DirtyFLRestaurant Inspection Data

TORCHY'S TACOS

Food safety records indicate TORCHY'S TACOS in WINTER GARDEN has 6 inspections with a 2.3/5 overall rating. Food safety practices have remained consistent.

Last inspection: 2 months ago · 6 reports on file

3310 DANIELS RD STE 102

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

12/30/2025· 2mo ago

Visit ID: 13603602

Met Inspection Standards

2 high, 3 int, 3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish drying rack. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. One wet wipe cloth on prep table. Operator removed. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. O ppm. Operator replaced bottle/rechecked quart 200ppm Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator more than 4 hours. Home made Tomatillo (56F - Cold Holding) Home made Roja (55F - Cold Holding) Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than 4 hours. Home made Tamatillo (56F - Cold Holding) Home made Roja (55F - Cold Holding) Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned. Corrected On-Site
  • 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./one new hired waitress/three weeks/form provided to manager, employee signed immediately/ Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink./hand sink across from 3 compartment sink/ Corrected On-Site

10/15/2025· 4mo ago

Visit ID: 10906609

Met Inspection Standards

5 high, 4 int, 11 basic

  • 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

3/18/2025· 11mo ago

Visit ID: 8992638

Met Inspection Standards

1 high, 1 int, 5 basic

  • 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.

10/1/2024· 1y 5mo ago

Visit ID: 8743819

Met Inspection Standards

2 high, 1 int, 3 basic

  • 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.

4/17/2024· 1y 10mo ago

Visit ID: 8653476

Met Inspection Standards

1 high

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

3/6/2024· 2y ago

Visit ID: 8617126

Met Inspection Standards
  • N/A:No Violations Were Observed