SOLITA TACOS & MARGARITAS
222 South Orange Avenue
Orlando, Florida, 32801
Orange County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/3/2025
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. cutting boards on all prep tables Repeat Violation - From follow-up inspection 2025-01-03: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine - From follow-up inspection 2025-01-03: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : 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/ - From follow-up inspection 2025-01-03: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-01-03: **Time Extended**
Food safety inspection conducted on 1/3/2025 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 1/2/2025
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. cutting boards on all prep tables Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine
- 25-05-4:Basic - Single-service articles improperly stored. Box of cutlery under table used for employee drinks. Operator immediately removed box. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water in prep sink . Operator immediately turned on water Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa at nacho station 50F cold holding. On insufficient ice bath. Less than 4hrs per operator Operator put in sufficient ice bath for immediate temperature recovery **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pan on stove Beef, chicken, butter, 87-91F( - Hot Holding) less than 4hrs per operator. Advised to immediately reheat to 165F for temperature recovery. **Corrective Action Taken** Warning
- 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/
- 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.
Food safety inspection conducted on 1/2/2025 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 7/26/2024
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine slight build up. operator immediately cleaned Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on prep table coolers
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks were on table over containers of sugar packets 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. Employees jacket, backpack on shelf with plastic containers and napkins Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. on plastic containers in dry dish area. Operator removed to be cleaned **Corrective Action Taken**
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator is serving swai for undercooked ceviche. The fish is wild caught and received frozen. Invoice states "all seafood must be fully cooked prior to consumption". Therefore the swai must be fully cooked for ceviche. Operator has removed the item from the Point of Sale system. I advised operator to also post sign for customers saying ceviche is not available. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at ware washing area blocked by cart Corrected On-Site
- 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. Provided operator with form. Operator printed and had all current employees sign on site Corrected On-Site
Food safety inspection conducted on 7/26/2024 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 1/17/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on all prep tables on cook line
- 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 cooler Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On some dry dishes . Operator removed to be cleaned **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by warewashing area and mop sink Corrected On-Site
- 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Operator is heating cans of condensed milk in water on stove, they remove the labels on the cans beforehand. Operator stores cans in a container for prep. I advised them to label the container. Operator put label on container Corrected On-Site
Food safety inspection conducted on 1/17/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 7/26/2023
High Priority
4
Intermediate
0
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. 2 cutting boards on make table reach in coolers. On cook line
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing necklace Corrected On-Site
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One Light in walk in cooler is missing. Also missing light shield
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Salt, tajin, chaymo stored on bar top in vicinity of customers
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment is serving yellowtail in ceviche dish. Yellowtail is wild caught and according to distributor does not meet the parameters for parasite destruction. Operator states they will not serve ceviche with the yellow tail and will replace it with catfish that his farm raised and has undergone parasite destruction per distributor. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter 113F 2:30pm less than four hours per operator. Operator reheated butter 170F at 3:00pm Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food safety inspection conducted on 7/26/2023 revealed 7 total violations (4 high priority, 0 intermediate, 3 basic).