DirtyFLRestaurant Inspection Data

TACOS CHAVITA

TACOS CHAVITA has 4 health inspections on file for its LARGO location, with an overall rating of 2.5/5. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 4 reports on file

10570 SEMINOLE DR

Overall Food Safety Rating

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

All Inspection Reports

11/19/2025· 3mo ago

Visit ID: 10893099

Met Inspection Standards

1 high, 1 int, 1 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
  • 29-04-4:High Priority - Nonfood-grade hose conveying potable water. Trailer connected to potable water with garden hose
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with no proof of training

11/19/2024· 1y 3mo ago

Visit ID: 8708921

Met Inspection Standards

1 basic

  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

4/24/2024· 1y 10mo ago

Visit ID: 8497689

Met Inspection Standards

2 high, 1 int, 4 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Reviewed with manager . Emailed to operator the Paperless License and Renewal Notices
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dusty fans in kitchen. Reviewed with operator .
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reviewed with operator
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Operator changed solution . Recheck 50 ppm . Corrected On-Site Repeat Violation
  • 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 cooked previous night at 46 F in refrigerator at 9:50 am in a tall closed plastic container. Discussed proper cooling procedures and methods with operator. Rice discarded **Corrective Action Taken**
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Rice cooked previous night at 46 F in refrigerator at 9:50 am in a tall closed plastic container. Discussed proper cooling procedures and methods with operator. Rice discarded **Corrective Action Taken**
  • 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.

9/12/2023· 2y 6mo ago

Visit ID: 8331294

Met Inspection Standards

2 high, 1 int, 1 basic

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 10ppm Operator discarded sanitizer solution. Replace with new chlorine sanitizer solution, reading 50ppm 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. Three-compartment sink chlorine sanitizer reading 10ppm. Operator refilled sink. Chlorine sanitizer reading 50ppm Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at 2:50pm 54F - Cold Holding); cut lettuce (51F - Cold Holding) Operator placed items in reach-in freezer. Re temp at 3:20 a. Cut lettuce 45f b. Diced tomatoes 48f **Corrective Action Taken**
  • 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 operator clean-up plan.