TAQUERIA DON RAMON
101 N SUMMIT, Crescent City FL 32112 · 386-624-1155
Last inspected Apr 14, 2026 · 5 visits since November 2023
NOV 23
JUN 24
JAN 25
APR 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed by the steam table.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023029942 | Mar 10, 2023 | Jul 25, 2023 | $400 |
Inspection history
5 visits, newest first
Apr 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority3 Intermediate1 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Nobody had washed hands before work as evidences by items in hand washing sink and water was 44F. I asked if they has parasite destruction washed hands and they said no. Water reached 85F once turned on.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Watched person in charge put gloves on without washing hands first. Addressed immediately and person washed hands and placed gloves on.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed person with hand on face and not wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler since yesterday; In tall reach in cooler; salsa 58F, tomatillo sauce 57F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Brand new Gyro roll on spinner @ 68F. Spinner is broken. On spinner 3 hours. Had person in charge cut it off the cone and place in reach in cooler. In tall reach in cooler; salsa 58F, tomatillo sauce 57F; ( - Cold Holding). Per person in charge salsa and tomatillo sauce made yesterday.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on top of steamer; ground beef 91F. Had person in charge place on griddle and it was heated to 173F.
Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Employee has long fingernails.
Handwash sink used for purposes other than handwashing. Container of limes in hand washing sink. Person in charge removed.
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. Employees certificate has expired.
Reuse of single-service or single-use articles. Establishment has raw animal food in non food grade grocery bags.
Jun 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed by the steam table.
Non-food grade paper/paper towel used as liner for food container. Hand towels used to line prepared tortillas in a grocery bag. Discussed alternatives with operator.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Chorizo held on time as public health control missing time placed out. Operator placed time marker on container.
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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on flip top reach in cooler and steam table have food stain residue.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available for three compartment sink or sanitizer buckets.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection one expired food handler training certificates from 06/2023.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Tongs stored on the side of the hand wash sink under the paper towels dispenser exposed to dripping water.
Equipment in poor repair. Flip top reach in cooler door gasket separating. Standup reach in cooler door handle not tight, door not sealing correctly.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on steam table cutting board.
Nov 29, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chorizo on counter 85F (Hot Holding). Chorizo added to time control. Emailed document to operator.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Truck does not have any sanitizer. Person in charge went and bought bleach.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler; ham, carnitas not dated.
Unwashed fruits/vegetables stored with ready-to-eat food. Avacados have not been washed. Stickers till on then and one has been cut.
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.