TALKIN TACOS MAITLAND
400 N ORLANDO AVE R114, Maitland FL 33751 · 9542741314
Last inspected Feb 5, 2026 · 7 visits since November 2023
APR 24
AUG 24
FEB 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 98°; sitting in hot well, reheated on flat top 181°
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 5, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
What the inspector wrote — 9 findingsThe state's own report →
Observed: 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 5 employees working no CFM onsite - CFM arrived at end of inspection Priority: Intermediate
Observed: Accumulation of debris on exterior of warewashing machine. Priority: Basic
Observed: Bowl or other container with no handle used to dispense food. Large plastic bowl in rice Priority: Basic
Observed: Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in threecompartment sink until dishmachine is functioning properly. Operator has an out of order sign on machine as the dish machine is not sanitizing properly Priority: Basic
Show the remaining 5 findings ▾
Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cut board front line stained Priority: Basic
Observed: Outer openings not protected with self-closing doors. Front door to establishment is broken and does not close properly - self closing broken Priority: Basic
Observed: Water leaking from pipe and/or faucet/handle. Faucet leaking at 3 compartment sink Priority: Basic
Observed: towel used under cutting board while employee is cutting raw chicken Priority: Basic
Sep 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 5 high priority.
5 High priority5 Intermediate11 Basic
Show 21 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm, changed sanitizer, ran 3 times, tested 0 ppm
Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen manager was trying to fix dish machine, went back to the cooks line and began prepping food without handwashing
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Prep employee cutting cilantro, cell phone rang, she silenced the phone with gloves on and continued back to prep
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 98°; sitting in hot well, reheated on flat top 181°
Toxic substance/chemical improperly stored. 3 cans of air fresher stored with plastic utensils
Food-contact surface soiled with food debris, Cut board on line stained
Handwash sink not accessible for employee use at all times. Garbage can blocking hand sink in prep area
Handwash sink used for purposes other than handwashing. Blue fan sitting on hand sink in prep area
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.
Cutting board has cut marks and is no longer cleanable. To board on line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Aprons stored on sodas Cell phone on table at pass through window
Employee with no beard guard/restraint while engaging in food preparation. Employees on cooks line have no beard guards
Equipment and utensils not properly air-dried - wet nesting. Clean pans on rack have wet nesting
Floor soiled/has accumulation of debris. Floor soiled next to rack holding canned goods in prep area
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl stored in rice
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in dirty water 76°; operator moved to flat top
Raw fruits/vegetables not washed prior to preparation. Prep cook is cutting fresh cilantro without washing first
Time/temperature control for safety food thawed in an improper manner. Shrimp defrosting in standing water
Unnecessary items/unused equipment on the premises. Unused fryer in prep area
Water leaking from pipe and/or faucet/handle. Handle leaking water at 3 compartment sink
Feb 10, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw fish over containers of sauces in reach in cooler.operator immediately corrected
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Shrimp, and plantains (97-122F - Hot Holding) at warming station less than 15 minutes per operator. Operator willingly discarded both.
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.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. On prep table cooler
Employee with no beard guard/restraint while engaging in food preparation. Prep person
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in Oreo container at front lobby.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - bottom of ice machine in lobby. Where excess ice is dumped not for customer use
Old labels stuck to food containers after cleaning. On plastic containers in dish storage shelf
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat sanitizer in sanitizer buckets over 500 ppm, operator corrected to 200 ppm
Handwash sink not accessible for employee use at all times. Hand sink blocked by garbage cans in kitchen
Handwash sink used for purposes other than handwashing. Cooking rack and deli paper stored in hand sink by dish machine
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat test strips for sanitizer buckets or 3 compartment sink
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 operator with handout in English and Spanish, employee working signed and dated form
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. Only one employee was able to show proof of employee food safety training
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on top of bottled drinks
Opened employee beverage container in a cold holding unit with food to be served to customers.
Single-service articles not stored inverted or protected from contamination.
Working containers of food removed from original container not identified by common name. Flour in bin not labeled
Apr 17, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor soiled/has accumulation of debris. Floor soiled throughout facility
Reach-in cooler interior/shelves have accumulation of soil residues. Several coolers in facility soiled
Nov 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
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. Operator signed form
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.
Food stored on floor. Case of soda and water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air vent in make table cooler on cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of fry freezer
Wet mop not stored in a manner to allow the mop to dry.
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.