Taco Bell 1323300

1120 Malabar Rd SE, Palm Bay, FL 32907 · Permanent Food Service · License 1504136

Official report

out of 100

Grade A

Safety score 91 of 100

Latest visit: Aug 24, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 2 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 complaint inspection
1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat)
-9
Safety score91

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Aug242026

Complaint inspection

3 violations found

First visitAug 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
- 1 High priority
- 2 Intermediate
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In use sour cream top of cold line at 45f cold holding for approximately 3 hours, operator iced the container to properly maintain temperature below 41f cold holding. Second temp at 37f cold holding.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Refried beans in walk in cooler bagged no date marking. Operator dated, carry over from last evening.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Reach in hot holding unit soiled with food debris bottom shelf under shells.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Aug72026B85Routine inspection10 violations No follow-up needed

First visitAug 7, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
- 2 Intermediate
- 8 Basic
What the inspector cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Bottom of hot holding unit soiled with food debris. Total three units.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand sink near prep line blocked by garbage can.
  Fixed on the spot
Basic8
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employee preparing food without beard guard.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old marker labels on clean stacked bins. Moved to wash.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in freezer bottom shelf soiled with food debris.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Make table door gaskets soiled with mold like substance.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Clean bins wet nesting.
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
  Drain under fryer clogged, with standing water.
- Code 32, Restrooms: Bathroom facility not clean.
  Male restroom toilet seat soiled.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Drive through area standing water on floor.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.