EL TACO LOCO

EL TACO LOCO has 4 health inspections on file for its DE LEON SPRINGS location, with an overall rating of 2.1/5. Recent inspections show improving food safety practices.

Last inspection: 5 months ago · 4 reports on file

4822 N HIGHWAY 17, VIN 3230

Overall Food Safety Rating

★★☆☆☆ (2.1/5)

Based on 4 health inspection reports

All Inspection Reports

11/17/2025· 5mo ago

Visit ID: 10908856

Met Inspection Standards

1 high, 2 basic

14-11-5:Basic - Equipment in poor repair. -bottom shelf of prep table heavily rusted.
51-13-4:Basic - No Heimlich maneuver/choking sign posted.
22-12-5:High Priority - Metal stem-type thermometer soiled. Corrected On-Site

5/9/2025· 11mo ago

Visit ID: 10770726

Met Inspection Standards

3 high, 1 int

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.

1/31/2025· 1y 2mo ago

Visit ID: 8707668

Met Inspection Standards

2 high, 2 int, 4 basic

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.

3/26/2024· 2y ago

Visit ID: 8330048

Met Inspection Standards

2 int, 3 basic

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