TACO LIBRE

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of required food training for establishment. Warning - From follow-up inspection 2025-09-09: Observed the operator stated that he has some employee food training. Operator will send via email picture of training certification. Time Extended

High Priority - Live, small flying insects found Observed total of 4 flying insects. 1 flying insect at entrance of kitchen. 3 flying insects near exit door of kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed business license expired 6-1-2025.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of required food training for establishment. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup of water on pre Cathleen in kitchen. Employee removed and stored properly . Corrected On-Site Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shield missing on light in kitchen area. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 live flying insects on cook line. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Business license expired June 1st 2023. Manager renewed license during inspection Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Prepped raw steak stored over pan of cooked pork in stand alone reach in freezer located outside the walk in cooler. Manager properly stored and separate food. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. house made flan (50-51F); cooked chicken tenders (49F); mozzarella cheese (49F); cooked chicken (49F); cooked pork (48-49F); milk (51F); cooked pork (51F); cooked beef (49-50F) stored in walk in cooler. Walk in cooler has an ambient temperature of 45F. Manager stated coils were covered with ice this morning. Manager stated all food was prepared two days ago and milk, and cheese were delivered yesterday. Manager discarded food. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. House made salsa (49F) in front reach in cooler in server station. Manager stated salsa was restocked from the walk in cooler approximately 2 hours ago. Walk in cooler has an ambient temperature of 45F. Manager stated salsa was prepared yesterday. Manager discarded. See stop sale. house made flan (50-51F); cooked chicken tenders (49F); mozzarella cheese (49F); cooked chicken (49F); cooked pork (48-49F); milk (51F); raw steak (48F); cooked pork (51F); cooked beef (49-50F) stored in walk in cooler. Walk in cooler has an ambient temperature of 45F. Manager stated coils were covered with ice this morning. Manager stated all food was prepared two days ago and milk, cheese, and raw steak were delivered yesterday. Manager moved cheese, and raw steak to reach in freezer, and the rest the food was discarded. See stop sale. Corrective Action Taken Repeat Violation Admin Complaint

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. At 2:30pm found pico (49F - Cooling) in flip top cooler on cook line. Manager stated pico was made at 10:30am. Manager moved pico to freezer Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in warewashing area. Manager provided paper towels

Basic - Floor soiled/has accumulation of debris. Floor soiled throughout kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All coolers in kitchen have soiled gaskets. Shelf under soda boxes soiled Employee cleaned shelf. Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any training provided. ( certificate provided expired 3/21/2022) Warning - From follow-up inspection 2022-05-27: Still the same at call back. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Stand alone glass door cooler ( cooler brand true) in front expo station has a torn gasket. Warning - From follow-up inspection 2022-05-27: At call back still the same Time Extended

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 cook touching a burrito with bare hands on cook line. Cook hands were clean and no cross contamination was observed. After reviewing with cook he washed hands and put on gloves. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over washed green peppers in walk in cooler. Cook properly stored raw shell eggs. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Hair on house made queso sauce on cook line on top of stand alone oven. Cook discarded queso. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (53F); raw chorizo (56F); raw shrimp (48F); raw fish (53-55F); raw steak (56F); raw chicken (56F) In drawer cooler under flat grill on cook line. Cooler has an ambient temperature of 59F. Cook stated food was restocked from the walk in cooler approximately 2 hours ago. Cook moved food to stand alone reach in freezer. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. house made queso (130F) stored at room temperature on top of stand alone oven on cook line. Cook stated queso was reheated less then an hour ago and placed on top of oven as a back up. Cook began reheating queso. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at mop sink faucet located outside. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any training provided. ( certificate provided expired 3/21/2022) Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made flans made Friday not date marked in togo stand alone glass door cooler in front expo station. Cook properly date marked flans. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach in warewashing area not labeled. Cook labeled bottle. Corrected On-Site Warning

Basic - Equipment in poor repair. Stand alone glass door cooler ( cooler brand true) in front expo station has a torn gasket. Warning

Basic - Insect control device installed over food preparation area. Insect control device installed on cook line over plastic ware. Warning

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from pipe under middle sink in three compartment sink. Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. house made guacamole with tomatoes (47°F); shredded mozzarella (45-46°F); cut tomatoes (46°F); pico (45°F) in main and only cooler on cook line. Cooler has an ambient temperature of 43°F. Cook stated food was placed in cooler from walk in cooler this morning around 10am. Walk in cooler has an ambient temperature temperature of 44-45°F food was stored in walk in cooler over night. All food except cheese must be discarde. See Stop sale. 2. cooked beef (68°F) stored at room temperature on cook line. Cook stated food was taking out of the cooler this morning at 9:30am. Cooked Beef stored at room temperature over 4 hours. Beef must be discarded. See Stop sale. 3. house made salsa (52°F) stored on ice in front beverage station. Employee stated salsa was placed on ice from cooler approximately 2 hours ago. Manager added more ice. 4. mozzarella cheese (46°F); milk (46°F); pico (46°F); cooked chicken (46-47°F); cooked steak (46°F); cooked cows tongue (47°F); house made queso (46°F); cooked pork (47°F); pico (46°F); cut tomatoes (46°F) in walk in cooler. Walk in cooler has an ambient temperature of 44-45°F. Manager stated food stored in cooler since two three days ago. Cheese and milk moved to stand alone reach in freezer and the rest of the food was discarded. See Stop sale. Corrective Action Taken - From follow-up inspection 2021-07-22: Mozzarella cheese 44°F, milk 45°F in walk in cooler. Manager stated food was placed in cooler two days ago from reach in freezer. Walk in cooler has an ambient temperature of 50°F Manager provided proof that cooler was working earlier this morning. Food was moved to stand alone reach in freezer. Admin Complaint

High Priority - - From initial inspection : 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. shredded lettuce (47°F - Cooling) in walk in cooler. Cook stated lettuce was prepared yesterday. Walk in cooler has an ambient temperature of 44-45°F. Manager discarded lettuce. See Stop sale. - From follow-up inspection 2021-07-22: No cooling being done at callback. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2021-07-22: Ice machine still soiled. Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler has an ambient temperature 44-45°F and it has a torn gasket. - From follow-up inspection 2021-07-22: Walk in cooler cooler has an ambient temperature of 50°F. Buildup of ice around coils. TCS food was moved to reach in freezer, and AC tech is present. Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Flip top cooler gasket torn and walk in cooler gasket torn Repeat Violation - From follow-up inspection 2021-07-22: Gaskets still torn. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Walk in cooler shelves have accumulation of soil residues. 2. Hood filters soiled. - From follow-up inspection 2021-07-22: Shelves still soiled Time Extended

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 cook handling cooked chicken tenders and French fries with bare hands. Cook hands were cleaned and no cross contamination was observed. Reviewed policy with cook and manager.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 live small flying insects in kitchen area in dining room area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. house made guacamole with tomatoes (47°F); shredded mozzarella (45-46°F); cut tomatoes (46°F); pico (45°F) in main and only cooler on cook line. Cooler has an ambient temperature of 43°F. Cook stated food was placed in cooler from walk in cooler this morning around 10am. Walk in cooler has an ambient temperature temperature of 44-45°F food was stored in walk in cooler over night. All food except cheese must be discarde. See Stop sale. 2. cooked beef (68°F) stored at room temperature on cook line. Cook stated food was taking out of the cooler this morning at 9:30am. Cooked Beef stored at room temperature over 4 hours. Beef must be discarded. pico (46°F); shredded lettuce (47°F - Cooling); cooked chicken (46-47°F); cooked steak (46°F); cooked cows tongue (47°F); house made queso (46°F); cooked pork (47°F); pico (46°F); cut tomatoes (46°F) in walk in cooler. Walk in cooler hand an ambient temperature of 44-45°F. Manager stated food stored in cooler since two three days ago.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. house made guacamole with tomatoes (47°F); shredded mozzarella (45-46°F); cut tomatoes (46°F); pico (45°F) in main and only cooler on cook line. Cooler has an ambient temperature of 43°F. Cook stated food was placed in cooler from walk in cooler this morning around 10am. Walk in cooler has an ambient temperature temperature of 44-45°F food was stored in walk in cooler over night. All food except cheese must be discarde. See Stop sale. 2. cooked beef (68°F) stored at room temperature on cook line. Cook stated food was taking out of the cooler this morning at 9:30am. Cooked Beef stored at room temperature over 4 hours. Beef must be discarded. See Stop sale. 3. house made salsa (52°F) stored on ice in front beverage station. Employee stated salsa was placed on ice from cooler approximately 2 hours ago. Manager added more ice. 4. mozzarella cheese (46°F); milk (46°F); pico (46°F); cooked chicken (46-47°F); cooked steak (46°F); cooked cows tongue (47°F); house made queso (46°F); cooked pork (47°F); pico (46°F); cut tomatoes (46°F) in walk in cooler. Walk in cooler has an ambient temperature of 44-45°F. Manager stated food stored in cooler since two three days ago. Cheese and milk moved to stand alone reach in freezer and the rest of the food was discarded. See Stop sale. Corrective Action Taken

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. shredded lettuce (47°F - Cooling) in walk in cooler. Cook stated lettuce was prepared yesterday. Walk in cooler has an ambient temperature of 44-45°F. Manager discarded lettuce

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. shredded lettuce (47°F - Cooling) in walk in cooler. Cook stated lettuce was prepared yesterday. Walk in cooler has an ambient temperature of 44-45°F. Manager discarded lettuce. See Stop sale.

High Priority - Toxic substance/chemical improperly stored. Bottles of cleaner stored on cook line. Manager properly stored chemical. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Waitress dumping ice and lemons inside handwash located in front beverage counter. Reviewed proper handwash sinks use with employee. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing window cleaner not labeled in front beverage counter. Manager properly labeled bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler has an ambient temperature 44-45°F and it has a torn gasket.

Basic - Equipment in poor repair. Flip top cooler gasket torn and walk in cooler gasket torn Repeat Violation

Basic - Ice scoop handle in contact with ice. Ice scoop handle in contact with ice inside ice bin in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Walk in cooler shelves have accumulation of soil residues. 2. Hood filters soiled.