Taco Works
1615-1617 Hendry St, Fort Myers, FL 33901 · Permanent Food Service · License 4607760
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 Oct 15 routine inspection1 high priority (fixed on the spot), 5 intermediate (1 fixed on the spot), 1 basic-18
- Safety score82
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 visitOct 15, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cut tomato (46°F - Cold Holding); cut leafy greens (50°F - Cold Holding); cheese (47°F - Cold Holding); salsa (46°F - Cold Holding). The operator states they have been in reach in cooler less than 2 hours and iced down items.
Fixed on the spot
Intermediate5
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Emailed a copy to operator during inspection.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed handwash sink at front counter area hot water shut off. The operator turned the hot water on.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed handwash sink in ware washing area with plastic container in it.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator was able to pull up employee training electronically during inspection.
Fixed on the spot
Basic1
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry in ware washing area.
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.