Taqueria en Caliente
2621 Fowler St, Fort Myers, FL 33901 · Mobile Food Dispensing Vehicle · License 4651852
What drove the grade
Shell eggs not stored at an ambient air temperature of 45°F or less.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 5 intermediate (2 fixed on the spot), 2 basic-24
- Safety score76
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 visitAug 27, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed raw shell eggs stored on shelf at room temp, the operator states they had been out approximately 1hr and placed in reach in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed chicken (118°F - Hot Holding); beef (122°F - Hot Holding) in steam table on cook line, the operator turned up the heat.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee exit mobile unit, come back inside and change gloves without hand wash.
Intermediate5
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 no date markings for prepared foods.
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.
Observed unsigned reporting agreements.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed purse inside handwash sink, removed by operator.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Received proof of food manager certification via text message from owner.
Fixed on the spot
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of training for employee Raiza Chavez.
Basic2
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense rice.
Code 35, Insects, rodents, pests and animals: Mobile food dispensing vehicle service opening not kept closed except during food service.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.