DirtyFLRestaurant Inspection Data

TORCHY'S TACOS

Food safety records indicate TORCHY'S TACOS in WINTER GARDEN has 5 inspections with a 2.5/5 overall rating. Recent inspections indicate some food safety concerns.

3310 DANIELS RD STE 102

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/15/2025

Inspection #: Visit ID: 10906609

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Aluminum takeout containers
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation in prep area
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-11-5:Basic - Equipment in poor repair. Fryer baskets broken wire
  • 36-22-4:Basic - Floor area(s) covered with standing water. Walk In cooler produce
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Strainer
  • 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. Breadcrumbs
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spray head at 3 compartment Hood filters Sides of grill
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Employee touched lemon with bare hands. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee can in from outside back door with gloves n, took off gloves and did not wash hands prior to touching clean utensils to store **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from this morning salsa house made ambient (521F)cooling
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to quick chill cheese (53F - Cold Holding) **Corrective Action Taken**
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Per operator from this morning salsa house made ambient (521F)
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Stacked house made salsa with lid in cooler top
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lime wedges Cutting boards
  • 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/Domanik Harding.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in mop area

Inspection Date: 3/18/2025

Inspection #: Visit ID: 8992638

  • 08B-39-4:Basic - Avocados not washed prior to preparation. Corrected On-Site
  • 21-05-5:Basic - Cloth used as a food-contact surface.Sponge at the bar. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored next to chip basket under prep table. Corrected On-Site Repeat Violation
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Cilantro rice,119 f,chicken,127 f held less than four hours is reheated in the oven. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board is stained. Interior of sprayer hose is soiled. Residue build up surrounding the ice nozzle.

Inspection Date: 10/1/2024

Inspection #: Visit ID: 8743819

  • 21-44-1:Basic - Sanitizer bucket stored next to plastic wrap under prep table. Corrected On-Site
  • 36-24-5:Basic - Spaces in the ceiling at the back line area.
  • 08B-17-4:Basic - Unwashed celery stored with ready-to-eat onions in walk in cooler. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked bacon in walk in cooler Raw chicken stored over rice mixture in reach in cooler. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cotija cheese,46 f held less than four hours transferred to reach in freezer for a quick chill. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment. Interior of sprayer hose is soiled.

Inspection Date: 4/17/2024

Inspection #: Visit ID: 8653476

  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - goo gone stored at hand sink at front bar. Corrected On-Site

Inspection Date: 3/6/2024

Inspection #: Visit ID: 8617126

  • N/A:No Violations Were Observed