TACOS MI RANCHO 2
10321 N DALE MABRY HWY, Tampa FL 33618 · 813-952-6997
Last inspected Sep 2, 2025 · 7 visits since August 2023
AUG 23
MAY 24
OCT 24
MAR 25
JUL 25
▼ IMPROVING
5 inspections trending up, 24 points better than where it started.
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 →
Inspection history
7 visits, newest first
Sep 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ CFM expired for Ines on 6/11/2025.
Condensation or other drainage not disposed of according to law. Air conditioning condensation draining onto ground located at exterior of food truck.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over Ready to eat shredded lettuce and bread in Reach in cooler. Operator relocated raw beef to an approved location during time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Birria stock not date marked on front line Reach in cooler. Employee added date during time of inspection.
Food stored on floor. Box of raw beef stored on food truck floor. Operator relocated inside Reach in cooler during time of inspection.
Time/temperature control for safety food thawed in an improper manner. Box of raw beef thawing in room temperature. Discussed with operator proper thawing procedures. Operator relocated raw beef into Reach in cooler during time of inspection.
Oct 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces in reach in cooler. Operator relocated at time of inspection.
Toxic substance/chemical improperly stored. Hand sanitizer on shelf over soda bottles
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces in reach in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on reach in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Black Reach in freezer.
May 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
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.
Aug 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: Cold holding: cook beef 48 f cook pork 48 f cook sausage 48f cut lettuce 49 f reach in cooler top of the cooler. Employee moved pork and beef into another reach in cooler.
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.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable. Green cut boards
Aug 15, 2023Warning 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 ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm retested to 100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: Cold holding: cook beef 48 f cook pork 48 f cook sausage 48f cut lettuce 49 f reach in cooler top of the cooler. Employee moved pork and beef into another reach in cooler.
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.
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 for management manager signed and some employees signed. Next unannounced inspection.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable. Green cut boards
No conspicuously located ambient air temperature thermometer in holding unit. In main reach in prep cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 100 ppm
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.