TORCHY'S TACOS

Food safety records indicate TORCHY'S TACOS in ORLANDO has 6 inspections with a 2.0/5 overall rating. Food safety practices have remained consistent.

Last inspection: 2 months ago · 6 reports on file

11757 DARYL CARTER PKWY, ORLANDO 32821

★★☆☆☆ (2.0/5)

Based on 6 health inspection reports

All Inspection Reports

Visit ID: 13486395

Met Inspection Standards

3 high, 1 int, 4 basic

50-09-4:Basic - Current Hotel and Restaurant license not displayed.
08B-38-4:Basic - Food stored on floor. Sack of onions in kitchen Corrected On-Site
25-05-4:Basic - Single-service articles improperly stored. Case of to go containers on flor in kitchen Corrected On-Site
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Diablo sauce under heat lamp
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg wash (46-47F - Cold holding. At fry station in kitchen. In unit less then four hours. Operator will place on ice **Corrective Action Taken**
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried shrimp (114F - hot Holding); on cookline. diced chicken (114F - Hot Holding) top of make table hot holding less then four hours. Operator will increase temperature **Corrective Action Taken**
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Improperly placed
53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.

Visit ID: 10917626

Met Inspection Standards

2 high, 1 int, 2 basic

24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at machine Corrected On-Site
25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. At customer beverage area Corrected On-Site
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sour cream (48F - Cold Holding); pico (48F - Cold Holding) in top of make table overnight
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (48F - Cold Holding); pico (48F - Cold Holding) top of make table over night in proportioned containers. Advised operator to keep items in low boy cooler
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/

Visit ID: 8855566

Met Inspection Standards

2 high, 1 int, 1 basic

33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. In prep area
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (47F - Cold Holding) portion on top of make table. Less than four hours, operator closed lid to maintain temperature **Corrective Action Taken**
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pitcher in sink in kitchen Corrected On-Site

Visit ID: 8855285

Met Inspection Standards

1 high, 2 int

08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Mechanically tenderized beef over who,e muscle on rack in walk-in - From follow-up inspection 2024-08-12: **Time Extended**
31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar - From follow-up inspection 2024-08-12: **Time Extended**
31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar - From follow-up inspection 2024-08-12: **Time Extended**

Visit ID: 8761719

Follow-up Inspection Required

2 high, 2 int

08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Mechanically tenderized beef over who,e muscle on rack in walk-in
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table next to flattop- ; raw shrimp (47F - Cold Holding); raw salmon (50F - Cold Holding); pooled eggs (50F - Cold Holding) operator states in unit less then four hours, will place items on ice Warning
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
31B-03-4:Intermediate - No soap provided at handwash sink. At bar

Visit ID: 8455803

Met Inspection Standards