Tacos de Don Ramon
7048 SR 50, Groveland, FL 34736 · Mobile Food Dispensing Vehicle · License 4550339
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 Aug 5 complaint inspection5 high priority (3 fixed by the Aug 6 follow-up, 2 fixed on the spot), 4 intermediate (1 repeat), 5 basic (1 repeat)-34
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- Follow-up visitAug 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
More time given
Code 53, Manager certification and employee training: No certified food manager for establishment.
More time given
Proof of required state approved employee training not available for some employees.
More time given
- First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-cooked pork stomach (48°F - Cold Holding), chest cooler, less than four hours per operator, moved to reach in freezer for quick chill -raw shrimp (46°F - Cold Holding) , upright reach in cooler, less than four hours per operator, moved to reach in freezer for quick chillCorrective Action Taken Corrective Action Taken Warning
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-steak (129°F - Hot Holding); refried beans (111°F - Hot Holding), less than four hours per operator, moved to flat top grill for rapid reheat.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
-educated operator and employee, employee washed hands.
Fixed on the spot
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
-cook was touching apron and face with gloves on, then handled clean equipment, educated operator and employee, employee washed hands
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
-tortillas in reach in freezer
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 12, Handwashing and hygienic practices: Employee applied hand antiseptic in place of washing hands as required.
-cook on cook line
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -currently on warning for food manager certification from inspection 5/6/26
Repeat violation
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
-bags of pastor thawing at room temperature in triple sink
Code 08, Food protection and cross-contamination: Food being prepared outside.
-beans are being cooked on a burner that protrudes out the back door of the mobile food truck, plastic curtains are pulled to the side exposing uncovered pot to the elements.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
-2 employee beverages in cooler with tortillas, operator removed
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Code 35, Insects, rodents, pests and animals: Mobile food dispensing vehicle service opening not kept closed except during food service.
-food is being cooked and prepped with service window and back door open with no screens. Back door has plastic curtains that are pulled to the side to keep open.
Repeat violation
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 2 follow-up visits Fixed at follow-up
- 2nd follow-up visitAug 6, 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:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Nonfood-grade hose conveying potable water.
More time given
Intermediate1
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
More time given
- 1st follow-up visitJul 7, 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.
8 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 29, Plumbing and backflow prevention: Nonfood-grade hose conveying potable water.
More time given
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
More time given
At the first visit
-3 flying insects in cooking area
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
More time given
At the first visit
-cooked items in reach in freezer
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
More time given
Code 53, Manager certification and employee training: No certified food manager for establishment.
More time given
At the first visit
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees.
More time given
At the first visit
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
More time given
At the first visit
-containers of raw diced chicken
Code 35, Insects, rodents, pests and animals: Mobile food dispensing vehicle service opening not kept closed except during food service.
More time given
At the first visit
-food is being cooked and prepped with service window and back door open with no screens. Back door has plastic curtains that are pulled to the side to keep open.
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.