TAQUERIA SOL
5705 FL-674, Wimauma FL 33598 · 813-634-3721
Last inspected Jul 23, 2025 · 3 visits since November 2024
NOV 24
JUL 25
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooling: cooked pork 80 F, Per operator pork was cooked at 10:30 am and was left out on counter at room temperature to cool. Time tempted at 2:20 pm.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Jul 23, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, beef and multiple items in reach in cooler.
Exterior door has a gap at the threshold that opens to the outside.
Show the remaining 2 findings ▾
No conspicuously located ambient air temperature thermometer in holding unit.
No handwashing sign provided at a hand sink used by food employees.
Jul 22, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 20 violations recorded, 2 high priority.
2 High priority8 Intermediate10 Basic
Show 20 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooling: cooked pork 80 F, Per operator pork was cooked at 10:30 am and was left out on counter at room temperature to cool. Time tempted at 2:20 pm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: mozzarella 50 F, birria meat (beef) 68 F, Per operator items were taken out 1 hour prior. Time temped at 2:45 pm. Operator put items in reach in freezer at time of inspection. To bring down to temperature.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling: cooked pork 80 F, Per operator pork was cooked at 10:30 am and was left out on counter at room temperature to cool. Time tempted at 2:20 pm.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink not accessible for employee use at all times. Multiple plastic containers blocking handwash sink. Operator removed at time of inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
No paper towels or mechanical hand drying device provided at handwash sink.
No probe thermometer provided to measure temperature of food products.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator has bottle of sanitizer that does not bear label to determine if sanitizer is for food contact surfaces. Operator bought correct sanitizer at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, beef and multiple items in reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board.
Employee personal food not properly identified and segregated from food to be served to the public. Employee pot of juice in reach in cooler over food for establishment.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Floor under and next to grill.
Food stored on floor. Bulk beans on floor under grill.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
No conspicuously located ambient air temperature thermometer in holding unit.
No handwashing sign provided at a hand sink used by food employees.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in freezers soiled.
Working containers of food removed from original container not identified by common name. Bulk flour.
Nov 20, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
No paper towels or mechanical hand drying device provided at handwash sink.
No probe thermometer provided to measure temperature of food products.
No handwashing sign provided at a hand sink used by food employees.
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.