QUE CHICOS TACOS
4880 DISTRIBUTION CT UNIT 1, Orlando FL 32822
Last inspected Jul 9, 2026 · 5 visits since May 2024
MAY 24
OCT 24
AUG 25
JUL 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 5, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Many items
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only have for Mario
Exterior door has a gap at the threshold that opens to the outside. Back door of food truck top and bottom
Aug 1, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority6 Intermediate8 Basic
Show 19 findings ▾
Mobile Food Dispensing Vehicle conducted food preparation, food storage or other food activity in a private home. See stop sale. Raw chicken that operator said brought from home Raw Beef stored at home
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over ready to eat fries and barri
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef ln bottom of reach in cooler with cooked items
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table; raw chicken (63F - Cold Holding); raw churiso (65F - Cold Holding); raw pork (63F - Cold Holding); cooked chicken (73F - Cold Holding); cooked beef (73F - Cold Holding); cooked pork (73F - Cold Holding); raw beef (67-68F - Cold Holding) cooked tongue (59-61F - Cold Holding); broth (61F - Cold Holding); raw beef ambient (63F - Cold Holding); cooked pork stomach (61F - Cold Holding); cooked pork skin (62F - Cold Holding); queso dip (55F - Cold Holding); shredded mozzarella (56F - Cold Holding); Cotija cheese (57F - Cold Holding); shelled eggs ambient (63F - Cold Holding); sour cream (55F - Cold Holding); refried beans (61F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; raw chicken (63F - Cold Holding); raw churiso (65F - Cold Holding); raw pork (63F - Cold Holding); cooked chicken (73F - Cold Holding); cooked beef (73F - Cold Holding); cooked pork (73F - Cold Holding); raw beef (67-68F - Cold Holding) cooked tongue (59-61F - Cold Holding); broth (61F - Cold Holding); raw beef ambient (63F - Cold Holding); cooked pork stomach (61F - Cold Holding); cooked pork skin (62F - Cold Holding); queso dip (55F - Cold Holding); shredded mozzarella (56F - Cold Holding); Cotija cheese (57F - Cold Holding); shelled eggs ambient (63F - Cold Holding); sour cream (55F - Cold Holding); refried beans (61F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board prep area and make table
Handwash sink not accessible for employee use at all times. Full of items Operator removed
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. Had form but not filled out. Filled out during inspection
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator bought during inspection
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Many items
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only have for Mario
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. Make table and reach All items out of temperature
Exterior door has a gap at the threshold that opens to the outside. Back door of food truck top and bottom
In-use knife/knives stored in cracks between pieces of equipment. Several knives stored between wall and prep table
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
No conspicuously located ambient air temperature thermometer in holding unit. Either unit
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of all equipment Gasket on reach in freezer Fans in top of food truck
Reach-in cooler interior/shelves have accumulation of soil residues. Glass door cooler and make cooler soiled
Single-service articles not stored inverted or protected from contamination. To go containers on top of make table And prep shelf
Oct 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Priority: Intermediate
Observed: Manager or person in charge lacking proof of food manager certification. Priority: Intermediate
Observed: Mobile food dispensing vehicle disposing liquid waste improperly. In sewer drain at commissary Priority: Intermediate
Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator prepped food in reach in cooler yesterday. Priority: Intermediate
Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Priority: Basic
Observed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Priority: Basic
Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler. Priority: Basic
Observed: Unwashed fruits/vegetables stored with ready-to-eat food. Heads of iceberg lettuce over salsas, cheese, several ready to eat. Priority: Basic
May 16, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Flat top grill soiled.
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.