Mexitacos
1626 N US-1 Highway, Ormond Beach, FL 32174 · Mobile Food Dispensing Vehicle · License 2850127
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 Nov 3 routine inspection3 high priority (no follow-up needed), 3 intermediate, 1 basic-19
- Safety score81
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 visitNov 3, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-beef in reach in cooler at 50°f. Operator stated beef was out of cooler for order and just moved back to cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-ground beef 131°f. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Intermediate3
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink.
-operator has quaternary test strips and is using a chlorine sanitizer.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-items stored in handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink.
Basic1
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on microwave door.
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.