TACO DE ORO # 2
1209 E BEARSS AVE, Lutz FL 33549 · 813 778 3580
Last inspected Aug 26, 2026 · 14 visits since February 2024
AUG 24
JUN 25
JAN 26
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies by 3 compartment sink
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024041106 | Jun 21, 2024 | Aug 15, 2024 | $1,200 |
| 3--2024014171 | Feb 26, 2024 | May 29, 2024 | $400 |
Inspection history
14 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Stainless steel prep counter soiled with food debris
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine using in triple sink and sanitizer bucket
Employee with no hair restraint while engaging in food preparation. Discussed with operator and they put hair nets on
Floor soiled and grease buildup heavily under fryer.
May 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp above sauce in reach in cooler, operator removed the shrimp to bottom shelf
Food-contact surface soiled with food debris, mold-like substance or slime. Food preparation counter soiled with grease buildup
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer for triple sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in reach in cooler no date mark over 24 hours, operator marked it correctly.
Employee with no hair restraint while engaging in food preparation. Employee no hair restraint while engaging food preparation. Operator put hair net on
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Triple sink counter with cabinets top wood water damaged not smooth for easy cleaning
Raw fruits/vegetables not washed prior to preparation. Cutting red onion not washed. Operator washed onions and discarded cut onions voluntarily
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee no handwashing before put on gloves to start food preparation. Discussed with operator and he washed hands properly.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hand less than 5 seconds. Discussed with employee and he washed hands again properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish above mozzarella cheese in reach in cooler.operator removed cheese on top shelf
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No text kit for chlorine sanitizer solution at triple sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spicy sauce no date mark more than 24 hours in white vertical reach in cooler.
Jun 4, 2025Inspection 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 ▾
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.
Stored food not covered. Cook salsas red and green in reach in Cooler management added lids.
Aug 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding white reach in cooler cook pork 44 f employee moved to freezer 2nd temp 43 f Cold holding: salsa 52 f above reach in cooler on cooks line employee moved to freezer 2nd temp 43 f
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.
Aug 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6live flies close to prep table and three compartment sink. 1 fly landed on a knife employee tossed knife in sink to be washed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding white reach in cooler cook pork 44 f employee moved to freezer 2nd temp 43 f Cold holding: salsa 52 f above reach in cooler on cooks line employee moved to freezer 2nd temp 43 f
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table by tomatoes
Stored food not covered. Cooked salsa in reach in white cooler.
Aug 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jun 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 22, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Establishment operating without an approved sewage system. Unable to show invoice for septic tank system.
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.
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.
Jun 21, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority2 Intermediate0 Basic
Show 9 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 touched cash dollar bills and grabbed a glass bottle soda for customer no hand washing involved.
Establishment operating without an approved sewage system. Unable to show invoice for septic tank system.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area 1 fly on cutting board. 21 flies on the fan above prep counter. 3 flies on dry dish shelf zip ties. 3 above the three compartment sink on dry dish shelf. 1 fly landed in liquid oil see stop sale.
Raw animal food stored over or with unwashed produce. Raw chicken over produce white reach in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Liquid oil in container fly landed in food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. White reach in cooler ambient air temperature 56 f held over 4 hours cut tomatoes 52 f shredded cheese 56 f queso sauce 52 f cooked salsa orange 56 f cooked salsa red 52 f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White reach in cooler ambient air temperature 56 f held over 4 hours cut tomatoes 52 f shredded cheese 56 f queso sauce 52 f cooked salsa orange 56 f cooked salsa red 52 f see stop sale
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.
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.
Jun 21, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In refrigerator- red salsa (57F - Cold Holding); made last night, shredded pork (60/59F - Cold Holding); made last night at 9:30, green salsa (50F - Cold Holding); made last night.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies by 3 compartment sink
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In refrigerator- red salsa (57F - Cold Holding); made last night, shredded pork (60/59F - Cold Holding); made last night at 9:30, green salsa (50F - Cold Holding); made last night, shredded queso fresco (49F - Cold Holding); sour cream sauce (50F - Cold Holding)made Saturday
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In refrigerator- red salsa (57F - Cold Holding); made last night, shredded pork (60/59F - Cold Holding); made last night at 9:30, green salsa (50F - Cold Holding); made last night, shredded queso fresco (49F - Cold Holding); sour cream sauce (50F - Cold Holding)made Saturday
Jun 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In refrigerator- red salsa (57F - Cold Holding); made last night, shredded pork (60/59F - Cold Holding); made last night at 9:30, green salsa (50F - Cold Holding); made last night.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies by 3 compartment sink
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In refrigerator- red salsa (57F - Cold Holding); made last night, shredded pork (60/59F - Cold Holding); made last night at 9:30, green salsa (50F - Cold Holding); made last night, shredded queso fresco (49F - Cold Holding); sour cream sauce (50F - Cold Holding)made Saturday
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In refrigerator- red salsa (57F - Cold Holding); made last night, shredded pork (60/59F - Cold Holding); made last night at 9:30, green salsa (50F - Cold Holding); made last night, shredded queso fresco (49F - Cold Holding); sour cream sauce (50F - Cold Holding)made Saturday
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In refrigerator- shredded queso fresco (49F - Cold Holding); sour cream sauce (50F - Cold Holding)made Saturday
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sour cream sauce made Saturday, no date Milk opened Saturday, no date
Feb 27, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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.
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. Missing 2 employees
Feb 26, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Nonfood-grade hose conveying potable water.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cheese reach in cooler make prep cooler.
Raw sewage on ground of establishment. Plumbing line that goes from the waste water tank to the disposal system under ground at the commissary has a crack in the pvc pipe that is allowing a small dripping that created a small puddle on ground.
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.
Mobile food dispensing vehicle disposing liquid waste improperly. Observed a bucket catching water under the waste water tank Drain outside of the food truck. Not overflowing with water.
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. Missing 2 employees
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked salsa and queso made the day before white reach in fridge.
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.