RecordWell Data

El Dorado Mexican Restaurant

923 W MASON ST, Green Bay, WI 54304 · Brown County

68cited violations
28serious tier
5inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Brown County Health & Human Services
License / ID
RQUO-B7LMME
Status
Permitted
Phone
(920) 878-8226
Official record
Brown County Health & Human Services inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20261168
20252215
202423115

Inspections

  1. Jun 11, 2026 Routine · 6 priority, 2 priority foundation, 5 core, 4 repeat
    • Serious Priority

      HANDWASHING PROCEDURE

      PRIORITY: Employee not following proper handwashing procedures. Employee did not use soap when washing hands.

      Correction: Train food employees in proper handwashing techniques.

      Code 2-301.12 (B)

    • Serious Priority Repeat

      WHEN TO WASH

      PRIORITY: Employee observed not washing hands before putting on gloves to handle food.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

      Code 2-301.14

    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY: Sliced deli ham is stored in a container with raw bacon in the reach in cooler. Education was provided during the inspection.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority Repeat

      GLOVES, USE LIMITATION - SINGLE-USE GLOVES

      PRIORITY: Single-use gloves are not discarded when soiled. Employee observed rinsing gloved hands in the food prep sink.

      Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

      Code 3-304.15 (A)

    • Serious Priority Repeat

      GLOVES, USE LIMITATION - SINGLE-USE GLOVES

      PRIORITY: Single-use gloves are not discarded between handling bleach and then touching jalapeno peppers. Education was provided during the inspection.

      Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

      Code 3-304.15 (A)

    • Serious Priority

      TCS FOOD - COLD HOLDING

      PRIORITY: Steak, pork, beans, menudo in the reach in cooler are cold held at 57°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority

      TCS FOOD - COLD HOLDING

      PRIORITY: Peppers & onions in a pan on a shelf under the flat top are held at 99F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      PRIORITY:The chlorine sanitizer in the 3 compartment sink is not being used according to EPA registered label use instructions and is at 200 PPM.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

      Code 4-501.114 (A) - (E)

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink basin is observed blocked with containers and utensils and is unavailable for proper handwashing.

      Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

      Code 5-205.11 (A) and (C)

    • Not serious Priority Foundation Corrected on site

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink.

      Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

      Code 6-301.11

    • Not serious Core

      PERSONAL CLEANLINESS - HAIR RESTRAINTS

      Employee noted working in food preparation/cooking area without a hair restraint.

      Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

      Code 2-402.11

    • Not serious Core

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Containers of salt and sugar are stored in unlabeled containers.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

      Code 3-302.12

    • Not serious Core

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Ice scoop in the ice bin was improperly stored with the handle touching the ice.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

      Code 3-304.12

    • Not serious Core

      IN-USE UTENSILS, BETWEEN USE STORAGE

      A bowl is observed laying in the sugar as a scoop. The sugar is used as an ingredient in beverages and does not have a scoop with a handle.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

      Code 3-304.12

    • Not serious Core Repeat

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wiping cloth used for wiping surfaces is stored on the counter.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core

      WAREWASHING - RINSING PROCEDURES

      Equipment and utensils in the 3 compartment sink are not rinsed before sanitizing.

      Correction: Equipment and utensils shall be rinsed after washing in the rinse compartment of a 3-compartment sink, in a warewashing machine rinse cycle or rinsed as approved in an alternative warewashing plan.

      Code 4-603.16

  2. Mar 25, 2025 Follow Up · 3 priority foundation, 5 core, 8 repeat
    • Not serious Priority Foundation Repeat

      CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

      Food establishment does not have procedures that address responding to vomiting or diarrheal events.

      Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

      Code 2-501.11

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      Sauces and mayonnaise in coolers from a food processing plant are not date marked once the container was opened.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (B)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      Internal food contact surfaces of the ice machine are visibly soiled with pink residue.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      PERSONAL CLEANLINESS - JEWELRY

      Employee noted wearing bracelents on wrist while working with food.

      Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

      Code 2-303.11

    • Not serious Core Repeat

      OPEN DRINK CONTAINER

      Drinking cup without cover was observed in food preparation area.

      Correction: Provide approved beverage container with cover in food preparation area.

      Code 2-401.11 (B)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Containers of food in the prep cooler were observed to be unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wiping cloth used for wiping surfaces stored on cutting board and counters

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Tortillas are stored in plastic grocery bags and are not protected from potential contamination

      Correction: Discard food item. Store food in bags that are designed for food.

      Code 3-307.11

  3. Feb 27, 2025 Routine · 5 priority, 3 priority foundation, 5 core, 6 repeat
    • Serious Priority Repeat

      WHEN TO WASH

      PRIORITY: Employee observed not washing hands after cracking eggs with gloved hands and before putting on clean gloves.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

      Code 2-301.14

    • Serious Priority Repeat

      NO BARE HAND CONTACT WITH RTE-FOODS

      PRIORITY: Employee observed slicing a lime for a beverage with their bare hands.

      Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

      Code 3-301.11 (B)

    • Serious Priority Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY: In the reach in cooler, cooked chicken is stored under raw steak and pork. During the inspection the cooler was reorganized.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority

      GLOVES, USE LIMITATION - SINGLE-USE GLOVES

      PRIORITY: Single-use gloves are not discarded between cracking raw eggs and then touching a plate and tortilla..Druing the inspection education was provided.

      Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

      Code 3-304.15 (A)

    • Serious Priority Repeat

      DATE MARKING - DISPOSITION

      Cooked meat in the reach in freezer are not provided with a date mark when prepared and frozen..

      Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

      Code 3-501.18 (A)

    • Not serious Priority Foundation Repeat

      CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

      Food establishment does not have procedures that address responding to vomiting or diarrheal events.

      Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

      Code 2-501.11

    • Not serious Priority Foundation

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      Sauces and mayonnaise in coolers from a food processing plant are not date marked once the container was opened.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (B)

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      Internal food contact surfaces of the ice machine are visibly soiled with pink residue.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core

      PERSONAL CLEANLINESS - JEWELRY

      Employee noted wearing bracelents on wrist while working with food.

      Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

      Code 2-303.11

    • Not serious Core Repeat

      OPEN DRINK CONTAINER

      Drinking cup without cover was observed in food preparation area.

      Correction: Provide approved beverage container with cover in food preparation area.

      Code 2-401.11 (B)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Containers of food in the prep cooler were observed to be unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wiping cloth used for wiping surfaces stored on cutting board and counters

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Tortillas are stored in plastic grocery bags and are not protected from potential contamination

      Correction: Discard food item. Store food in bags that are designed for food.

      Code 3-307.11

  4. Mar 12, 2024 Follow Up · 4 priority, 5 priority foundation, 3 core, 12 repeat
    • Serious Priority Repeat

      WHEN TO WASH

      Employee observed not washing hands after washing dishes and then putting on gloves to handle tortillas.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

      Code 2-301.14

    • Serious Priority Repeat

      NO BARE HAND CONTACT WITH RTE-FOODS

      Employee observed handling ready-to eat foods with their bare hands. Employee observed touching a tortilla with bare hands after taking it off the grill.

      Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

      Code 3-301.11 (B)

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      Salsas in the 2 door reach in cooler area cold held at 44F, 45F, respectively.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      Guacamole in a bowl in the prep cooler is cold held at 47F. During the inspection the guacamole was moved to a metal pan and properly stored in the prep cooler.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      Onions & peppers in a pan on a shelf are held at room temperature at 68°F. During the inspection the cooked vegetables were moved to a cooler.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority Repeat

      DATE MARKING - DISPOSITION

      Mole sauce is not provided with date marks when it's frozen and when it's thawed.

      Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

      Code 3-501.18 (A)

    • Serious Priority Repeat

      DATE MARKING - DISPOSITION

      Carnitas, beef tongue, mole sauce in prep cooler are not provided with a date mark. Salsas and bloody mary mix in reach in coolers are not provided with a date mark.

      Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

      Code 3-501.18 (A)

    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

      The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding cooling. Cooling time and temperature for cooked meat and stuffed peppers are not being monitored.

      Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (7)

    • Not serious Priority Foundation Repeat

      CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

      Food establishment does not have procedures that address responding to vomiting or diarrheal events.

      Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

      Code 2-501.11

    • Not serious Priority Foundation Repeat

      THAWING

      Chicken is being improperly thawed on a shelf in the warewashing area.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation Repeat

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink.

      Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

      Code 6-301.11

    • Not serious Priority Foundation Repeat

      HAND DRYING PROVISION

      No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

      Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

      Code 6-301.12

    • Not serious Core Repeat

      OPEN DRINK CONTAINER

      Drinking cups without covers are observed in food preparation area across from the reach in coolers.

      Correction: Provide approved beverage container with cover in food preparation area.

      Code 2-401.11 (B)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Guacamole in under counter cooler is observed to be unwrapped or uncovered. Sugar on a shelf is observed to be unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Bags of onions are stored on the floor by the basement stairwell.

      Correction: Store all food items 6 inches above the floor.

      Code 3-305.11 (A) (3)

  5. Feb 14, 2024 Routine · 5 priority, 5 priority foundation, 3 core, 7 repeat
    • Serious Priority Repeat

      WHEN TO WASH

      Employee observed not washing hands after washing dishes and then putting on gloves to handle tortillas.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

      Code 2-301.14

    • Serious Priority Repeat

      NO BARE HAND CONTACT WITH RTE-FOODS

      Employee observed handling ready-to eat foods with their bare hands. Employee observed touching a tortilla with bare hands after taking it off the grill.

      Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

      Code 3-301.11 (B)

    • Serious Priority Corrected on site

      TCS FOOD - HOT HOLDING

      Rice in a bowl in the microwave is hot held at 119°F. During the inspection the rice was discarded.

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

      Code 3-501.16 (A) (1)

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      Salsas in the 2 door reach in cooler area cold held at 44F, 45F, respectively.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      Guacamole in a bowl in the prep cooler is cold held at 47F. During the inspection the guacamole was moved to a metal pan and properly stored in the prep cooler.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      Onions & peppers in a pan on a shelf are held at room temperature at 68°F. During the inspection the cooked vegetables were moved to a cooler.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority Repeat

      DATE MARKING - DISPOSITION

      Mole sauce is not provided with date marks when it's frozen and when it's thawed.

      Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

      Code 3-501.18 (A)

    • Serious Priority Repeat

      DATE MARKING - DISPOSITION

      Carnitas, beef tongue, mole sauce in prep cooler are not provided with a date mark. Salsas and bloody mary mix in reach in coolers are not provided with a date mark.

      Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

      Code 3-501.18 (A)

    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

      The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding cooling. Cooling time and temperature for cooked meat and stuffed peppers are not being monitored.

      Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (7)

    • Not serious Priority Foundation Repeat

      CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

      Food establishment does not have procedures that address responding to vomiting or diarrheal events.

      Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

      Code 2-501.11

    • Not serious Priority Foundation

      THAWING

      Chicken is being improperly thawed on a shelf in the warewashing area.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink.

      Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

      Code 6-301.11

    • Not serious Priority Foundation Repeat

      HAND DRYING PROVISION

      No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

      Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

      Code 6-301.12

    • Not serious Core Repeat

      OPEN DRINK CONTAINER

      Drinking cups without covers are observed in food preparation area across from the reach in coolers.

      Correction: Provide approved beverage container with cover in food preparation area.

      Code 2-401.11 (B)

    • Not serious Core

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Guacamole in under counter cooler is observed to be unwrapped or uncovered. Sugar on a shelf is observed to be unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Bags of onions are stored on the floor by the basement stairwell.

      Correction: Store all food items 6 inches above the floor.

      Code 3-305.11 (A) (3)

Source: Brown County Health & Human Services. History last read Oct 4, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.