Super Tacos Truck
3089 US Highway 441-27, Fruitland Park, FL 34731 · Mobile Food Dispensing Vehicle · License 4550593
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection1 high priority (fixed by the Sep 21 follow-up), 2 intermediate, 2 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat 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
- First visitSep 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Chicken wings 62f, Barbacoa 58f, Al pastor 57f. Less than 4 hours. Advised to rapid chill.
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 barbacoa.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-Cutting boards in hand sink.
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
-Birria thawing at room temperature.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.