Tacos San Miguel #2
1404 Del Prado Blvd S Unit 185, Cape Coral, FL 33990 · Permanent Food Service · License 4606670
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 repeat), 7 basic (3 repeats)-23
- Extension granted on Sep 3, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
Basic3
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- 1st follow-up visitSep 3, 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.
7 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 27, Water source: Hot water supply not maintained during peak periods.
Observed a new hot water being installed at time of call back inspection.
More time given
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
Basic5
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
More time given
Code 32, Restrooms: Bathroom facility in disrepair.
More time given
Covered waste receptacle not provided in women's bathroom.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw beef over raw pork in stand up reach-in cooler. The owner moved the raw beef under the raw pork.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed steak (37°F - Cold Holding); ground beef (38°F - Cold Holding); chicken (37°F - Cold Holding) in stand up reach-in cooler not date marked.
Repeat violation
Code 27, Water source: Hot water supply not maintained during peak periods.
Observed running water but no hot water. The owner stated the hot water heater is being replaced.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a bag of onions on floor in prep area.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Repeat violation
Code 32, Restrooms: Bathroom facility in disrepair.
Observed men's restroom with sign on door stating Out Of Service.
Covered waste receptacle not provided in women's bathroom.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.