TIPSY TACO CANTINA
TIPSY TACO CANTINA in ORMOND BEACH has 12 health inspections on record with an overall food safety rating of 3.2/5. Recent inspections show improving food safety practices.
Last inspection: 3 weeks ago · 12 reports on file
746 State Highway A1A
Florida, 32176
Volusia County County
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 12 health inspection reports
All Inspection Reports
2/18/2026· 3w ago
Visit ID: 13628909
Met Inspection Standards- N/A:No Violations Were Observed
2/9/2026· 1mo ago
Visit ID: 13511168
Follow-up Inspection Required1 high, 3 basic
- 14-38-4:Basic - Food storage container lid cracked or broken. Corrected On-Site Warning
- 22-08-4:Basic - Interior of microwave has accumulation of food debris. Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. 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. Repeat Violation Warning
9/5/2025· 6mo ago
Visit ID: 13510721
Met Inspection Standards- 45-04-4:- From initial inspection : Portable flat grill not under hood suppression system. Notified Fire AHJ. For reporting purposes only. - From follow-up inspection 2025-09-05:
9/3/2025· 6mo ago
Visit ID: 10889972
Follow-up Inspection Required1 high, 1 basic
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. 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. Warning
- 45-04-4:Portable flat grill not under hood suppression system. Notified Fire AHJ. For reporting purposes only.
3/28/2025· 11mo ago
Visit ID: 10708440
Met Inspection Standards1 int, 3 basic
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
10/30/2024· 1y 4mo ago
Visit ID: 8779375
Met Inspection Standards1 int, 3 basic
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 38-07-4:Basic - Lights in food preparation area missing in kitchen.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in bar area.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer for wiping cloths. -no quaternary test strips.
5/8/2024· 1y 10mo ago
Visit ID: 8669148
Met Inspection Standards1 int, 1 basic
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris in kitchen. Warning - From follow-up inspection 2024-05-08: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning - From follow-up inspection 2024-05-08: **Time Extended**
5/7/2024· 1y 10mo ago
Visit ID: 8666193
Follow-up Inspection Required5 high, 1 int, 2 basic
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Repeat Violation Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris in kitchen. Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
- 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. -employee using bare hands to crumble blue cheese on a salad. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cheese at 56°f in reach in cooler. In cooler overnight. -cooked rice at 119°f in warmer. In warmer 6 hours. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at 56°f in reach in cooler. Operator stated container in cooler overnight. 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. -cooked rice held at 119°f. In warmer for 6 hours. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning
3/19/2024· 1y 11mo ago
Visit ID: 8596419
Met Inspection Standards1 basic
- 45-04-4:- From initial inspection : 2 unit tabletop fryer not under fire suppression system. - From follow-up inspection 2024-01-23: **Time Extended** - From follow-up inspection 2024-03-19:
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area. Warning - From follow-up inspection 2024-01-23: **Time Extended** - From follow-up inspection 2024-03-19: **Time Extended**
1/23/2024· 2y 1mo ago
Visit ID: 8591862
Follow-up Inspection Required1 high, 2 int, 2 basic
- 45-04-4:- From initial inspection : 2 unit tabletop fryer not under fire suppression system. - From follow-up inspection 2024-01-23: **Time Extended**
- 36-04-5:Basic - - From initial inspection : Basic - Air duct cut exposing insulation over a food preparation area. Warning - From follow-up inspection 2024-01-23: **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area. Warning - From follow-up inspection 2024-01-23: **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb outside of back door. Warning - From follow-up inspection 2024-01-23: **Time Extended**
- 31A-10-4:Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink in bar area. Warning - From follow-up inspection 2024-01-23: **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi poke and tuna steak bowl does not indicated tuna is served raw. - From follow-up inspection 2024-01-23: **Time Extended**
1/16/2024· 2y 1mo ago
Visit ID: 8463523
Follow-up Inspection Required2 high, 4 int, 9 basic
- 45-04-4:2 unit tabletop fryer not under fire suppression system.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
- 36-04-5:Basic - Air duct cut exposing insulation over a food preparation area. Warning
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package, mahi and ahi tuna. Repeat Violation Warning
- 40-06-5:Basic - Employee cellphone stored in a food preparation area. Warning
- 22-08-4:Basic - Interior of microwave has accumulation of food debris. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris: -shelving at cookline. Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Warning
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area. Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris behind hot holding unit. Warning
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb outside of back door. Warning
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink in bar area. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Containers stacked in front of handwash sink and plastic rack stored inside handwash sink located in dish washing area. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi poke and tuna steak bowl does not indicated tuna is served raw.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
8/3/2023· 2y 7mo ago
Visit ID: 8378139
Met Inspection Standards2 high, 1 int, 6 basic
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Repeat Violation
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 36-27-5:Basic - Wall soiled with accumulated black mold like substance behind sinks in dish washing area.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 49°f, tuna 50°f, mahi 49°-50°f in reach in cooler drawers. In cooler drawers overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 49°f, tuna 50°f, mahi 49°-50°f in reach in cooler drawers. In cooler drawers overnight.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled, bar area.