Taco Maniaa

793 W Montrose St Kiosk A8-A9, Clermont, FL 34711 · Permanent Food Service · License 4509051

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Sep 1, 2026

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.High priority · fixed by the Sep 1 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 28 routine inspection
2 high priority (fixed by the Sep 1 follow-up), 3 intermediate, 4 basic
-19
Safety score81

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

Inspection history

1 inspection · 2 visits

Aug282026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitSep 1, 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:
- 1 Intermediate
- 4 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
Basic4
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitAug 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 2 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. -birria (49°F - cooling, prepared yesterday, in deep covered container ); birria sauce (49°F - cooling, prepared yesterday, in deep covered pan), upright reach in refrigerator
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  -birria (49°F - cooling, prepared yesterday, in deep covered container ); birria sauce (49°F - cooling, prepared yesterday, in deep covered pan) housemade salsa (45°F - cooling, prepared yesterday, in deep covered container ) upright reach in refrigerator
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.
  -birria and birria sauce in upright reach in refrigerator
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  -birria (49°F - cooling, prepared yesterday, in deep covered container ); birria sauce (49°F - cooling, prepared yesterday, in deep covered pan), housemade salsa (45°F - cooling, prepared yesterday, in deep covered container ) upright reach in refrigerator
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  -bottle of purple liquid by triple sink
Basic4
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  -above triple sink
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -wall beside flat top grill -gaskets on reach in coolers
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  -take out containers above make table
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  -under reach in coolers and triple sink
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.