SENOR TACO MEXICAN GRILL
Northwest Saint Lucie West Boulevard
Port Saint Lucie, Florida, 34986
Saint Lucie County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/21/2025
High Priority
3
Intermediate
3
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's/employees.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cooks line. **Repeat Violation**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In front ware washing area and kitchen. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Bulk oil on cooks line. **Corrected On-Site**
- 10-08-5:Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of leftover food debris.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Yellow rice 150F cooling made at 9am found at 1:45pm. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over juices in standing 2 door cooler. Employee removed. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Yellow rice 150F ambient made at 9am found at 1:45pm. **Repeat Violation**
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee said they were only using dish soap when asked which sanitizer is used. Person in charge educated employee when using three compartment sink to use sanitizer. Establishment has bleach. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Yellow rice sitting out in prep table with lid on. **Repeat Violation**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Disinfectant. Inspector labeled. **Corrected On-Site**
Food safety inspection conducted on 4/21/2025 revealed 13 total violations (3 high priority, 3 intermediate, 7 basic).
Inspection on 11/14/2024
High Priority
5
Intermediate
3
Basic
11
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Person in charge cleaned. **Corrected On-Site**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. On reach in coolers in kitchen.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cook's line.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of steam table. Person in charge removed. **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Informed employee.
- 14-11-5:Basic - Equipment in poor repair. Per Person in charge, Cold holding equipment now working at moment, being used to store dry storage products.
- 14-72-4:Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Per Person in Charge, recently cleaned and are currently drying.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cracked tile In front of 3-compartment sink.
- 08B-12-5:Basic - Stored food not covered. Multiple foods in reach in cooler; shredded pork and shredded chicken. Informed staff.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Marinated beef and pork sitting out to thaw at room temperature taken out of freezer less than 30 minutes ago. Person in charge and employee educated on proper method and placed items on stove to cook. **Corrective Action Taken**
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled towels laying on top of cardboard on top of grill. Informed Person in charge to remove wet towels. Employee removed wet towels. **Corrected On-Site**
- 35A-02-6:High Priority - 1 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Made contact with grease resistant wrap paper. Manager discarded wrap paper and is actively trying to remove fly. Per Randy, next unannounced inspection. **Corrective Action Taken**
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked beef found at 110F cooling with pan cover, prepared at 9:30 am found at 3:30 pm.
- 28-14-5:High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Person in Charge observed mop sink bucket and wastewater found next to waste in ground. Person in charge educated staff to only use mop sink in kitchen to remove of waste in site. **Corrective Action Taken**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over tripe not in original packaging in reach in freezer. Education provided and inspector corrected on site. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beef found at 110F. Did not reach proper cooling temperature. Manager discarded.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked beef covered while in cooling process. Informed Person in Charge.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cleaning supplies found in front area sink. Employee removed. **Corrected On-Site**
- 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/ 5 employees present. Informed Person in charge to make sure a Manager is on site when 4 or more employees are working in establishment.
Food safety inspection conducted on 11/14/2024 revealed 19 total violations (5 high priority, 3 intermediate, 11 basic).