DirtyFLRestaurant Inspection Data

BOTANICO TACOS & TEQUILA

BOTANICO TACOS & TEQUILA maintains a 1.9/5 food safety rating based on 4 health department inspections in MOUNT DORA. Food safety practices have remained consistent.

Last inspection: 1 weeks ago · 4 reports on file

4025 N COUNTY RD 19A

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 4 health inspection reports

All Inspection Reports

4/8/2026· 1w ago

Visit ID: 13522896

Met Inspection Standards

3 high, 6 int, 13 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In sugar container in dry storage. In red bean container in walk in cooler Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor at cook line. Floor in dry storage. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Bottle of cook oil Soy sauce Lemon and lettuce in walk in cooler. Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice. In ice bin at the bar. Operator removed Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line. Repeat Violation
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Desert in cold holding until at front counter. Rice pudding and flan.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. reach in cooler gaskets in the kitchen. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Plates at front counter.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In reach in cooler in the kitchen. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At hand washing sink in the kitchen.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-26
  • 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 ranch and Bbq sauce in reach in cooler. Operator removed. Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quaternary over 500+++ ppm.operator changed water. Rechecked 200 ppm. Corrected On-Site Repeat Violation
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler. Operator date marked. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in the kitchen. Soda nozzles at the bar Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked with container with meat. Operator removed. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary test kit
  • 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. One new employee. Provided firm. Employee filled out and signed and operator signed. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice Black beans Cooked pork Repeat Violation

9/17/2025· 7mo ago

Visit ID: 10942266

Met Inspection Standards

4 high, 5 int, 15 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In Guac with tomatoes container. Operator removed. Corrected On-Site
  • 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 phone above prep table. Employee bag on vegetable juices in dry storage Operator removed. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor by cook line Floor in walk in cooler.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Floor in the kitchen
  • 08B-38-4:Basic - Food stored on floor. Bottle of oil in the kitchen. Rice on floor in dry storage. Operator removed. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in the kitchen soiled.
  • 36-62-4:Basic - Light not functioning. One build at cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled" Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in the kitchen
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples over sauces and salsa in walk in cooler. Operator removed. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in the kitchen Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. By three compartment sink.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Per operator for five and a half hours. Corn (53F - Cooling); Black beans (91F - Cooling)
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from two days prior Cooked pork belly (47F - Cold Holding) Corn (53F - Cooling); Black beans (91F - Cooling)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from two days prior Cooked pork belly (47F - Cold Holding)
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quaternary 400+++. Operator changed water. Rechecked. 200 ppm.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In thick plastic containers covered Corn (53F - Cooling); Black beans (91F - Cooling)
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in the kitchen Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at the bar used as dump sink. Hand sink in the kitchen used to store dishes. Operator removed. Corrected On-Site
  • 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.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Black beans and rice in walk in cooler.

4/17/2025· 12mo ago

Visit ID: 10724321

Met Inspection Standards

3 high, 6 int, 9 basic

  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - Togo containers in dry storage area.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
  • 08B-38-4:Basic - Food stored on floor. -Peppers and limes in walk-in cooler. -bag n box soda in dry storage area.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave located in kitchen . Corrected On-Site
  • 36-62-4:Basic - Light not functioning. - 2 missing lights in hood system.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall behind grills.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored in dry storage area Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun nozzle at front bar - white cutting board on cooks line.
  • 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/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - outside bar hand sink Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. - outside bar hand sink Corrected On-Site
  • 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle of clear liquid stored in dry storage. Corrected On-Site

11/19/2024· 1y 4mo ago

Visit ID: 8888717

Met Inspection Standards

1 int

  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.