TOREROS MEXICAN GRILL

Violations (4)

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers at flat top grill: cooked chicken in tortilla (45F - Cold Holding); raw chicken (47F - Cold Holding); raw steak (46F - Cold Holding); raw shrimp (45F - Cold Holding) As per operator, items stored in unit over 4 hours. Not prepped or portioned today. See stop sale. At flip top cooler: sliced tomatoes (49F - Cold Holding) As per operator, stored since 6 hours; stored over stacked. Not prepped or portioned today. See stop sale. At prep area sitting in ice: green salsa (50F - Cold Holding) As per operator, stored since 5 hours; Not prepped or portioned today. See stop sale. At walk in cooler: cooked chicken (82F at 5:00pm; 82F at 5:30pm- Cooling) since 30 mins; raw chorizo (49F - Cold Holding); ground beef (47F - Cold Holding); shredded cheese (48F - Cold Holding); flan (46F - Cold Holding); horchata with milk (45F - Cold Holding); house made queso (48F - Cold Holding); cooked pork (46F - Cold Holding); deep fried cheese and chili (45F - Cold Holding); sour cream (46F - Cold Holding); tamales (47F - Cold Holding); raw chicken (48F - Cold Holding); raw pork (46F - Cold Holding); salsa enchiladas (46F - Cold Holding); cooked chicken (46F - Cold Holding); cooked corn (46F - Cold Holding) As per operator stored overnight in unit. Not prepped or portioned today. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At walk in cooler: raw beef (48F - Cold Holding); raw shrimp (47F - Cold Holding) As per operator, thawed and prepped 5 hours prior. Products did not cool back down to 41F within 4 hours. See stop sale. -

  High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers at flat top grill: cooked chicken in tortilla (45F - Cold Holding); raw chicken (47F - Cold Holding); raw steak (46F - Cold Holding); raw shrimp (45F - Cold Holding) As per operator, items stored in unit over 4 hours. Not prepped or portioned today. See stop sale. At flip top cooler: sliced tomatoes (49F - Cold Holding) As per operator, stored since 6 hours; stored over stacked. Not prepped or portioned today. See stop sale. At prep area sitting in ice: green salsa (50F - Cold Holding) As per operator, stored since 5 hours; Not prepped or portioned today. See stop sale. At walk in cooler: cooked chicken (82F at 5:00pm; 82F at 5:30pm- Cooling) since 30 mins; raw chorizo (49F - Cold Holding); ground beef (47F - Cold Holding); shredded cheese (48F - Cold Holding); flan (46F - Cold Holding); horchata with milk (45F - Cold Holding); house made queso (48F - Cold Holding); cooked pork (46F - Cold Holding); deep fried cheese and chili (45F - Cold Holding); sour cream (46F - Cold Holding); tamales (47F - Cold Holding); raw chicken (48F - Cold Holding); raw pork (46F - Cold Holding); salsa enchiladas (46F - Cold Holding); cooked chicken (46F - Cold Holding); cooked corn (46F - Cold Holding) As per operator stored overnight in unit. Not prepped or portioned today. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At walk in cooler: raw beef (48F - Cold Holding); raw shrimp (47F - Cold Holding) As per operator, thawed and prepped 5 hours prior. Products did not cool back down to 41F within 4 hours. See stop sale. **Warning** - From follow-up inspection 2026-07-29: At walk in cooler: bread with cheese (47F - Cold Holding); shredded cheese (48F - Cold Holding); flan (46F - Cold Holding); cooked corn (48F - Cold Holding) As per employee stored overnight in unit. Not prepped or portioned today. See stop sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers at flat top grill: cooked chicken in tortilla (45F - Cold Holding); raw chicken (47F - Cold Holding); raw steak (46F - Cold Holding); raw shrimp (45F - Cold Holding) As per operator, items stored in unit over 4 hours. Not prepped or portioned today. See stop sale. At flip top cooler: sliced tomatoes (49F - Cold Holding) As per operator, stored since 6 hours; stored over stacked. Not prepped or portioned today. See stop sale. At prep area sitting in ice: green salsa (50F - Cold Holding) As per operator, stored since 5 hours; Not prepped or portioned today. See stop sale. At walk in cooler: cooked chicken (82F at 5:00pm; 82F at 5:30pm- Cooling) since 30 mins; raw chorizo (49F - Cold Holding); ground beef (47F - Cold Holding); shredded cheese (48F - Cold Holding); flan (46F - Cold Holding); horchata with milk (45F - Cold Holding); house made queso (48F - Cold Holding); cooked pork (46F - Cold Holding); deep fried cheese and chili (45F - Cold Holding); sour cream (46F - Cold Holding); tamales (47F - Cold Holding); raw chicken (48F - Cold Holding); raw pork (46F - Cold Holding); salsa enchiladas (46F - Cold Holding); cooked chicken (46F - Cold Holding); cooked corn (46F - Cold Holding) As per operator stored overnight in unit. Not prepped or portioned today. See stop sale. -

  High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers at flat top grill: cooked chicken in tortilla (45F - Cold Holding); raw chicken (47F - Cold Holding); raw steak (46F - Cold Holding); raw shrimp (45F - Cold Holding) As per operator, items stored in unit over 4 hours. Not prepped or portioned today. See stop sale. At flip top cooler: sliced tomatoes (49F - Cold Holding) As per operator, stored since 6 hours; stored over stacked. Not prepped or portioned today. See stop sale. At prep area sitting in ice: green salsa (50F - Cold Holding) As per operator, stored since 5 hours; Not prepped or portioned today. See stop sale. At walk in cooler: cooked chicken (82F at 5:00pm; 82F at 5:30pm- Cooling) since 30 mins; raw chorizo (49F - Cold Holding); ground beef (47F - Cold Holding); shredded cheese (48F - Cold Holding); flan (46F - Cold Holding); horchata with milk (45F - Cold Holding); house made queso (48F - Cold Holding); cooked pork (46F - Cold Holding); deep fried cheese and chili (45F - Cold Holding); sour cream (46F - Cold Holding); tamales (47F - Cold Holding); raw chicken (48F - Cold Holding); raw pork (46F - Cold Holding); salsa enchiladas (46F - Cold Holding); cooked chicken (46F - Cold Holding); cooked corn (46F - Cold Holding) As per operator stored overnight in unit. Not prepped or portioned today. See stop sale. **Warning** - From follow-up inspection 2026-07-29: At walk in cooler: bread with cheese (47F - Cold Holding); shredded cheese (48F - Cold Holding); flan (46F - Cold Holding); cooked corn (48F - Cold Holding) As per employee stored overnight in unit. Not prepped or portioned today. See stop sale. **Admin Complaint**

  High Priority

• 08B-17-4

  Unwashed fruits/vegetables stored with ready-to-eat food. Various unwashed produce such as tomatoes stored above cheese. -

  Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Various unwashed produce such as tomatoes stored above cheese. **Warning** - From follow-up inspection 2026-07-29: At walk in cooler: Various unwashed produce such as tomatoes stored above prepped bread with cheese. **Time Extended**

  Basic

• 53B-13-5

  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. -

  Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2026-07-29: **Time Extended**

  Intermediate