What is El Toro Mexican Restaurant's health inspection score?

El Toro Mexican Restaurant has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was El Toro Mexican Restaurant last inspected?

El Toro Mexican Restaurant was last inspected on January 29, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does El Toro Mexican Restaurant have?

El Toro Mexican Restaurant has 81 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is El Toro Mexican Restaurant safe to eat at?

Yes, El Toro Mexican Restaurant has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does El Toro Mexican Restaurant serve?

El Toro Mexican Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

El Toro Mexican Restaurant

Name: El Toro Mexican Restaurant
Address: 3816 PAXTON AV, #1, Cincinnati
Rating: 90

3816 PAXTON AV, #1, Cincinnati

Last Inspected: 1/29/2026

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0Excellent

American•N/A

Ranked #412 of 548 in N/ABetter than 22% of american restaurants

Improving

7 inspections

Last: Jan 29, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

11.6

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

10x

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

+18 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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3816 PAXTON AV, #1, Cincinnati, FL

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Violation Timeline

Jul 2024

2 inspections

20 basic

Jul

Dec 2024

1 inspections

16 basic

Jul 2025

1 inspections

22 basic

Jul

Oct 2025

1 inspections

19 basic

Nov 2025

1 inspections

4 basic

Nov

Jan 2026

1 inspections

Inspection History

7 records on file

1 Complaint6 Routine

Jan 26

Complaint InspectionLatestClean

No violations

100/100inspection score

Nov 25

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

6.1(C)(1)6.1(C)(1) - Floor and wall junctures - coved, and enclosed or sealed−2
6.1(M)6.1(M) - Outer Openings - Protected−2
6.1(A)6.1(A) - Floors, walls, and ceilings−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2

Base deductions−8 pts

Oct 25

Routine Inspection

19 Basic

19 total

62/100inspection score

−38 pts

Basic (19)

−38 pts

6.1(A)6.1(A) - Floors, walls, and ceilings−2
6.2(I)(1)6.2(I)(1) - Lighting - intensity−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
5.1(C)(1)5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation−2
6.1(C)(1)6.1(C)(1) - Floor and wall junctures - coved, and enclosed or sealed−2
6.1(M)6.1(M) - Outer Openings - Protected−2
3.4(C)3.4(C) - Thawing TCS−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
2.4(C)(15)2.4(C)(15) - IV. Demonstration of Knowledge - Person in charge - duties−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2

Base deductions−38 pts

Jul 25

Routine Inspection

22 Basic

22 total

56/100inspection score

−44 pts

Basic (22)

−44 pts

5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
4.4(B)4.4(B) - Cutting surfaces.−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
6.4(F)6.4(F) - Drying Mops−2
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
3.5(C)3.5(C) - Food Labeling−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
6.2(I)(3)6.2(I)(3) - Lighting - intensity−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
5.4(N)(2)5.4(N)(2) - Covering Receptacles−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−44 pts

Dec 24

Routine Inspection

16 Basic

16 total

68/100inspection score

−32 pts

Basic (16)

−32 pts

4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency−2
3.2(D)3.2(D) - Food Storage containers−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Facilities−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
4.4(P)4.4(P) - Warewashing equipment−2
6.1(C)(1)6.1(C)(1) - Facilities: Floor and wall junctures - coved, and enclosed or sealed−2
6.2(I)(1)6.2(I)(1) - Facilities: Lighting - intensity−2
3.2(Q)3.2(Q) - Food Storage−2
4.4(A)(1)4.4(A)(1) - Equipment−2
5.4(N)(2)5.4(N)(2) - Refuse/recyclables/returnables−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−32 pts

Jul 24

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

4.4(A)(1)4.4(A)(1) - Equipment−2
6.1(M)(3)6.1(M)(3) - Facilities−2
6.1(C)(1)6.1(C)(1) - Facilities: Floor and wall junctures - coved, and enclosed or sealed−2
3.2(T)3.2(T) - Food preparation−2
3.4(E)(2)3.4(E)(2) - VI. Time/Temperature Controlled Safety Food - Cooling methods−2

Base deductions−10 pts

Jul 24

Routine Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

6.1(M)(3)6.1(M)(3) - Facilities−2
3.2(Y)3.2(Y) - Miscellaneous sources of contamination−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Facilities−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
6.4(K)6.4(K) - Facilities: Pest control:−2
3.2(D)3.2(D) - Food Storage containers−2
3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
3.3(H)(1)3.3(H)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
4.2(I)4.2(I) - Sanitizing solutions−2
3.2(Q)3.2(Q) - Food Storage−2
4.1(Y)4.1(Y) - Temperature Measuring Devices−2
4.4(A)(1)4.4(A)(1) - Equipment−2

Base deductions−30 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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