FREEDOM TACO
89 N US 301 UNIT 1, Baldwin FL 32234 · 904-566-0807
Last inspected Jul 13, 2026 · 6 visits since October 2023
OCT 23
MAR 24
OCT 24
MAR 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2023
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024000554 | Oct 2, 2023 | Mar 13, 2024 | $360 |
Inspection history
6 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Unclean building components, attachments or fixtures. Fan guards in walk-in cooler have dust.
Mar 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line switched between grab raw chicken, shrimp and steak with gloved hands, changing cleans and then grabbing ready to eat chips with no handwashing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in reach in cooler, cut lettuce (45F - Cold Holding). Employee stated it had only been in cooler for about an hour.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table, queso (120F - Hot Holding). Steam table filled with too much water so pans are not sitting flat to keep queso warm enough. Employee emptied some water.
Handwash sink missing in warewashing or food preparation area. Handwash sink in kitchen area currently not working. Employee explained that the handwash sink is connected to the kwik mart next door and they had a water leak so they cut the water off to get it fixed. Only handwash sink in establishment is at front counter.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook Elvis safestaff expired 10/10/2024.
Spray bottle containing toxic substance not labeled. Under three compartment sink, 2 spray bottles of unlabeled chemicals. One spray bottle with yellow liquid and other spray bottle with clear liquid.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above rack in kitchen with spices and tortillas shows water damaged and mold-like substance.
Dead roaches on premises. 1 dead roach found in red cabinet in kitchen on top shelf above bar glasses.
Equipment and utensils not properly air-dried - wet nesting. In back room, on shelf left of ice bin metal pans stacked before properly allowing to dry. At front counter area, glasses on bar area stacked before properly allowing to dry.
Equipment in poor repair. On cook line, reach in cooler gasket is in disrepair.
Standing water in bottom of reach-in-cooler. Reach in cooler on cook line has water build up in bottom of cooler.
Wood food-contact surface not properly sealed. On cook line, unsealed wooden cutting board and unsealed wooden board next to grill. In triple sink, unsealed wooden board in middle sink. In walk-in freezer unsealed wooden board used as shelves for bar glasses and food. In walk-in cooler, unsealed wooden board used to hold up shelf.
Oct 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Establishment does not have clean up plan. Emailed operator form 5030-104.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled with old food debris.
Handwash sink used for purposes other than handwashing. Hand wash station next to flat top had raw meat thawing in sink. Manager moved meat to triple sink.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above walk in cooler has water damage.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above flip top cooler in kitchen, employee drink. Drink removed from area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On wire storage shelf next to hand wash station in kitchen, employee keys. Keys were removed.
In-use tongs stored on equipment door handle between uses. Tongs on handle of oven. Manager removed tongs.
Single-service articles not stored inverted or protected from contamination. To go containers stored on wire shelf in kitchen not inverted. Manager inverted.
Time/temperature control for safety food thawed in an improper manner. In hand wash station by wire shelf in kitchen, meat being thaw does not have running water. Manager turned water on.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind triple sink has mold-like substance.
Water leaking from pipe and/or faucet/handle. At triple sink, leaking center faucet.
Wood food-contact surface not properly sealed. In walk in cooler, raw wood holding shelf up.
Working containers of food removed from original container not identified by common name. In grey storage container in kitchen holding sugar is not labeled. Employee added label.
Mar 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at front counter touched face and mouth and immediately handled to go cups without washing hands. Manager coached employee on proper hand washing procedures.
Nonfood-grade containers used for food storage - direct contact with food. Gray containers in kitchen with sugar and flour stored inside.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath at front counter, salsa 66F. Salsa placed in ice bath approximately two hours prior. Salsa placed in walk in cooler to cool. In flip top cooler on cook line in kitchen, cheese 59F. Cheese placed in cooler approximately 1.5 hours prior. Cheese moved to walk in cooler to cool.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea).
Handwash sink used for purposes other than handwashing. Both hand washing sink at front counter and hand washing sink in kitchen have containers stored inside. Containers removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available.
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. No proof that two employees have been informed of their health responsibilities. Inspector emailed Form 5030-103 (Food Employee Reporting Agreement).
No soap provided at handwash sink. Hand washing sink at front counter.
Current Hotel and Restaurant license not displayed. Only license displayed is temporary license.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee styrofoam cup on front counter next to clean utensils. Cup moved and stored correctly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On dry storage rack in kitchen, employee black back pack stored with tortilla chips. Backpack moved and stored correctly.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment is licensed for 12 seats but has 28. Inspector emailed Form 5021-103 (Seating Change Evaluation) and will be reviewed at next routine inspection.
Oct 2, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. quesso cheese sauce (51F - Cooling, over 6 hours) in large plastic container that is over 6 inches deep in walk in cooler, per operator cheese was made and placed in walk in cooler the night before.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. quesso cheese sauce (51F - Cooling, over 6 hours) in large plastic container that is over 6 inches deep in walk in cooler, per operator cheese was made and placed in walk in cooler the night before.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2023
Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw shell eggs stored over cooked shredded chicken in walk in cooler, eggs moved
Toxic substance/chemical improperly stored. Chemical spray bottle with yellow liquid on drain board of triple sink.
Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. One employee making drinks and bagging orders at front counter.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. quesso cheese sauce (51F - Cooling, over 6 hours) in large plastic container that is over 6 inches deep in walk in cooler, per operator cheese was made and placed in walk in cooler the night before.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee on site.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls of large ice bin in back of kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at front counter wearing bracelets and rings. Operator wearing bracelet while making food on cook line.
Equipment in poor repair. Several hood filters have holes in them over cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of flat top grill on cook line. Hood filters over cook line in kitchen.
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.