TACOS EL CARNAL 2
1267 S HIGHLAND AVE
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 3/19/2025
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 21-05-5:Basic - - From initial inspection : Basic - Cloth used as a food-contact surface ( tortillas ) Reviewed with manager . Manager used food grade paper - From follow-up inspection 2025-03-19:
- 12A-16-4:High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned to food truck from outside table and engaged in food prep without washing her hands . Reviewed with manager . Employee then washed hands **Corrective Action Taken** - From follow-up inspection 2025-03-19:
- 09-01-4:High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cooking tortillas on grill touching tortillas with barehands . Reviewed with manager . Manager placed tortillas back on grill. Food grade tissue used to remove tortillas from grill . **Corrective Action Taken** - From follow-up inspection 2025-03-19:
- 14-15-4:High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Employee put clean cut onions in cardboard box . Reviewed with manager . Manager instructed employee to wash onions and place in food grade containers - From follow-up inspection 2025-03-19:
- 11-27-4:Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-03-19:
Food safety inspection conducted on 3/19/2025 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 1/17/2025
High Priority
3
Intermediate
3
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface ( tortillas ) Reviewed with manager . Manager used food grade paper
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned to food truck from outside table and engaged in food prep without washing her hands . Reviewed with manager . Employee then washed hands **Corrective Action Taken**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cooking tortillas on grill touching tortillas with barehands . Reviewed with manager . Manager placed tortillas back on grill. Food grade tissue used to remove tortillas from grill . **Corrective Action Taken**
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Employee put clean cut onions in cardboard box . Reviewed with manager . Manager instructed employee to wash onions and place in food grade containers
- 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.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Manager does not have her paperwork file
- 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. Manager does not have her paperwork file
Food safety inspection conducted on 1/17/2025 revealed 7 total violations (3 high priority, 3 intermediate, 1 basic).
Inspection on 10/28/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/28/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/7/2024
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food ( bottles of water) stored on floor.Manager relocated bottles of water **Corrected On-Site**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Reviewed with manager . **Corrected On-Site** **Repeat Violation**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored next to food near triple sink . Manager relocated chemical **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Backpacks stored inside hand wash sink . Reviewed with manager hand wash sink is for washing hands only and must be available at all times . Items removed from hand wash sink **Corrected On-Site**
- 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.
- 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.
Food safety inspection conducted on 8/7/2024 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).