MEAT AND FISH TACOS
3831 W VINE ST STE 56
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/28/2025
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Cooked chicken temping at 55F thawed at room temperature overnight per operator. - From follow-up inspection 2025-03-28: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shredded chicken temping at 55F. Per operator the chicken thawed at room temperature overnight then was placed in the reach-cooler this morning. Educated operator on proper thawing. - From follow-up inspection 2025-03-28: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shredded chicken temping at 55F. Per operator the chicken thawed at room temperature overnight then was placed in the reach-cooler this morning. - From follow-up inspection 2025-03-28: **Time Extended**
Food safety inspection conducted on 3/28/2025 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 3/24/2025
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Cooked chicken temping at 55F thawed at room temperature overnight per operator.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shredded chicken temping at 55F. Per operator the chicken thawed at room temperature overnight then was placed in the reach-cooler this morning. Educated operator on proper thawing.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shredded chicken temping at 55F. Per operator the chicken thawed at room temperature overnight then was placed in the reach-cooler this morning.
- 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. Per operator employee works once per week. Advised operator to provide employee training. Warning
Food safety inspection conducted on 3/24/2025 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 8/5/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Advised to open packages when thawing. Showed label on ROP stating such. Manager states it is owners food, not for sale.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and hood filters moderately soiled.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop left in mop bucket. Corrected On-Site
Food safety inspection conducted on 8/5/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 3/1/2024
High Priority
3
Intermediate
0
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork. Raw steak over ready to eat chorizo Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Several prepared foods in reach in cooler marked for 2/21. Today is March 1, yesterday was leap year. Advised to discard pico and chicken.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pico and pulled chicken
Food safety inspection conducted on 3/1/2024 revealed 3 total violations (3 high priority, 0 intermediate, 0 basic).
Inspection on 11/21/2023
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Prep cooler under pass through window no holding cold. Pico was the only TCS food holding there.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico holding at 46f. Advised rapid chill to 41 or colder.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Food safety inspection conducted on 11/21/2023 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).