DirtyFLRestaurant Inspection Data

TACOS LAS CALIFORNIAS #2

With 5 inspections documented, TACOS LAS CALIFORNIAS #2 maintains a 1.6/5 food safety rating in TAMPA. Food safety practices have remained consistent.

Last inspection: 2 months ago · 5 reports on file

5635 Memorial Highway
Tampa, Florida, 33615
Hillsborough County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 5 health inspection reports

All Inspection Reports

12/18/2025· 2mo ago

Visit ID: 10959837

Follow-up Inspection Required

2 high, 5 int, 10 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar bin in back kitchen area.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles overtop food preparation table in kitchen area is soiled with water stains.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying on shelves by 3 compartment sink.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Floor not smooth and easily cleaned in back kitchen area by 3 compartment sink.
  • 08B-38-4:Basic - Food stored on floor. Flour tortillas stored on the floor inside coolers.
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoons handle inside cooked beef is laying in cooked beef.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled water stored inside double door refrigerator in back kitchen area.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler across from fryer in kitchen area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Plastic bottles of sauces have no label of ingredients inside reach in cooler on cooks line.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes in 3 compartment sink without using sanitizer. Employee rewashed dishes and properly sanitized dishes. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. corn (127F - Hot Holding) chef reheated corn to 165F. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by kitchen entrance has stains.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonia test kit.
  • 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/
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef cooked and held longer then 24 hours has no date markings inside double door refrigerator in kitchen area.

3/4/2025· 1y ago

Visit ID: 10715882

Met Inspection Standards

2 high, 2 int, 5 basic

  • 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 jacket stored on shelf with equipment under cook line prep table. Employee removed. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic container wet nesting in shelf adjacent to prep sink
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked plastic containers stored in shelf adjacent to prep sink.
  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Scoop handle stored in bulk ice in bar area. Employee removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Old food debris build up inside Frigidaire refrigerator.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Bread stored in non food grade bag in reachin cooler on cook line.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener attached to prep table in back kitchen soiled with rust.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle filled with blue liquid not labeled on shelf under prep table on cook line. Employee labeled. Corrected On-Site

11/7/2024· 1y 4mo ago

Visit ID: 8740688

Met Inspection Standards

1 high, 1 int, 2 basic

  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. At back kitchen. Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle touched ice cubes in ice machine. Operator moved scoop to holder. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A large container of refried bean 44 F stored in walk-in cooler. Operator states that it was stored on prep table for less than 30 minutes and just moved back to walk-in cooler. **Corrective Action Taken** Repeat Violation
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 food employee has no proof of training.

4/9/2024· 1y 11mo ago

Visit ID: 8530124

Met Inspection Standards

1 high, 2 int, 3 basic

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. At back kitchen by ware washing area.
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. 1 filter missing at back kitchen.
  • 14-12-4:Basic - Utensils in poor condition. Ice scoop has broken/missing handle.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a bag of shredded mozzarella (67F - Cold Holding) in a container stored on table at cook line. Employee placed it in ice at time of inspection. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at front kitchen blocked by trash can. Operator removed trash can from handwash sink. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. A large container of cooked beef has no date mark in walk-in cooler.

10/18/2023· 2y 4mo ago

Visit ID: 8362225

Met Inspection Standards

1 high, 2 int, 5 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
  • 14-72-4:Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. At back kitchen cook line. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Provided to operator. **Corrective Action Taken**
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw pork thawing at room temperature.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat tested 500+ppm. Operation remade solution, tested 200ppm. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test strip. Inspector provided samples. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site