El Solecito #1
14670 Martin Luther King Blvd, Dover, FL 33527 · Mobile Food Dispensing Vehicle · License 3954292
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 Sep 21 routine inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 1 basic-11
- Administrative complaint on Sep 21, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score77
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 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitSep 22, 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
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Make line cold holding at 54f ambient: Cut lettuce 54f, cooked chicken 54f, cooked beef 52f, butter 52f, Cut tomatoes 52f, shredded mozzarella 52f. Stop sale issued. Reach in cooler: cut tomatoes 40f, green salsa 40f, queso fresco 41f. Items held in cooler with ice, no stop sale needed.
- First visitSep 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 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.
Make line: cut tomatoes (60°F - Cold Holding); cut lettuce (58°F - Cold Holding); shredded mozzarella (58°F - Cold Holding) Reach in cooler: cut lettuce (48°F - Cold Holding); green salsa (50°F - Cold Holding); queso fresco (49°F - Cold Holding) Manager began icing product down.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Steam well: refried beans 113f hot holding. Manager began reheating
Fixed on the spot
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided at employee handwash sink.
Tested at 78f. Manager turned on hot water heater and retested at 102f. Unit was off due to moving trailer
Fixed on the spot
Hot water at three-compartment sink does not reach 100°F where manual warewashing occurs.
Tested at 78f. Manager turned on hot water heater and retested at 106f. Unit was off due to moving trailer
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Food stored outside.
Observed ice cream freezer stored outside of trailer with frozen popsicles Observed shelf with bags of chips stored outside of trailer. Explained no food can be served outside of trailer. Manager moved all ice cream bars into chest cooler and placed on food truck. All chips moved inside of unit. Freezer unit moved to the side.
Fixed on the spotAdministrative complaint
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.