Taqueria Alvarez 2
13396 US 92, Dover, FL 33527 · Mobile Food Dispensing Vehicle · License 3953103
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 3 intermediate (1 fixed on the spot), 4 basic-24
- Safety score76
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 visitOct 21, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Hot holding pork 132, chicharonnes 126, placed to reheat on stove Chicharrones re temped 165f, cooked pork 176f.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Bucket holding steak in cooler
Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator had bottle of Clorox missing label. Manager got approved bleach with label showing good for food contact surfaces.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 live fly flying around hand sink. Discussed corrective action with operator.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked rice, cooked chicken cooked and cooled yesterday has no date marking.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Ran water approximately 40 seconds temped at 76°
Water pressure lacking at fixtures that require the use of water.
Water at hand sink gurgling and water is not coming out consistently. Had operator fill tank during inspection.
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Spoons in 77 degrees water
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Lining tortillas
Code 25, Single-service items: Reuse of single-service or single-use articles.
Butter and sour cream containers
Code 50, Current license displayed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.