SENOR TACO
3174 S ATLANTIC AVE SUITE-A, DAYTONA BEACH SHORES 32118
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/26/2025
High Priority
4
Intermediate
1
Basic
1
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -chipped, worm wire racks above 3 compartment sink - From follow-up inspection 2025-03-26: **Time Extended**
- 03D-01-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked rice (96-118F - Cooling); other cooked rice (94-137F - Cooling) at 2 hours @ 1:06pm, rechecked rice at 3 hours after employees split container and left sitting at room temperature @ 92-130FSee stop sale for rice improperly cooling. -cooked peppers 90-99F inside top portion of make-line cooler across from grill. Manager stated cooked 3 hours prior. Rechecked at 4 hour mark 79-85F after being placed inside cooler -advising operator to ensure establishment has enough shallow pans to allow for proper cooling of cooked foods. -employee removed from deep pans and placed into remaining available shallow pans to allow for rapid cooling. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-03-26: Must be in compliance upon next unannounced inspection **Time Extended**
- 01B-36-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours based on data from multiple temperatures taken to consider rate of cooling and required parameters. See stop sale. -cooked rice **Warning** - From follow-up inspection 2025-03-26: -must be in compliance upon next unannounced inspection **Time Extended**
- 02C-01-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Numerous, see stop sale. **Warning** - From follow-up inspection 2025-03-26: -must be in compliance upon next unannounced inspection **Time Extended**
- 01B-24-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked Chicken marked 1-14, cooled beef marked 1-13, cooked ropa 1-12, cooled pork 1-16, enchilada sauce 1-14, **Warning** - From follow-up inspection 2025-03-26: -must be in compliance upon next unannounced inspection **Time Extended**
- 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooling cooked rice inside deep, covered containers inside cooler in back. Did not meet time requirements for 70F within 2 hours -cooked peppers inside top portion of in use cooler partially exposed to ambient air not allowing cooked food to cool down at requires rate of cooling **Corrective Action Taken** **Warning** - From follow-up inspection 2025-03-26: Must be in compliance upon next unannounced inspection **Time Extended**
- 47-03-4:- From initial inspection : Observed electrical wiring in disrepair. For reporting purposes only. -back wall behind ice machine - From follow-up inspection 2025-03-26: **Time Extended**
Food safety inspection conducted on 3/26/2025 revealed 7 total violations (4 high priority, 1 intermediate, 1 basic).
Inspection on 1/23/2025
High Priority
6
Intermediate
3
Basic
9
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-05-4:Basic - Bathroom facility in disrepair. -operator stating one of two restrooms with "no service"
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. -manager eating food at 3 compartment sink at drainboard
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while preparing food
- 14-11-5:Basic - Equipment in poor repair. -chipped, worm wire racks above 3 compartment sink
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -inside cooler across from grill
- 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. -sink next to microwave on back line
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet sanitizing cloths stacked inside bucket, some rags at upper portion are not submerged inside solution
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -25ppm chlorine
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked rice (96-118F - Cooling); other cooked rice (94-137F - Cooling) at 2 hours @ 1:06pm, rechecked rice at 3 hours after employees split container and left sitting at room temperature @ 92-130FSee stop sale for rice improperly cooling. -cooked peppers 90-99F inside top portion of make-line cooler across from grill. Manager stated cooked 3 hours prior. Rechecked at 4 hour mark 79-85F after being placed inside cooler -advising operator to ensure establishment has enough shallow pans to allow for proper cooling of cooked foods. -employee removed from deep pans and placed into remaining available shallow pans to allow for rapid cooling. **Corrective Action Taken** **Warning**
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours based on data from multiple temperatures taken to consider rate of cooling and required parameters. See stop sale. -cooked rice **Warning**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towel lining small sheet pan next to hot holding station
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored above raw shrimp inside freezer, beef has been removed from commercial packaging.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Numerous, see stop sale. **Warning**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked Chicken marked 1-14, cooled beef marked 1-13, cooked ropa 1-12, cooled pork 1-16, enchilada sauce 1-14, **Warning**
- 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. -open gallon of milk -queso
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooling cooked rice inside deep, covered containers inside cooler in back. Did not meet time requirements for 70F within 2 hours -cooked peppers inside top portion of in use cooler partially exposed to ambient air not allowing cooked food to cool down at requires rate of cooling **Corrective Action Taken** **Warning**
- 53A-03-7:Intermediate - Food manager certification expired, no other certified food manager at establishment. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ **Warning**
- 47-03-4:Observed electrical wiring in disrepair. For reporting purposes only. -back wall behind ice machine
Food safety inspection conducted on 1/23/2025 revealed 19 total violations (6 high priority, 3 intermediate, 9 basic).
Inspection on 8/7/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above prep table next to cooler across from cook line - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-07: **Time Extended**
Food safety inspection conducted on 8/7/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/6/2024
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-08-06: **Time Extended**
- 14-05-4:Basic - - From initial inspection : Basic - Cardboard used to line food-contact equipment/shelves. -cooler across from grill - From follow-up inspection 2024-08-06: **Time Extended**
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above prep table next to cooler across from cook line - From follow-up inspection 2024-08-06: **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil - From follow-up inspection 2024-08-06: **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used for bulk food prep, bags of meat inside freezer in back prep area - From follow-up inspection 2024-08-06: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bagged shredded cheese (60-65F - Cold Holding), beef 44F, pork 44-45Fcooked pork 44-45F, fish 44F inside heavily loaded cooler in back area. Shelf containing bagged cheese is packed densely not appearing to allow for cold air to circulate. Advised to lessen product in stand up cooler and monitor temperatures. **Warning** - From follow-up inspection 2024-08-06: (All cold holding)Bagged shredded cheese 44-45F, 50-54F, cooked chicken 44-45F, sour cream 46-47F. Advised to have person in charge responsible for maintaining cold holding food temperatures at 41F or below use calibrated thermometer to verify temperatures and to make necessary adjustments/service if needed. Next day callback inspection required to verify compliance **Admin Complaint**
- 03D-07-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. -raw beef, 51F after 3 hours from being cut, does not meet rate of cooling based on information provided **Warning** - From follow-up inspection 2024-08-06: -raw beef 50F after 4 hours from being cut prior day, see stop sale. **Admin Complaint**
Food safety inspection conducted on 8/6/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 8/5/2024
High Priority
5
Intermediate
2
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 14-05-4:Basic - Cardboard used to line food-contact equipment/shelves. -cooler across from grill
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above prep table next to cooler across from cook line
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil
- 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 cutting lettuce with barehands, manager had employee don gloves for prep
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used for bulk food prep, bags of meat inside freezer in back prep area
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -pan of pineapple bits stored inside deep pan of raw meat inside stand up cooler at end of cookline -raw meat stored above pinto beans, inside stand up cooler at end of cookline **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bagged shredded cheese (60-65F - Cold Holding), beef 44F, pork 44-45Fcooked pork 44-45F, fish 44F inside heavily loaded cooler in back area. Shelf containing bagged cheese is packed densely not appearing to allow for cold air to circulate. Advised to lessen product in stand up cooler and monitor temperatures. **Warning**
- 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. -raw beef, 51F after 3 hours from being cut, does not meet rate of cooling based on information provided **Warning**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee used 3 compartment sink
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute inside dispenser out front
Food safety inspection conducted on 8/5/2024 revealed 11 total violations (5 high priority, 2 intermediate, 4 basic).