WILLYS TACOS
315 44 AVE E, Bradenton FL 34203 · 941-518-3599
Last inspected Jan 29, 2026 · 8 visits since October 2023
FEB 24
AUG 24
FEB 25
SEP 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Educated Person in charge and emailed a copy to Person in charge
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024008356 | Dec 19, 2023 | Apr 23, 2024 | $160 |
Inspection history
8 visits, newest first
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. observed in reaching cooler raw shell eggs over salsa, educated person in charge on safe, refrigerator storage and emailed person in charge a copy of the handout. person in charge removed raw shell eggs.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. observed in reach in cooler raw chicken over cheese educated person in charge on safe refrigerator storage and email person in charge a copy of the handout. Person in charge removed raw chicken.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. observed in reaching cooler cooked beef, not date, marked and pulled from the freezer. person in charge stated it was prepared on January 28, 2026 and date marked accordingly.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. observed in the reach in cooler cooked beef, cooked pork and cooked rice not date marked person in charge stated that they were prepared on January 25, 2026 and date marked all accordingly.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Show the remaining 2 findings ▾
Employee with no hair restraint while engaging in food preparation. Observed: Employee with no hair restraint while engaging in food preparation.employee put on hair restraint and washed hands.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Outer openings not protected during operation and vermin and/or environmental cross contamination present. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Sep 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.observed cooked beef no date marks.Person in charge stated it was prepared on 9/28/25 and date marked accordingly.
Employee with no hair restraint while engaging in food preparation.employee put on hair restraint and washed hands.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. present. Outer openings not protected during operation and vermin and/or environmental cross contamination present. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 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. Observed in upright reach in cooler cooked pork (50F - Cooling). Person in charge stated it was placed in the reach in cooler on 2/25/25. Emailed Person in charge a copy of three compartment sink handout. Person in charge voluntarily discarded pork.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in upright reach in cooler cooked pork (50F - Cooling). Person in charge stated it was placed in the reach in cooler on 2/25/25. Emailed Person in charge a copy of three compartment sink handout. Person in charge voluntarily discarded pork.
Handwash sink used for purposes other than handwashing. Observed dried food in food containers in handwashing sink.Person in charge removed.
Employee with no hair restraint while engaging in food preparation.employee put on hat and washed hands.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill hoods soiled with grease. Observed in reach in cooler gaskets soiled with mold like substance.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Outer openings not protected during operation and vermin and/or environmental cross contamination present. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Unwrapped single-service utensils not presented so that only the handles are touched.Person in charge faced all with handles up.
Oct 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 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. Educated Person in charge and emailed a copy to Person in charge
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. Educated Person in charge and emailed a copy of the handout.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed microwave door handle soiled with food debris. Person in charge stated that it had not been used today. Person in charge cleaned handle.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Feb 29, 2024Inspection 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 ▾
Single-service articles not stored inverted or protected from contamination. Observed above entree make station SS paper plates not inverted. Person in charge inverted plates. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed in main kitchen area wiping cloth sanitizer Sanitizer Bucket (Chlorine Over 200ppm); Person in charge diluted and Sanitizer Bucket (Chlorine Recheck 100ppm)
Dec 19, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in Reach in cooler across from grill Cooked Chicken and cooked beef no date marked. Person in charge stated it was prepared on 10/17/23 and date marked accordingly.
Oct 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on stove top Refried beans (92F - Hot Holding) Educated Person in charge on hot holding Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Person in charge stated they had been on the stove for approximately 1 hour and started the reheating process.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in Reach in cooler across from grill Cooked Chicken and cooked beef no date marked. Person in charge stated it was prepared on 10/17/23 and date marked accordingly.
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. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease over fryers and grill. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Single-service articles not stored inverted or protected from contamination. Observed above entree make station SS paper plates not inverted. Person in charge inverted plates.
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.