SENOR TACO
3174 S ATLANTIC AVE SUITE-A, Daytona Beach Shores FL 32118 · 386.322.4262
Last inspected Jan 13, 2026 · 12 visits since July 2023
JAN 24
AUG 24
JAN 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. -employee cutting lettuce with barehands, manager had employee don gloves for prep
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024063829 | Aug 6, 2024 | Nov 19, 2024 | $400 |
| 4--2023067389 | Jul 31, 2023 | Jan 23, 2024 | $200 |
Inspection history
12 visits, newest first
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate10 Basic
What the inspector wrote — 13 findingsThe state's own report →
Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled container of raw shrimp prior to handling portion cup containing ready to eat sauces for customer order without washing hands. -Employee failed to wash hands before putting on gloves to initiate a task working with food.
Evidence of mop/cleaning wastewater dumped onto ground behind establishment. -advising operator that wastewater from mop buckets must be disposed of as according to law/mop sink that is currently plumbed into grease trap.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso 129-145F, at tabletop steam warmer for less than 1 hr. Employee reheated
Bowl or other container with no handle used to dispense food. -portion cups without handles used in seasoning containers for dispensing food
Show the remaining 9 findings ▾
Building components, attachments or fixtures in poor repair. -door frame in rear of establishment and in doorway leading from back of house
Cardboard used to line nonfood-contact shelves. -shelving under hot holding area next to grill
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile in front area above cooler surrounding air vent -ceiling tile inside restroom bulging Ceiling tile missing. -gaps in ceiling tiles on cook line around duct work/above hood system
Cove molding at floor/wall juncture broken/missing/baseboards in disrepair req
Equipment in poor repair. -chipped/damaged/rusted air drying racks above 3 compartment sink
Floor tiles missing and/or in disrepair. -inside restroom near hand wash sink
Food not stored at least 6 inches off of the floor. -container of fryer oil on floor below table
Interior of refrigerator or freezer in disrepair/has exposed insulation. -single door unit in back across from ice machine, freezer section
No conspicuously located ambient air temperature thermometer in holding unit. -single door unit across from ice machine
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
- From initial inspection : Observed electrical wiring in disrepair. For reporting purposes only. -wiring behind ice machine near back door, uncapped/frayed/damaged observed to outlet
Aug 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority0 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 47F, diced tomatoes 8-49F, pico 46-47F, puree salsa 45-46F, cut cabbage 46F, shredded lettuce 46F inside cooler station across from grill behind counter less than 2 hours, manager removed bulk cheese from down below and placed into other refrigerator
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. -shelving inside cooler in back -worn/rusted can opener blade
Hole in or other damage to wall. -area of wall behind hand sink inside restroom -area near side near entrance to back of house -area near back door near water heater
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -handle resting inside cooked pork at cook line station
Ripped/worn tin foil used as shelf cover.
Wiping cloth sanitizing solution stored on the floor.
Working containers of food removed from original container not identified by common name. -container of white food/seasoning on top of fridge in back
Observed electrical wiring in disrepair. For reporting purposes only. -wiring behind ice machine near back door, uncapped/frayed/damaged observed to outlet
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -hot plates used to cook meats(animal fats) not placed under installed fire suppression system
Mar 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority1 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked rice (96-118F - Cooling); other cooked rice (94-137F - Cooling) at 2 hours @ 1:06pm, rechecked rice at 3 hours after employees split container and left sitting at room temperature @ 92-130FSee stop sale for rice improperly cooling. -cooked peppers 90-99F inside top portion of make-line cooler across from grill. Manager stated cooked 3 hours prior. Rechecked at 4 hour mark 79-85F after being placed inside cooler -advising operator to ensure establishment has enough shallow pans to allow for proper cooling of cooked foods. -employee removed from deep pans and placed into remaining available shallow pans to allow for rapid cooling.
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 based on data from multiple temperatures taken to consider rate of cooling and required parameters. See stop sale. -cooked rice
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Numerous, see stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked Chicken marked 1-14, cooled beef marked 1-13, cooked ropa 1-12, cooled pork 1-16, enchilada sauce 1-14,
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooling cooked rice inside deep, covered containers inside cooler in back. Did not meet time requirements for 70F within 2 hours -cooked peppers inside top portion of in use cooler partially exposed to ambient air not allowing cooked food to cool down at requires rate of cooling
Equipment in poor repair. -chipped, worm wire racks above 3 compartment sink
- From initial inspection : Observed electrical wiring in disrepair. For reporting purposes only. -back wall behind ice machine
Jan 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 6 high priority.
6 High priority3 Intermediate9 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked rice (96-118F - Cooling); other cooked rice (94-137F - Cooling) at 2 hours @ 1:06pm, rechecked rice at 3 hours after employees split container and left sitting at room temperature @ 92-130FSee stop sale for rice improperly cooling. -cooked peppers 90-99F inside top portion of make-line cooler across from grill. Manager stated cooked 3 hours prior. Rechecked at 4 hour mark 79-85F after being placed inside cooler -advising operator to ensure establishment has enough shallow pans to allow for proper cooling of cooked foods. -employee removed from deep pans and placed into remaining available shallow pans to allow for rapid cooling.
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 based on data from multiple temperatures taken to consider rate of cooling and required parameters. See stop sale. -cooked rice
Non-food grade paper/paper towel used as liner for food container. -paper towel lining small sheet pan next to hot holding station
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored above raw shrimp inside freezer, beef has been removed from commercial packaging.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Numerous, see stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked Chicken marked 1-14, cooled beef marked 1-13, cooked ropa 1-12, cooled pork 1-16, enchilada sauce 1-14,
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open gallon of milk -queso
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooling cooked rice inside deep, covered containers inside cooler in back. Did not meet time requirements for 70F within 2 hours -cooked peppers inside top portion of in use cooler partially exposed to ambient air not allowing cooked food to cool down at requires rate of cooling
Food manager certification expired, no other certified food manager at establishment. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Bathroom facility in disrepair. -operator stating one of two restrooms with "no service"
Employee eating in a food preparation or other restricted area. -manager eating food at 3 compartment sink at drainboard
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while preparing food
Equipment in poor repair. -chipped, worm wire racks above 3 compartment sink
In-use wet wiping cloth/towel used under cutting board.
No conspicuously located ambient air temperature thermometer in holding unit. -inside cooler across from grill
No waste receptacle installed at handwash sink provided with disposable towels. -sink next to microwave on back line
Wet wiping cloth not stored in sanitizing solution between uses. -wet sanitizing cloths stacked inside bucket, some rags at upper portion are not submerged inside solution
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -25ppm chlorine
Observed electrical wiring in disrepair. For reporting purposes only. -back wall behind ice machine
Aug 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 ▾
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above prep table next to cooler across from cook line
Aug 6, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. -to go bags used for bulk food prep, bags of meat inside freezer in back prep area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bagged shredded cheese (60-65F - Cold Holding), beef 44F, pork 44-45Fcooked pork 44-45F, fish 44F inside heavily loaded cooler in back area. Shelf containing bagged cheese is packed densely not appearing to allow for cold air to circulate. Advised to lessen product in stand up cooler and monitor temperatures.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. -raw beef, 51F after 3 hours from being cut, does not meet rate of cooling based on information provided
Carbon dioxide/helium tanks not adequately secured.
Cardboard used to line food-contact equipment/shelves. -cooler across from grill
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above prep table next to cooler across from cook line
Food not stored at least 6 inches off of the floor. -case of fryer oil
Aug 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
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. -employee cutting lettuce with barehands, manager had employee don gloves for prep
Nonfood-grade bags used in direct contact with food. -to go bags used for bulk food prep, bags of meat inside freezer in back prep area
Raw animal food stored over/not properly separated from ready-to-eat food. -pan of pineapple bits stored inside deep pan of raw meat inside stand up cooler at end of cookline -raw meat stored above pinto beans, inside stand up cooler at end of cookline
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bagged shredded cheese (60-65F - Cold Holding), beef 44F, pork 44-45Fcooked pork 44-45F, fish 44F inside heavily loaded cooler in back area. Shelf containing bagged cheese is packed densely not appearing to allow for cold air to circulate. Advised to lessen product in stand up cooler and monitor temperatures.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. -raw beef, 51F after 3 hours from being cut, does not meet rate of cooling based on information provided
Employee washed hands in a sink other than an approved handwash sink. -employee used 3 compartment sink
Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute inside dispenser out front
Carbon dioxide/helium tanks not adequately secured.
Cardboard used to line food-contact equipment/shelves. -cooler across from grill
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above prep table next to cooler across from cook line
Food not stored at least 6 inches off of the floor. -case of fryer oil
Jan 24, 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 ▾
Nonfood-grade bags used in direct contact with food. -to go bags used for direct contact with meat stored inside freezer
Raw animal food stored over or with unwashed produce. -raw beef stored above whole cabbage inside stand up cooler in back
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cardboard used to line nonfood-contact shelves.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent on wall up above racks/shelves
Cove molding at floor/wall juncture broken/missing. -area behind water heater
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving soiled above open hot holding pot of beans in back.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -sani bucket 0ppm, manager added more bleach to solution. Rechecked at 50ppm
Aug 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -dairy deserts up front
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked meats inside cooler, numerous
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -prep area, only cold water
Bowl or other container with no handle used to dispense ice/food. -pan used to dispense ice, no handle
Cardboard used to line food-contact shelves. -dry storage
Ceiling/ceiling tile shows damage or is in disrepair. -cook line area, some gaps around vent ductwork and damage around some tiles in same area
Clean utensils pans not stored inverted or in a protected manner. -utensils in back prep area not stored with handles presented first inside of container
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. -ada restroom under sink
No handwashing sign provided at a hand sink used by food employees. -restroom
Reuse of single-service or single-use articles. -plastic seasoning container with indentations reused for oil, due to shape of container this is not adequate for reuse for any food contact.
Jul 31, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled raw beef while slicing prior to moving pan of cooked food front without washing hands.
Raw animal food stored over or with unwashed produce. -raw fish stored above whole peppers inside stand up refrigerator across from cook line
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese inside stand up refrigerator not maintaining 41F in affected areas of improperly loaded cooler blocking air flow. Bag is swelling, with condensation throughout inside of bag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (55F - Cold Holding); raw pork (50F - Cold Holding); shredded cheese (50-55F - Cold Holding); raw fish (50F - Cold Holding) inside stand up cooler in back prep area since prior delivery. Cheese is stacked deep and high seemingly blocking air flow down one affected area of unit. Employee lessened density during inspection by moving some bags out, next day callback inspection is required to verify compliance for cold holding. -shredded cheese 43 -45F, house salsa 47F, puree salsa 45F, inside cooler across from cook line without any lid/cover, exposing food ti ambient heat from cookline equipment. Advised to keep a lid closed between use to circulate cold air and limit exposure to ambient heat inside kitchen
Toxic substance/chemical improperly stored. -pack of cigarettes on top of ice machine near back door.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -dairy deserts up front
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked meats inside cooler, numerous
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -prep area, only cold water
Bowl or other container with no handle used to dispense ice/food. -pan used to dispense ice, no handle
Cardboard used to line food-contact shelves. -dry storage
Ceiling/ceiling tile shows damage or is in disrepair. -cook line area, some gaps around vent ductwork and damage around some tiles in same area
Clean utensils pans not stored inverted or in a protected manner. -utensils in back prep area not stored with handles presented first inside of container
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. -ada restroom under sink
Food not stored at least 6 inches off of the floor. -fryer oil
No handwashing sign provided at a hand sink used by food employees. -restroom
Reuse of single-service or single-use articles. -plastic seasoning container with indentations reused for oil, due to shape of container this is not adequate for reuse for any food contact.
Jul 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 6 high priority.
6 High priority4 Intermediate11 Basic
Show 21 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled raw beef while slicing prior to moving pan of cooked food front without washing hands.
Raw animal food stored over or with unwashed produce. -raw fish stored above whole peppers inside stand up refrigerator across from cook line
Stop Sale issued due to food not being in a wholesome, sound condition. -open container of salt with soil/discolored debris inside of salt. Employee discarded
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese inside stand up refrigerator not maintaining 41F in affected areas of improperly loaded cooler blocking air flow. Bag is swelling, with condensation throughout inside of bag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (55F - Cold Holding); raw pork (50F - Cold Holding); shredded cheese (50-55F - Cold Holding); raw fish (50F - Cold Holding) inside stand up cooler in back prep area since prior delivery. Cheese is stacked deep and high seemingly blocking air flow down one affected area of unit. Employee lessened density during inspection by moving some bags out, next day callback inspection is required to verify compliance for cold holding. -shredded cheese 43 -45F, house salsa 47F, puree salsa 45F, inside cooler across from cook line without any lid/cover, exposing food ti ambient heat from cookline equipment. Advised to keep a lid closed between use to circulate cold air and limit exposure to ambient heat inside kitchen
Toxic substance/chemical improperly stored. -pack of cigarettes on top of ice machine near back door.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -dairy deserts up front
Handwash sink not accessible for employee use at all times. -blocked by mop bucket inside prep area
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked meats inside cooler, numerous
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -prep area, only cold water
Bowl or other container with no handle used to dispense ice/food. -pan used to dispense ice, no handle
Cardboard used to line food-contact shelves. -dry storage
Ceiling/ceiling tile shows damage or is in disrepair. -cook line area, some gaps around vent ductwork and damage around some tiles in same area
Clean utensils pans not stored inverted or in a protected manner. -utensils in back prep area not stored with handles presented first inside of container
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone stored on top of bulk food container in prep area
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. -ada restroom under sink
Food not stored at least 6 inches off of the floor. -fryer oil
No handwashing sign provided at a hand sink used by food employees. -restroom
Reuse of single-service or single-use articles. -plastic seasoning container with indentations reused for oil, due to shape of container this is not adequate for reuse for any food contact.
Wet mop not stored in a manner to allow the mop to dry. -wet mop stored inside mop bucket with wastewater stored inside restroom
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.