TACO SHACK INC
642 N DIXIE FWY, New Smyrna Beach FL 32168 · 386-428-9882
Last inspected Jun 3, 2026 · 7 visits since November 2023
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Equipment in poor repair. Walk in cooler door gaskets is torn
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 findings ▾
Raw animal food fish stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -form incomplete
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -only manager CFM expired. Per manager is sign up for the class.
In-use wet wiping cloth/towel used under cutting board.
Unwrapped single-service utensils not presented so that only the handles are touched. -forks
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
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. New dishwasher with no food handler training.
Food stored on floor. Oil jugs in the shed
Observed shelves with rust that has pitted the surface. Above 3 compartment sink
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Less than 25 ppm cl corrected to 200 ppm cl
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw beef <1 hour (48 - Cold Holding). Observed in cook line cooler. Chef states had out during rush. Put on ice for better cooling - pasta <3 hours (52 - Cold Holding). Observed in reach in cooler at cook line. Manager states less than 3 hours. Switched to metal pan, put on ice.
Vacuum breaker missing on splitter added to hose bibb. - next to mop sink
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - skirt steak. Provided forms to operator.
Employee with no hair restraint while engaging in food preparation. - 1 employee
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 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. Cook. Discussed with employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 46F, diced tomatoes 46F, corn 48F, raw beef 45F. Main cookline cooler. Advised to ice - cooler left open during lunch and right across from 2 ovens, flattop, fryer.
Single-service articles improperly stored. Bags of Togo containers in small shed with rain on the bottom shelf where containers are stored.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Burria beef stock 46F cooling from previous day in walk in cooler. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
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. Son/mother in law. Operator began going over
Raw fruits/vegetables not washed prior to preparation. Romaine heads
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Less than 50 ppm cl. Corrected on site to 200 ppm cl
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.