TALKIN TACOS
3123 ORANGE AVE STE 106, Orlando FL 32806 · 407-552-1485
Last inspected Aug 25, 2026 · 11 visits since November 2023
AUG 24
APR 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024044393 | May 28, 2024 | Jan 28, 2025 | $160 |
Inspection history
11 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate5 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee washed hands with cold water. Employee in back prep area washing hands only with cold water. Corrective action taken
Nonfood-grade bags used in direct contact with food. Cut cabbage in a Wal mart bag in cooler at cook line
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders over cake in 1 door stand up freezer at cook line. Bag of tenders are open Raw shrimp and raw Mahi over fries and plantains in 2 door stand up freezer in back area. Container individual portion bags of fries opened
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beef reheating stared at 11:00am. At 1:40pm items only at 137-148f.
Show the remaining 7 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked beef reheating stared at 11:00am. At 1:40pm items only at 137-148f.
No heat test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine
Cutting board has cut marks and is no longer cleanable. Cutting boards on both ends of cookline
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at cook line in water at 80f. Cook turned on stove. Water 165f when corrected on site
In-use wet wiping cloth/towel used under cutting board.
Standing water in bottom of reach-in-cooler. Standing water in bottom of cooler by expo line
Wall soiled with accumulated grease, food debris, and/or dust. Wall over griddle has a heavy grease build up
Mar 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Hot water at mop sink does not reach 85 degrees Fahrenheit.
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Ceiling tile missing. Tile missing over walk in cooler
Equipment in poor repair. Reach in cooler make table across from griddle is ambient air 59f. No TCS food items in bottom and all items in top part of cooler on ice
Food not stored at least 6 inches off of the floor. Flour and sugar containers in back prep on floor
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease and food build up under griddles in back part
Water leaking from pipe and/or faucet/handle. Hand sink at ware wash not working due to water turned off due to leaking faucet
Wet mop not stored in a manner to allow the mop to dry.
Nov 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Oct 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority6 Intermediate7 Basic
Show 16 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used to store fried tortilla at cook line
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler at cook line across from stove ambient air 50f. Items in cooler at 9:30am, per manager. At 2:30pm following items 48-51f Reach in cooler at cook line across from stove ambient air 50f. Items in cooler at 9:30am. At 2:30pm following items 48-51f Cut cabbage 2 bags of shredded cheese Corn and bean relish Pico
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at cook line across from stove ambient air 50f. Items in cooler at 9:30am. At 2:30pm following items 48-51f Cut cabbage 2 bags of shredded cheese Corn and bean relish Pico
Handwash sink not accessible for employee use at all times. Plastic pitcher in basin of hand sink at front counter
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No heat test strips for dish machine
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/
Spray bottle containing toxic substance not labeled. Chemical bottle at 3 compartment sink not labeled
Bowl or other container with no handle used to dispense food. Plastic quart bowl used as scoop in sugar container
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has watch on
Equipment and utensils not properly air-dried - wet nesting. Wet nesting clean containers
Equipment in poor repair. Reach in cooler make table at 50f ambient air at cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at cook line in standing water at 87-100f
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Apr 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used to lined bottom of container for chopped cilantro in walk in cooler
Operating with an expired Division of Hotels and Restaurants license.
Handwash sink used for purposes other than handwashing. Pitcher of water stored in basin of hand sink at front counter
Ceiling tile missing. Tile missing over walk in cooler
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of clean containers in aback area
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under griddle at cook line has food debris build up
Standing water in bottom of reach-in-cooler. Reach in cooler at cook line by expo line
Water leaking from pipe and/or faucet/handle. Faucet leaking at 3 compartment sink
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate11 Basic
Show 14 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over plantains and over fish in stand up 2 door freezer
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At splitter at mop sink
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. Plastic cup used as scoop in cheese at cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on cooking at steam table and prep table
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting clean equipment
In-use knife/knives stored in cracks between pieces of equipment. Knives under cutting board at cook line
In-use tongs stored on equipment door handle between uses. Tongs hanging on pot handle at cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over griddles
Standing water in bottom of reach-in-cooler. Standing water in bottom of cooler at cook line
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall behind steam table at cook line
Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wiping clothes on counter at cook line
Wiping cloth sanitizing solution stored on the floor. Sanitizing bucket on floor at cook line
May 28, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Manager or person in charge lacking proof of food manager certification.
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/ 8 employees at time of inspeciton
Bowl or other container with no handle used to dispense food. Plastic cups used in numerous containers as scoops with no handle
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling over dish machine
Mar 26, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Manager or person in charge lacking proof of food manager certification.
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/ 8 employees at time of inspeciton
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.
Bowl or other container with no handle used to dispense food. Plastic cups used in numerous containers as scoops with no handle
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling over dish machine
Mar 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority8 Intermediate7 Basic
Show 17 findings ▾
Raw animal food stored in same container as ready-to-eat food. Raw chicken tenders in same cooler drawer next to plantatains at cook line
Toxic substance/chemical improperly stored. Air fresheners for restrooms stored on shelf with bottle drinks
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
Manager or person in charge lacking proof of food manager certification.
No certified food manager for establishment. 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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Heat test strips
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/ 8 employees at time of inspeciton
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.
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
Spray bottle containing toxic substance not labeled. Chemical bottle not labeled
Bowl or other container with no handle used to dispense food. Plastic cups used in numerous containers as scoops with no handle
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling over dish machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles and AC vents over ware wash area and in prep area
Food stored on floor. Bags of onions on the floor in back kitchen
In-use wet wiping cloth/towel used under cutting board. In back prep area
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Grease build up on side of fryers
Nov 15, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Facility open and operating, serving food to the public. Per manager facility has been open and serving food to the public for 3-4 days. Providing license to facility today
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over fries in one door stand up freezer by cook line
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizing bucket at cook line over 500ppm Quat
Handwash sink not accessible for employee use at all times. Hand sink at ware wash block by pan on basin of sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat and no heat temperature device for the dish machine
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at ware wash area Facility has run out of paper towels, 2 hand sinks out of 3 have paper towels
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has a Bracelet
Food stored on floor. Boxes of oil on the floor in prep area
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Plumbing system in disrepair. Hot water handle for only hand sink at cook line is stripped and not turning on hot water at this time. Plumber is on the way to facility to fix Faucet fixed during inspection
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind griddle has a grease build up
Working containers of food removed from original container not identified by common name. Flour container in prep area
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.