EL TAPATIO
1804 West Vine Street
Kissimmee, Florida, 34741
Osceola County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/3/2025
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Pans at dry dish storage. - From follow-up inspection 2025-03-03: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer at reach in cooler across from flat top grill on cooks line. - From follow-up inspection 2025-03-03: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar, Corn Flour, Salt and Chicken Bouillon not labeled in storage container. - From follow-up inspection 2025-03-03: **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. Pork, Chicken, and Beef cooling on a speed rack near reach in freezer.All three items temping at 125F, 94F and 87F.Per operator the items were prepared 2 hours ago. Advised operator to remove Saran wrap and refrigerate immediately. **Corrective Action Taken** - From follow-up inspection 2025-03-03: **Time Extended**
Food safety inspection conducted on 3/3/2025 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 2/12/2025
High Priority
4
Intermediate
2
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans at dry dish storage.
- 08B-38-4:Basic - Food stored on floor. Oil stored on the floor is in dry dishes storage area. Steaks thawing in bucket of water near dishwashing area.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between prep table and wall. Tongs hanging on oven door at cooks line. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer at reach in cooler across from flat top grill on cooks line.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Steak in bucket with water stored on floor near dish washing area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar, Corn Flour, Salt and Chicken Bouillon not labeled in storage container.
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Used operators heat strip and inspects heat strip and the color did not change. Warning
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Tortillas wrapped in kitchen towel in mini cooler on cooks line.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Several containers of Pico tempting between 50F-56F at reach in cooler across from flat top grill. Per operator they have been in the reach in cooler over 4 hours. Milk and Whipped topping temping at 50F and 47F. Per operator they were refrigerated overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Several containers of Pico tempting between 50F-56F at reach in cooler across from flat top grill. Per operator they have been in the reach in cooler over 4 hours. Milk and Whipped cream topping temping at 50F and 47F. Per operator they were refrigerated overnight.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pork, Chicken, and Beef cooling on a speed rack near reach in freezer.All three items temping at 125F, 94F and 87F.Per operator the items were prepared 2 hours ago. Advised operator to remove Saran wrap and refrigerate immediately. **Corrective Action Taken**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Attempted to calibrate thermometer but thermometer is not working.
Food safety inspection conducted on 2/12/2025 revealed 12 total violations (4 high priority, 2 intermediate, 6 basic).
Inspection on 9/10/2024
High Priority
2
Intermediate
1
Basic
10
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in rice at cookline.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen over dishwasher/cook line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-11-5:Basic - Equipment in poor repair. Gasket at drive thru window. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water.
- 36-11-4:Basic - Floors not maintained smooth and durable. Several areas throughout facility in poor repair.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Drink station and other areas.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Evaporated milk, glenview brand, 3 qts.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over chili peppers.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Wiping cloth bucket in sink basin at drinkststion.
Food safety inspection conducted on 9/10/2024 revealed 13 total violations (2 high priority, 1 intermediate, 10 basic).
Inspection on 4/15/2024
High Priority
1
Intermediate
2
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened Water bottles in drive thru area by chip baskets.
- 14-11-5:Basic - Equipment in poor repair. Gasket on reach in prep cooler at drive thru in poor repair.
- 29-09-4:Basic - Faucet/handle at plumbing fixture, handwash sink in drink area not working..
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
- 29-20-5:Basic - Very slow draining water in handwash sink at drink station.
- 33-32-4:Basic - Walking or driving surfaces not maintained. In back by dumpsters several large divots.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar or other white powder like substance on shelf over soda dispenser in drive thru area.
- 28-14-5:High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Mop buckets upside down at back door with puddles of mop like water draining.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat test strips for 3 bin sink.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees on duty with no certified food manager present. Managers appeared during inspection.
Food safety inspection conducted on 4/15/2024 revealed 11 total violations (1 high priority, 2 intermediate, 8 basic).
Inspection on 9/21/2023
High Priority
1
Intermediate
3
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Possible AM DELIVERY PRIOR TO INSPECTION.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom and Fruit drink dipping bar.
- 40-01-4:Basic - No suitable facilities provided to store employee clothing and other possessions. Woman's purse stored on shelf with cutting boards.
- 33-16-4:Basic - Open dumpster lid.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat food (sauce) in walk 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.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Manager Wiam has no proof of certification.
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Temperature on inspectors thermometer reached 162f. Advised to set up 3rd sink for sanitizing.
Food safety inspection conducted on 9/21/2023 revealed 13 total violations (1 high priority, 3 intermediate, 9 basic).