TORCHY'S TACOS
3310 DANIELS RD STE 102, Winter Garden FL 34787
Last inspected Dec 30, 2025 · 6 visits since March 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
APR 24
OCT 24
MAR 25
OCT 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Employee touched lemon with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Dec 30, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator more than 4 hours. Home made Tomatillo (56F - Cold Holding) Home made Roja (55F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than 4 hours. Home made Tamatillo (56F - Cold Holding) Home made Roja (55F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned.
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./one new hired waitress/three weeks/form provided to manager, employee signed immediately/
Show the remaining 4 findings ▾
No soap provided at handwash sink./hand sink across from 3 compartment sink/
Equipment and utensils not properly air-dried - wet nesting. Pans on dish drying rack.
Wet wiping cloth not stored in sanitizing solution between uses. One wet wipe cloth on prep table. Operator removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. O ppm. Operator replaced bottle/rechecked quart 200ppm
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate11 Basic
Show 20 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Employee touched lemon with bare hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee can in from outside back door with gloves n, took off gloves and did not wash hands prior to touching clean utensils to store
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from this morning salsa house made ambient (521F)cooling
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to quick chill cheese (53F - Cold Holding)
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Per operator from this morning salsa house made ambient (521F)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Stacked house made salsa with lid in cooler top
Food-contact surface soiled with food debris, mold-like substance or slime. Lime wedges Cutting boards
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/Domanik Harding.
Spray bottle containing toxic substance not labeled in mop area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Aluminum takeout containers
Employee personal food not properly identified and segregated from food to be served to the public.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
Employee with no hair restraint while engaging in food preparation in prep area
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Fryer baskets broken wire
Floor area(s) covered with standing water. Walk In cooler produce
Food-contact surface not smooth and easily cleanable. Strainer
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Breadcrumbs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spray head at 3 compartment Hood filters Sides of grill
Wet mop not stored in a manner to allow the mop to dry.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Cilantro rice,119 f,chicken,127 f held less than four hours is reheated in the oven.
Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board is stained. Interior of sprayer hose is soiled. Residue build up surrounding the ice nozzle.
Avocados not washed prior to preparation.
Cloth used as a food-contact surface.Sponge at the bar.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches.
Employee with no beard guard/restraint while engaging in food preparation.
Sanitizer bucket stored next to chip basket under prep table.
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked bacon in walk in cooler Raw chicken stored over rice mixture in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cotija cheese,46 f held less than four hours transferred to reach in freezer for a quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment. Interior of sprayer hose is soiled.
Sanitizer bucket stored next to plastic wrap under prep table.
Spaces in the ceiling at the back line area.
Unwashed celery stored with ready-to-eat onions in walk in cooler.
Apr 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Toxic substance/chemical improperly stored. - goo gone stored at hand sink at front bar.
Mar 6, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.