DirtyFLRestaurant Inspection Data

TORCHY'S TACOS

2314 Tyrone Boulevard North
Saint Petersburg, Florida, 33710
Holiday Park
Pinellas County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/10/2025

Inspection #: Visit ID: 10753944

  • N/A:No Violations Were Observed

Inspection Date: 1/6/2025

Inspection #: Visit ID: 8847401

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Not chain next to single door freezer in prep area.
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Dirty utensils hung up with clean utensils over 3cs. Employee removed. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towels not stored in sanitizer bucket in bar area. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line: corn (47F - Cold Holding); pico (44F - Cold Holding); mix cheese (50F - Cold Holding) Employees moved into walk in cooler to bring down temperatures. **Corrective Action Taken** Repeat Violation 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. tater tots (114F - Hot Holding) Employee discarded item. Corrected On-Site
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Assistant Manager on duty stated she was promoted 9 months ago not certified.
  • 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/ Seven employees engaging with food or food preparation with no CFM present.
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed copies of employee food certificates.

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8741054

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on cutting boards in prep area.
  • 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 speaker on shelf over pooled egg wash. Employee removed speaker. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic pans in dish area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on beer cooler in front bar area. Holster for soda gun soiled in bar area,
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of walk in cooler on cook line has standing water.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop sink.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth in the hand sink in the rear prep area. Employee removed wet cloth. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. bulk container of white powder not labeled. Employee labeled masa. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen landing on bag in box soda boxes. 3 live flies in the office area of kitchen 2 live flies in rear near used oil container. Educated on flies and provided vermin education.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked onions. Employee moved eggs to lower shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. guacamole (51F - Cold Holding) and pico de gallo (46F - Cold Holding), shredded cheese (57F - Cold Holding) sour cream (44F - Cold Holding) employee moved items to chiller for quick chill. retemped after 25 minutes guacamole (43F - Cold Holding) and pico de gallo (41F - Cold Holding), shredded cheese (43F - Cold Holding) sour cream (41F - Cold Holding) Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line,
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Wet cloth in hand sink. Employee removed wet cloth . Corrected On-Site

Inspection Date: 2/6/2024

Inspection #: Visit ID: 8485188

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - Ice chute at soda machine in Dining room area soiled with mold like substance.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash hand signs at sinks in restaurant.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2024
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No back flow preventer at mop sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line.

Inspection Date: 8/28/2023

Inspection #: Visit ID: 8362659

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in back kitchen area.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Manager inverted ice bucket. Corrected On-Site
  • 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 speaker on top shelf in prep area. Manager removed speaker Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf in dish area.
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws at bar area not wrapped.
  • 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. @ @1:25 barbacoa already cooling for 1.5 hours 80 F @ 2:13 barbacoa 30F. Manager moved to blast chill cooler. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee failed to wash hands after washing dishes prior to putting gloves on. Manager spoke to employee **Corrective Action Taken**
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pulled their pants up did not wash hands before putting gloves on. Manager spoke to employee **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a reach cooler - not all products commercially packaged. Raw eggs stored over ready to food. Manager moved eggs to bottom shelf. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pico more than 24 hours still 53 degrees, sour cream 55 degrees, shrimp hot holding at 133 degrees
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; pico (53F - Cold Holding); @2:21 39F sour cream (55F - Cold Holding);
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. @2:11 salsa 47F Manager placed in blast chiller **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. Cooked Shrimp under heat warm @133 F. Manager discarded shrimp.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink area next to triple sink. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dough mixer soiled with food debris. Soda gun holster mold like substance.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Black cart in front of hand sink in back prep area. Manager removed the cart Corrected On-Site