DirtyFLRestaurant Inspection Data

TAQUERIA DOS BANDERAS

TAQUERIA DOS BANDERAS maintains a 3.4/5 food safety rating based on 5 health department inspections in FORT MYERS. Recent inspections show improving food safety practices.

Last inspection: 6 months ago · 5 reports on file

2208 CLEVELAND AVE

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 5 health inspection reports

All Inspection Reports

9/11/2025· 6mo ago

Visit ID: 10895314

Met Inspection Standards

1 basic

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Repeat Violation

6/17/2025· 8mo ago

Visit ID: 8868588

Met Inspection Standards

4 basic

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed tin foil used to cover shelves over three compartment sink with buildup of debris.
  • 36-60-5:Basic - Screen in door torn/in poor repair. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of bulk flour unlabeled on counter by small reach in freezer.

8/22/2024· 1y 6mo ago

Visit ID: 8713248

Met Inspection Standards

2 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice. Operator removed scoop from ice. Corrected On-Site
  • 36-60-5:Basic - Screen in door torn/in poor repair. Repeat Violation

4/4/2024· 1y 11mo ago

Visit ID: 8475919

Met Inspection Standards

2 high, 1 int, 1 basic

  • 36-60-5:Basic - Screen in door torn/in poor repair. Repeat Violation
  • 29-04-4:High Priority - Nonfood-grade hose conveying potable water. Emailed example of potable hose to Operator. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed food on counter for 1 hour thirty minutes Cooked steak (104F - Hot Holding); Cooked chicken (101F - Hot Holding). Operator placed metal pans onto flat top to reheat items. **Corrective Action Taken**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

8/17/2023· 2y 6mo ago

Visit ID: 8335050

Met Inspection Standards

1 high, 1 int, 4 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees preparing food for customers while wearing bracelet.
  • 36-60-5:Basic - Screen in door torn/in poor repair. Observed screen in door torn.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed paper to go trays not inverted by microwave. Operator inverted during inspection. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on cutting board and on counter by hand washing sink not stored in sanitizer solution.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over open container of ready to drink juices in standup reach in cooler. Operator moved eggs to bottom shelf. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator could not locate test strips during inspection.