SOLITA TACOS & MARGARITAS
222 S ORANGE AVE, Orlando FL 32801 · 407.649.0036
Last inspected Aug 18, 2026 · 16 visits since July 2023
JAN 25
JUL 25
OCT 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1 live flying insect in back prep area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
16 visits, newest first
Aug 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 13, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate0 Basic
Jun 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -coleslaw (49F - Cold Holding) in prep cooler on cook line. Over 4hrs per operstor. Operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 41-60F cold holding at wait station less rhan 4hrs in insufficient ice bath. Operator put on sufficient ice bath for temperature recovery ( corrected action taken coleslaw (49F - Cold Holding) in prep cooler on cook line. Over 4hrs per operator. Operator discarded
Handwash sink not accessible for employee use at all times. At ware washing area blocked by cart. Operator removed
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink at wait station is non functional
Handwash sink used for purposes other than handwashing. Hand sink at bar had waterline inside. Removed
Ceiling/ceiling tile shows damage or is in disrepair. Above soda CO2 area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over nachos. Operator removed
Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Apr 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Mar 30, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Tested kitchen Dishwasher even after priming. Reading (Chlorine 00ppm) -bar Dishwasher (Chlorine 00ppm) had no sanitizer hooked up p
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher - exterior of prep cooler lids
Mar 27, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Tested kitchen Dishwasher even after priming. Reading (Chlorine 00ppm) -bar Dishwasher (Chlorine 00ppm) had no sanitizer hooked up p
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Several Salsa containers 48F-50F cold holding. Bar: Salsa 45F cold holding all on insufficient ice bath less than 4hrs per operator. Operator put on sufficient ice bath for temperature recovery
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher - exterior of prep cooler lids
Mar 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Tested kitchen Dishwasher even after priming. Reading (Chlorine 00ppm) -bar Dishwasher (Chlorine 00ppm) had no sanitizer hooked up p
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Several Salsa containers 48F-50F cold holding. Bar: Salsa 45F cold holding all on insufficient ice bath less than 4hrs per operator. Operator put on sufficient ice bath for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. All soda nozzles at soda fountain Both soda gun nozzles at bar
Handwash sink used for purposes other than handwashing. -Employee dumped water in hand sink. -Employee had pitcher of water in hand sink ( correcton site)
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Employee with no beard guard/restraint while engaging in food preparation. Cook
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher - exterior of prep cooler lids
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature. Operator moved under cool running water.
Oct 23, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Floor soiled/has accumulation of debris. Under shelf across dish machine And behind ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Mold-like substance on condenser in walk-in cooler. -Soda gun holder at bar. ( corrected on site) -edge of Lid handles on prep coolers on cook line -Top of dish machine
Old labels stuck to food containers after cleaning. On multiple pans/bins
Oct 22, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 8 high priority.
8 High priority3 Intermediate6 Basic
Show 17 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested kitchen Dish machine reading 00ppm chlorine. Primed sanitizer, then ran a third time. Tested at 100ppm chlorine
Live, small flying insects found 1 live flying insect in back prep area
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator is serving flounder for ceviche. Proof of parasite destruction is lacking freezing specifications.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over chorizo in walk in cooler. Operator removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in walk in cooler. Operator removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Salsa at wait station 34F-48F cold holding on insufficient ice bath over 4hrs per operator. Operator immediately discarded. raw fish 46F-60F cooling 3.5 hrs, carne asada 3.5 hrs (46F-57F Cooling) advised to immediately put on ice bath. recheck at 4.5 hrs both items temp range 42F-53F cooling. Operator immediately discarded Warning**
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa at wait station 34F-48F cold holding on insufficient ice bath over 4hrs per operator. Operator immediately discarded. raw fish 46F-60F cooling 3.5 hrs, carne asada 3.5 hrs (46F-57F Cooling) advised to immediately put on ice bath. recheck at 4.5 hrs both items temp range 42F-53F cooling. Operator immediately discarded Warning**
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -raw fish, raw carne asada 3.5 hrs (46F-53F - Cooling) in walk in cooler. Advised to immediately put on ice bath recheck at 4.5 hrs 42-53F cooling. Operator immediately discarded Corrected On-SiteWarning**
Handwash sink not accessible for employee use at all times. Hand sink by dishwasher blocked by cart of dishes. Hand sink by entry to kitchen blocked by chair. Operator immediately removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Rack of clean glasses stored next to hand sink and under paper towel dispenser. Advised to move as not to be exposed to splash and excess water
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Under shelf across dish machine And behind ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Mold-like substance on condenser in walk-in cooler. -Soda gun holder at bar. ( corrected on site) -edge of Lid handles on prep coolers on cook line -Top of dish machine
Old labels stuck to food containers after cleaning. On multiple pans/bins
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sani bucket tested at 100ppm quat. Operator immediately refilled tested again at 400ppm quat
Jul 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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.
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.
Jul 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator is using flounder for ceviche that comes in frozen, but no proof its been frozen for -4F at 7 days
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa, tomato based sauce; (45F-55F - Cold Holding).3hrs. On insufficient ice bath. Operator immediately put on sufficient ice bsth for temperature recovery. Rechecked temperature 40F cold holding Corrective Action TakenCorrected On-Site**
Food-contact surface soiled with food debris, mold-like substance or slime. All gun soda nozzles at bar. Operator immediately cleaned
Handwash sink not accessible for employee use at all times. Hand sink block by cart. Operator immediately removed
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.
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.
Bowl or other container with no handle used to dispense food. in tofu container. Immediately removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 122F. Advise to reheat to 165F for temperature recovery. Operator reheated to 187F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishwasher. Operator immediately cleaned
Jan 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Cutting board has cut marks and is no longer cleanable. cutting boards on all prep tables
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine
Jan 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa at nacho station 50F cold holding. On insufficient ice bath. Less than 4hrs per operator Operator put in sufficient ice bath for immediate temperature recovery
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pan on stove Beef, chicken, butter, 87-91F( - Hot Holding) less than 4hrs per operator. Advised to immediately reheat to 165F for temperature recovery.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Cutting board has cut marks and is no longer cleanable. cutting boards on all prep tables
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine
Single-service articles improperly stored. Box of cutlery under table used for employee drinks. Operator immediately removed box.
Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water in prep sink. Operator immediately turned on water
Jul 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator is serving swai for undercooked ceviche. The fish is wild caught and received frozen. Invoice states "all seafood must be fully cooked prior to consumption". Therefore the swai must be fully cooked for ceviche. Operator has removed the item from the Point of Sale system. I advised operator to also post sign for customers saying ceviche is not available.
Handwash sink not accessible for employee use at all times. Hand sink at ware washing area blocked by cart
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. Provided operator with form. Operator printed and had all current employees sign on site
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine slight build up. operator immediately cleaned
Cutting board has cut marks and is no longer cleanable. All cutting boards on prep table coolers
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks were on table over containers of sugar packets
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket, backpack on shelf with plastic containers and napkins
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler
Old labels stuck to food containers after cleaning. on plastic containers in dry dish area. Operator removed to be cleaned
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Hand sink blocked by warewashing area and mop sink
Packaged food not labeled as specified by law. Operator is heating cans of condensed milk in water on stove, they remove the labels on the cans beforehand. Operator stores cans in a container for prep. I advised them to label the container. Operator put label on container
Cutting board has cut marks and is no longer cleanable. Cutting board on all prep tables on cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep table cooler
Old labels stuck to food containers after cleaning. On some dry dishes. Operator removed to be cleaned
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Displayed food not properly protected from contamination. Salt, tajin, chaymo stored on bar top in vicinity of customers
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment is serving yellowtail in ceviche dish. Yellowtail is wild caught and according to distributor does not meet the parameters for parasite destruction. Operator states they will not serve ceviche with the yellow tail and will replace it with catfish that his farm raised and has undergone parasite destruction per distributor.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter 113F 2:30pm less than four hours per operator. Operator reheated butter 170F at 3:00pm
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Cutting board has cut marks and is no longer cleanable. 2 cutting boards on make table reach in coolers. On cook line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing necklace
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One Light in walk in cooler is missing. Also missing light shield
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.