Taqueria Emanuel
2800 N McDill Ave Ste E, Tampa, FL 33607 · Permanent Food Service · License 3916529
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection2 intermediate (1 repeat), 3 basic (3 repeats)-13
- Safety score87
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 visitAug 25, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
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 beef, cooked chicken and various cooked food in large reach-in cooler at storage area.
Repeat violation
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.
Basic3
Code 08, Food protection and cross-contamination: Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
2 reach-in coolers and a reach-in freezer with unpackaged food items stored at hallway for customers to use restroom.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Operator removed drink.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Repeat violation
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only.
Repeat violation
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.