SUPER TAQUERIAS INC
3222 S US HWY 1, Fort Pierce FL 34982 · 772-216-8976
Last inspected Feb 9, 2026 · 7 visits since December 2023
APR 24
AUG 24
APR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee change task, change gloves, but did not wash hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled. Employee relabeled bottled.
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Flour not labeled, manager labeled.
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over sauces and cooked meat in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (47F - Cold Holding); steak (47F - Cold Holding) Manager states items were pulled out of cooler 1 hour ago. Advised to rapid chill
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operators test strips don't work on 3 bay sink. Operator ordered new ones during inspection
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Fan guards in walk in cooler are broken
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in cheese in make table
Apr 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Certified Food Manager or person in charge no big 6 poster. Emailed to operator.
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 to operator.
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/. 8 employees
Apr 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef head made yesterday 4-10-25 (50F - Cold Holding); Birria (55F - Cold Holding) made Yesterday 4-10-25; beef head made yesterday 4-10-25 (47F - Cold Holding); Operator disposed of all items.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato, lettuce, jalapeño mix ambient (54F - Cooling); tomato, lettuce, jalapeño mix ambient (47F - Cooling); pork ambient (50F - Cooling); diced tomatoes (52F - Cooling); guacamole (55F - Cold Holding); cooked pork (52F - Cold Holding); cooked beef (64F - Cold Holding); mozzarella (50F - Cold Holding); shredded lettuce (53F - Cold Holding); fresco cheese (53F - Cold Holding); pork (49F - Cold Holding); diced tomatoes (53F); diced tomatoes (53F - Cold Holding); all items made this morning and out longer than w hours. Operator disposed of all items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork ribs put out 1 hour ago (120F - Hot Holding ) advised to reheat,; 2nd temp (171F - Hot holding)
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside
Certified Food Manager or person in charge no big 6 poster. Emailed to operator.
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 to operator.
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/. 8 employees
Spray bottle containing toxic substance not labeled. Disinfectant. Operator corrected.
Equipment in poor repair. Reach in cooler across from stove, door not fully closing. Operator states that they will be exchanging the cooler for a new one.
Garbage can located outside has no lid or lid open/broken. Operator provided the email that they sent to the city to have the dumpster repaired.
Raw fruits/vegetables not washed prior to preparation. Avocado with label still on it. Operator removed label.
Time/temperature control for safety food thawed in an improper manner. Beef thawing in sink in standstill water. Operator turn the water on.
Working containers of food removed from original container not identified by common name. Flour. Operator corrected.
Aug 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped gloved hand with towel, then back to food preparation.
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.
In-use knife/knives stored in cracks between pieces of equipment. Informed Manager.
Open dumpster lid.Informed manager.
Soiled dry wiping cloth in use. Cook used on line.
Stored food not covered. Food not covered when transported to outside cooking. Pan of food in cooler. Informed Manager. Educate staff.
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One staff member touching face and rubbing nose. Did not change gloves.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. One employee not change gloves, when changing task.
Food-contact surface soiled with food debris, mold-like substance or slime. Long cutting board on cooks line.
Buildup of food debris/soil residue on equipment door handles. Multiple cooler handles on cooks line, tall cooler in prep area.
In-use knife/knives stored in cracks between pieces of equipment. Knife on cooks line.
Dec 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee change task, change gloves, but did not wash hands.
Food-contact surface soiled with food debris, cutting boards on cooks line.
Buildup of food debris/soil residue on equipment door handles. Door handle of tall silver reach in cooler and walk-in cooler
Equipment and utensils not properly air-dried - wet nesting. Multiple pans wet nesting.
Food stored on floor. Walk-in freezer multiple containers of food, tubs of paste.
Open dumpster lid. Dumpster lid is broken, one lid broken. Manager informed me he has called several times to get replaced
Opened employee beverage container in a cold holding unit with food to be served to customers. Located soda bottle in cooks cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Informed Manager.
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.