Taqueria Olivos

1444 E Fletcher Ave, Tampa, FL 33612 · Mobile Food Dispensing Vehicle · License 3953565

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 8, 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 8 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 1 routine inspection
3 high priority (fixed by the Sep 8 follow-up), 2 intermediate (1 repeat), 6 basic (2 repeats)
-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 · 2 visits

Sep12026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitSep 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- 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.
  More time given
Basic1
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
Official report, on the Florida DBPR website
First visitSep 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 3 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  cooked beef (54°F - Cold Holding); cooked chicken (50°F - Cold Holding); cooked pork (55°F); cooked pork (52°F)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cooked beef (54°F - Cold Holding); cooked chicken (50°F - Cold Holding); cooked pork (55°F); cooked pork (52°F)
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Household Raid stored in truck.
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 chicken, pork, beef all cooked and held longer then 24 hours has no date markings inside refrigerator.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Handwashing sink has dishes stored inside it.
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Plastic bottles of sauces used for cooking has no labeling of ingredients inside reach in cooler.
  Repeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Lettuce, radishes limes stored on floor underneath handwashing sink.
  Repeat violation
  Food not stored at least 6 inches off of the floor.
  Drinks not stored 6 inches off the ground underneath cashier counter.
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee drink stored inside freezer. Employee discarded drink.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Blue tape stuck on clean dishes next to 3 compartment sink.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Cloth underneath cutting board on food preparation table.
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.