EL TACO TORRO LLC

Order for delivery

This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Jul 9, 2026

   ✕
   2 violations

   • Use effective cooling methods to cool TCS foods.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

2. Jun 25, 2026

   ✕
   4 violations

   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Use effective cooling methods to cool TCS foods.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

3. Jun 24, 2025

   ✕
   7 violations

   • Keep the physical facilities in good repair.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Maintain utensils and discard utensils that are not maintained in a state of repair.

4. Jul 3, 2024

   ✓
   3 violations

   • Keep the physical facilities in good repair.
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

5. Jun 20, 2024

   ✕
   10 violations

   • Sanitize food contact surfaces before using and after cleaning.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
   • Post the license so it is conspicuous to consumers.
   • Keep the physical facilities in good repair.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.