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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
EL CALERO in OAKLAND PARK currently holds an InspectFL Health Score of 54.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 27, 2026. Across those visits, inspectors documented 22 total violations — 8 critical, 5 major, 9 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on October 27, 2026 shows 8 observation rows: 5 critical, 2 major, and 1 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
EL CALERO has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In front area cooler Cooked beans (53F - Cooling) per operator stored in standing cooler since yesterday 11:00pm. See stop sale
- [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In front area cooler Cooked beans (53F - Cooling) per operator stored in standing cooler since yesterday 11:00pm. See stop sale
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water at 77F. Operator discarded the water and stored with no water
- [31A-11-4] Handwash sink used for purposes other than handwashing. Operator used front counter handwashing sink used to dump water and ice.
- [01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In front cooler next to kitchen Cooked Shredded chicken 10/19 Cooked Ground beef 10/16 Cooked onions 10/20
- [08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Flip top cooler Raw shell eggs stored over cooked pasta stored in reach in cooler with no physical barrier between top and bottom. Operator corrected storage
- [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In front area cooler Cooked beans (53F - Cooling) per operator stored in standing cooler since yesterday 11:00pm. See stop sale
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table cheese for pupusas (69F - Hot Holding) Operator stated items reheated prior to being held for 2 hours; foods moved to be reheated to 165F+ to be held at 135F+
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