TACOS MEXICAN RESTAURANT
140 SANTA BARBARA BLVD, SUITE 116
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/16/2025
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler beside steam table ambient temperature 48F. **Warning** - From follow-up inspection 2025-04-16: Observed reach-in cooler beside cook line ambient temperature 48F. **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw chorizo and raw beef in stand up reach-in cooler across from 3 compartment. The manager placed the raw chicken on bottom shelf beside the raw beef. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-04-16: Observed raw chicken over raw beef in stand up reach-in cooler. The cook is going to place the raw chicken on bottom shelf beside the raw beef. **Admin Complaint**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (48F - Cold Holding); cut leafy greens (49F - Cold Holding) in prep reach-in cooler beside steam table. The manager discarded the cut tomatoes and cut leafy greens. Observed pico (47F - Cold Holding) and guacamole w/tomatoes (46F - Cold Holding) in reach-in cooler beside steam table. The manager moved both items into stand up reach-in cooler across from cook line. **Corrected On-Site** **Warning** - From follow-up inspection 2025-04-16: Observed cut tomatoes 47F, cut leafy greens 48F and guacamole w/tomatoes 47F in reach-in cooler beside cook line. The cook is moving all produce to stand up reach-in cooler. **Admin Complaint**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-04-16: Observed No Employee Training. **Admin Complaint**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice and chicken in stand up reach-in cooler not date marked. **Warning** - From follow-up inspection 2025-04-16: Observed pork and orange rice not date marked in stand up reach-in cooler. **Admin Complaint**
Food safety inspection conducted on 4/16/2025 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 2/17/2025
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler beside steam table ambient temperature 48F. **Warning**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing in 3 compartment sink. **Warning**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw chorizo and raw beef in stand up reach-in cooler across from 3 compartment. The manager placed the raw chicken on bottom shelf beside the raw beef. **Corrected On-Site** **Repeat Violation** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (48F - Cold Holding); cut leafy greens (49F - Cold Holding) in prep reach-in cooler beside steam table. The manager discarded the cut tomatoes and cut leafy greens. Observed pico (47F - Cold Holding) and guacamole w/tomatoes (46F - Cold Holding) in reach-in cooler beside steam table. The manager moved both items into stand up reach-in cooler across from cook line. **Corrected On-Site** **Warning**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice and chicken in stand up reach-in cooler not date marked. **Warning**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink in front counter shut off. **Repeat Violation** **Warning**
Food safety inspection conducted on 2/17/2025 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).
Inspection on 9/4/2024
High Priority
2
Intermediate
4
Basic
1
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken wings and raw steaks over raw shrimp and raw chorizo in stand up reach-in cooler in kitchen. The kitchen manager moved the raw chicken wings and raw steaks to bottom shelf in stand up reach-in cooler. **Corrected On-Site**
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 4 cracked eggs in egg container. The operator discarded cracked eggs. **Corrected On-Site**
- 11-27-4:Intermediate - 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. Printed out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104 for Manager. The operator posted during inspection. **Corrected On-Site**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed out Employee Reporting Form HR 5030-103 for Manager. The operator filled out form during inspection. **Corrected On-Site**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink located front counter area hot water shut off.
Food safety inspection conducted on 9/4/2024 revealed 7 total violations (2 high priority, 4 intermediate, 1 basic).