Taco Dirty

2221 W Platt St, Tampa, FL 33606 · Permanent Food Service · License 3918203

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Sep 9, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 9 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 4 routine inspection
2 high priority (fixed by the Sep 9 follow-up), 3 intermediate (2 fixed on the spot), 9 basic
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep42026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 3 Basic
What was still cited
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Still observed
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  Not yet completed
  More time given
Basic3
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Still observed
  More time given
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  More time given
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Still observed
  More time given
Official report, on the Florida DBPR website
First visitSep 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 2 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Reach in cooler in kitchen. Cooked corn 48°F. Corn made and put in cooler 2 days ago. Counter in prep room - cooked peppers 73°F. Left on counter for two days.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Reach in cooler in kitchen - cooked peas 51°F, cooked corn 48°F. Corn made and put in cooler 2 days ago. Counter in prep room - cooked peppers 73°F. Left on counter for two days.
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand wash sink in kitchen blocked by rolling rack. Manager moved.
  Fixed on the spot
  No soap provided at handwash sink.
  Soap missing from hand wash sink by kitchen and in prep area. Manager filled both.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 1 current employee expired.
Basic9
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Cold holding cooked black beans with no cover. Manager covered.
  Fixed on the spot
  Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed tomatoes stored over ready to eat cooked veggies. Manager moved.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Multiple employee drinks on cutting board attached to cooler in prep room. Manager moved all.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions.
  Sink n surface used. Operator has test strips. Tested sanitizer buckets at 848 ppm. Manager refilled buckets tested at 700 ppm.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Multiple items wet nesting on drying rack over 3 compartment sink.
  Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened).
  Clean pans stored outside under cover. Manager brought them inside.
  Fixed on the spot
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
- 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 prep table on front line. Manager moved.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Wet mop stored in mop bucket outside.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.