DirtyFLRestaurant Inspection Data

TORCHY'S TACOS

Food safety records indicate TORCHY'S TACOS in ST. PETERSBURG has 8 inspections with a 2.0/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

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

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 8 health inspection reports

All Inspection Reports

1/28/2026· 1mo ago

Visit ID: 13620158

Met Inspection Standards

2 int, 5 basic

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2026-01-28: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -mixture from sanitizer dispenser in 3 compartment sink is testing at 0PPM quaternary. Operator will add sanitizer by hand until equipment has been repaired. **Corrective Action Taken** Warning - From follow-up inspection 2026-01-28: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Near mop sink and 3 compartment sink Warning - From follow-up inspection 2026-01-28: **Time Extended**
  • 33-11-4:Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Repeat Violation Warning - From follow-up inspection 2026-01-28: **Time Extended**
  • 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2026-01-28: **Time Extended**
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Supervisor on duty Brandi Richardson has Food Handler certificate, not Food Manager. Warning - From follow-up inspection 2026-01-28: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/ Supervisor on duty Brandi Richardson has Food Handler certificate, not Food Manager. Only food manager certificate on file is that of Jeremy Burns who is out of town. 7 employees present. Warning - From follow-up inspection 2026-01-28: **Time Extended**

1/27/2026· 1mo ago

Visit ID: 13478414

Follow-up Inspection Required

4 high, 6 int, 7 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 14-11-5:Basic - Equipment in poor repair. -mixture from sanitizer dispenser in 3 compartment sink is testing at 0PPM quaternary. Operator will add sanitizer by hand until equipment has been repaired. **Corrective Action Taken** Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Near mop sink and 3 compartment sink Warning
  • 33-11-4:Basic - Missing drain plug at dumpster. Repeat Violation Warning
  • 33-16-4:Basic - Open dumpster lid. Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -avocados being prepped and stored in original box amongst unwashed avocados, on reach in cooler cutting board. Operator washed avocados and sanitized cutting board. Corrected On-Site Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator remade all sanitizer buckets and tested at 200PPM. Corrected On-Site Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled trash can and pitcher stored in hand wash sink and proceeded to grab gloves to put on for food handling. Discussed that she must wash hands first and handling gloves first dirties the gloves. She discarded gloves and washed hands. -employee handled raw chicken with gloved hands, removed gloves and started to put on new pair of gloves. Discussed proper hand washing and glove changing with operator and he washed his hands. **Corrective Action Taken** Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty rag in dish pit and proceeded to engage in food prep with no hand wash. Warning
  • 35A-02-7:High Priority - Live, small flying insects found -1 live fly by 3 comp sink -1 live fly behind bar -1 live fly in kitchen Not observed landing on food contact surfaces Operator killed 1 fly by 3 comp sink 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. cilantro rice (125F - Hot Holding); refried beans (122F - Hot Holding); queso sauce (122F - Hot Holding) Operator turned up heat on hot holding unit and stirred items, all retemped above 165 F. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzle behind bar has debris inside Operator cleaned and sanitized soda nozzle Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink near tortilla prep area blocked by trash can Operator unblocked sink. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Measuring cup/pitcher being stored in hand wash sink near tortilla prep area Operator removed. Corrected On-Site Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Supervisor on duty Brandi Richardson has Food Handler certificate, not Food Manager. Warning
  • 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/ Supervisor on duty Brandi Richardson has Food Handler certificate, not Food Manager. Only food manager certificate on file is that of Jeremy Burns who is out of town. 7 employees present. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by 3 compartment sink. Operator restocked with paper towels. Corrected On-Site Warning

7/30/2025· 7mo ago

Visit ID: 10932969

Met Inspection Standards

1 high, 3 basic

  • 33-11-4:Basic - Missing drain plug at dumpster. Both dumpsters.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored above ready-to-eat food.
  • 29-17-4:Basic - Waste line missing at soda gun holster at bar.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (48F - Cold holding); pico (45F - Cooling); black bean corn salsa (48F - Cold holding) Items placed in freezer retested all items at or below 41F

1/10/2025· 1y 2mo ago

Visit ID: 10753944

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

1/6/2025· 1y 2mo ago

Visit ID: 8847401

Follow-up Inspection Required

2 high, 3 int, 3 basic

  • 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.

8/1/2024· 1y 7mo ago

Visit ID: 8741054

Met Inspection Standards

3 high, 2 int, 9 basic

  • 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

2/6/2024· 2y 1mo ago

Visit ID: 8485188

Met Inspection Standards

2 high, 1 int, 2 basic

  • 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.

8/28/2023· 2y 6mo ago

Visit ID: 8362659

Met Inspection Standards

9 high, 2 int, 5 basic

  • 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