DirtyFLRestaurant Inspection Data

TIN & TACO

TIN & TACO located in ORLANDO has undergone 11 health department inspections, achieving a 2.2/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 11 reports on file

419 Michigan Street
Orlando, Florida, 32806
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 11 health inspection reports

All Inspection Reports

2/2/2026· 1mo ago

Visit ID: 13463764

Met Inspection Standards

2 high, 2 int, 9 basic

  • 16-15-4:Basic - Accumulation of debris on drainboards or equivalent.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -above dish pit
  • 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 on box of gloves
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under wire shelves at front counter Repeat Violation
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. -accumulation of grease on wall behind hood system
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 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. -0ppm -50ppm Corrected On-Site
  • 12A-19-4:High Priority - Employee washed hands with cold water. -employee washing hands in cold water in sink with no hot water
  • 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. -Evan -Machelle
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -at prep table Corrected On-Site

7/17/2025· 7mo ago

Visit ID: 13463170

Met Inspection Standards

1 high, 1 int, 5 basic

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit doors. Repeat Violation - From follow-up inspection 2025-07-17: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen. - From follow-up inspection 2025-07-17: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. 2 out by dishwasher area,one out top of reach-in cooler . Repeat Violation - From follow-up inspection 2025-07-17: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink . - From follow-up inspection 2025-07-17: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen - From follow-up inspection 2025-07-17: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso (120F - Hot Holding); mac&cheese (120F - Hot Holding ,operator stated she put the food 1.5 hours ago and she will reheat it again **Corrective Action Taken** - From follow-up inspection 2025-07-17: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle no label . - From follow-up inspection 2025-07-17: **Time Extended**

7/16/2025· 7mo ago

Visit ID: 10909819

Follow-up Inspection Required

3 high, 1 int, 6 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit doors. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
  • 36-62-4:Basic - Light not functioning. 2 out by dishwasher area,one out top of reach-in cooler . Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. At the reach-in cooler at the back the one next to the soda machine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink .
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach cooler the one next to the soda machine cheddar cheese shredded (47F - Cold Holding); butter (46F - Cold Holding); cut lettuce (46F - Cold Holding) over night . Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach cooler the one next to the soda machine cheddar cheese shredded (47F - Cold Holding); butter (46F - Cold Holding); cut lettuce (46F - Cold Holding) over night 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. Queso (120F - Hot Holding); mac&cheese (120F - Hot Holding ,operator stated she put the food 1.5 hours ago and she will reheat it again **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle no label .

1/29/2025· 1y 1mo ago

Visit ID: 10765214

Met Inspection Standards

2 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment. Repeat Violation - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-01-29: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. At the exit door . - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-01-29: **Time Extended**

1/24/2025· 1y 1mo ago

Visit ID: 10764397

Follow-up Inspection Required

2 int, 4 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment. Repeat Violation - From follow-up inspection 2025-01-24: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. At the exit door . - From follow-up inspection 2025-01-24: **Time Extended**
  • 12B-13-4:Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink storage at the reach-in cooler . Operator removed it . Corrected On-Site - From follow-up inspection 2025-01-24: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the back of the house. Operator start clean it while conducting my inspection. **Corrective Action Taken** - From follow-up inspection 2025-01-24: **Time Extended**
  • 27-06-4:Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Warning - From follow-up inspection 2025-01-24: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by the dishwasher area 74f. Warning - From follow-up inspection 2025-01-24: **Time Extended**

1/23/2025· 1y 1mo ago

Visit ID: 8817796

Follow-up Inspection Required

1 high, 2 int, 6 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. At the exit door .
  • 36-62-4:Basic - Light not functioning. Dishwasher area .
  • 38-01-4:Basic - Light shield damaged/in disrepair. Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink storage at the reach-in cooler . Operator removed it . Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the back of the house. Operator start clean it while conducting my inspection. **Corrective Action Taken**
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live small flying insects in the way between kitchen and back of the house not touching any food . Operator killed it . Per supervisor next routine inspection. Corrected On-Site
  • 27-06-4:Intermediate - No hot running water at three-compartment sink. Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by the dishwasher area 74f. Warning

7/3/2024· 1y 8mo ago

Visit ID: 8817417

Met Inspection Standards

1 high, 2 basic

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Like dry leak ceiling at the top of the 3 door reach-in cooler . Warning - From follow-up inspection 2024-07-03: **Time Extended**
  • 38-01-4:Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Warning - From follow-up inspection 2024-07-03: **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. Bottom of make table ; pico (52F - Cold Holding); shredded cheese (52F - Cold Holding). Been at the cooler since last time no temperature taking since last night. Warning - From follow-up inspection 2024-07-03: Pico 44f-shredded cheese 44- cooler was open and operater stated was at 40f 2 hours ago . Per supervisor Renee pichardo next announcement visit. **Time Extended**

7/1/2024· 1y 8mo ago

Visit ID: 8773319

Follow-up Inspection Required

4 high, 2 int, 9 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Like dry leak ceiling at the top of the 3 door reach-in cooler . Warning
  • 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 bag stored on top of soda box at storage area . Corrected On-Site Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Manager wearing watch and accessories . Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Warning
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. At the storage area. Warning
  • 38-01-4:Basic - Light shield damaged/in disrepair. Warning
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. No shield at the light the one top of the 3 door reach-in cooler . Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bottom of make table. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table. Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Blue cheese prepared 6-12-24. Cotiga cheese prepped 6-17-24 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. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Blue cheese prepared 6-12-24. Cotiga cheese prepped 6-17-24 Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bottom of make table ; pico (52F - Cold Holding); shredded cheese (52F - Cold Holding). Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom of make table ; pico (52F - Cold Holding); shredded cheese (52F - Cold Holding). Been at the cooler since last time no temperature taking since last night. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 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. Warning

1/23/2024· 2y 1mo ago

Visit ID: 8590071

Met Inspection Standards
  • N/A:No Violations Were Observed

1/11/2024· 2y 2mo ago

Visit ID: 8462132

Follow-up Inspection Required

3 high, 1 basic

  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Clean utensils facing up. Corrected On-Site Warning
  • 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.Chlorine dm 0 ppm. Warning
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.Quad sanitizer buckets with 0 ppm. Recheck 150 ppm Corrected On-Site Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored.Chemical bottles stored over cleaned lids. Corrected On-Site Warning

8/2/2023· 2y 7mo ago

Visit ID: 8389840

Met Inspection Standards

3 high, 1 int, 8 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in cooler Handles .
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door .
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. At the reach-in cooler .
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Drink stored at the floor . Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. The sauce cooler . Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one small live flying insect at the storage area not touching any food. Next announcement visit per supervisor Randy Hicks.
  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw tuna stored in top of cut lettuce at make table bottom part . 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. Mac&cheese 126f-hot holding. Operator take it back to reheat it ,was the only item on the unit not on the proper temperature. **Corrective Action Taken**
  • 27-24-4:Intermediate - Hot water at three-compartment sink does not reach 85f degrees Fahrenheit. The employee hand sink by the 3 compartment sink only . 79f.