TAQUERIA TACONTODO #2
1100 N MAIN ST, Belle Glade FL 33430 · 561-708-8107
Last inspected Aug 13, 2026 · 17 visits since August 2023
MAR 25
AUG 25
JAN 26
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach observed crawling on prep counter beside hand wash sink in food truck. 1 live roach observed under prep counter beside steam table at cook line in food truck.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $5,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026006523 | Jan 27, 2026 | Jun 10, 2026 | $1,000 |
| 2--2025035113 | Mar 19, 2025 | Oct 27, 2025 | $1,600 |
| 2--2025004423 | Jan 14, 2025 | Jul 8, 2025 | $800 |
| 2--2024054919 | Aug 14, 2024 | Feb 26, 2025 | $1,200 |
| 2--2023068325 | Nov 29, 2023 | Aug 12, 2024 | $400 |
Inspection history
17 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
Container of medicine improperly stored. Observed employee pills stored on top of flip top cooler unit. Employee removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked rice (57F - Cold Holding) As per employee, transferred from walk in cooler 10 mins prior. Not prepped or portioned today. Operator removed to quick chill.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At stove top: cooked chicken (93F at 9:30am; 152F at 10:40am - Reheating) As per operator, reheating since 9:45am. As per operator, process is complete as a result, product was placed in the steam table to hot hold. Product did not reheat to 165F within 2 hours. Operator removed to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. red salsa (45F at 9:45am; 47F at 10:40am- Cooling); green salsa (46F at 9:45am; 48F at 10:40am- Cooling) As per operator, both products portioned and cooling since 9:30am. At current rate of cooling, products will not cool to 41F within 4 hours. Operator removed to quick chill.
Show the remaining 2 findings ▾
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. Employee employed approximately 40 days, as per operator. Operator had employee complete form during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: Red salsa prepared 2 days prior not date marked. Operator date marked.
Mar 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Stored food not covered. At walk in cooler: several food items stored uncovered.
Jan 27, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 26, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice drink with milk (44F at 2:41pm- Cooked Cooling) As per employee, cooling overnight in unit. Product did not cool from 135F to 41F in a total of 6 hours. Product stored in large quantity with tightly covered lid. See stop sale.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. At lower compartment of reach in cooler: raw steak stored over red salsa. At walk in cooler: raw beef stored over buckets of house made juices. Operator stored properly.
Roach activity present as evidenced by live roaches found. 1 live roach observed crawling on prep counter beside hand wash sink in food truck. 1 live roach observed under prep counter beside steam table at cook line in food truck.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice drink with milk (44F at 2:41pm- Cooked Cooling) As per employee, cooling overnight in unit. Product did not cool from 135F to 41F in a total of 6 hours. Product stored in large quantity with tightly covered lid. See stop sale.
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.
Dead roaches on premises. 1 dead roach observed beside potable water tank in food truck. 4 dead roaches observed under prep counter beside steam table at cook line in food truck.
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable.
Water leaking from valve on exterior of MFDV onto ground
Wet wiping cloth not stored in sanitizing solution between uses. Operator set sanitizer bucket at 100ppm chlorine and put wet wiping cloths in sanitizer bucket
Mar 20, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked steak (125F - Hot Holding); cooked beans (115F - Hot Holding); cooked rice (126F - Hot Holding); cooked pork (120F - Hot Holding) As per operator, stored since 30 mins. Advised operator to reheat all items to 165F.
Mar 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef went outside food truck, entered, touched face then began handling clean tong and retrieved bag with tortilla from reach in cooler; no glove change; no hand wash. Advised operator that employee should wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler unit: raw steak stored above bag of shredded mozzarella. Operator stored properly.
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. At walk in cooler: cooked rice (45F - Cold Holding); green salsa (47F - Cold Holding); red sala (46F - Cold Holding); cooked beef (45F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked rice (45F - Cold Holding); green salsa (47F - Cold Holding); red sala (46F - Cold Holding); cooked beef (45F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked steak (125F - Hot Holding); cooked beans (115F - Hot Holding); cooked rice (126F - Hot Holding); cooked pork (120F - Hot Holding) As per operator, stored since 30 mins. Advised operator to reheat all items to 165F.
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. Employee employed approximately 15 days. Emailed form to operator.
Jan 16, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Jan 15, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Establishment operating with no potable running water.
No hot running water at three-compartment sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Jan 14, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Establishment operating with no potable running water.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: pico de gallo (47F - Cold Holding) As per employee, stored in unit since 2.5 hours. Not prepped or portioned today. Stored double banned and over stacked. Operator moved to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked rice (120F - Hot Holding) As per employee, reheated in microwave and stored since 2.5 hours. Advised operator to reheat to 165F.
No hot running water at three-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. Employee employed less 2 weeks. Emailed form to operator.
Spray bottle containing toxic substance (bleach) not labeled. Advised operator to label.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Current Hotel and Restaurant license not displayed.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Aug 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Lower section of flip top cooler: Raw Chorizo stored above cooked rice. Advised employee to store properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; on flat top grill in pan: cooked peppers and onions (73F - Hot Holding) As per employee, cooked and stored since 8:30am. Stored over 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: green salsa (53F - Cold Holding); red salsa (54F - Cold Holding) As per employee, stored overnight. Not prepped or portioned today. Stored over stacked. See stop sale. At single glass door reach in cooler: French fries (49F - Cold Holding) As per operator, taken from walk in cooler in restaurant at 11:30am. Not prepped or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At single glass door reach in cooler: sour cream (53F at 3:50pm- Ambient Cooling) As per operator, portioned and cooling since 11:00am. Item did not cool to 41F in 4 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At single glass door reach in cooler: sour cream (53F at 3:50pm- Ambient Cooling) As per operator, portioned and cooling since 11:00am. Item did not cool to 41F in 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; on flat top grill in pan: cooked peppers and onions (73F - Hot Holding) As per employee, cooked and stored since 8:30am. Stored over 4 hours. See stop sale.
Aug 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle phone then handled clean bowl with dough; no hand wash. Advised employee to wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Lower section of flip top cooler: Raw Chorizo stored above cooked rice. Advised employee to store properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; on flat top grill in pan: cooked peppers and onions (73F - Hot Holding) As per employee, cooked and stored since 8:30am. Stored over 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: green salsa (53F - Cold Holding); red salsa (54F - Cold Holding) As per employee, stored overnight. Not prepped or portioned today. Stored over stacked. See stop sale. At single glass door reach in cooler: French fries (49F - Cold Holding) As per operator, taken from walk in cooler in restaurant at 11:30am. Not prepped or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At single glass door reach in cooler: sour cream (53F at 3:50pm- Ambient Cooling) As per operator, portioned and cooling since 11:00am. Item did not cool to 41F in 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: green salsa (53F - Cold Holding); red salsa (54F - Cold Holding) As per employee, stored overnight. Not prepped or portioned today. Stored over stacked. See stop sale. At single glass door reach in cooler: French fries (49F - Cold Holding) As per operator, taken from walk in cooler in restaurant at 11:30am. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At single glass door reach in cooler: sour cream (53F at 3:50pm- Ambient Cooling) As per operator, portioned and cooling since 11:00am. Item did not cool to 41F in 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; on flat top grill in pan: cooked peppers and onions (73F - Hot Holding) As per employee, cooked and stored since 8:30am. Stored over 4 hours. See stop sale.
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. Employee employed 2 weeks as per operator. Emailed to operator.
Jan 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink used for purposes other than handwashing. Sink used for other purposes to house jug of water and used as prep sink as evidenced by seeds and leaves in sink. Advised operator of the use of the hand wash sink.
Jan 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Employee washed hands with no soap. Worker in food truck washed hands with water only. Worker washed hands with soap.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 live, small flying insects flying in food truck and on landing on take out bags, bag of lids and prep area. Worker killed 2 of them.
Handwash sink used for purposes other than handwashing. Sink used for other purposes to house jug of water and used as prep sink as evidenced by seeds and leaves in sink. Advised operator of the use of the hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink. Operator provided.
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. Employee in the food truck that has been employed for a week. Emailed to operator.
No soap provided at handwash sink. No soap at hand wash sink. Operator provided.
Nov 30, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 29, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority0 Intermediate2 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside to restaurant returned to work; put gloves on and started to prepare food. No hand wash. Advised operator of proper hand washing requirements.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee picked up bottle opener from floor and put gloves then started to prepare food; no hand wash. Advised operator of correct hand washing requirements.
Establishment operating with no potable running water. No running water available, in the entire mobile vehicle. Unable to provide water at the only hand washing sink or triple sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on flat to grill: roasted onions (82F - Hot Holding) As per operator prepared over 4 hours ago. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top reach in cooler:; diced tomatoes (47F at 3:45- ambient cooling) cut at 11:00am As per operator, cut more than 4 hours ago. Item did not cool to 41F within 4 hours. Item double panned. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler: sour cream in bottle (54F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler: sour cream in bottle (54F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top reach in cooler:; diced tomatoes (47F at 3:45- ambient cooling) cut at 11:00am As per operator, cut more than 4 hours ago. Item did not cool to 41F within 4 hours. Item double panned. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on flat to grill: roasted onions (82F - Hot Holding) As per operator prepared over 4 hours ago. See stop sale.
Food stored on floor. Jug with oil stored on floor. Operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored in wash section of triple sink; not stored in sanitizer. Advised operator to create solution for wet wiping cloths.
Aug 3, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees. Operator posted sign during inspection.
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.