Taco's EL Tuzo

7711 Causeway Blvd, Tampa, FL 33619 · Mobile Food Dispensing Vehicle · License 3953814

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Sep 30, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
1 high priority (1 repeat), 2 intermediate (1 fixed on the spot), 6 basic (1 repeat)
-20
Administrative complaint on Sep 28, now extension granted
Counts in full until a follow-up finds the problems fixed
-20
Safety score60

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

Inspection history

1 inspection · 2 visits

Sep282026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitSep 30, 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.
2 violations still not corrected:
- 2 Basic
What was still cited
Basic2
- Code 51, Other sanitary and safe operation: Mobile food dispensing vehicle connected to utilities on more than a temporary basis.
  More time given
  Mobile food dispensing vehicle is not self-propelled or otherwise movable from place to place.
  More time given
Official report, on the Florida DBPR website
First visitSep 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 1 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw beef in tall reach in cooler 47°F left on prep table too long Cooked pork 44°F. Moved to freezer shredded white cheese (46°F - Cold Holding); cut tomatoes(46°F - Cooling); raw chicken (46°F - Cold Holding); Shell eggs ambient temp 52 All put in reach in cooler today
  Repeat violationAdministrative complaint
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  On counter - Beef 95°F temped at 10:30 cooling since 9:30 cooling 90 second temp 11:12. More than 4 inches deep and covered. Employee uncovered and moved to reach in cooler during inspection upon our instruction.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand wash sink blocked by cooler. Employee moved cooler.
  Fixed on the spot
Basic6
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on shelves in storage container over unwashed onions and bag of sugar.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Buildup of food debris in microwave.
- Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
  A/C condensation draining into storm drain.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  In storage container observed food debris on floor behind and between shelves and equipment.
- Code 51, Other sanitary and safe operation: Mobile food dispensing vehicle connected to utilities on more than a temporary basis.
  Large propane tank stored on ground connected to truck with no quick connect device.
  Mobile food dispensing vehicle is not self-propelled or otherwise movable from place to place.
  Truck can't be moved because they installed a sink on the outside attached to the truck's fresh water and it is hooked up to a wastewater tank on the ground.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.