SENOR TACO CANTINA
6447 PARL BLVD N STE 1, Pinellas Park FL 33781 · 727-455-4990
Last inspected Mar 5, 2026 · 10 visits since December 2023
SEP 24
DEC 24
SEP 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A 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 washed lettuce without gloves on.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024053697 | Sep 10, 2024 | Oct 15, 2024 | $400 |
| 3--2018061191 | Nov 27, 2018 | Feb 12, 2019 | $400 |
| 3--2018060298 | Nov 9, 2018 | Jan 11, 2019 | $400 |
Inspection history
10 visits, newest first
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Beef broth in reach in cooler no date made 2-25
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef broth in reach in cooler no date made 2-25 employee discarded
In-use knife/knives stored in cracks between pieces of equipment.
Reach-in cooler shelves with rust that has pitted the surface.
Show the remaining 1 finding ▾
Time/temperature control for safety food thawed in an improper manner. Shrimp in bags in bin on top of reach in freezer. Employee moved to walk in cooler.
Oct 1, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook touched baggie of raw shrimp. Changed gloves did not wash hand to continue cooking. Instructed to wash hands
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 90 degrees
Handwash sink not accessible for employee use at all times. Sanitation bucket inside service station hand washing procedure sink. Employee moved
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Green salsa made on site 9-13 no date mark inside two door reach in cooler. Employee dated during inspection
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Wet wiping cloth not stored in sanitizing solution between uses. On top of prep cutting board
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink sanitizer compartment testing at 10 PPM. Employee added more chlorine sanitizer to sanitizer compartment and chlorine is now testing at 50 PPM.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket testing at 200+ PPM. Employee replenished chlorine sanitizer bucket and it is now testing at 50 PPM.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
Spray bottle containing toxic substance not labeled. Purple unlabeled spray bottle stored with chemicals next to three compartment sink. Employee labeled as degreaser.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris. Oven interior soiled with salt.
No handwashing sign provided at a hand sink used by food employees. Missing at hand sink in server station in dinning room area. Inspector provided DBPR hand washing sign. Operator posted sign at hand sink.
Sep 13, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In ware washing area.
Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting boards grooved.
Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on shelf above and across from three compartment sink.
Sep 12, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Rodent activity present as evidenced by rodent droppings found. Approximately: 50 rodent droppings on floor beneath the built-in server station counter and along the left side of the three compartment sink in server wait station in dining room. 10 rodent droppings on the floor beneath the three compartment sink in server wait station of dining room area. 20 rodent droppings on the floor on the right side of built-in shelf across from the flat-top grill in kitchen.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In ware washing area.
Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting boards grooved.
Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on shelf above and across from three compartment sink.
Hole in or other damage to wall. Two holes in the wall on the left side of built-in shelf across from the flat-top grill in kitchen.
Sep 11, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Rodent activity present as evidenced by rodent droppings found. Approximately: 50 rodent droppings on floor beneath the built-in server station counter and along the left side of the three compartment sink in server wait station in dining room. 10 rodent droppings on the floor beneath the three compartment sink in server wait station of dining room area. 20 rodent droppings on the floor on the right side of built-in shelf across from the flat-top grill in kitchen.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In ware washing area.
Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting boards grooved.
Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on shelf above and across from three compartment sink.
Hole in or other damage to wall. Two holes in the wall on the left side of built-in shelf across from the flat-top grill in kitchen.
Sep 10, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 25 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate18 Basic
Show 25 findings ▾
Dented/rusted cans present. See stop sale. 62 oz dented can of Mushrooms.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over tortillas in single door reach in deli cooler. Inspector moved eggs at the bottom of reach in cooler.
Rodent activity present as evidenced by rodent droppings found. Approximately: 50 rodent droppings on floor beneath the built-in server station counter and along the left side of the three compartment sink in server wait station in dining room. 10 rodent droppings on the floor beneath the three compartment sink in server wait station of dining room area. 20 rodent droppings on the floor on the right side of built-in shelf across from the flat-top grill in kitchen.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer buckets testing at 200+ PPM.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled with food debris. Reach in deli cooler cutting boards stained.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of salsas in double door cooler in kitchen area and in display cooler at server wait station not date marked.
Spray bottle containing toxic substance not labeled. Unlabeled orange chemicals spray bottle stored on floor under hand sink in kitchen area. Employee labeled as degreaser.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with yellow substance.
Buildup of food debris/soil residue on equipment door handles. Microwave, oven, freezer and cooler handles throughout kitchen soiled with food debris.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In ware washing area.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting boards grooved.
Dead roaches on premises. 1 dead roach under three compartment sink in server wait station in dining room area. 1 dead roach under prep table storing spice bottles. 1 dead roach under prep table storing rice cooker in kitchen area. 4 dead roaches behind stove/oven, fryer, and flat top grill in kitchen area. 1 dead roach under stove/oven.
Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on shelf above and across from three compartment sink.
Floor area(s) covered with standing water. Under single door deli cooler and prep table in kitchen area.
Food stored on floor. Box of oil stored on floor next to flat top grill.
Hole in or other damage to wall. Two holes in the wall on the left side of built-in shelf across from the flat-top grill in kitchen.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.
In-use knife/knives stored in cracks between pieces of equipment. Knifes stored in between cracks of prep table and wall.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave and oven interior heavily soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Deli coolers and double door freezer gaskets soiled with food debris throughout kitchen. Stove top soiled with grease. Side of fryers heavily soiled with grease build up.
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple open bottles of water stored inside single door reach in deli cooler.
Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Dried soiled wiping cloths stored on top of container of clean knifes.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over multiple salsas in double door cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on reach in deli cooler cutting board and on tray storing tea dispenser in server wait station.
Apr 18, 2024Inspection 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 ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa made yesterday 4-17 in reach in fridge. Put all dated on all products during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to tortillas bin. Employee moved
Dec 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
7 High priority4 Intermediate11 Basic
Show 22 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 washed lettuce without gloves on.
Food placed in soiled container/equipment. Containers of lard near steam table soiled.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Chicken over ice cream in reach in freezer. Employee moved raw chicken to bottom shelf of reach in freezer.
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 chicken over raw beef and raw pork in reach in freezer. Employee stored properly based cooking temperatures.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Open milk not labeled. Employee labeled 12/9/23
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled chicken 127 F @ 11:43am, re-temped @ 12:11pm 181 F
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine Sani bucket solution 200+ PPM. Employee fixed Chlorine Soloutiin to 50 PPM.
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. Emailed employee vomit or diarrhea poster.
Food-contact surface soiled with food debris, mold-like substance or slime. Onion cutter soiled with food debris.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in employee bathroom near ice machine in back kitchen area. Employee stocked bathroom with paper towels.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Certified food manager unable to answer proper hot holding and reheating temperatures. Educated employees and operator on reheating producers and proper temperatures.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin interior soiled with mold-like substance.
Buildup of food debris/soil residue on equipment door handles. Equipment door handles throughout the kitchen area soiled with food debris.
Current Hotel and Restaurant license not displayed. License displayed expired 2/1/22.
Equipment and utensils not properly air-dried - wet nesting. Dishes wet nesting in back area near three compartment sink sink. Plastic drink cups wet nesting in front bar area near soda dispenser.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Employee stored ice scoop in bucket.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with food debris near flat top.
No Heimlich maneuver/choking sign posted. Emailed employee choking poster.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand wash sink in bar area. Emailed employee sign to print out.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top soiled with food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employe water in reach in cooler on cook line. Employee moved drink.
Wet mop not stored in a manner to allow the mop to dry. Employee stored mop upright.
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.