TACOS JALISCO
100460 OVERSEAS HWY, Key Largo FL 33037 · 305-804-3289
Last inspected Jul 30, 2026 · 6 visits since October 2023
OCT 23
JUL 24
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Provided form during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jul 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by chest freezer.
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. Observed food employees Sergio and Juan with no proof of employee training all hired for more than 60 days.
Jul 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside reach in cooler by triple sink sour cream (52F - Cold Holding); hot sauce (53F - Cold Holding). As per operator for approximately 2 hrs. Operator placed products inside chest freezer for rapid cooling. Observed across cook line cheese (57F - Cold Holding); raw shrimp (51F - Cold Holding); raw beef (50F - Cold Holding); mahi (49F - Cold Holding); shredded pork (47F - Cold Holding). As per operator for less than 4 hrs.
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by chest freezer.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 food employees no manager present.
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. Observed food employees Sergio and Juan with no proof of employee training all hired for more than 60 days.
Bowl or other container with no handle used to dispense food. Observed inside cumin container.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife between cutting board and steam table.
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked sausage (51F - Cold Holding) in standing unit, as per operator container was on preparation table for less than 1 hour. Operator moved food container to reach in freezer.
Bowl or other container with no handle used to dispense food. Observed on seasoning salt next to flat grill.
No conspicuously located ambient air temperature thermometer in holding unit. Observed in standing unit by door.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in standing unit.
Jul 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw pork stored on nonfood grade bags on reach in freezer.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs next to reach in cooler, as per employee less than 30 minutes. Operator moved raw shell eggs to reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw mahi mahi (46F - Cold Holding) on reach in cooler, as per employee food container was on preparation area 45 minutes ago. Employee add ice cubes to cool down temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (133F - Hot Holding) on steamer, as per employee less than 1 hour. Employee proceeded to reheat food. beans (166F - Reheating)
Handwash sink used for purposes other than handwashing. Observed clean utensils inside hand wash sink. Employee removed during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine or quaternary test strips available.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked chicken not date marked inside reach in cooler, as per employee over 24 hours.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed sanitizer solution in the middle compartment, coached employees on proper set up.
Food stored on floor. Observed cooked rice pot stored on floor, employee stored properly during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloths by grill and preparation area.
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Inspector instructed employee.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored above salsa inside reach in cooler next to 3 compartment sink.
Soiled dry wiping cloth in use.
Stored food not covered. Observed cooked steak not covered inside reach in cooler by door.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate2 Basic
Show 10 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cleaning gloves with a WC, Inspector instructed employee.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (48F - Cold Holding); cooked chicken (49F - Cold Holding) in reach in cooler, as per employee over 24 hours. Employee discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork( 48F - Cold Holding); cooked chicken (49F - Cold Holding) in reach in cooler, as per employee over 24 hours. Employee discarded during inspection.
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. Provided form during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board in reach in cooler next to 3 compartment sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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. Provided form during ins.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork (48F - Cold Holding); cooked chicken (49F - Cold Holding) in reach in cooler not date marked,as per employee over 24 hours. Employee discarded during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed around hand wash sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of cutting board.
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.