Taco Vazquez INC

18960 S Tamiami Trl, Fort Myers, FL 33908 · Permanent Food Service · License 4606826

A
Grade A
Safety score 93 of 100
Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority · fixed on the spot · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 8 routine inspection
    1 high priority (fixed on the spot), 4 basic
    -7
  • Safety score93

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

5 violations found
  1. First visitOct 8, 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.

    5 violations found:

    • 1 High priority
    • 4 Basic
    What the inspector cited

    High priority1

    • Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.

      Observed repackaged raw frozen chicken stored over frozen french fries. Operator placed raw foods in proper location.

      Fixed on the spot

    Basic4

    • Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.

      Observed chlorine concentration at 0 ppm. Operator added sanitizer. Rechecked concentration at 100 ppm.

      Fixed on the spot

      Soiled dry wiping cloth in use.

      Operator discarded cloth.

      Fixed on the spot

    • Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated dust above front service area.

      Ceiling not smooth, nonabsorbent and easily cleanable in food preparation.

      Observed acoustic ceiling tiles above food prep area.

    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.

Terms in the inspectors’ reports

Ready-to-eat food
Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.

Most cited

Wiping cloths and linens2
Floors, walls, ceilings and ventilation2
Food protection and cross-contamination1