Tres Amigos Taqueria
8660 Gladiolus Dr Unit 106, Fort Myers, FL 33908 · Permanent Food Service · License 4607453
What drove the grade
Nonfood-grade bags used in direct contact with frozen meats.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection1 high priority (no follow-up needed), 1 intermediate (fixed on the spot, 1 repeat), 8 basic (2 repeats)-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 5, 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 priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with frozen meats.
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in dishwash area.
Educated operator on having paper towels. Operator placed paper towels at handwash sink.
Fixed on the spotRepeat violation
Basic8
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Educated operator on proper storage of knives. Operator removed knives.
Fixed on the spotRepeat violation
In-use tongs stored on equipment door handle between uses.
Operator removed tongs.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense salsa.
Operator removed cups.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease.
Hood filters. Operator has work order in place for cleaning.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease behind fryer.
Ceiling vent in dining room soiled with accumulated dust.
Floor soiled/has accumulation of debris/grease underneath food prep sink and behind stove at cook line.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Operator went to print out license.
Fixed on the spotRepeat violation
Earlier inspections 1
C74Routine inspection15 violations, 3 high priority No follow-up needed
- First visitJul 1, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed chorizo 61°F cold hold more than 4 hours. Stop Sale. Operator discarded chorizo.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed rice 130°F hot hold less than 4 hours. Operator removed double pan and reheated rice in oven to 165°F.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at three compartment sink.
Educated operator on importance of having vacuum breaker.
Repeat violation
Intermediate3
Code 27, Water source: Water not provided/shut off at employee handwash sink at cook line.
Operator has work order in place to fix.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwashing sink in dishwash are blocked by plastic container. Operator removed container.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink in dishwash area.
Operator placed paper towels at handwash sink.
Fixed on the spot
Basic9
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Operator removed knives.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cook.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on top of warewashing machine.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Gray refrigerator and reach in freezer near back kitchen exit.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease.
Hood filters, suppression system, and wall behind hood filters.
Buildup of food debris/soil residue on equipment door handles.
Microwave oven.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Educated operator on importance of having self-closing doors.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.