DirtyFLRestaurant Inspection Data

TAQUERIA PROGRESO ZACATECANA LLC

TAQUERIA PROGRESO ZACATECANA LLC in DE LEON SPRINGS has 7 health inspections on record with an overall food safety rating of 2.4/5. Food safety practices have remained consistent.

Last inspection: 3 weeks ago · 7 reports on file

5145 North US Highway 17
Florida, 32130
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

3/26/2026· 3w ago

Visit ID: 13531895

Met Inspection Standards

2 high, 3 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced ham in reach in cooler at 46°f.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked beef at 129°f. Operator moved back to stovetop.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

9/26/2025· 6mo ago

Visit ID: 10913521

Met Inspection Standards

4 high

  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected On-Site
  • 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. -operator cutting cilantro without gloves. Corrected On-Site
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef at 45°f. Operator moved back to cooler.

5/9/2025· 11mo ago

Visit ID: 8710507

Met Inspection Standards

1 high, 1 int, 4 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -food debris, dust buildup inside storage cabinet.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked rice at 86°f, operator placed in warmer 1 hour ago. Operator turned up unit.
  • 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 in reach in cooler.

11/8/2024· 1y 5mo ago

Visit ID: 8995724

Met Inspection Standards
  • N/A:No Violations Were Observed

10/4/2024· 1y 6mo ago

Visit ID: 8848277

Follow-up Inspection Required

2 int

  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-10-04: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-10-04: **Time Extended**

8/2/2024· 1y 8mo ago

Visit ID: 8845574

Follow-up Inspection Required

1 high, 2 int, 3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles, black refrigerator. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -refried beans at 51°f at cook line. Operator stated out of cooler 20 minutes. Operator moved beans back to cooler. -shredded chicken in reach in cooler at 46°f. **Corrective Action Taken** Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

1/19/2024· 2y 2mo ago

Visit ID: 8590343

Met Inspection Standards

1 high, 3 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor, case of tomatoes.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomato and shredded lettuce abetween 71°f and 740f at counter. Operator prepared 1.5 hours prior. Operator moved to the cooler. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dish drainer stored over handwash sink.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.