TACOS DON ANDRES CELEBRATION
2179 CELEBRATION BLVD, Kissimmee FL 34741 · 321-939-0400
Last inspected May 4, 2026 · 6 visits since April 2025
APR 25
DEC 25
APR 26
▲ GETTING WORSE
3 inspections trending down, 47 points off where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in reach in cooler drawers under cookline - no hard separation between drawers
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and chicken over onions in walk in cooler
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.
Carbon dioxide/helium tanks not adequately secured. Tank next to hotbox in kitchen
Ceiling tile missing. One next to office entrance
Show the remaining 1 finding ▾
Light not functioning. One in hood over cookline
Apr 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and chicken over onions in walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in reach in cooler drawers underneath grill Operator switched order
Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator unable to provide proof of parasite destruction for shrimp served raw in ceviche. May not be served raw or undercooked
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooler at prep area on opposite of cookline; heavy whipping cream (48F - Cold Holding); sour cream (55F - Cold Holding); shredded cheese (51F - Cold Holding); block cheese (55F - Cold Holding) All items in reach in cooler overnight per operator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler at prep area on opposite of cookline; heavy whipping cream (48F - Cold Holding); sour cream (55F - Cold Holding); shredded cheese (51F - Cold Holding); block cheese (55F - Cold Holding) All items in cooler overnight per operator See stop sale
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.
Carbon dioxide/helium tanks not adequately secured. Tank next to hotbox in kitchen
Ceiling tile missing. One next to office entrance
Food stored on floor. Container of chips next to fryer Operator placed onto rack
Light not functioning. One in hood over cookline
Silverware/utensils stored upright with the food-contact surface up. Tray of clean utensils on shelf above dish machine Operator inverted
Time/temperature control for safety food thawed in an improper manner. Raw fish thawing in bowl of standing water at prep sink Operator removed and portioned into pan and placed into walk in cooler
Water leaking from pipe and/or faucet/handle. Handwashing sink faucet at bar
Dec 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in reach in cooler drawers under cookline - no hard separation between drawers
No paper towels or mechanical hand drying device provided at handwash sink. At bar handwashing sink
Bowl or other container with no handle used to dispense food. Cups in salt containers on dry storage shelf in hallway across from office
Carbon dioxide/helium tanks not adequately secured. One next to hot box
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on dry storage shelf with food items
Equipment and utensils not properly air-dried - wet nesting. On clean dish shelf over three compartment sink
In-use tongs stored on equipment door handle between uses. One on oven handle on cookline
In-use wet wiping cloth/towel used under cutting board. One at end of cookline
No handwashing sign provided at a hand sink used by food employees. Women's restroom
Unwashed fruits/vegetables stored with ready-to-eat food. Cases of washed produce on shelf above washed produce and cheese in walk in cooler
Dec 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority3 Intermediate11 Basic
Show 19 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. Both bar and kitchen dish machines
Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over sauce in walk in cooler - operator moved Raw chicken over cooked beans, raw beef over queso in walk in cooler Raw fish over spring mix in reach in cooler under first make table on cookline - operator moved
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in reach in cooler drawers under cookline - no hard separation between drawers
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (109F - Hot Holding) in steam table on cookline for 1 hour per operator - operator placed in oven to reheat
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 3 days prior per operator
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips
No paper towels or mechanical hand drying device provided at handwash sink. At bar handwashing sink
Bowl or other container with no handle used to dispense food. Cups in salt containers on dry storage shelf in hallway across from office
Carbon dioxide/helium tanks not adequately secured. One next to hot box
Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler next to expo area across from kitchen entrance
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on dry storage shelf with food items
Equipment and utensils not properly air-dried - wet nesting. On clean dish shelf over three compartment sink
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer on floor
In-use tongs stored on equipment door handle between uses. One on oven handle on cookline
In-use wet wiping cloth/towel used under cutting board. One at end of cookline
No handwashing sign provided at a hand sink used by food employees. Women's restroom
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler with milk in it on expo side of line
Unwashed fruits/vegetables stored with ready-to-eat food. Cases of washed produce on shelf above washed produce and cheese in walk in cooler
Apr 2, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 2, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Per operator, updated plans have been submitted. Hand sink in dish area has been removed, waiting on plan review to give final word on if changes are approved
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.