DirtyFLRestaurant Inspection Data

GONZALO'S TACOS Y CARNITAS

3365 S MILITARY TRAIL

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/18/2025

Inspection #: Visit ID: 10702668

  • 36-36-4:Basic - Ceiling tile missing. Over clean pots and pans and seasoning areas. Repeat Violation
  • 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. Operator removed from packages. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable on kitchen area. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Container with tamales inside walk in cooler. Operator stored properly Corrected On-Site
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm chlorine. Operator fixed to 100 ppm chlorine Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator enter restaurant, didn't wash hands and grabbed clean thermometer. Advised operator to wash hands.
  • 01A-03-4:High Priority - Food prepared in a private home per operator. Cooked beef 2 containers . See stop sale. Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food prepared in a private home per operator. Cooked beef 2 containers . See stop sale.
  • 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. Emailed to operator, operator printed and posted Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on prep table big containers with Cooked steak at 3:38pm ( 90F cooling) and beef soup (114 F cooling);both cooling since 1 hour . At 4 pm both items same temperature. At this current cooling rate product will not cooled to 70F within 2 hours. Operator moved beef soup to ice bath. See Stop Sale for Cooked beef, per operator beef cooked at his house. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. By big garbage cans. Operator moved Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine

Inspection Date: 10/23/2024

Inspection #: Visit ID: 8769711

  • 14-01-5:Basic - Bowl used to dispense rice- at prep table Removed Corrected On-Site
  • 36-36-4:Basic - Ceiling tile missing- dry storage- foods and clean pans and pots
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable- reach in cooler at prep station
  • 25-05-4:Basic - Single-service articles improperly stored- on the floor at cook line Stored properly Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Triple Sink (Chlorine 10ppm) Operator fixed to 50 ppm Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (61F - Cooling) in reach in cooler at cook line ; food cooling since yesterday ; at this rate food did not reach 41 F in 6 hours; food in a tight zip lock bag ; See Stop Sale
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags in direct contact with various foods like pork, peppers and cabbage in cooler at prep station Removed Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over limes in cooler at prep station Raw beef over cut peppers and pork tamales on tall cooler at prep station Stored properly Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left the cook line, returned and started cooking foods using same gloves; educated ; employee washed hands; Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (61F - Cooling) in reach in cooler at cook line ; food cooling since yesterday ; at this rate food did not reach 41 F in 6 hours; food in a tight zip lock bag ; See Stop Sale
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork on 10/16 frozen and pulled out on Tuesday not dated in reach in cooler at cook line Operator dated Corrected On-Site
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8495471

  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 9/8/2023

Inspection #: Visit ID: 8370877

  • 41-18-4:High Priority - sanitizing solution exceeding the maximum concentration allowed in sanitizer bucket. Observed 200+ ppm chlorine. Operator corrected to 100 ppm. **Corrective Action Taken**