TACO AMIGO
5009 Gall Boulevard
Florida, 33542
Pasco County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/26/2025
High Priority
3
Intermediate
2
Basic
13
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide tanks in storage area not adequately secured.
- 14-05-4:Basic - Cardboard used to line food-contact shelves in walk-in cooler.
- 14-09-4:Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable. **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on top of prep table. Operator removed phone. Cleaned and sanitized the area. **Corrected On-Site**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 08B-38-4:Basic - Food stored on floor. Case of tomatoes and peppers stored on floor in walk-in cooler.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- 22-16-4:Basic - Reach-in cooler in prep area interior/shelves have accumulation of soil residues. **Repeat Violation**
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- 25-32-4:Basic - Reuse of sour cream containers to store green chile and sauces in reach-in cooler in prep area.
- 35B-09-4:Basic - Screen in door torn/in poor repair. **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Container of cooked chicken, and raw chicken not covered in walk-in cooler. Operator covered items. **Corrected On-Site**
- 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. Observed employee bare hand touching cut lettuce being served to a customer. Lettuce was not being heat treated to 145. Discussed with operator proper hand-hygiene techniques. Observed operator discard lettuce. **Corrective Action Taken**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating. License expired on 02-01-2025. Operator renewed license during inspection. Verified on DBPR Website. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 3:56pm. Operator placed items in ice bath. Rechecked temp at 4:08pm a. cut lettuce (51F - Cold Holding); 47f b. diced tomatoes (51F - Cold Holding); 46f c. cooked ground beef (53F - Cold Holding) 47f **Corrective Action Taken** **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is stained with food buildup. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Single-serve cup stored inside bowl of hand wash sink at front counter. Operator removed cup. **Corrected On-Site**
Food safety inspection conducted on 2/26/2025 revealed 18 total violations (3 high priority, 2 intermediate, 13 basic).
Inspection on 12/9/2024
High Priority
4
Intermediate
4
Basic
16
Total
24
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Dry storage and walk in cooler shelves
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 14-11-5:Basic - Equipment in poor repair. Cooler gaskets soiled.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line
- 36-17-5:Basic - Floor tiles missing and/or in disrepair.
- 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. Styrofoam bowl on sugar bin
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor mixer head soiled. Accumulation of grease on equipment on cook line. Cooler gaskets soiled. Hood filters with accumulation of grease.
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front service window left open during business hours, no screen present
- 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. Side entrance door next to soda machine has a broken window in center, covered by loose fitting cardboard, and cannot fully seal when shut
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
- 35B-09-4:Basic - Screen in door torn/in poor repair - vermin present. Rear door to kitchen
- 14-12-4:Basic - Utensils in poor condition. Cooler gaskets torn.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cutting boards at deli cooler
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near triple sink
- 35A-09-4:High Priority - Presence of insects, rodents, or other pests. 3 dead insects in cobwebs along ceiling above front windows, manager cleaned and sanitized area **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over salsa in reach in cooler, order corrected **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler - shredded cheese (53F - Cold Holding); shrimp (49F - Cold Holding), held less than 4 hours, operator closed lid **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on side of pot with cooking oil on stove. Accumulation of grease on stove surface. Cutting boards stained Surface of deli cooler on cook line soiled. Wall mounted potato cutter soiled.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Owner unable to locate proof of CFM, other staff with valid CFM
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom hand sink
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in cooler prepared over 7 days not dated. All items prepared less than 7 days, operator began dating during inspection **Corrective Action Taken**
Food safety inspection conducted on 12/9/2024 revealed 24 total violations (4 high priority, 4 intermediate, 16 basic).