DirtyFLRestaurant Inspection Data

TACO BELL #32177

Based on 6 health inspections, TACO BELL #32177 in WINDERMERE has earned a 3.7/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

7970 WINTER GARDEN VINELAND RD #110

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 6 health inspection reports

All Inspection Reports

3/6/2026· 1mo ago

Visit ID: 13644038

Met Inspection Standards

2 int, 5 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./cleaned dish rack. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair./sandwich prep line low boy reach in cooker door loose/unable to close completely.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris./under 3 compartment sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dining room soda machine exterior soiled. Front line hand sink interior soiled. Kitchen reach in freezer gasket soiled. Low boy reach in cooler under sandwich prep station gaskets soiled.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
  • 13-05-4:Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils./manager Kaylee.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./dining room soda machine nozzles soiled/cleaned immediately. Corrected On-Site Repeat Violation

12/3/2025· 4mo ago

Visit ID: 10885608

Met Inspection Standards

1 int, 3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./one kitchen employee/ Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./metal pans on cleaned dish rack. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles soiled/dining room soda machine. Corrected On-Site

4/1/2025· 1y ago

Visit ID: 10703611

Met Inspection Standards

4 basic

  • 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.

10/24/2024· 1y 5mo ago

Visit ID: 8737676

Met Inspection Standards

1 int, 3 basic

  • 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

3/20/2024· 2y ago

Visit ID: 8358803

Met Inspection Standards

3 basic

  • 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.

9/6/2023· 2y 7mo ago

Visit ID: 8491576

Met Inspection Standards

1 high, 3 basic

  • 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