TACO BELL 123
865 S MAIN ST, Belle Glade FL 33430 · 561-992-9123
Last inspected Feb 12, 2026 · 8 visits since July 2023
NOV 24
FEB 25
JUN 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: French fries (120F - Hot Holding) As per operator, stored since 15 mins. Operator discarded.
★ 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 |
|---|---|---|---|
| 2--2026024601 | Feb 12, 2026 | May 27, 2026 | $400 |
| 2--2025005603 | Nov 15, 2024 | Feb 13, 2025 | $200 |
Inspection history
8 visits, newest first
Feb 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
What the inspector wrote — 3 findings
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager touch clothes at chest area then prepared beverage; no hand wash. Manager washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled broom and dust pan to sweep floors then handled clean pan at steam table; no hand wash. Employee placed pan to clean and sanitize and washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: French fries (120F - Hot Holding) As per operator, stored since 15 mins. Operator discarded.
Oct 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled sanitizer wipes to clean counter top and after without washing hands employee handled bags of tortillas on make line, discussed with operator who educated employee and employee washed hands.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen ceiling in front of office soiled from water leak, discussed with operator to clean and sanitize.
Floor area(s) covered with standing water. In women's restroom standing water on floor, discussed with operator who cleaned floor.
Jun 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 400ppm)- operator corrected to 200ppm.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Employee employed appropriately 1 week. Emailed to operator.
Nov 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked rice (125F - Hot Holding) At hot box: cooked rice (115F - Hot Holding) As per operator, rice cooked since 8:00am. Advised operator to reheat to 165F.
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. Employee employed approximately 1 month. Emailed form to operator.
Mar 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table near fryers: cooked rice (120F - Hot Holding); cooked steak (125F - Hot Holding); cooked chicken (123F - Hot Holding) As per operator, items reheated 40mins prior. Operator returned items to hotbox to reheat to 165F.
Toxic substance/chemical improperly stored. At dry storage shelf near make table: Glass and surface cleaner stored above box of pizza sauce. Operator stored glass and surface cleaner properly.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to Operator.
Current Hotel and Restaurant license not displayed. Operator unable to provide current license to be viewed.
Food stored on floor. Box of oil stored on floor at entrance to walk in cooler. Operator stored properly.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary ammonia solution was 0ppm. Operator had employee change solution to one of 200ppm.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Operator separated pans to let dry.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.scoop handles in shredded cheese containers- operator removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm)
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.