Willys Tacos
315 44 Ave E, Bradenton, FL 34203 · Mobile Food Dispensing Vehicle · License 5150656
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 Sep 25 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 5 basic (1 repeat)-15
- Safety score85
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 visitSep 25, 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.
8 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 reach in cooler cut tomatoes (55°F - Cold Holding). Person in charge stated they had been in the container above the fill line for approximately 1 hour and placed in lower compartment of reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw shell eggs stored over or with unwashed produce.Person in charge removed eggs
Raw animal food stored in same container as ready-to-eat food.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor. observed in food, storage room, soda, bottles, and vegetable oil bottle stored on floor.
Person in charge removed from floor.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed in main kitchen area beverage on food preparation table. Person in charge removed.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee put on hat and washed hands.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed over grill hoods soiled with grease.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed in main kitchen area cell phone on food storage shelf.employee removed and washed hands.
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.