Taqueria Leesburg

2310 W Main St, Leesburg, FL 34748 · Mobile Food Dispensing Vehicle · License 4550502

A
Grade A
Safety score 90 of 100
Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Chlorine sanitizer not at proper minimum strength for manual warewashing.High priority · fixed on the spot · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 21 routine inspection
    1 high priority (fixed on the spot), 2 intermediate, 1 basic
    -10
  • Safety score90

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

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitOct 21, 2026

    Problems were found that had to be fixed. The inspector will come back to check.

    4 violations found:

    • 1 High priority
    • 2 Intermediate
    • 1 Basic
    What the inspector cited

    High priority1

    • Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.

      Do not use equipment/utensils not properly sanitized. -0 ppm. Operator added bleach. Rechecked at 100 ppm.

      Fixed on the spot

    Intermediate2

    • Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.

    • Code 53, Manager certification and employee training: Food manager certification expired.

      A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/

    Basic1

    • Code 08, Food protection and cross-contamination: Food stored on floor.

      -Onions.

    Reporting only1

    • Code 49, Flammable materials: Flammables stored near a source of ignition.

      For reporting purposes only. -Fryer stored inside a cardboard box under hood system.

    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.

Most cited

Food protection and cross-contamination1
Food-contact surfaces clean and sanitized1
Handwash sinks and supplies1
Flammable materials1
Manager certification and employee training1