Taqueria Maty LLC

12255 US Hwy 301, Parrish, FL 34219 · Mobile Food Dispensing Vehicle · License 5150657

A
Grade A
Safety score 93 of 100
Latest visit: Sep 30, 2026 (5 weeks ago)

What drove the grade

Non-food grade paper/paper towel used as liner for food container.High priority · no follow-up needed · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 30 routine inspection
    1 high priority (no follow-up needed), 4 basic
    -7
  • Safety score93

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitSep 30, 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.

    5 violations found:

    • 1 High priority
    • 4 Basic
    What the inspector cited

    High priority1

    • Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.

      Observed lemons container lined with paper towel.

    Basic4

    • Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.

      Observed knife stored between reach in cooler and steam table.

    • Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.

      Observed no hand on scoop stored inside cheese container inside of reach in cooler.

    • Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.

      Observed clean plastic containers wet nesting on drying shelf above 3 compartment sink.

    • Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.

      Observed to go containers not inverted above steam table.

    Official report, on the Florida DBPR website

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

Wet nesting
Stacking dishes or containers before they have dried, which traps moisture where germs can grow.

Most cited

Food-contact surfaces designed and maintained2
In-use utensils properly stored1
Clean equipment storage and air drying1
Single-service items1