Taqueria Jimenez Services 2
3842 Palm Beach Blvd, Ft. Myers, FL 33916 · Mobile Food Dispensing Vehicle · License 4651500
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Routine inspection
- First visitOct 19, 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.
3 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, other than whole meat roast, hot held at less than 135°F.
On steamer; cooked chicken (105°F - Hot Holding). Per operator cooked chicken stored on steamer for 30 minutes. Operator started reheating cooked chicken.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink used to stored food containers. Operator removed food containers.
Fixed on the spot
Basic1
Code 35, Insects, rodents, pests and animals: Mobile food dispensing vehicle service opening not kept closed except during food service.
Earlier inspections 1
C79Routine inspection5 violations, 2 high priority · 2 follow-up visits Fixed at follow-up
- 2nd follow-up visitJul 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Potatoes container stored on floor.
More time given
- 1st follow-up visitJul 10, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler; cooked chicken (49°F - Cold Holding); cheese (48°F - Cold Holding); cooked rice (49°F - Cold Holding); sliced cantaloupe (51°F - Cold Holding). Per operator all items stored in reach in cooler overnight. See stop sale.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Onion bag stored on floor.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
- First visitJul 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler; cooked chicken (46°F - Cold Holding); cheese (49°F - Cold Holding); cooked rice (56°F - Cold Holding); raw shrimp (53°F - Cold Holding). Per operator all items stored in reach in cooler for 3 hours. Operator removed all items to freezer.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Home Depot construction bucket used to stored potatoes. Discussed operator using a food grade container for food storage.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Plastic water bottle cases stored on floor.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach in cooler left door broken near triple sink.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris under kitchen equipments.
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.
- Stop sale
- An order that the food can’t be sold or served.