TURCO TACO
TURCO TACO has 6 health inspections on file for its NAPLES location, with an overall rating of 2.7/5. Recent inspections show improving food safety practices.
Last inspection: 4 months ago · 6 reports on file
1230 AIRPORT PULLING RD N
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 6 health inspection reports
All Inspection Reports
10/16/2025· 4mo ago
Visit ID: 13536925
Met Inspection Standards1 high, 3 basic
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 13-07-4:Basic - Employee wearing watch other than a plain ring on their arms while preparing food at cook line. Employee moved her watch. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled at dry storage. Operator labeled flour container. Corrected On-Site
- 01B-01-4:High Priority - 2 dented chipotle cans present at dry storage.See stop sale.
4/15/2025· 11mo ago
Visit ID: 10718135
Follow-up Inspection Required2 high, 2 int, 2 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. Cell phone on shelf with food, operator removed phone. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food without hair restraints. Employees put in hair nets Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat butter in reach in cooler. Operator moved food to proper storage. This is a repeat violation from previous inspection dated 11-18-2024 Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line roasted vegetables (54 F - Cold Holding), per operator veggies had been out for 30 minutes. Operator returned to reach in cooler to cool. **Corrective Action Taken**
- 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. Roasted egg plant, per operator made more than 24 hours prior not date marked.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Yosuhan certified on 02-26-2022 and expired on 02-25-2025
11/18/2024· 1y 3mo ago
Visit ID: 10717645
Met Inspection Standards- N/A:No Violations Were Observed
11/12/2024· 1y 4mo ago
Visit ID: 8758700
Follow-up Inspection Required2 high, 1 int, 3 basic
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Three pairs of tongs hanging on oven handle. Operator removed. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. In prep kitchen.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After three attempts: Dishwasher (Chlorine 00ppm); Operator set up three compartment sink to sanitize. Triple Sink (Quaternary 200ppm) This is a repeat violation from previous inspection dated 03-11-2024 **Corrective Action Taken** Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat yogurt and whipping cream. Operator moved food to proper storage. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance inside soda gun nozzle
3/11/2024· 2y ago
Visit ID: 8453080
Met Inspection Standards2 high, 1 int
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine only reaching 139F after running three times. Operator called technician and set up three compartment sink to sanitize properly.. Before end of inspection dish machine reached 161F. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over beet hummus in walk in cooler. Operator moved for proper storage. Corrected On-Site
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel not dispensing at hand wash sink next to ice machine. Operator changed batteries and dispenser is now working. Corrected On-Site