Eduardo's Lokos Tacos LLC
226 W Alfred St, Tavares, FL 32778 · Permanent Food Service · License 4508451
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 27 routine inspection2 high priority (fixed on the spot, 2 repeats), 1 intermediate (1 repeat), 12 basic (8 repeats); basic violations cost 12 at most-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Per operator less than four hours moved to reach in freezer for quick cooling. House made Green Salsa 56°F - Cold Holding); House made Spicy Salsa (49°F - Cold Holding)
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
2 bottles of tablets stored on shelf with wraps. Operator removed.
Fixed on the spotRepeat violation
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Fryer baskets spiked. Ice chute soiled.
Repeat violation
Basic12
Code 08, Food protection and cross-contamination: Food stored on floor.
Box of tomatoes on the floor In walk in cooler. Operator removed.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
At cook line.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
White microwave at the end of cook line.
Repeat violation
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach in cooler interior at cook line. Reach in freezer interior by cook line
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters soiled. Reach in cooler interior at cook line. Reach in freezer gaskets by cook line
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Forks at wait station.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
At back exit door.
Floor tiles missing and/or in disrepair.
Floor tiles at cook line.
Wall soiled with accumulated grease, food debris, and/or dust.
Wall at cook line soiled. Walls in the kitchen Wall by three compartment sink. Wall in dish area.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Vents in the kitchen Ceiling tiles throughout back kitchen atea.
Repeat violation
Light not functioning.
One bulb at cook line.
Floor soiled/has accumulation of debris.
Floor at cook line soiled. Floor under steam table soiled. Floor in walk in freezer.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.