EL SOMBRERO MEXICAN GRILL

Name: EL SOMBRERO MEXICAN GRILL
Address: 1595 EAST SILVER STAR RD, OCOEE, FL, 34761, US
Rating: 0

1595 EAST SILVER STAR RD, OCOEE, FL 34761

License #5814976

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 19, 2026 · 16 findings · 0 critical

Routine - Food

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

EL SOMBRERO MEXICAN GRILL in OCOEE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 202 total violations — 20 critical, 36 major, 146 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 19, 2026 shows 16 observation rows: no critical rows, 6 major, and 10 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

202

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

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.

Community pulse

Would you eat here?

EL SOMBRERO MEXICAN GRILL has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-05-4] Cardboard used to line non food-contact shelves. On cookline shelving.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested too high
[23-03-4] Nonfood-contact surface soiled with grease, some hood filters
[25-05-4] Single-service articles improperly stored. On floor in expo area
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked by reach in cooler.
[36-22-4] Floor area(s) covered with standing water. Cook line used
[40-01-4] No suitable facilities provided to store employee clothing and other possessions. Purse in storage area.
[08B-12-5] Stored food not covered. Chips in top storage barrel
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[41-17-4] Spray bottle containing substance not labeled.
[35B-03-4] Outer openings not protected with self-closing doors. Back door closer and dis repair.
[08B-38-4] Food stored on floor. Bean paste and onions in kitchen.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Warewashing area
[02C-03-5] 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 gallon

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens room
[14-01-5] Bowl or other container with no handle used to dispense food. In salt. Operator removed
[14-09-4] Cutting board has cut marks and is no longer cleanable. At taco station
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On expo window. Operator removed
[14-11-5] Equipment in poor repair. -Oven door wont stay closed by itself -Gaskets in taco station cooler torn . Operator has replacements ordered
[36-17-5] Floor tiles missing and/or in disrepair. -Cracked tile in waresshing area
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of all 3 ovens
[36-62-4] Light not functioning. In walk in cooler
[29-08-4] Plumbing system in disrepair. hand sink in ware washing area. Cold faucet runs when left on
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt. Operator labeled
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -First prep cooler : Pork, rice, chicken, octopus, salsa ; (50-53F - Cold Holding) -Drawer coolers:, beef, chicken, chorizo, pork, shrimp; (48-53F - Cold Holding) All items in both coolers less than 4hrs per operator. Operator immediately moved to other coolers for temp recovery
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar. Operator immediately cleaned
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by table operator moved
[31A-11-4] Handwash sink used for purposes other than handwashing. Food debris in ware washing hand sink. Removed

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[36-22-4] Floor area(s) covered with standing water. By Hws by dish machine.
[36-73-4] Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
[08B-38-4] Food stored on floor. Chicken stock stored on the floor in walk in cooler.
[36-24-5] Hole in or other damage to wall. At dish machine by clean equipment.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above reach in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all equipment on cooks line, and containers holding chips.
[14-20-4] Ripped/worn tin foil used as shelf cover. Prep table on cooks line.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. On cooks line.
[22-16-4] Walk in cooler interior/shelves have accumulation of soil residues.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Steam tables, and cooks line.
[29-11-4] Water leaking from pipe and/or faucet/handle. Hws at bar pipe broken water draining on to floor into drain. Hws by chip server station.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over intestines, raw beef and raw oysters in walk in freezer.
[03A-02-5] Chicken 46°F, Beef 46° in reach in cooler less than 4 hours per operator. Operator placed more ice for temperature recovery.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[41-17-4] Spray bottle containing toxic substance not labeled. 3 spray bottles underneath dish machine. Operator removed and labeled.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[36-22-4] Floor area(s) covered with standing water. By Hws by dish machine.
[36-73-4] Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
[08B-38-4] Food stored on floor. Chicken stock stored on the floor in walk in cooler.
[36-24-5] Hole in or other damage to wall. At dish machine by clean equipment.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above reach in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all equipment on cooks line, and containers holding chips.
[33-16-4] Open dumpster lid. Operated close lid.
[14-20-4] Ripped/worn tin foil used as shelf cover. Prep table on cooks line.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. On cooks line.
[22-16-4] Walk in cooler interior/shelves have accumulation of soil residues.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Steam tables, and cooks line.
[29-11-4] Water leaking from pipe and/or faucet/handle. Hws at bar pipe broken water draining on to floor into drain. Hws by chip server station.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over intestines, raw beef and raw oysters in walk in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in draws on cook line less than 4 hours per operator; chicken (50-55F - Cold Holding); beef (50-55F); fish (50-55F).
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[41-17-4] Spray bottle containing toxic substance not labeled. 3 spray bottles underneath dish machine. Operator removed and labeled.

Disposition: Warning Issued
[33-31-5] Unnecessary items/unused equipment on the premises. Old fryer
[36-03-4] Cove molding at floor/wall juncture broken/missing. Broken and missing in dish area.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook in kitchen
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Cases of oysters stored under rack in walk-in cooler. Staff picked up oysters.
[36-24-5] Hole in or other damage to wall. Chase line in wall near dish.
[14-69-4] Ice buildup in reach-in freezer walk-in freezer.
[10-08-5] Ice scoop handle in contact with ice. Ice machine
[36-62-4] Light not functioning. Hood and area leading to walk-in
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing over flattop
[29-20-5] Standing water or very slow draining water in handwash sink located on cook line
[22-16-4] Walk-in cooler shelves have accumulation of soil residues.
[29-11-4] Water leaking from pipe at hand sink on cook line.
[41-07-4] Container of medicine improperly stored. Gas medication and vap pen stored on service plates. Staff removed items.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over oysters that are served both raw and cooked. Staff changed rotation.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (52F - Cold Holding); chicken (52F - Cold Holding); shrimp (52F - Cold Holding). Unit at 49F ambient. less than 4 hours in the unit. All items moved to walk-in cooler to cool.
[29-34-4] Vacuum breaker missing at splitter added to hose bibb.
[01C-02-4] Establishment not maintaining oyster tags for 90 days.
[31A-09-4] Handwash sink not accessible for employee use at all times. Holding dirty towels at expo station Table blocking sink on cook line Strainer in sink next to dish Hand sink at bar with trashcan in front and utensils in the sink. Manager moved trashcan, towels and utensils.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink located at cook line.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. No trainer information.
[41-17-4] Spray bottle containing toxic substance not labeled. Yellow substance

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Small plate used to scoop rice. Manager removed plate
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Equipment handles and gaskets throughout kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. dish area
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Red and blue medium boards in storage.
[14-11-5] Equipment in poor repair. Door to ice machine is broken off.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[14-69-4] Ice buildup in walk-in freezer.
[10-08-5] Ice scoop handle in contact with ice. Manager stood up scoop.
[36-62-4] Light not functioning. Hood and several in kitchen
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower table in kitchen. Foil torn.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover
[25-05-4] Single-service articles improperly stored. To go containers in storage next to make table on cook line. Manager turned over.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Entrance to kitchen
[29-34-4] Vacuum breaker missing at splitter added to hose bibb.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles at bar. Manager cleaned nozzles.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bucket in front of sink at the bar Manager removed.

Disposition: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Hole over triple sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish area
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf with clean dishes. Manager discarded.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans in storage. Turned on the side to dry.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Shrimp in freezer and buckets of sauce in walk-in cooking.
[36-24-5] Hole in or other damage to wall.next to dish machine
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[36-62-4] Light not functioning. Kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler Lower and upper shelves of tables
[35B-03-4] Outer openings not protected with self-closing doors.
[33-31-5] Unnecessary items/unused equipment on the premises. Old fryer
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Fish not vented on cook line completely thawed.
[01B-03-5] Stop Sale issued due to adulteration of food product. Fish not vented before thaw
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; cut cabbage (50F - Cold Holding) (50F - Cold Holding)
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. In cooler less than than 4 hours. Manager added time mark.
[29-34-4] Vacuum breaker missing at splitter added to hose bibb.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees signed
[53B-11-4] Records/documents for required employee training appear to be falsified. Training date on some certificates changed after expiration.