EL TAPATIO MEXICAN RESTAURANT
13400 S ORANGE BLOSSOM TRL, Orlando FL 32837
Last inspected Aug 7, 2026 · 12 visits since November 2023
DEC 24
APR 25
NOV 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022004401 | Nov 10, 2021 | Feb 10, 2022 | $200 |
Inspection history
12 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Cooked rice and tortillas stored in thank you bags at cooks line. Operator removed from bags and put rice container and tortillas shells in wax paper
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken stored over raw pork at walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cooks line
Handwash sink used for purposes other than handwashing. Observed spoon in hand washing sink at cooks line.Operator placed spoon at dish wash area
Show the remaining 4 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Exit door where restrooms are located
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with beans at prep area. Operator moved handle off the beans
Open dumpster lid. At dumpster enclosure
Time/temperature control for safety food thawed in an improper manner. Frozen beef thawing on prep table.Operator put beef in walk in cooler
Apr 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 1, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested machine 10 times.
Non-food grade paper/paper towel used as liner for food container. Cloth towel used to wrap tortillas in cooler on prep table on cooks line. Operator removed.
Spray bottle containing toxic substance not labeled. Spray bottle on lower shelf at back of kitchen with yellow substance. Operator identified as degreaser.
Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in sugar bulk container.
Covered waste receptacle not provided in women's bathroom.
Dec 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside by exit door
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink at expo line hot water faucet won't turn on
Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
Unnecessary items/unused equipment on the premises. Microwave and reach in cooler at outside by back door
Water leaking from pipe and/or faucet/handle. Mop sink
Dec 8, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside by exit door
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink at expo line hot water faucet won't turn on
Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
Unnecessary items/unused equipment on the premises. Microwave and reach in cooler at outside by back door
Water leaking from pipe and/or faucet/handle. Mop sink
Nov 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp at walk in cooler
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside by exit door
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink at expo line hot water faucet won't turn on
Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
Old labels stuck to food containers after cleaning. At dry dish storage
Unnecessary items/unused equipment on the premises. Microwave and reach in cooler at outside by back door
Water leaking from pipe and/or faucet/handle. Mop sink
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. At waitstaff area, observed ice in handwashing sink. And other handwashing sink had sanitizer bucket stored in basin. Operator removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 2 sanitizer buckets at 0ppm. Operator changed solution and retested at 50ppm.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose out back door no vacuum breaker.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Equipment in poor repair. Gasket on roll top cooler torn. Door on walk in cooler rusted and has hole in front of it.
In-use knife/knives stored in cracks between pieces of equipment.
Light not functioning. 1 light out under hood, does not affect lighting
Raw fruits/vegetables not washed prior to preparation. Sticker on cut avocado
Unnecessary items/unused equipment on the premises. Large amount of unused equipment in back patio area
Apr 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Walk-in cooler door not self close and there's a whole from outside.
Apr 17, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. the drawer under the grill (); cooked beef (49F - Cold Holding); cooked beef tongue (48F - Cold Holding); cooked chicken (48F - Cold Holding); raw shrimp (51F - Cold Holding). The drawer under the grill the raw items; raw chicken (48F - Cold Holding); raw beef (48F - Cold Holding); raw pork (49F - Cold Holding) Operator stated that all the item was at the walk-in cooler all night they move it to this cooler less than one hour ago -manager moved all the food to the freezer to cool down
Equipment in poor repair. Walk-in cooler door not self close and there's a whole from outside.
No conspicuously located ambient air temperature thermometer in holding unit. Non at the kitchen for any equipment.
Apr 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored top of raw beef at the walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. the drawer under the grill (); cooked beef (49F - Cold Holding); cooked beef tongue (48F - Cold Holding); cooked chicken (48F - Cold Holding); raw shrimp (51F - Cold Holding). The drawer under the grill the raw items; raw chicken (48F - Cold Holding); raw beef (48F - Cold Holding); raw pork (49F - Cold Holding) Operator stated that all the item was at the walk-in cooler all night they move it to this cooler less than one hour ago -manager moved all the food to the freezer to cool down
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk open yesterday morning no label.
Equipment in poor repair. Walk-in cooler door not self close and there's a whole from outside.
No conspicuously located ambient air temperature thermometer in holding unit. Non at the kitchen for any equipment.
Raw fruits/vegetables not washed prior to preparation. Observed avocado at the make table with label on it.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200+++ at the bar area. Next ppm was 100.
Nov 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over drink mix in walk in cooler, operator moved them
Handwash sink not accessible for employee use at all times. Observed hand wash sink from bar area had drain rack and mixer pitcher. Operator removed it.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment needs chlorine test kit
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Operator placed paper towels
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Walk in cooler door has a whole on the outside
Light not functioning. 3 light outs from hood
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees. Bar hand wash sink
Open dumpster lid.
Unclean building components, attachments or fixtures. Walk in cooler fan covers are dusty
Working containers of food removed from original container not identified by common name. Powder sugar bin without label, operator placed label
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.