TACOS DON ANDRES
8281 CHAMPIONS GATE BLVD
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/30/2025
High Priority
2
Intermediate
5
Basic
12
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. One in shrimp in reach in cooler drawer under grill Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Several throughout Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On prep counter on cookline next to steam table
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack above 3 compartment sink Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Hot holding cabinet door does not seal shut Torn gasket on reach in freezer in side storage area Reach in cooler drawer under grill - handle broken Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in side storage area Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Under make table on cookline closest to kitchen entrance Cooler in side storage area
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados in make table on cookline next to kitchen entrance with produce stickers still on
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under 3 compartment sink Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. One wiping cloth in front counter handwashing sink One hanging on back handwashing sink
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over hot sauce Shelled eggs over pan of prepped mixed vegetables Both in reach in cooler in side storage area Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso (120F - Hot Holding); rice (117F - Hot Holding) Both in hot holding cabinet less than 4 hours per operator Operator put on stove to reheat **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by blender bottle and wiping cloth in handwashing sink at front counter
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager came in during inspection Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink in dish area Operator has work order in for dispenser **Corrective Action Taken** Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical on shelf near bar Repeat Violation
Food safety inspection conducted on 4/30/2025 revealed 19 total violations (2 high priority, 5 intermediate, 12 basic).
Inspection on 10/28/2024
High Priority
0
Intermediate
0
Basic
7
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation - From follow-up inspection 2024-10-28: **Time Extended**
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Throughout - From follow-up inspection 2024-10-28: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout Repeat Violation - From follow-up inspection 2024-10-28: **Time Extended**
- 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes and bowls - From follow-up inspection 2024-10-28: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Repeat Violation - From follow-up inspection 2024-10-28: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in drawers throughout - From follow-up inspection 2024-10-28: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout Repeat Violation - From follow-up inspection 2024-10-28: **Time Extended**
Food safety inspection conducted on 10/28/2024 revealed 7 total violations (0 high priority, 0 intermediate, 7 basic).
Inspection on 10/23/2024
High Priority
2
Intermediate
7
Basic
13
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in guacamole and hot sauce Operator removed Corrected On-Site Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Throughout
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes and bowls
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several in back prep area. Operator removed Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between wood prep table and make table. Operator removed Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Outside of hot box
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in drawers throughout
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over prepped vegetables in glass door reach in cooler. Operator switched Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; shredded lettuce (47F - Cold Holding); shredded cheese (48F - Cold Holding); guacamole (52F - Cold Holding); pico (52F - Cold Holding); sour cream (52F - Cold Holding) per operator for one hour.put all items on ice to bring down temperatures Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pan in handwashing sink Operator removed Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager showed up during inspection
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter 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.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Front counter Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer Operator labeled
Food safety inspection conducted on 10/23/2024 revealed 22 total violations (2 high priority, 7 intermediate, 13 basic).
Inspection on 4/25/2024
High Priority
2
Intermediate
1
Basic
13
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic deli container in sugar bin, operator removed it. Corrected On-Site Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By the back door, operator secured them. Corrected On-Site Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through kitchen Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 2 male employees without beard guard. Employees put on beard guard Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 male employees without hair restraint, employee put on hair restraint Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler gaskets torn
- 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 85 seats at establishment, licensed with 48 seats. Provided and reviewed change seating form with owner.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Observed sugar bin without cover, operator covered. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall before 3 compartment sink is dusty
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. By hand wash sink in bar area, operator removed it Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar bin, operator labeled Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Observed bottle of pain medication over prep table in kitchen. Operator removed it. Corrected On-Site
- 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 shrimp and fish under raw beef and chicken. Operator moved beef and chicken to the bottom shelf. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand wash sink. Corrected On-Site Repeat Violation
Food safety inspection conducted on 4/25/2024 revealed 16 total violations (2 high priority, 1 intermediate, 13 basic).
Inspection on 4/10/2024
High Priority
2
Intermediate
3
Basic
15
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 05-04-4:Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Need ambient thermometer for all reach in coolers/makelines.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used in make table and steam table.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen and prep area.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on dish rack.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In kitchen between make line and prep table.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Restroom. Emailed copy to operator.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside. of kitchen cooking equipment Side of non alcoholic machine Repeat Violation
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Reach in cooler shelf by swinging door.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Forks and spoons on dish rack.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler by door.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind equipment in kitchen.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Unwashed cabbage heads over ready to eat meat in glass door reach in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded mozzarella 50F cookline drawer. Per operator for less than 1 hour. Put in freezer to rapid chill. Recheck 38F Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Front counter.
Food safety inspection conducted on 4/10/2024 revealed 20 total violations (2 high priority, 3 intermediate, 15 basic).
Inspection on 2/14/2024
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 2/14/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/28/2023
High Priority
0
Intermediate
4
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washing only. Advised to wash rinse and sanitize prior use.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Facility has tin foil taped to drip pan at food and hood filters
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not dated when opened.
- 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. Repeat Violation Warning
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. End states shrimp cooked in lime juice but is raw and marinated in lime juice. Warning
- 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. Repeat Violation Warning
Food safety inspection conducted on 11/28/2023 revealed 7 total violations (0 high priority, 4 intermediate, 3 basic).