TOREROS MEXICAN GRILL

Name: TOREROS MEXICAN GRILL
Address: 7757 LAKE WORTH RD, LAKE WORTH, FL, 33467, US
Rating: 83.7

7757 LAKE WORTH RD, LAKE WORTH, FL 33467

License #6022126

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TOREROS MEXICAN GRILL in LAKE WORTH currently holds an InspectFL Health Score of 83.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 26, 2026. Across those visits, inspectors documented 16 total violations — 11 critical, 2 major, 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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.

Administrative complaint recommended
[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 to operator
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on top of table on kitchen area cooked peppers and onions 112F hot holding, Inside steam table tomatoes sauce 120F hot holding, Per operator both products stored for approximately 1 hour. Operator moved items to be reheated to 165F+
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At mens restroom.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler Raw beef stored above a container with sauce Walk in cooler Raw shrimp stored above a container with cooked beef. Operator stored properly all products
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped hands on soiled towel hanging from her apron then handled clean pot to reheat food. Employee washed hands and removed towel and educated on proper storage of towels.

Administrative complaint recommended
[22-16-4] Walk in cooler interior/shelves have accumulation of soil residues, discussed with operator to clean and sanitize shelves.
[35A-02-7] Live, small flying insects found Approximately 2 small live flying insects in kitchen landing on shelves at make line and wall at dishwashing area, discussed with operator to eliminate flies and clean and sanitize areas.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen cooked sausage (123F - Hot Holding); cooked onion and pepper (93F - Hot Holding) per operator products prepared approximately 1 hour ago and hot held until served discussed with operator who reheated products to 165F+. In steam table cooked black beans (122F - Hot Holding); cooked pinto beans (126F - Hot Holding); cooked shredded chicken (122F - Hot Holding); cooked rice (124F - Hot Holding) per operator products prepared on stove top and hot held in steam table, per operator products prepared 1-2 hours before, operator moved products to stove to reheat to 165F+.
[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. Discussed with operator and provided email copy of clean up poster.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer dining room and without washing hands employee began to toast tortillas, discussed with operator who educated employee and washed hands.
[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 walk in cooler cooked ground beef (57F - Cooling) at 3:10 per operator product prepared yesterday, at this rate product never reached 41F within 6 hours, see stop sale.
[01B-02-5] 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. In walk in cooler salsa (45F - Cold Holding); pepper sauce (46F - Cold Holding); cooked chicken (46F - Cold Holding); cheese sauce (46F - Cold Holding); tamales (46F - Cold Holding); cooked beans (46F - Cold Holding); cooked ground beef (46F - Cold Holding); shredded cheese (45F - Cold Holding); rice milk drink (45F - Cold Holding); milk (46F - Cold Holding); stuffed peppers (44F - Cold Holding); sour cream (44F - Cold Holding) per operator products not portioned or prepared today and held in unit for more than 24 hours, discussed with operator see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked ground beef (57F - Cooling) at 3:10 per operator product prepared yesterday, at this rate product never reached 41F within 6 hours, see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler salsa (45F - Cold Holding); pepper sauce (46F - Cold Holding); cooked chicken (46F - Cold Holding); cheese sauce (46F - Cold Holding); tamales (46F - Cold Holding); cooked beans (46F - Cold Holding); cooked ground beef (46F - Cold Holding); shredded cheese (45F - Cold Holding); rice milk drink (45F - Cold Holding); milk (46F - Cold Holding); stuffed peppers (44F - Cold Holding); sour cream (44F - Cold Holding) per operator products not portioned or prepared today and held in unit for more than 24 hours, discussed with operator see stop sale.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse