Taco Time Mexican Grill
15200-1 Old Hwy 441, Tavares, FL 32778 · Permanent Food Service · License 4508750
What drove the grade
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection2 intermediate, 7 basic-13
- Safety score87
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 visitJul 22, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Ice chute at front counter.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
At hand sink in the kitchen.
Basic7
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed mangoes and avocados over cut melon in reach in cooler.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
White chest freezer interior
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
White chest freezer gaskets.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go containers at front counter. Operator inverted.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Behind upright reach in cooler.
Wall soiled with accumulated grease, food debris, and/or dust.
Wall by white chest freezer. Wall at prep table.
Floor soiled/has accumulation of debris.
Floor at cook line soiled.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- 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.