DirtyFLRestaurant Inspection Data

EDUARDO'S LOKOS TACOS LLC

EDUARDO'S LOKOS TACOS LLC has 7 health inspections on file for its TAVARES location, with an overall rating of 1.4/5. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 7 reports on file

226 West Alfred Street
Florida, 32778
Lake County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 7 health inspection reports

All Inspection Reports

2/12/2026· 4w ago

Visit ID: 13511127

Met Inspection Standards

2 high, 3 int, 11 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in the kitchen Ceiling tiles in the kitchen. Vents and ceiling in dry storage and ware washing areas. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under equipments in the kitchen Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles by cook line.
  • 08B-38-4:Basic - Food stored on floor. Several bottles of cooking oil at cook line. Beef and chicken in walk in freezer.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line. Interior microwave at cook line Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets in the kitchen. Warmer exterior. Hood filters soiled. Exterior microwave at cook line Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer interior in the kitchen. Repeat Violation
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. On shelf at cook line.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line. Wall at handwashing sink in the kitchen Wall at three compartment sink. Wall by prep table. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than four hours. Operator moved to freezer for quick cooling. Chip Salsa (48F - Cold Holding)
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quaternary over 500 ++. Operator changed water. Rechecked 200 ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. Soda nozzle at the bar Repeat Violation
  • 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. Refried beans, cooked chicken, cooked beef in walk in cooler.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle either pink liquid at front counter.

9/4/2025· 6mo ago

Visit ID: 13510799

Met Inspection Standards

5 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dish area. Ceiling tiles in dish area. Vents and ceiling tiles in dry storage area. - From follow-up inspection 2025-09-04: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor in the right corner of the kitchen Repeat Violation - From follow-up inspection 2025-09-04: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line Hood filter at cook line Exterior freezer to the left of cook line Repeat Violation - From follow-up inspection 2025-09-04: **Time Extended**
  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Pipe at hand washing sink faucet does not turn pipe on it has to be turned on from underneath. Faucet close to fryer. - From follow-up inspection 2025-09-04: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line Reach in freezer at the end of cook line. Repeat Violation - From follow-up inspection 2025-09-04: **Time Extended**

9/3/2025· 6mo ago

Visit ID: 10885287

Follow-up Inspection Required

1 high, 1 int, 11 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dish area. Ceiling tiles in dish area. Vents and ceiling tiles in dry storage area.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on dish rack
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted. Corrected On-Site
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor in the corner of the bar
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in the right corner of the kitchen Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Two tongs on stove handle. Operator removed. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at the end of cook line Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line Hood filter at cook line Exterior freezer to the left of cook line Repeat Violation
  • 29-08-4:Basic - Plumbing system in disrepair. Pipe at hand washing sink faucet does not turn pipe on it has to be turned on from underneath. Faucet close to fryer.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line Reach in freezer at the end of cook line. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by hand washing sink in the kitchen area. Repeat Violation
  • 35A-02-7:High Priority - Live, small flying insects found Two flying insects in dish area. Ten in dry storage soda area. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table Fryer baskets soiled Repeat Violation

5/6/2025· 10mo ago

Visit ID: 10735810

Met Inspection Standards

2 high, 4 int, 15 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. - tanks located at front bar. - tanks in dry storage area. Corrected On-Site Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - kitchen area. Repeat Violation
  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - Togo lids next to chip machine.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - under equipment in kitchen area. - both walk in cooler and freezer Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. - floor in kitchen
  • 08B-38-4:Basic - Food stored on floor. -Cooking oil on cook line - pot of refried beans in walk-in freezer. Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line Repeat Violation
  • 36-62-4:Basic - Light not functioning. - 2 lights in hoods Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - hand sink next to cooks line Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - exterior of cooking equipment on cooks line - exterior of hot holding unit. - exterior of ice machine Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach in on cooks line Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walls throughout kitchen area. Repeat Violation
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - cooked beef and potatoes dated 4/22. Operator discarded. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute on soda machine. - fry baskets - white cutting on cooks line. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink next to cooks line Repeat Violation
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - 1 new hire Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. - hand sink next to cooks line Corrected On-Site

12/5/2024· 1y 3mo ago

Visit ID: 8739824

Met Inspection Standards

3 high, 4 int, 15 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. - tank stored in dry storage . Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - kitchen area. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. -Cold holding unit gaskets on cooks line Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - all floors throughout all kitchen areas.
  • 08B-38-4:Basic - Food stored on floor. - walk in freezer
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs stored on oven handle Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line Repeat Violation
  • 36-62-4:Basic - Light not functioning. - 2 lights in hoods
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Exterior of ice machine.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - all reach in cold holding units. Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - kitchen area.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 flying insects in dry storage.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - shredded chicken dated 11/24 - ceviche shrimp dated 11/24 - Operator discarded
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - drink nozzles on soda machine Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - hand sink in kitchen used to rise out pans
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink on cooks line Repeat Violation
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -2 new hires

3/22/2024· 1y 11mo ago

Visit ID: 8522126

Met Inspection Standards

1 high, 2 int, 17 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 22-16-4:Basic - All Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. - tanks in dry storage area.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - kitchen area. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jackets hanging on dry storage rack Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 14-11-5:Basic - Equipment in poor repair. - gaskets on cooks line Repeat Violation
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. - kitchen areas. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. - melons and onions stored on floor in walk-in cooler. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - hand sink next 3 compartment sink Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of all cooking equipment on cooks line. - exterior of ice machine.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - kitchen areas Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - stainless cleaner stored next to clean containers.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - drink nozzle at front bar. Repeat Violation
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

10/10/2023· 2y 5mo ago

Visit ID: 8389010

Met Inspection Standards

3 int, 23 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 22-16-4:Basic - All Reach-in cooler interior/shelves have accumulation of soil residues.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. - Tanks located in dry storage area. - tanks at front bar.
  • 36-36-4:Basic - Ceiling tile missing. - kitchen area
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling and vents in main kitchen area.
  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -drinking cups stored beside Hampnd sink in service area.
  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. -2oz soufflé cups in kitchen 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 person items stored dry storage shelf
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  • 14-11-5:Basic - Equipment in poor repair. -gaskets in kitchen area.
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. - throughout out entire kitchen areas
  • 08B-38-4:Basic - Food stored on floor. -Water melon in walk-in cooler
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - Hand sink across 3 compartment sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters Exterior of cold holding equipment on cooks line.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 33-16-4:Basic - Open dumpster lid.
  • 14-33-4:Basic - Storage shelves with rust that has pitted the surface.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - all walls throughout the entire kitchen areas
  • 09-17-4:Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. - Employee cutting raw beef
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute on drink machine in service area. - fry baskets - can opener
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 new hire