MEAT AND FISH TACOS
3831 W VINE ST STE 56
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 3 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).