TAQUERIA JUANITA
3820 S CLYDE MORRIS BLVD, Port Orange FL 32129 · 386 238 9159
Last inspected Jun 2, 2026 · 9 visits since August 2023
JAN 24
JUL 24
MAR 25
OCT 25
JUN 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. -license expired on 4/1/12023.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2021038501 | Jul 13, 2021 | Sep 22, 2021 | $200 |
Inspection history
9 visits, newest first
Jun 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw shell eggs stored above shredded cheese
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -flan 44-45F inside single door beverage cooler put front. Advised to keep temperature sensitive food product in location of cooler with more reliable/stable temperatures.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso 115-145F, tripe 118-143F inside steam table. Manager reheated for hot holding above 135F
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -portioning salsa, advised to wear gloves when handling food with polished nails
Show the remaining 5 findings ▾
No soap provided at handwash sink. -hand sink at entrance to kitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Bowl or other container with no handle used to dispense food. -portion cups used to dispense chives, other seasonings from bulk containers
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile damaged in area near cable run through tiles, other minor holes/tears. Advised to patch ceiling tiles or replace
Working containers of food removed from original container not identified by common name. -flour
Jan 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -cook
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -tripe 98-125F inside steam table, manager stated recently prepped product added into pan already hot holding 30 minutes prior. Reheated to 165F for hot holding above 135F
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked beef, thawed from prior days preparation inside cooler, no date mark.
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. -all expired by June, 2025
Bowl or other container with no handle used to dispense food. -portion cup used to dispense cilantro inside pan -portion cup inside container of oregano
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile in disrepair at end of cook line
Equipment in poor repair. -interior of microwave Utensils in poor condition. -damaged tip of chefs knife hanging on magnet in prep area
Floor tiles missing and/or in disrepair. -in front of 3 compartment sink
Ice scoop handle in contact with ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -black substance accumulation on wire racks near 3 compartment sink -some grease accumulation below hood filters, potentially dripping below onto cook surface
Reach-in cooler interior/shelves have accumulation of soil residues. -bottom of reach in freezer
Water leaking from pipe and/or faucet/handle. -drain pipe underneath handwash sink next to 3 compartment sink
Working containers of food removed from original container not identified by common name. -flour bulk container in back
Mar 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Employee handled soiled dishes or utensils and then picked up ice scoop and scooped ice at machine without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above cooked food, bottom section of small cooler at entrance to back
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile near entrance to back above cooler
Cloth used as a food-contact surface.
Cove molding at floor/wall juncture broken/missing. -bathrooms
Exterior door has a gap/damage at the threshold that opens to the outside. -bottom right portion of back door is disrepair, rust penetrating with small holes visible. Advised to monitor for further disrepair or take preventative maintenance
Floor tiles missing and/or in disrepair. -some areas of floor tiles in back are broken
Garbage on the ground and/or pad around dumpster.
No conspicuously located ambient air temperature thermometer in holding unit. -double door cooler in back
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled handle for knife inside steam table, spatula at grill -bottom area of grease tray under hood filters above grill -exterior of flour container
Open dumpster lid.
Jul 15, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Employee began working with food/handling clean equipment without first washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Cooked rice 125-130F less than 30 minutes. Manager states reheating for use
Handwash sink used for purposes other than handwashing. -hand sink in back with debris/straw inside basin
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/
No paper towels or mechanical hand drying device provided at handwash sink. -restroom
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Ceiling/ceiling tiles/vents/fans soiled with accumulated food debris, grease, dust, or mold-like substance. -
Current Hotel and Restaurant license not displayed.
Floor area(s) covered with standing water. -inside uneven tiles across from 3 compartment sinj
Floor tiles in disrepair. -back area across from 3 compartment sink near coolers
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside bulk flour container
No waste receptacle installed at handwash sink provided with disposable towels.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above 3 compartment sink -hood filters
Objectionable odors areas of the establishment. -ware washing area
Mar 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris. -cutting boards throughout the kitchen are stained
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIUM
Standing water in bottom of triple door reach-in-cooler.
Mar 18, 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 Intermediate1 Basic
Show 4 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris. -cutting boards throughout the kitchen are stained
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIUM
Standing water in bottom of triple door reach-in-cooler.
Jan 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored above tortillas in double door reach-in cooler, operator reorganized
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored with raw beef in double door reach-in cooler, operator reorganized
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris. -cutting boards throughout the kitchen are stained
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIUM
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork, per operator stored in reach-in cooler cooked Monday, 11/15/2024, operator dated
Cleaned and sanitized equipment or utensils not properly stored. -large pots stored on the floor in dishwashing area, operator relocated
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee water cup on prep table, operator removed
Equipment in poor repair. -gaskets torn on "Delfield" reach-in cooler doors.
Food storage container cracked or broken. -rice container
Ice buildup in "Delfield" reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -triple door reach-in cooler fan covers have an accumulation of dust/debris. -exterior of equipment doors have an accumulation of grease and food debris throughout the kitchen
Standing water in bottom of triple door reach-in-cooler.
Unwrapped single-service utensils not presented so that only the handles are touched. -spoons in service area, operator reorganized
Aug 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 6 high priority.
6 High priority3 Intermediate11 Basic
Show 20 findings ▾
Nonfood-grade bags used in direct contact with food. -maza stored in plastic grocery bag inside bottom of reach-in cooler, operator transferred to food grade bag
Operating with an expired Division of Hotels and Restaurants license. -license expired on 4/1/12023.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -tested 0ppm, operator drained and refilled sanitizer, retested 150ppm
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above ready-to-eat sauces in triple door reach-in cooler, operator reorganized reach-in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -five whole tilapia fish 46-48F, per operator in short double door reach-in cooler overnight
Employee washed hands in a sink other than an approved handwash sink. -employee rinsed hands in triple sink, inspector educated employee, employee washed hands properly in designated handwash sink
Food-contact surface soiled with food debris. -small white cutting board on rear prep table stained -inside of microwaves have a light accumulation of grease and food debris
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -QUATERNARY AMMONIA test strips have apparent water damage
Bowl or other container with no handle used to dispense food. -bowl in rice container, operator removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water on prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee aprons hanging off dish drying rack
Equipment in poor repair. -double door short reach-in cooler not holding proper temperature -tall stainless steel reach-in cooler door gasket torn
Floor soiled/has accumulation of debris. -floor underneath triple sink has an accumulation of food debris
Floor tiles missing and/or in disrepair. -in dishwashing area
No conspicuously located ambient air temperature thermometer in holding unit. -short two door reach-in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwaves have an accumulation of grease and food debris -triple door reach-in cooler fan covers have an accumulation of dust/debris. -hood filters have an accumulation of grease and food debris
Old labels stuck to food containers after cleaning. -plastic containers on shelf above triple sink
Unwrapped single-service utensils not presented so that only the handles are touched. -plastic spoons in service area, operator inverted
Wall soiled with accumulated grease, food debris, and/or dust. -wall above hot holding unit has an accumulation of grease and food debris
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.