TACOS MEXICAN RESTAURANT
140 SANTA BARBARA BLVD, Cape Coral FL 33991 · 239-257-3112
Last inspected Jun 29, 2026 · 11 visits since July 2023
NOV 23
SEP 24
FEB 25
SEP 25
APR 26
— STEADY
5 inspections within 6 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. Printed out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104 for Manager. The operator posted during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2018013466 | Feb 13, 2018 | Aug 22, 2018 | $600 |
| 7--2017048340 | Aug 22, 2017 | Jan 12, 2018 | $160 |
Inspection history
11 visits, newest first
Jun 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
Apr 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw hamburgers over produce cheese in stand up reach-in cooler. The operator moved the raw hamburgers underneath the cheese on bottom shelf. Emailed Owner Safe Storage HR Form 5030-098. Corrected On-SiteCorrected On-SiteWarning**
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork in stand up reach-in cooler in kitchen. Emailed Owner Safe Storage HR Form 5030-098.
Records/documents for required employee training do not contain all of the required information.
Spray bottle containing toxic substance not labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
Nov 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Sep 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook and preparer touching cloths and wiping cloth tucked cloths while preparing food. Educated cook and preparer to not touch cloths or skin while engaging in food preparation.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in stand up reach-in cooler in the kitchen.
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed cook touch raw beef then proceed to touch ready to eat soft taco shells. Educated cook in bare hand contact without washing hands with soap and hot water. The cook discarded the soft shell tacos and washed hands with hot water and soap.
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/
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.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table under microwave.
In-use wet wiping cloth/towel used under cutting board.
Opened employee beverage container in a cold holding unit with food to be served to customers in stand up reach-in cooler in kitchen.
Apr 16, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw chorizo and raw beef in stand up reach-in cooler across from 3 compartment. The manager placed the raw chicken on bottom shelf beside the raw beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (48F - Cold Holding); cut leafy greens (49F - Cold Holding) in prep reach-in cooler beside steam table. The manager discarded the cut tomatoes and cut leafy greens. Observed pico (47F - Cold Holding) and guacamole w/tomatoes (46F - Cold Holding) in reach-in cooler beside steam table. The manager moved both items into stand up reach-in cooler across from cook line.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice and chicken in stand up reach-in cooler not date marked.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler beside steam table ambient temperature 48F.
Feb 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw chorizo and raw beef in stand up reach-in cooler across from 3 compartment. The manager placed the raw chicken on bottom shelf beside the raw beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (48F - Cold Holding); cut leafy greens (49F - Cold Holding) in prep reach-in cooler beside steam table. The manager discarded the cut tomatoes and cut leafy greens. Observed pico (47F - Cold Holding) and guacamole w/tomatoes (46F - Cold Holding) in reach-in cooler beside steam table. The manager moved both items into stand up reach-in cooler across from cook line.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice and chicken in stand up reach-in cooler not date marked.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink in front counter shut off.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler beside steam table ambient temperature 48F.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing in 3 compartment sink.
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken wings and raw steaks over raw shrimp and raw chorizo in stand up reach-in cooler in kitchen. The kitchen manager moved the raw chicken wings and raw steaks to bottom shelf in stand up reach-in cooler.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 4 cracked eggs in egg container. The operator discarded cracked eggs.
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. Printed out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104 for Manager. The operator posted during inspection.
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. Printed out Employee Reporting Form HR 5030-103 for Manager. The operator filled out form during inspection.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink located front counter area hot water shut off.
In-use wet wiping cloth/towel used under cutting board.
Jan 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 30 HANCOCK BRIDGE PKWY #116, SUITE 116, Cape Coral — this licence has since moved.
0 High priority0 Intermediate0 Basic
Nov 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
Recorded at 30 HANCOCK BRIDGE PKWY #116, SUITE 116, Cape Coral — this licence has since moved.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw beef and raw chorizo over produce in stand reach-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (105F); beef (107F - Hot Holding) in container above cook line. The cook reheated beef and chicken.
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.
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.
In-use wet wiping cloth/towel used under cutting board.
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Recorded at 30 HANCOCK BRIDGE PKWY #116, SUITE 116, Cape Coral — this licence has since moved.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator change gloves when going from the cook line to cutting raw steak without washing hands. Educated operator on washing hands prior to changing gloves when changing assignments.
Raw animal food stored over or with unwashed produce. Observed raw ground beef over unwashed produce in stand up reach-in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef and raw pork on same container in stand up reach-in cooler. The operator moved raw pork on another shelf in reach-in cooler.
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. Emailed manager DBPR Form HR 5030-103. The manager filled out during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ice scoop handle in contact with ice. The operator removed ice scoop.
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.