DirtyFLRestaurant Inspection Data

THE TAVERN BAR & TACOS, LLC

THE TAVERN BAR & TACOS, LLC has 9 health inspections on file for its ORLANDO location, with an overall rating of 2.7/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 9 reports on file

75 East Colonial Drive
Orlando, Florida, 32801
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 9 health inspection reports

All Inspection Reports

1/6/2026· 2mo ago

Visit ID: 13464858

Met Inspection Standards

1 high, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On prep table cooler
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator immediately removed Corrected On-Site
  • 36-62-4:Basic - Light not functioning. One light under hood
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In cooler by prep table in corner
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans, pork, 130F in steam well less than 4hrs per operator. Advised to reheat to 165f for temperature recovery **Corrective Action Taken**

7/18/2025· 7mo ago

Visit ID: 13464622

Met Inspection Standards

2 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf Under toaster oven - From follow-up inspection 2025-07-18: **Time Extended**
  • 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over ready to eat items in cooler - From follow-up inspection 2025-07-18: **Time Extended**

7/17/2025· 7mo ago

Visit ID: 10896333

Follow-up Inspection Required

2 high, 4 basic

  • 35A-03-4:Basic - Dead roaches on premises. 1 dead Roach in beer cooler at bar. Operator immediately discarded Corrected On-Site
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on soiled shelf under toaster oven. Operator immediately removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf Under toaster oven
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over ready to eat items in cooler
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta salad, pico, pinto beans, pork chicken; (46F-52F) cold holding in reach in cooler. Overnight per operator. Operator removed to be discarded **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta salad, pico, pinto beans, pork chicken; (46F-52F) cold holding in reach in cooler. Overnight per operator. Operator removed to be discarded **Corrective Action Taken** Warning

12/27/2024· 1y 2mo ago

Visit ID: 10749793

Met Inspection Standards

1 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Left bathroom - From follow-up inspection 2024-12-27: **Time Extended**

12/26/2024· 1y 2mo ago

Visit ID: 8817664

Follow-up Inspection Required

3 high, 1 int, 1 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Left bathroom
  • 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. Prep person preparing wrap with bare hands. Operator did immediately put in gloves
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler in corner: ; cut tomatoes , beans, pita salad, pasta salad, guac with cut tomatoes (44-48F - Cold Holding). Overnight per operator. Advised to immediately discard. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in corner: ; cut tomatoes , beans, pita salad, pasta salad, guac with cut tomatoes (44-48F - Cold Holding). Overnight per operator. Advised to immediately discard. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plastic Container and Scrubbies in hand sink Corrected On-Site

7/1/2024· 1y 8mo ago

Visit ID: 8727385

Met Inspection Standards

3 high, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. Gaskets in small reach in freezer in office
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under oven, Wall behind cooking equipment Vent above oven / cook line area
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Over container of rice Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over containers of dressing in reach in cooler Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomatoes 47F 2 quarts of pico Pasta salad 47F 3 quarts of pasta salad Overnight in reach in cooler per operator in kitchen by serving window.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 47F of pico Pasta salad 47F of pasta salad Overnight in reach in cooler per operator in kitchen by serving window. Operator discarded items Corrected On-Site

1/22/2024· 2y 1mo ago

Visit ID: 8481373

Met Inspection Standards

1 high

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork and beef 47 less than 4 hours per operator. Operator put in freezer for temp recovery

8/24/2023· 2y 6mo ago

Visit ID: 8481196

Met Inspection Standards

1 basic

  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table with clean pans Corrected On-Site - From follow-up inspection 2023-08-24: **Time Extended**

8/23/2023· 2y 6mo ago

Visit ID: 8349170

Follow-up Inspection Required

2 high, 2 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup used to scoop diced tomatoes Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table with clean pans Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Cases of chips on floor in entry way of kitchen
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 50F-54F in cooler over night per operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 50F-54F in cooler over night per operator.
  • 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. Milk opened Monday per operator not date marked
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dishes in hand sink in kitchen Corrected On-Site