-4
29
Mar 13, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over fish in walk in cooler. Operator corrected. **Corrected On-Site** - From follow-up inspection 2025-03-13: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - 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 per operator more than 24 hours. - From follow-up inspection 2025-03-13: **Time Extended**
02C-03-5
Basic - - From initial inspection : Basic - Ceiling tile missing. Above storage closet by ice machine. - From follow-up inspection 2025-03-13: **Time Extended**
36-36-4
74
Mar 12, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in draws on cooks line chicken (in reach in cooler overnight per operator) (45-46F - Cold Holding); beef (45-46F - Cold Holding) **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in draws on cooks line chicken (in reach in cooler overnight per operator) (45-46F - Cold Holding); beef (45-46F - Cold Holding) rolled tacos (46F-49); tongue (46F-49 - Cold Holding) **Repeat Violation**
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over fish in walk in cooler. Operator corrected. **Corrected On-Site**
08A-20-5
Intermediate - 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 per operator more than 24 hours.
02C-03-5
Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles throughout facility not labeled. One on bar counter, underneath 3 compartment and reach in cooler. Operator began labeling bottles. **Corrective Action Taken**
41-17-4
Basic - Ceiling tile missing. Above storage closet by ice machine.
36-36-4
Basic - Floor soiled/has accumulation of debris. Cooks line underneath all equipment.
36-73-4
Basic - Food stored on floor. Chicken and sauce in walk in cooler stored on the floor. Tomatillo stored on the floor in front of fryer.
08B-38-4
45
Nov 14, 2024
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (112F - Hot Holding); mixed vegetables (109F - Hot Holding);. In steam table less than 4 hours. Manager placed on the stove to get hot. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2024-11-14: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. beans (51F - Cold Holding); pork (51F - Cold Holding); shrimp amuse (53F - Cold Holding); beef (45F - Cold Holding); . In walk in cooler from yesterday - From follow-up inspection 2024-11-14: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked cactus on shelf in walk in cooler - From follow-up inspection 2024-11-14: **Time Extended**
08A-05-6
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole around pipes over fryer - From follow-up inspection 2024-11-14: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones above make table on the cook line. Manager removed items. **Corrected On-Site** - From follow-up inspection 2024-11-14: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook. Added hair net. **Corrected On-Site** - From follow-up inspection 2024-11-14: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No wash sink setup. Manager educated staff and asked to setup sink. **Corrective Action Taken** - From follow-up inspection 2024-11-14: **Time Extended**
16-13-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs and ladle on handle of stove. Staffed removed utensils. **Corrected On-Site** - From follow-up inspection 2024-11-14: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Light not functioning. Hood - From follow-up inspection 2024-11-14: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover and ceiling in walk in cooler. - From follow-up inspection 2024-11-14: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados with snickers on them on the cook line. Staff washed vegetables. **Corrected On-Site** - From follow-up inspection 2024-11-14: **Time Extended**
08B-39-4
43
Nov 12, 2024
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food in Good Condition, Safe, and Unadulterated
FL-13
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
37
Jun 14, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mixed vegetables (127F). Held above hot holding unit. Manager placed inside of steam table. Less than 4 hours in steam table. **Corrective Action Taken** - From follow-up inspection 2024-06-14: **Time Extended**
03B-01-6
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table with food placed to cool? - From follow-up inspection 2024-06-14: **Time Extended**
12B-07-4
82
Jun 13, 2024
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mixed vegetables (127F). Held above hot holding unit. Manager placed inside of steam table. Less than 4 hours in steam table. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding); raw beef (50F - Cold Holding); raw shrimp (50F - Cold Holding). Manager states the items haven't been out of the cooler. Items from 2 and three days ago. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef (50F - Cold Holding); raw shrimp (50F - Cold Holding). fish (49F - Cold Holding); beef broth (49F - Cold Holding) Manager states the items haven't been out of the cooler. Items from 2 and three days ago. **Warning**
01B-02-5
High Priority - Sewage/wastewater backing up through floor drains. Hand sink next to grill on cook line backing up from floor drain when hand sink is used. **Warning**
28-26-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table with food placed to cool?
12B-07-4
52
Apr 2, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
Required Records Available; Shellstock Tags/Labels
FL-14
Food Obtained from Approved Sources
FL-11
Adequate Handwashing Facilities Supplied and Accessible
FL-10
58
Jun 28, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One unisex restroom missing closure.
32-04-4
95
Frequently Asked Questions
When was El Paso Mexican Restaurant last inspected?
The most recent health inspection at El Paso Mexican Restaurant on file is from Apr 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at El Paso Mexican Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at El Paso Mexican Restaurant.
How does El Paso Mexican Restaurant compare to other restaurants in Ocoee?
El Paso Mexican Restaurant most recently scored 20 out of 100, which is lower than the Ocoee average of 76.
Has El Paso Mexican Restaurant's inspection record improved over time?
No. Recent inspections at El Paso Mexican Restaurant have averaged around 14 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at El Paso Mexican Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is El Paso Mexican Restaurant inspected?
Based on the inspection history on file, El Paso Mexican Restaurant is inspected around four times per year on average.
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