TACO BELL 036021

With 6 inspections documented, TACO BELL 036021 maintains a 3.6/5 food safety rating in LONGWOOD. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

126 S RONALD REAGAN BLVD

Overall Food Safety Rating

★★★½☆ (3.6/5)

Based on 6 health inspection reports

All Inspection Reports

1/26/2026· 1mo ago

Visit ID: 13495603

Met Inspection Standards

1 int, 1 basic

40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee bagged lunch on shelf with paper towels.
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - hand wash sink at ware wash station storing food pan.

8/18/2025· 6mo ago

Visit ID: 10891439

Met Inspection Standards

1 basic

10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on fryer door handle Corrected On-Site

1/16/2025· 1y 1mo ago

Visit ID: 8825838

Met Inspection Standards

N/A:No Violations Were Observed

7/10/2024· 1y 8mo ago

Visit ID: 8791640

Follow-up Inspection Required

3 high, 2 int, 3 basic

51-13-4:Basic - No Heimlich maneuver/choking sign posted.
51-18-6:Basic - No copy of latest inspection report available.
21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - Quat 0ppm. Manager changed out. Final reading 300ppm. Corrected On-Site
50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint
22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. - Quat 0ppm. Manager changed out. Final reading 300ppm. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sour cream (44 - Cold Holding). Observed at secondary make station. - sour cream (48f-50f - Cold Holding). Observed at main make station. Per person in charge less than 3 hours. Advised person in charge to cool back down to 41f or below before bringing back to make line
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-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/

4/15/2024· 1y 11mo ago

Visit ID: 8485267

Met Inspection Standards

1 high, 1 basic

36-22-4:Basic - Floor area(s) covered with standing water. At the doorway of the walk in cooler
50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.

8/28/2023· 2y 6mo ago

Visit ID: 8378044

Met Inspection Standards

1 high, 2 basic

36-22-4:Basic - Floor area(s) covered with standing water. At the walk in cooler door
14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On the walk in freezer door a ice build up is preventing the door from closing door heater is not working
29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.