TACOS CHAVITA
10570 SEMINOLE DR, Largo FL 33778 · 727-520-5658
Last inspected Nov 19, 2025 · 4 visits since September 2023
SEP 23
APR 24
NOV 24
NOV 25
— STEADY
4 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021052897 | Sep 30, 2021 | Jan 4, 2022 | $200 |
Inspection history
4 visits, newest first
Nov 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Nonfood-grade hose conveying potable water. Trailer connected to potable water with garden hose
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with no proof of training
Ice buildup in reach-in freezer and/or walk-in freezer.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Reach-in freezer interior/shelves have accumulation of soil residues.
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice cooked previous night at 46 F in refrigerator at 9:50 am in a tall closed plastic container. Discussed proper cooling procedures and methods with operator. Rice discarded
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Rice cooked previous night at 46 F in refrigerator at 9:50 am in a tall closed plastic container. Discussed proper cooling procedures and methods with operator. Rice discarded
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.
Current Hotel and Restaurant license not displayed. Reviewed with manager. Emailed to operator the Paperless License and Renewal Notices
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dusty fans in kitchen. Reviewed with operator.
Reach-in cooler shelves with rust that has pitted the surface. Reviewed with operator
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Operator changed solution. Recheck 50 ppm.
Sep 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three-compartment sink chlorine sanitizer reading 10ppm. Operator refilled sink. Chlorine sanitizer reading 50ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at 2:50pm 54F - Cold Holding); cut lettuce (51F - Cold Holding) Operator placed items in reach-in freezer. Re temp at 3:20 a. Cut lettuce 45f b. Diced tomatoes 48f
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 clean-up plan.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 10ppm Operator discarded sanitizer solution. Replace with new chlorine sanitizer solution, reading 50ppm
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.