TACO BELL #32177
7970 WINTER GARDEN VINELAND RD #110
Overall Food Safety Rating
★★★½☆ (3.9/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 4/1/2025
Inspection #: Visit ID: 10703611
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2024. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./metal containers on cleaned dish shelves/ Repeat Violation
- 14-69-4:Basic - Ice buildup in walk-in freezer floor.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
Inspection Date: 10/24/2024
Inspection #: Visit ID: 8737676
- 14-17-4:Basic - Cleaned dish shelves with rust that has pitted the surface.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2024.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./metal pans, cleaned dish rack.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles, dining room/ Corrected On-Site
Inspection Date: 3/20/2024
Inspection #: Visit ID: 8358803
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation./hair not completely covered while preparing food/manager on duty.
- 36-73-4:Basic - Floor soiled/has accumulation of debris./soda boxes syrup leaking on floor.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front line reach in freezer gasket soiled. Front line reach in cooler gasket soiled.
Inspection Date: 9/6/2023
Inspection #: Visit ID: 8491576
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./on cleaned dish rack.
- 14-11-5:Basic - Equipment in poor repair./two hot holding units gaskets not sealed completely.
- 36-73-4:Basic - Floor soiled/has accumulation of debris./walk in freezer floor.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./hash brown at 121F, less than 4 hours/use immediately , new batch reheating at 170F for hot holding. Corrected On-Site