Tacos 352
8181 NW 39 Ave Ste 30, Gainesville, FL 32606 · Permanent Food Service · License 1103575
What drove the grade
Time/temperature control for safety food re-served to customers.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection3 high priority (1 fixed on the spot), 1 intermediate, 8 basic-26
- Administrative complaint on Jul 8Counts in full until a follow-up finds the problems fixed-20
- Safety score54
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitJul 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 07, Unwrapped or hazardous food re-served: Time/temperature control for safety food re-served to customers.
Bottles of cooked salsas given to dine in customers then returned to front counter and reserved.
Administrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Bottle of sanitizer spray on shelf above prep reach in cooler, manager moved chemical.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Expired license 6/1/2026.
Intermediate1
Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
Under cooked chicken in reach in cooler, provided non continuous paperwork to operator.
Basic8
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Cut avocados in reach in cooler on cooks line with original sticker still attached to fruit.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee avocado toast sitting on prep table by cutting boards half eaten.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Multiple drinks on shelf above prep reach in cooler.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-Brown cutting board on reach in cooler with deep cut marks. -The top of chest reach in freezer is rusted, exposed insulation. -Interior racks are starting to rust in storage reach in cooler. -Fryer basket handle the rubber finish is chipping off.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Pipe under Three compartment sink leaking when water is on.
Standing water in bottom of reach-in-cooler.
Standing water in the bottom of 3 door reach in cooler in back of kitchen.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tiles soiled by air vent above cooks line in kitchen.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.