Senor Taco
26455 Old 41 Road Suite 1, Bonita Springs, FL 34135 · Permanent Food Service · License 4606603
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection2 high priority (1 fixed by the Oct 13 follow-up, 1 fixed on the spot), 1 intermediate, 4 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 · 2 visitsRoutine inspection
- Follow-up visitOct 13, 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
High priority1
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F on cooks line.
Soiled water present.
More time given
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Food items still need date marking.
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair in kitchen
More time given
- First visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F on cooks line.
Observed operator correct violations in order to meet inspection standards.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately 10-12 small flies observed on bag of unwashed onions in dry storage area. Operator removed affected bag outside of establishment.
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Beef stew frozen after preparation, then thawed but not date marked.
Basic4
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed operator correct violations in order to meet inspection standards.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Cup of coffee on prep table. Operator discarded.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
Lemon juicer has out coating peeling off. Operator discarded.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair in kitchen
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.