Qdoba Mexican Eats
1804 Tamiami Trl Unit E1, Port Charlotte, FL 33948 · Permanent Food Service · License 1801695
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection2 high priority (fixed on the spot)-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 27, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed sour cream (50°F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the front counter. The operator emptied half of the contents and stored in the lower portion of the reach in cooler.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds.
Do not use equipment/utensils not properly sanitized. Observed an employee submerge hotel pans in quaternary sanitizer solution then remove from the solution in less than 30 seconds. The employee placed the pans in the solution for more than 30 seconds.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.