EL TACO LOCO
4822 N HIGHWAY 17, VIN 3230
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 5/9/2025
High Priority
3
Intermediate
1
Basic
0
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese at 44°f in reach in cooler.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pork at 95°f at cook line. Removed from stove 20 minutes prior. Operator began reheating process.
- 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. -cooked chicken and beef in reach in cooler.
Food safety inspection conducted on 5/9/2025 revealed 4 total violations (3 high priority, 1 intermediate, 0 basic).
Inspection on 1/31/2025
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cart with microwave.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 22-12-5:High Priority - Metal stem-type thermometer soiled.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicharrones (skin with meat fried) at 79°f. Operator prepared 1.5 hours ago. Operator moved to cooler. Provided operator with time as a public health form. **Corrective Action Taken**
- 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.
- 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. -cooked chicken, beef and pork in reach in cooler.
Food safety inspection conducted on 1/31/2025 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 3/26/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Bottom shelf of prep table rusted.
- 50-03-4:Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 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. Shredded cheese in reach in cooler.
- 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. Corrected On-Site
Food safety inspection conducted on 3/26/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).