TACO MANIAA
793 W MONTROSE ST KIOSK A8-A9
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/11/2025
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp and raw pork over tortillas in reach in cooler
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on make table Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -plastic containers in sink Corrected On-Site Repeat Violation
Food safety inspection conducted on 4/11/2025 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 11/18/2024
High Priority
1
Intermediate
7
Basic
1
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris under cooking equipment.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee took orders then started to put on gloves to prepare food. Educated employee , employee washed hands Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on make table.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -blocked with bucket and wiping cloths. Operator removed. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink.
- 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. -birria beef in upright reach in cooler. Operator knew when it was prepared and dated. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -bottle of orange liquid under triple sink
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -in unisex restroom on the right
Food safety inspection conducted on 11/18/2024 revealed 9 total violations (1 high priority, 7 intermediate, 1 basic).
Inspection on 5/3/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-05-03: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Hand sink is rusted. - From follow-up inspection 2024-05-03: **Time Extended**
- 41-18-4:High Priority - - From initial inspection : High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine, over 200 ppm. - From follow-up inspection 2024-05-03: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Clean lids stored in handwash sink. Corrected On-Site - From follow-up inspection 2024-05-03: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Homemade sauce in a reduced oxygen package. - From follow-up inspection 2024-05-03: **Time Extended**
Food safety inspection conducted on 5/3/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 3/4/2024
High Priority
1
Intermediate
6
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottles of water on prep table by single service items.
- 14-11-5:Basic - Equipment in poor repair. Hand sink is rusted.
- 08B-38-4:Basic - Food stored on floor. Canned goods stored on floor.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination on dry storage rack and above prep cooler.
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine, over 200 ppm.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Clean lids stored in handwash sink. Corrected On-Site
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Homemade sauce in a reduced oxygen package.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles not labeled under the triple sink.
Food safety inspection conducted on 3/4/2024 revealed 12 total violations (1 high priority, 6 intermediate, 5 basic).
Inspection on 7/26/2023
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 7/26/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).