Taqueria Los Cabrones LLC
1100 Ohio Ave South, Live Oak, FL 32064 · Mobile Food Dispensing Vehicle · License 3450040
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection5 high priority (4 fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot), 2 basic (1 repeat)-33
- Administrative complaint on Jul 21, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score47
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 23, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No certified food manager for establishment.
No certified manager.
- 1st follow-up visitJul 22, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No certified food manager for establishment.
No change.
More time given
- First visitJul 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Items stored in reach-in cooler next to hand washing sink: cheese (46°F,45°F - Cold Holding); tomatoes (46°F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager placed bags of ice on items to reduce temperature to 41°F. Items stored in reach-in cooler across from cook line: beef (45°F,46°F - Cold Holding); steak (45°F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager placed bags of ice on items to reduce temperature to 41°F.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Items stored in pans on cook line: pork (123°F, 128°F - Hot Holding); beef (127°F - Hot Holding). Manager stated items placed in bowls three hours prior to temperature being taken. Manager placed items on grill to reheat.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Shell eggs stored over peppers in reach-in cooler next to cook line. Manager placed eggs on bottom shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entered vehicle from outside and began handling pans of pork to reheat without washing hands. Manager had employee wash hands.
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed three flies in kitchen area.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. No consumer advisory available. Inspector provided operator with consumer advisory. Manager posted consumer advisory during inspection.
Fixed on the spot
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No written procedure available. Inspector provided operator written procedure.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle of degreaser on floor beneath three compartment sink.
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No current certified food manager for establishment.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Plastic container of flour stored on floor across from cook line.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone on back of reach-in cooler next to hand washing sink. Employee removed phone during inspection.
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.