TACO LIBRE
1001 BEACH BLVD A1A, Saint Augustine Beac FL 32080 · 904-234-8435
Last inspected Apr 9, 2026 · 11 visits since August 2023
MAY 24
OCT 24
APR 25
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. 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. Approximately 25 live flying insects in back of kitchen on bottom shelf of dry storage rack around bag of onions. Operator took bag of onions outside and cleaned up area during this inspection and killed several of the flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Apr 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with build up.
Equipment in poor repair. Pull out cooler drawers under grill gaskets in poor repair. Operator ordered new ones.
Floor not cleaned when the least amount of food is exposed. Kitchen floor greasy and behind and underneath equipment soiled.
Apr 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 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. Dishwasher sanitizer 0 ppm. Operator primed 100 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over lettuce in walk in cooler. Operator moved raw beef.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler longer than 4 hours guacamole (49F - Cold Holding) salsa (52F - Cold Holding); cooked beef (44F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler across from grill and server station pico (46F - Cold Holding); guacamole (49F - Cold Holding); sour cream (45F - Cold Holding); salsa (52F - Cold Holding); cooked beef (44F - Cold Holding)
Spray bottle containing toxic substance not labeled. Spray bottle with yellow liquid substance not labeled. Operator labeled bleach.
Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with build up.
Employee eating in a food preparation or other restricted area. Employee eating in kitchen area.
Employee with no hair restraint while engaging in food preparation. Employees on cookline engaging in food preparation no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Cups near soda station wet nesting.
Equipment in poor repair. Pull out cooler drawers under grill gaskets in poor repair. Operator ordered new ones.
Floor not cleaned when the least amount of food is exposed. Kitchen floor greasy and behind and underneath equipment soiled.
Ice scoop handle in contact with ice. Ice handle in contact with ice. Operator removed.
Aug 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/25. Operator paid fees before end of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink near dish area. Operator refilled.
Spray bottle containing toxic substance not labeled. Spray bottle with yellow liquid not labeled. Operator labeled bleach.
Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
Cutting board has cut marks and is no longer cleanable. Cutting board with dark marks no longer cleanable by salsa cooler.
Employee with no hair restraint while engaging in food preparation. Employees on cook line with no hair restraints or beard guards.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting near soda machine area.
Exterior door has a gap at the threshold that opens to the outside. Gap beneath back door of kitchen.
Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Reach in cooler gaskets soiled. Soda dispenser behind bar soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Apr 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board near cookline soiled.
Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid not labeled. Operator labeled.
Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
Employee with no hair restraint while engaging in food preparation. Employee on cookline no hair restraint. Employee put on hat.
Exterior door has a gap at the threshold that opens to the outside. Gap beneath back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Reach in cooler gaskets soiled.
Oct 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 7, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 live flying insects in back of kitchen on bottom shelf of dry storage rack around bag of onions. Operator took bag of onions outside and cleaned up area during this inspection and killed several of the flying insects.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish, cooked chicken, cooked pork, house made ceviche, ambient temperature of shelled eggs (44F-53F - Cold Holding) in walk in cooler. Observed door left open upon our arrival. Operator believes employee forgot to close door after being in cooler. Operator will discuss keeping door closed with employees. Operator opened inner walk in freezer door to help chill food. Also, cut tomatoes, cut cabbage, guacamole w/ cut tomatoes, Fresca cheese (47F-58F - Cold Holding), cut lettuce, housemade pico, cut lettuce (45F-49F - Cold Holding) in reach in cooler across from from oven. Observed lids opened on top of flip top cooler. Operator placed bags of ice on top of foods and closed lids during this inspection.
Oct 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Two employees working on cook line without gloves, put gloves on when they seen inspector without washing hands. Then went back to plating food. Discussed with operator. Operator will discuss handwashing procedures with employees
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 live flying insects in back of kitchen on bottom shelf of dry storage rack around bag of onions. Operator took bag of onions outside and cleaned up area during this inspection and killed several of the flying insects.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish, cooked chicken, cooked pork, house made ceviche, ambient temperature of shelled eggs (44F-53F - Cold Holding) in walk in cooler. Observed door left open upon our arrival. Operator believes employee forgot to close door after being in cooler. Operator will discuss keeping door closed with employees. Operator opened inner walk in freezer door to help chill food. Also, cut tomatoes, cut cabbage, guacamole w/ cut tomatoes, Fresca cheese (47F-58F - Cold Holding), cut lettuce, housemade pico, cut lettuce (45F-49F - Cold Holding) in reach in cooler across from from oven. Observed lids opened on top of flip top cooler. Operator placed bags of ice on top of foods and closed lids during this inspection.
Toxic substance/chemical improperly stored. Containers of toxic substances stored next to single service soufflé cups on shelf in prep area. Operator removed containers of cleaners to properly store.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line and on top of can rack have debris buildup/ soiled. Soda gun in kitchen soiled.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at 2 hand wash sinks in kitchen area and ware washing area.
Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles containing toxic substance hanging from chemical shelf. Operator labeled spray bottles of cleaner.
Floor soiled/has accumulation of debris. Floors under dry storage rack in back of kitchen has debris buildup.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can rack in kitchen has debris buildup.
Working containers of food removed from original container not identified by common name. Container of white substance removed from original packaging on shelf in prep area not labeled. Operator labeled container of sugar.
May 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 9 high priority.
9 High priority2 Intermediate8 Basic
Show 19 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed person come in from out side and not wash his hands. Addressed immediately and person washed his hands.
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. Observed wait staff scoop and bag chips with his bare hands. Addressed immediately and he washed his hands and placed gloves on.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Chips being scooped and bagged with bare hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink at bar did not have quat sanitizer, showed GM how to use chlorine.
Spray hose at dish sink lower than flood rim of sink. Hose near dishwasher hangs below the rim of the sink.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed a cut tomato on top on unwashed avacados.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler overnight; Cooked chicken 51F, carnitas 51F, cooked shrimp 49F, pico 57F, tomatoes 52, raw beef 56, lettuce 52F, cheese 54F, shell eggs 52F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter; Chicken 54F; ( - Cold Holding) chicken placed in walk in freezer. In walk in cooler overnight; Cooked chicken 51F, carnitas 51F, cooked shrimp 49F, pico 57F, tomatoes 52, raw beef 56, lettuce 52F, cheese 54F, shell eggs 52F; ( - Cold Holding)
Toxic substance/chemical improperly stored. Dish detergent on clean dish rack. Person in charge removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar soiled. Person in charge took out and sanitized.
Spray bottle containing toxic substance not labeled. Several unlabeled spray bottles. Person in charge labeled all.
Bowl or other container with no handle used to dispense food. Bowl used as a scoop in dry vegetable mix. Person in charge removed.
Clean wiping cloth supply not properly stored. Wiping clothes hanging from waist/aprons.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf with clean dishes. Person in charge removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone laying on counter next to raw meat. Person in charge removed cell phone.
In-use wet wiping cloth/towel used under cutting board. Several rags under cutting boards. Person in charge removed.
No handwashing sign provided at a hand sink used by food employees. Missing at bar. Also no paper towels at bar.
Single-service articles improperly stored. Case of single service to-go boxes on floor. Person in charge moved.
Unwashed fruits/vegetables stored with ready-to-eat food. Avacados in container not washed, still had stickers on them. Person in charge removed and washed.
Sep 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 3 high priority.
3 High priority7 Intermediate12 Basic
Show 22 findings ▾
Container of medicine improperly stored. On shelf under server pass thru, 2 first aid kits stored above sugar packets. Operator moved kits.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken, changed gloves, didn't wash hands and proceeded to go in walk in cooler. Manager had employee wash hands and done new gloves. At pass thru, employee was touching beard and then handled plates without washing hands. Operator had employee wash hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table at cook line, queso (111F - Hot Holding); operator had employee reheat queso (164F - Hot Holding)
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 operator DBPR form 5030-104 and 5030-204
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Shrimp in reach in cooler drawer below flat top cook line, shrimp 40 minute time lapse (50,52F - Cooling) operator stated shrimp was in prep at 11 am and place in reach in cooler. Operator had employee move shrimp to walk in cooler. Employee placed lid on shrimp which increased temperature during time lapse. Operator had employee move shrimp to walk in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. On lower shelf in prep area, can opener has crusted debris on blade. Operator had employee clean it. At bar, wedge slicer has food debit on blade. Operator moved to be washed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses quaternary sanitizer at bar triple sink. Operators test strips are not functioning.
No soap provided at handwash sink. At hand wash sink near back door, no soap. At bar hand washing sink, no sign present.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All safe staff certificates expired 6/23
Spray bottle containing toxic substance not labeled. At server station on lower shelf, spray bottle identified as table cleaner not labeled. Operator labeled.
Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler near server pass thru, employee drink and cooler with/above customer food. Manager moved both.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At soda storage rack, fishing poles leaning on bag in box soda. On dry storage shelves, 2 cell phones next to food items. Manager moved items.
Equipment and utensils not properly air-dried - wet nesting. At server drink station, plastic cups stacked while wet.
Equipment in poor repair. On cook line, torn gaskets on flip top reach in cooler. Operator stated he has ordered new gaskets.
Food stored on floor. In liquor closet, plastic bottles of margarita mix stored on floor.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In walk in cooler, metal spoon in cooked shrimp with handle touching product. Operator removed spoon.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At wait station soda dispenser, bottom of soda heads had mold-like substance. At ice bin in prep area, exterior edge of door has buildup. At bar lower shelf of prep table has buildup and rusting. At bar, frozen drink machine mold-like substance behind nozzle. At bar, gaskets on keg beer in reach in cooler soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. At bar, bottom of keg beer reach in cooler soiled.
Unclean building components, attachments or fixtures. In walk in cooler, fan covers have dust buildup.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels in kitchen area not stored in sanitizer. Operator removed from kitchen.
Wood food-contact surface not properly sealed. In walk in cooler, wooden rack under food. Wood not sealed. Also at dry storage area, cardboard used to line shelves. Also in liquor storage closet, cardboard used to line shelves.
Working containers of food removed from original container not identified by common name. On shelf below server pass thru, container of cinnamon sugar not labeled. Operator labeled.
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.