DirtyFLRestaurant Inspection Data

SOLITA TACOS & MARGARITAS

SOLITA TACOS & MARGARITAS in ORLANDO has 9 health inspections on record with an overall food safety rating of 2.0/5. Recent inspections show improving food safety practices.

222 South Orange Avenue
Orlando, Florida, 32801
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 10/23/2025

Inspection #: Visit ID: 13556711

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under shelf across dish machine And behind ice machine - From follow-up inspection 2025-10-23: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Mold-like substance on condenser in walk-in cooler. -Soda gun holder at bar. ( corrected on site) -edge of Lid handles on prep coolers on cook line -Top of dish machine - From follow-up inspection 2025-10-23: Mold-like substance on condenser in walk-in cooler. ( corrected on site) Soda gun holder at bar. ( corrected on site) **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On multiple pans/bins - From follow-up inspection 2025-10-23: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-10-23: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-10-23: **Time Extended**

Inspection Date: 10/22/2025

Inspection #: Visit ID: 13551330

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Rack of clean glasses stored next to hand sink and under paper towel dispenser. Advised to move as not to be exposed to splash and excess water
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under shelf across dish machine And behind ice machine
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Mold-like substance on condenser in walk-in cooler. -Soda gun holder at bar. ( corrected on site) -edge of Lid handles on prep coolers on cook line -Top of dish machine
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On multiple pans/bins
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sani bucket tested at 100ppm quat. Operator immediately refilled tested again at 400ppm quat Corrected On-Site
  • 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. Tested kitchen Dish machine reading 00ppm chlorine. Primed sanitizer, then ran a third time. Tested at 100ppm chlorine Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found 1 live flying insect in back prep area
  • 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 flounder for ceviche. Proof of parasite destruction is lacking freezing specifications. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over chorizo in walk in cooler. Operator removed Corrected On-Site
  • 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 raw fish in walk in cooler. Operator removed Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Salsa at wait station 34F-48F cold holding on insufficient ice bath over 4hrs per operator. Operator immediately discarded. raw fish 46F-60F cooling 3.5 hrs, carne asada 3.5 hrs (46F-57F Cooling) advised to immediately put on ice bath. recheck at 4.5 hrs both items temp range 42F-53F cooling. Operator immediately discarded **Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa at wait station 34F-48F cold holding on insufficient ice bath over 4hrs per operator. Operator immediately discarded. raw fish 46F-60F cooling 3.5 hrs, carne asada 3.5 hrs (46F-57F Cooling) advised to immediately put on ice bath. recheck at 4.5 hrs both items temp range 42F-53F cooling. Operator immediately discarded **Corrected On-Site Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -raw fish , raw carne asada 3.5 hrs (46F-53F - Cooling) in walk in cooler. Advised to immediately put on ice bath recheck at 4.5 hrs 42-53F cooling . Operator immediately discarded **Corrected On-Site Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by dishwasher blocked by cart of dishes. Hand sink by entry to kitchen blocked by chair. Operator immediately 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.
  • 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.

Inspection Date: 7/14/2025

Inspection #: Visit ID: 13459177

  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint - From follow-up inspection 2025-07-14: **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 2025-07-14: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-07-14: **Time Extended**

Inspection Date: 7/11/2025

Inspection #: Visit ID: 10948383

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. in tofu container. Immediately removed. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 122F. Advise to reheat to 165F for temperature recovery. Operator reheated to 187FCorrected On-Site Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishwasher. Operator immediately cleaned Corrected On-Site
  • 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 using flounder for ceviche that comes in frozen, but no proof its been frozen for -4F at 7 days Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa, tomato based sauce; (45F-55F - Cold Holding).3hrs. On insufficient ice bath. Operator immediately put on sufficient ice bsth for temperature recovery. Rechecked temperature 40F cold holding Corrective Action Taken** Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All gun soda nozzles at bar. Operator immediately cleaned Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink block by cart. Operator immediately 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.
  • 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.

Inspection Date: 1/3/2025

Inspection #: Visit ID: 10752551

  • 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**

Inspection Date: 1/2/2025

Inspection #: Visit ID: 8841736

  • 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.

Inspection Date: 7/26/2024

Inspection #: Visit ID: 8775584

  • 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

Inspection Date: 1/17/2024

Inspection #: Visit ID: 8455653

  • 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

Inspection Date: 7/26/2023

Inspection #: Visit ID: 8374851

  • 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.