DirtyFLRestaurant Inspection Data

SAY TACO

10 NE 1 ST

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/28/2025

Inspection #: Visit ID: 10847037

  • N/A:No Violations Were Observed

Inspection Date: 5/27/2025

Inspection #: Visit ID: 10844659

  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At the cook line, small black cooler near grill, also prep cooler not working properly (disconnected). Repeat Violation Warning - From follow-up inspection 2025-05-27: No food inside cooler. **Time Extended**
  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. At the bar area, no faucet attached to triple sink. Warning - From follow-up inspection 2025-05-27: Triple sink at the bar area, waste water plumbing in disrepair, manager able to block area. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, reach-in cooler near grill (small cooler) buttermilk 48F, raw chicken 58F and 49F, liquid eggs 48F, chicken wings 48F and 52F, ambient temperature of 48-50F. Also at the cook line, sour cream containers 53F and 52, per manager sour cream placed at 11:00am, Manager will use time as a public health control. Also at the server station, sour cream portion cups at 57F, pico portion cups 60F. In walk-in cooler, chicken wings 44F and 45F. Repeat Violation Admin Complaint - From follow-up inspection 2025-05-27: Reach-in cooler at the cook line, guacamole with cut tomatoes 44F, sour cream 49F. Admin Complaint

Inspection Date: 5/21/2025

Inspection #: Visit ID: 10722483

  • N/A:No Violations Were Observed

Inspection Date: 5/21/2025

Inspection #: Visit ID: 10844465

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks near walk-in cooler entrance. Repeat Violation
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At the cook line, small black cooler near grill, also prep cooler not working properly (disconnected). Repeat Violation Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, employee drinks on prep table, manager moved. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. At the bar area, soda bag on floor, Manager moved off the floor. Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At the bar area, ice scoop handle in direct contact with ice.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. In use containers with old stickers residue. Repeat Violation
  • 29-08-4:Basic - Plumbing system in disrepair. At the bar area, no faucet attached to triple sink. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed produce stored above container of cooked chicken wings.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves also with food debris
  • 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. In walk-in cooler, rice and ground beef cooked 05/20/2025 at 50F and 51F. Repeat Violation Admin Complaint
  • 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. In walk-in cooler, rice and ground beef cooked 05/20/2025 at 50F and 51F. Repeat Violation Admin Complaint
  • 16-20-4:High Priority - Faucet at three-compartment sink does not reach all compartments. At the bar area
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs stored above limes.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the cook line, guacamole with cut tomatoes date marked 5/13/25, and 5/10/25. Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, reach-in cooler near grill (small cooler) buttermilk 48F, raw chicken 58F and 49F, liquid eggs 48F, chicken wings 48F and 52F, ambient temperature of 48-50F. In walk-in cooler, chicken wings 44F and 45F. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, reach-in cooler near grill (small cooler) buttermilk 48F, raw chicken 58F and 49F, liquid eggs 48F, chicken wings 48F and 52F, ambient temperature of 48-50F. Also at the cook line, sour cream containers 53F and 52, per manager sour cream placed at 11:00am, Manager will use time as a public health control. Also at the server station, sour cream portion cups at 57F, pico portion cups 60F. In walk-in cooler, chicken wings 44F and 45F. Repeat Violation Admin Complaint
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ For one female manager, 5/18/2025
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium.
  • 27-09-4:Intermediate - No running water at three-compartment sink. At the bar area for two of the compartments. Warning
  • 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. In walk-in cooler, chicken wings, say taco chili no date marked, per manager items were cooked 05/18/25. At the cook line, liquid eggs no date, at the bar area half and half no date. Stop sale.

Inspection Date: 11/18/2024

Inspection #: Visit ID: 10714156

  • 50-08-7:High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/. Establishment opened on 10/04/2024, Change of owner, unable to provide license during inspection. Warning - From follow-up inspection 2024-11-18: **Time Extended**
  • 01B-24-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. I'm walk-in cooler, ground beef portion bags date marked 10/24. - From follow-up inspection 2024-11-18: Reach-in cooler at the cook line, pico date marked 11/11/24. In walk-in cooler, pulled chicken and pulled pork date marked 11/11/24, coleslaw date marked 11/09/24. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, portion bags of cheese 57F. Reach-in cooler at the main prep area, pico 51F, cheese 51F cut tomatoes 54, manager adjusted temperature, temperature started dropping 3-5 degrees. **Corrective Action Taken** Warning - From follow-up inspection 2024-11-18: Reach-in cooler sour cream 52F, manager moved to freezer. Admin Complaint
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Change of ownership, renovation made. New bar area added to main dining area with a triple sink. Also observed cooking equipment in use at the prep room near walk-in cooler. Handwash sink near mop sink relocated Warning - From follow-up inspection 2024-11-18: **Time Extended**

Inspection Date: 11/6/2024

Inspection #: Visit ID: 8995328

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Near back door (walk-in cooler area).
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. At the prep area near walk-in coolers, ceiling tiles in disrepair and stained, also observed some acoustic tiles no smooth and easily cleanable
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line (under grill), ambient air temperature of 57F. Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee personal items next to sink at the prep area n
  • 14-11-5:Basic - Equipment in poor repair. Hot holding box, door in disrepair
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the prep room near walk-in cooler
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves with food residue.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers with old labels.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the prep area near walk-in coolers.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the cook line, next to raw shell eggs, employee moved. Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. At the prep area, underneath prep table, observed exposed wood (crumbling).
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the prep area, container with white substance not labeled.
  • 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. In walk-in cooler, ground beef cooked 11/05/25: 50F, 41F, 42F, 51F, 47F, 49F, 47F, 48F, 48F, 50F, 52F, 52F, 51F, 50F, 46F Warning
  • 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. In walk-in cooler, ground beef cooked 11/05/25: 50F, 41F, 42F, 51F, 47F, 49F, 47F, 48F, 48F, 50F, 52F, 52F, 51F, 50F, 46F. Also chicken cooked 11/05/24: 46F, 46F, 45F, 45F, 47F, 47F, 48F, 47F and 46F. Warning
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee at the cook line, touched face multiple times and continued working with food and single service, inspector instructed to wash hands.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee touched with bare hand contact a burrito, inspector instructed to washed hands and used gloves or utensils.
  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/. Establishment opened on 10/04/2024, Change of owner, unable to provide license during inspection. Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. I'm walk-in cooler, ground beef portion bags date marked 10/24.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, portion bags of cheese 57F. Reach-in cooler at the main prep area, pico 51F, cheese 51F cut tomatoes 54, manager adjusted temperature, temperature started dropping 3-5 degrees. **Corrective Action Taken** Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the cook line, raw shell eggs no time marked.
  • 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. Reach-in cooler at the cook line, milk no date ,marked, also hot hogs, per employee items were opened 2-3 days ago.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the prep room near walk-in cooler, green hose inside sink
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Female employee rinsed personal cups in sink at the kitchen entrance.
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Change of ownership, renovation made. New bar area added to main dining area with a triple sink. Also observed cooking equipment in use at the prep room near walk-in cooler. Handwash sink near mop sink relocated Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid under prep table not labeled.
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. At the prep room near walk-in cooler , observed single burners butane being used to cook raw chicken.