FUZZY'S TACO SHOP
19729 SR 54, Lutz FL 33558
Last inspected Oct 13, 2025 · 8 visits since December 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
DEC 23
APR 24
SEP 24
FEB 25
OCT 25
▼ IMPROVING
5 inspections trending up, 35 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 48F Operator placed in reach freezer for quick cooldown.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
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 →
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled cooked beef after touching raw shrimp without washing hands prior to changing gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (114F - Hot Holding); ground beef (120F - Hot Holding); shredded chicken (121F - Hot Holding) Manager stated that all items above were reheated at above 165F in reheating steaming oven at 9:am. Operator reheated all items at temperature tested again as below Beef(187F); shredded chicken (179F) and ground beef ( 174F)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep cooler
Paper towel dispenser at handwash sink not working/unable to dispense paper towels in kitchen
Show the remaining 4 findings ▾
Employee drinking at bar area.
Floor soiled/has accumulation of debris in entire kitchen.
Raw fruits/vegetables not washed prior to preparation. Employees cut unwashed avocados, manager asked him to washed them before cut
Wet wiping cloth not stored in sanitizing solution between uses in kitchen
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.reach in cooler next to steam well cut lettuce 45 f cheese 45 f. Manager moved to freezer 2nd temp 43 f both items
Handwash sink used for purposes other than handwashing. Stored container. Employee removed
Soap dispenser at handwash sink not working/unable to dispense soap. At bar area
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.tested at 0 ppm retested to 200 ppm
Oct 7, 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 ▾
Cutting board has cut marks and is no longer cleanable. White boards on prep line
Oct 4, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler prep reach counter top ambient temperature 37 f cut lettuce 45 f shredded cheese 46 f cut tomatoes 46 f sour cream 52 employee began moving food to walk in cooler
Cutting board has cut marks and is no longer cleanable. White boards on prep line
Sep 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler prep reach counter top ambient temperature 37 f cut lettuce 45 f shredded cheese 46 f cut tomatoes 46 f sour cream 52 employee began moving food to walk in cooler
Cutting board has cut marks and is no longer cleanable. White boards on prep line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In a cup at 53 f
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 200 ppm
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 48F Operator placed in reach freezer for quick cooldown.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Bottom of soda head on drink machine in dining room
Handwash sink used for purposes other than handwashing. Pan sitting in prep hand washing sink. manager moved pan.
No soap provided at handwash sink. Front bar area and ladies handicap stall.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on front counter. manager moved drink to bottom shelf.
Equipment and utensils not properly air-dried - wet nesting. Pans on clean dish rack.
Feb 27, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training by ServeSafe Chicago IL
Stored food not covered. Churros, breaded chicken removed from original packaging and not covered in reach in freezer
Dec 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority6 Intermediate6 Basic
Show 16 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm reading on dish machine chlorine sanitizer. Bucket of sanitizer empty, operator replaced, 100 ppm reading
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fully cooked bacon in walk in cooler. Operator moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce and tomatoes on cooks line at 45F, operator moved items to walk in cooler and closed lids on cooler. Recheck at 42F
Toxic substance/chemical improperly stored. Unlabeled chemical spray bottle on cutting board of cooks line cooler. Operator removed
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris
Handwash sink used for purposes other than handwashing. Pitcher in hand sink at cooks line. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink in rear prep area
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.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training by ServeSafe Chicago IL
Spray bottle containing toxic substance not labeled. Spray bottle with clear/purple liquid unlabeled
Accumulation of debris on drainboards or equivalent.
Floor area(s) covered with standing water near dish machine
Floor in dish area soiled/has accumulation of debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -rolling cart with chip bins soiled with grease and food debris
Stored food not covered. Churros, breaded chicken removed from original packaging and not covered in reach in freezer
Water leaking from pipe and/or faucet/handle. Dish area spray sink nozzle constantly on, does not turn off when not in use
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.