TACOS MY GUEY
131 N ORANGE AVE STE 103
Overall Food Safety Rating
★★★½☆ (3.8/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/28/2025
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks on side prep area. Operator immediately removed Corrected On-Site
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong Handle touching cooked pork in steamwell. Operator immediately removed Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in sauce cooler across steam well
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over several ready eat to eat items in walk in cooler. Operator immediately removed Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: ; cheesecake flautas and strawberry flautas (45-48F - Cold Holding). Less than 4hrs per operator. Operator immediately put on ice bath for temperature recovery. Advised operator to not fill over line **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Water filter tubes in hand sink at ware washing area. 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.
Food safety inspection conducted on 1/28/2025 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 9/30/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/30/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/30/2024
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backups hanging on dry storage shelf Medicine, employee drink, phone, on back shelf over rice cooker Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in beans and salt containers Corrected On-Site
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. handle in cooked mushrooms containers Corrected On-Site
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator is vacuum packaging Birria and pork. Advised operator to either 1. submit HACCP plan to division, or 2. not vacuum package and store in freezer in regular bags to preserve items. 3. Remove item from vacuum packaging within 48hrs. Warning
- 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Warning
Food safety inspection conducted on 7/30/2024 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 1/23/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over prep table
Food safety inspection conducted on 1/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/4/2023
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles above walk in cooler water damage
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On fan and ceiling of walk in freezer
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cooked rice container in walk in cooler Corrected On-Site
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield in walkway to back kitchen above container of rice, and beans
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Serving spoon in hand sink by cook line Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Dish machine
Food safety inspection conducted on 8/4/2023 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).