Tacos EL Jefe
3011 15 St E, Bradenton, FL 34208 · Mobile Food Dispensing Vehicle · License 5150931
What drove the grade
Live, small flying insects found.observed 2 flying insects in food truck.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection3 high priority (2 fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic-21
- Complaint after follow-up on Aug 11, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 12, 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.
No violations listed.
Official report, on the Florida DBPR website - 1st follow-up visitAug 11, 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.
1 violation 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.
Observed in reach in cooler cheese (56°F - Cold Holding); cut tomatoes (58°F - Cold Holding); cut lettuce (52°F - Cold Holding); sour cream (57°F - Cold Holding).Person in charge stated they had been in the reach in cooler for approximately 2 hours and placed all items into another reach in cooler.
Fixed on the spot
- First visitAug 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 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 in upper reach in cooler cheese (56°F - Cold Holding); cut tomatoes (54°F - Cold Holding); cut lettuce (58°F - Cold Holding); sour cream (57°F - Cold Holding).Educated Person in charge on cold holding foods. Person in charge removed all food above the fill line and placed in reach in cooler.Person in charge stated it had been there for approximately 2 hours.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in hot food well, beef (109°F - Hot Holding); pork (112°F - Hot Holding); chicken (106°F - Hot Holding); seafood (116°F - Hot Holding).Educated Person in charge on hot holding food. Person in charge placed on grill to reheat.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.observed 2 flying insects in food truck.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.observed soiled cloths in handwashing sink.Person in charge removed and washed hands.
Fixed on the spot
Code 53, Manager certification and employee training: 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.
Basic4
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed beverage on food preparation table while preparing food.Person in charge discarded.employee removed gloves and washed hands.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill hood filters soiled with grease.
Code 35, Insects, rodents, pests and animals: Mobile food dispensing vehicle service opening not kept closed except during food service.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted.
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.