TURCO TACO
410 9 ST N, Naples FL 34102 · 239.331.4527
Last inspected Mar 24, 2026 · 6 visits since July 2023
NOV 23
OCT 24
MAR 25
AUG 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line cous cous (51 F - Cold Holding) less than two hours. Observed operator correct violations in order to meet inspection standards.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2026035504 | Mar 24, 2026 | Jun 11, 2026 | $400 |
Inspection history
6 visits, newest first
Mar 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority5 Intermediate2 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee open packages of raw fish and then go directly to handling food containers while,still wearing soiled gloves.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 00ppm); Triple Sink (Quaternary 200ppm)
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee use sanitizer cloth to clean counter then return to preparing food without hand washing and gloves change.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line cous cous (51 F - Cold Holding) less than two hours. Observed operator correct violations in order to meet inspection standards.
Show the remaining 7 findings ▾
Handwash sink missing in warewashing or food preparation area. Observed hand washing violations due to not enough hand sinks in the kitchen - prep area.
Identity of food or food product misrepresented. Menu board advertises Wild shrimp and operator only has farm raised shrimp available
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/ Observed four employees working directly with food without a certified food manager present. Manager showed up during inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Food were under vacuum for less than 2 day, per operator. Operator removed foods from vacuum and will discontinue process.
Spray bottle containing toxic substance not labeled. Underneath three compartment sink.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In prep sink. Observed operator correct violations in order to meet inspection standards.
Equipment and utensils not rinsed between washing and sanitizing.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed pickled onions, made with cooked onions, date marked from 8/9/2025. Educated operator on proper date marking for items containing cooked vegetables and operator discarded pickled onions.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at hand wash sink next to iced tea machine. Operator informed that hot water line is connected to its tea machine and not the sink operator will install splitter to supply hot water to hand wash sink.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop touching cooked rice, cheese and shrimp on cook line. Operator removed scoops to for proper storage.
Mar 20, 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 ▾
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between equipment on the cook line. Operator removed them.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed multiple scoop handles in contact with tcs food product in the grill reach in cooler. Operator moved the scoops.
Unclean building components, attachments or fixtures. Observed dust build up on the alcohol cooler fan covers.
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cooks line shrimp (111 F - Hot Holding), per operator shrimp were cooked 15 minutes prior for a large order. Operator reheated for proper hot holding.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary exceeds 500ppm). Operator diluted to Sanitizer Bucket (Quaternary 200ppm)
Cardboard used to line food-contact shelves. Bottom shelf of dry storage is lined with cardboard
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary exceeds 500ppm) operator corrected to Sanitizer Bucket (Quaternary 200ppm)
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee eating in a food preparation or other restricted area next to the hot holding line. Operator voluntary discarded the container of corn.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times near the cash register. Operator removed the trays from inside the hand washing sink.
Spray bottle containing toxic substance not labeled above the the mop sink. Operator labeled the spray bottle.
Old food stuck to clean dish ware on shelf above the three compartment sink. Operator removed so the dish could get rewashed and sanitized.
Silverware/utensils stored upright with the food-contact surface up on shelf near the three compartment sink. Operator placed the food contact 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.