Taco Lindo

4003 Santa Barbara Blvd, Naples, FL 34104 · Permanent Food Service · License 2103344

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 6 other violations

How the score was calculated

Starting score100
Violations at the Sep 25 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot), 2 basic
-15
Safety score85

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

Sep252026

Routine inspection

7 violations found

First visitSep 25, 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.
7 violations found:
- 3 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In the walk in cooler, cooked ground beef (46°F - Cooling). Operator stated foods were made the day prior.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  In the walk in cooler, cooked ground beef (46°F - Cooling). Operator stated foods were made the day prior.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee handle raw chicken and change gloves without hand wash to begin working with raw beef, Discussed with operator there must be a hand wash in between gloves change. Employee washed hands.
  Fixed on the spot
Intermediate2
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed three sprays at the dishwasher area without a label. Operator labeled spray bottles.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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 4 employees handling food. CFM arrived at time of inspection.
  Fixed on the spot
Basic2
- Code 16, Dishwashing facilities and test kits: Observed Old labels stuck to food containers after cleaning in the two containers in walk in cooler and one in reach in cooler by cook top.
- Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
  Operator currently working on seat change documents.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Aug182026Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
  At the first visit
  Surface rush on shelves of walk in cooler
Basic1
- Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
  More time given
  At the first visitFixed on the spot
  Seating has increases from 10 units to 70 units. Provided operator with DBPR Form HR 5021-103 and advised to return to inspection or the District office once completed.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.