TACOSCHOOL EL COMPADRE INC
11906 FAWNDALE DR, Riverview FL 33569 · 9418409709
Last inspected Aug 13, 2026 · 9 visits since July 2023
JUL 24
MAR 25
JUL 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Touching tortillas with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. License expired 2/1/2026. Truck open and operating at time of inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler. Manager removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
Cutting board has cut marks and is no longer cleanable. Cutting board.
Show the remaining 4 findings ▾
Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Single-service articles improperly stored. Single service cups on floor.
Wet mop not stored in a manner to allow the mop to dry.
Jan 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager placed on gloves to begin food prep without washing hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Touching tortillas with bare hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef 128 F on grill, manager placed on heat.
Handwash sink not accessible for employee use at all times. Dishes in hand wash sink, manager removed at time of inspection.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled.
Food stored on floor. Pot of tomatoes on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in cooler gaskets soiled.
Single-service articles improperly stored. To go boxes on floor in trailer.
Wet mop not stored in a manner to allow the mop to dry.
Jul 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in reach in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
Food stored on floor. Bag of peppers on floor in trailer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 119 F.
Single-service articles improperly stored. To go containers on floor in trailer.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2025.
Raw animal food stored over or with unwashed produce. Raw chicken and beef over unwashed produce.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
Handwash sink not accessible for employee use at all times. Container lid in handwash sink. Removed at time of inspection.
Handwash sink used for purposes other than handwashing. Filled up sanitizer bucket in handwash sink.
Wet mop not stored in a manner to allow the mop to dry.
Jul 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and meat in rice not date marked, operator dated at time of inspection.
In-use knife/knives stored in cracks between pieces of equipment. Knives between 3 compartment sink and wall.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in rice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 101 F, operator began to reheat.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
No soap provided at handwash sink.
In-use knife/knives stored in cracks between pieces of equipment. Knives between wall and 3 Compartment Sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 95 F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
Wet mop not stored in a manner to allow the mop to dry.
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
Cutting board has cut marks and is no longer cleanable. Cutting board.
In-use knife/knives stored in cracks between pieces of equipment. Knives between 3 Compartment Sink. Operator removed at time of inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 80 F, operator placed on heat.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
No Heimlich maneuver/choking sign posted. Sent to operator at time of inspection.
Wet mop not stored in a manner to allow the mop to dry.
Nov 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority5 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over or with unwashed produce. Raw beef over unwashed avocados and limes.
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. Sent to operator at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
No hot running water at three-compartment sink. Temped 75 F, ran approximately 2 minutes.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in reach in cooler not date marked. Operator date marked at time of inspection.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Temp 78 F, ran approximately 2 minutes.
Cutting board has cut marks and is no longer cleanable. Cutting board.
In-use knife/knives stored in cracks between pieces of equipment. Knives between 3 Compartment Sink. Operator removed at time of inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 80 F, operator placed on heat.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
No Heimlich maneuver/choking sign posted. Sent to operator at time of inspection.
Wet mop not stored in a manner to allow the mop to dry.
Jul 5, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and raw pork over bread and multiple items in white reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: mozzarella cheese 51 F, rice 50 F, sour cream 49 F,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: mozzarella cheese 51 F, rice 50 F, sour cream 49 F,
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Spray bottle containing toxic substance not labeled with yellow liquid above three compartment sink.
Dead roaches on premises. 1 dead roach in reach in cooler.
Floor not cleaned when the least amount of food is exposed. Throughout MFDV.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers in MFDV.
Reuse of single-service or single-use articles. Jalapeños in butter container.
Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen.
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.