TACOS ANGEL
1027 JOHN SIMS PKWY, Niceville FL 32578 · 850-460-7945
Last inspected Jun 1, 2026 · 7 visits since May 2024
5 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Make Bar: Sliced Tomato 61F/60F, Shredded Lettuce 48F/51F, Chorizo 52F/51F, At reach in cooler: Beef 72F/62F, Chicken 60F/57F, Raw Beef 68F/69F. Operator stated all foods have been held about 3 hours. Inspector instructed operator to ice food items to rapidly chill.
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.
Nonfood-contact surface soiled with grease. Exterior of MFDV at and below hood exhaust vent.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Nonfood-grade containers used for food storage - direct contact with food. Observed raw ground beef stored in plastic T-shirt bag.
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, 3 high priority.
Show 5 findings ▾
Establishment operating with no potable running water. No potable water at time of inspection. Employees stated water pump needs a replacement part. Operator fixed pump during inspection.
Nonfood-grade containers used for food storage - direct contact with food. Raw beef in reach in cooler stored in grocery bag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Make Bar: Sliced Tomato 61F/60F, Shredded Lettuce 48F/51F, Chorizo 52F/51F, At reach in cooler: Beef 72F/62F, Chicken 60F/57F, Raw Beef 68F/69F. Operator stated all foods have been held about 3 hours. Inspector instructed operator to ice food items to rapidly chill.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink. Operator brought more during inspection.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink and Triple sink. Hot water 82F after prolonged running.
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.