DirtyFLRestaurant Inspection Data

SUPER TACOS

2036 S MILITARY TRL

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/17/2025

Inspection #: Visit ID: 8988852

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled dirty dishes at triple sink then handled clean container with beef sauce; no glove change; no hand wash. Employee washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash pans at triple sink; no sanitizing done. Operator prepared sanitization sink and sanitized. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At glass covered deep freezer: raw shrimp stored over cooked chorizo and cooked beef. Operator stored properly. 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. At stove top: cooked onions (98F - Hot Holding) As per operator, cooked and stored since 10 mins. Operator placed on flat top grill to reheat to 165F. **Corrective Action Taken**

Inspection Date: 9/25/2024

Inspection #: Visit ID: 8732388

  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled cloth while cleaning flat top to handling clean utensils to prepare food on stove without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed, rinsed and placed to dry/store sauté pan without sanitizing, triple sink not set up. Advised Operator to set up triple sink and properly sanitize dishes.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Garbage bags used to store/in direct contact with rice. Advised Operator to remove from garbage bag.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler; raw chicken stored over raw beef. Operator moved raw chicken to bottom shelf. Corrected On-Site
  • 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. At reach in freezer; portioned bags of raw chicken stored over raw beef. Advised Operator to move chicken below beef.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. House made tomato salsa prepared/date marked 9/14. See stop sale.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked beef (108F - Cooling 9:44am/108F- Cooling 10:15am). Operator stated beef cooling for 30 minutes, in tightly covered pan on prep table, at this rate will not reach 70F within 2 hours, uncovered, placed on ice to facilitate faster cooling. **Corrective Action Taken**

Inspection Date: 2/16/2024

Inspection #: Visit ID: 8613119

  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black mold like substance on Wall behind three compartment sink Warning - From follow-up inspection 2024-02-16: Same **Time Extended**

Inspection Date: 2/15/2024

Inspection #: Visit ID: 8487178

  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black mold like substance on Wall behind three compartment sink Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm, manager changed the solution. Chlorine 100 ppm. Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt container Not labeled. Manager labeled Corrected On-Site Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For ceviche. Non-exempt fish for ceviche may not be served raw or undercooked. Consumer Advisory must be in place. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche is not marked Warning

Inspection Date: 8/30/2023

Inspection #: Visit ID: 8353795

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors, left open both bathroom.
  • 14-31-5:High Priority - Nonfood-grade bags (Garbage bags) used in direct contact with food in tortilla . Employee replace food. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw shell eggs above salsa , tortilla at reach in cooler . Employee properly stored food Corrected On-Site
  • 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...salsa date marked 8/13 /23 at reach in cooler . Employee stated that wrong date . Employee discarded food. Corrected On-Site Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding fried pork 108° in steam table at front line being held more than 4 hours .
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding fried pork 108° in steam table at front line being held more than 4 hours . Stop sale issue.employee discarded food.Corrective Action Taken** **Corrective Action Taken** Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored...windex spray bottle stored with dry storage food at dry storage shelf , employee moved. Corrected On-Site
  • 32-11-5:Intermediate - Lack of toilet tissue at each toilet at women bathroom. Employee provided. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink by the dishwashing sink.
  • 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.