EL TORO NEGRO MEXICAN GRILL CANTINA CORP

Name: EL TORO NEGRO MEXICAN GRILL CANTINA CORP
Address: 5780 54 AVE N, KENNETH CITY, FL, 33709, US
Rating: 0

5780 54 AVE N, KENNETH CITY, FL 33709

License #6216198

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 7 findings · 0 critical

Routine - Food (follow-up)

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Quick take

EL TORO NEGRO MEXICAN GRILL CANTINA CORP in KENNETH CITY 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 144 total violations — 13 critical, 42 major, 89 minor.

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The latest inspection on October 19, 2026 shows 7 observation rows: no critical rows, 2 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

144

Coverage note

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EL TORO NEGRO MEXICAN GRILL CANTINA CORP has a rough inspection history. Would you risk it?

F record

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*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: Call Back - Extension given, pending
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards stained on reach in cooler behind front counter and on cookline. -Can opener blade soiled Operator cleaned can opener blade.
[32-04-4] Bathroom located inside establishment not enclosed with self-closing doors.
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -Structure in front counter area has been added where drinks and foods are being prepared. No hand wash sink in this area. -A reach in freezer has been added and ice machine moved to storage room behind bar. There is no hand wash sink in this room. Explained plan review requirements with operator and gave him plan review information.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -no ambient thermometer in black two door cooler near kitchen exit. All foods out of temperature and stop sales issued.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -Large gap in exterior kitchen back door allowing light in from outside

Disposition: Warning Issued
[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 in reach in cooler to left of kitchen entrance opened 3 days ago has no date mark. Operator date marked.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards stained on reach in cooler behind front counter and on cookline. -Can opener blade soiled Operator cleaned can opener blade.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -No paper towels hand wash sink at kitchen entrance Operator put out paper towels
[32-04-4] Bathroom located inside establishment not enclosed with self-closing doors.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35A-03-4] Dead roaches on premises. -1 dead roach in back room on floor next to ice machine Operator cleaned and sanitized area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -Large gap in exterior kitchen back door allowing light in from outside
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[14-74-7] Cold holding equipment not maintained in good repair. -Reach in freezer near ice machine ambient temp 37F, some items frozen solid some are not, but are 41F and below.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -no ambient thermometer in black two door cooler near kitchen exit. All foods out of temperature and stop sales issued.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In black 2 door reach in cooler near kitchen exit- raw chicken (47F - Cold Holding); raw beef (50F - Cold Holding); salsa (47F - Cold Holding) Items have been in cooler since yesterday and were not temped today. One case of raw chicken was purchased today, operator says it was purchased at 11AM, I took my temps at 4PM. However, receipt with case of chicken is from 8:50 AM. I explained to operator that when Time/Temperature Control for Safety foods temperature elevate above 41F, they have 4 hours to return the foods to 41F. Since the lower estimate of time was up to 5 hours, and the high estimate is 6 hours, I included this case in the Stop Sale. Stop Sale issued due to not being able to determine how long the foods have been out of temperature.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In black 2 door reach in cooler near kitchen exit- raw chicken (47F - Cold Holding); raw beef (50F - Cold Holding); salsa (47F - Cold Holding) Items have been in cooler since yesterday and were not temped today. One case of raw chicken was purchased today, operator says it was purchased at 11AM, I took my temps at 4PM. However, receipt with case of chicken is from 8:50 AM. I explained to operator that when Time/Temperature Control for Safety foods temperature elevate above 41F, they have 4 hours to return the foods to 41F. Since the lower estimate of time was up to 5 hours, and the high estimate is 6 hours, I included this case in the Stop Sale. Stop Sale issued due to not being able to determine how long the foods have been out of temperature.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -Structure in front counter area has been added where drinks and foods are being prepared. No hand wash sink in this area. -A reach in freezer has been added and ice machine moved to storage room behind bar. There is no hand wash sink in this room. Explained plan review requirements with operator and gave him plan review information.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone in service window above prep cooler on cookline -Employee pizza stored above restaurant food in reach in cooler to left of kitchen entrance Operator moved phone and pizza

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed. No license posted.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli coolers.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Stored on shelf above microwave.
[29-09-4] Faucet/handle missing at plumbing fixture. Cold faucet handle missing at hand sink at entrance of kitchen.
[29-49-6] Standing water in bottom of reach-in-cooler. At bottom of single door reach in deli cooler next to hot holding unit on cook line.
[22-39-4] Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket testing at 10 PPM. Employee added chlorine to bucket and chlorine is now testing at 50 PPM.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed person in charge DBPR Clean up of Vomit and Diarrhea (5030-104) form.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dried food debris. Stained cutting boards on reach in deli coolers.
[31A-09-4] Handwash sink not accessible for employee use at all times. Push cart storing clean dishes blocking access to hand sink in bar area. Employee moved cart.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink next to back kitchen door.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at hand sink in bar area. Bottle of soap was stocked at the hand sink.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior office machine black mold like debris interior.
[50-09-4] Current Hotel and Restaurant license not displayed. 2-1-2022 license displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board of deli reach in cooler.
[29-09-4] Faucet/handle missing at plumbing fixture. Cold water faucet at hand sink missing handle.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor in kitchen near 3 compartment sink.
[08B-38-4] Food stored on floor. Soda bag in box stored on the floor in the storage room.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cook line has build up of ice.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink in kitchen. Provided sign to operator. He displayed.
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder removed from original container. Employee labeled flour.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. verde sauce (44F - Cold Holding); pico de gallo (45F - Cold Holding). Employee moved to reach in freezer for quick chill. Pico retemped at 37F and verdesauce 38F
[03G-42-2] Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. Raw sausage of beef and pork with added spices and vinegar for flavoring kept at room temperature of 70 F.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling sausage and vinegar mixture at room temperature. Employee states its been out for 1 hour at 70 F and moved to walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on deli reach in cooler on cook line, can opener soiled on cook line,
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink blocked at bar by rack. Employee removed rack.
[31B-03-4] No soap provided at handwash sink. No soap at hand sink in bar area. Employee replaced soap.

Disposition: Warning Issued
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided paper towels.
[31B-03-4] No soap provided at handwash sink next to three-compartment sink. Operator provided hand soap.
[14-01-5] Bowl or other container with no handle used to dispense food. Single-serve bowl without handle used as scoop in a container of sugar and rice on bottom shelf in dry-storage area.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean knives are stored in dirty knife rack on shelf in kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed. Displaying expired license 02-01-2022.
[14-09-4] Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting on shelf in kitchen.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee rinsing pots and pans after sanitizing. Discussed with operator proper warewashing procedures. Will email DBPR Form 5025-010. Manual Dishwashing Procedure.
[22-54-4] Equipment and utensils rinsed after the application of the sanitizer solution. Observed employee washing pots and pans in three-compartment sink rinsing pots and pans after sanitizing. Discussed with operator proper warewashing procedures. Will email DBPR Form 5025-010. Manual Dishwashing Procedure.
[14-11-5] Equipment in poor repair. Bottom shelf of prep table is rusted in kitchen.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment.
[22-16-4] Reach-in coolers in cooks line interior have accumulation of soil residues.
[25-32-4] Reuse of single-service or single-use articles. Sour cream containers reused to store minced garlic and jalapeños in reach-in cooler next to stove top.
[21-10-4] Soiled dry wiping cloths are stored on top of cutting boards on reach-in coolers on cooks line.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observe employee leave kitchen then return and donned gloves and begin engaging in food preparation touching clean utensils without washing hands. Discussed with operator proper hand-hygiene techniques.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment using chlorine sanitizer that states for house-hold use laundry. Operator sent employee to store to purchase correct chlorine sanitizer.
[08A-11-5] Raw animal food stored over canned/bottled drinks. Raw shell eggs stored above canned alcoholic beverages in upright refrigerator in wait station area.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to faucet outside in rear of establishment without vacuum breaker.
[31A-11-4] Handwash sink used for purposes other than handwashing. Wiping cloth bucket stored inside of bowl of hand wash sink near rear exit door in kitchen. Operator removed from bowl of hand wash sink.
[41-17-4] Spray bottle hanging on shelf above three-compartment containing toxic substance not labeled. Operator labeled spray bottle.

Disposition: Warning Issued
[14-09-4] All cutting boards in kitchen has cut marks and is no longer cleanable.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls without handle used as a scoop in a container of sugar, flour, and beans on dry-storage bottom shelf. Operator removed bowls.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean glasses stored next to hand wash sink in wait station area is exposed to splash.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. Cracked raw shell egg in container in reach-in cooler on cooks line. Operator discarded cracked egg. Stop Sale not warranted.
[14-11-5] Equipment in poor repair. Bottom shelf of prep table in kitchen is rusted. Reach-in cooler next to oven, top door is broken. Foods maintaining temps of 41f and below.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave used more than 24 hours ago soiled with food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in mens restroom. Will,email DBPR Form 5030-111 employee hand wash sign.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Establishment is dumping mop water into grease trap.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed employee cutting unwashed red potatoes on prep table. Discussed washing potatoes before cutting with operator. Employee washed potatoes, cleaned and sanitized cutting board, washed hands and placed gloves on.
[22-16-4] Reach-in coolers on cooks line and at wait station interior/shelves have accumulation of soil residues.
[29-49-6] Standing water in bottom of reach-in-cooler next to steam table in kitchen.
[08B-12-5] Stored food not covered. 8 quart container of salt is not covered on shelf next to stand-alone freezer in kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. 8 quart container of salt removed from original packaging not labeled on shelf next to stand-alone freezer.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Reading 0ppm. Do not use equipment/utensils not properly sanitized. Operator added chlorine sanitizer. Re check 50ppm
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to faucet on rear outside next to back door without vacuum breaker.
[53A-16-4] Certified food manager unable to answer basic questions about allergens. Will email DBPR form 5030-038 8 major allergen poster.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in wait station area blocked by a container of glasses.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink bowl filled with pan lids in wait station area. Operator removed pan lids.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen near prep table. Operator placed paper towels at hand wash sink.
[31B-03-4] No soap provided at handwash sink near rear exit of kitchen. Operator placed soap at hand wash sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler items prepared more than 24 hours ago. a. Cooked ground beef b. Cooked pork c. Cooked shrimp
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on rack above three-compartment sink containing chemicals not labeled.