TAQUERIA LOLITA
10816 US 41 N, Palmetto FL 34221 · 941-391-7058
Last inspected Jun 7, 2026 · 8 visits since November 2023
MAR 24
DEC 24
MAY 25
MAR 26
JUN 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the by the grill: Cooked vegetables (100F - Hot Holding). Operator stated they had been out for approximately 3hrs and placed them back in a pot on the grill to get back up to 165F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer head soiled. Observed cutting Board on reach in cooler soiled.
May 31, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards with cut marks not easily cleanable.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers in standing reach in cooler with no date marks. Employee stated everything cooked the day prior.
Mar 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards with cut marks not easily cleanable.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing 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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers in standing reach in cooler with no date marks. Employee stated everything cooked the day prior.
Bowl or other container with no handle used to dispense food. Observed scoop no handle is flour container in dry storage shed. Manager removed scoop.
Food stored on floor. Observed cooking oil in box stored on floor is dry storage shed. Manager removed from floor.
May 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed on the front counter: Beef (110F - Cooling). Operator stated it had been cooling for over 4hrs at that time. Operator willingly disposed of the beef.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed on the front counter: Beef (110F - Cooling). Operator stated it had been cooling for over 4hrs at that time. Operator willingly disposed of the beef
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the by the grill: Cooked vegetables (100F - Hot Holding). Operator stated they had been out for approximately 3hrs and placed them back in a pot on the grill to get back up to 165F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed their bucket at 350ppm. Operator corrected it to 100ppm.
May 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized.Observed chlorine bucket sanitizer at 200 ppm, operator corrected to 100 ppm.
Handwash sink not accessible for employee use at all times. Observed trash can in front of hand washing sink. Operator removed.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters.
Mar 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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. Observed no plan in place.
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. Observed some employees with no written plan in place.
Nov 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No probe thermometer provided to measure temperature of food products. Observed no probe thermometer on site.
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. Observed some employees with no written plan in place.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed kitchen utensils stored correctly. Handles down.
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.