Fridas Tacos and Tequila
2445 SW 27 Ave Ste 18, Ocala, FL 34471 · Permanent Food Service · License 5203303
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Oct 13 complaint inspection4 high priority (3 fixed on the spot, 3 repeats), 3 intermediate (1 fixed on the spot, 1 repeat), 8 basic (5 repeats); basic violations cost 12 at most-42
- Administrative complaint on Oct 13Counts in full until a follow-up finds the problems fixed-20
- Safety score38
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitOct 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Flats containing raw shell eggs stored in shelf above unwashed peppers inside walk-in cooler. Manager moved the raw eggs away during this inspection.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0ppm. The owner arrived and primed the dish machine, then chlorine 50ppm. Manager had an employee sanitize all dishes with the primed dish machine that were sanitized earlier today during this inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Backflow prevention device missing on one side of hose connection after splitter added to mop sink.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Jug containing bleach and spray bottle containing glass cleaner stored on rolling cart directly beside container of clean utensils at kitchen entrance. Manager removed the chemicals from the area during this inspection.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Bottom edge of deflection plate inside ice machine soiled with mold-like substance.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwash sink in bar area blocked with blender. Manager removed the blender from the area during this inspection.
Fixed on the spotRepeat violation
Handwash sink used for purposes other than handwashing.
Single-use cup stored down inside handwash sink at cookline.
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bin of flour missing label in dry storage area. Manager had an employee add the proper label during this inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Pans of shrimp and salsa stored directly on floor inside walk-in cooler. Manager placed both items on a shelf during this inspection.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Handle of ice scoop in contact with ice inside bin located at server station near bar. Manager removed the scoop during this inspection.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Tongs stored hanging from oven door handle. Manager removed the tongs from the area during this inspection.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink stored on top of refrigerated make-table. The employee removed the drink from the area during this inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
Cardboard used to line shelving in dry storage area and in walk-in freezer.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
1. Floor throughout kitchen soiled with food debris. 2. Floor in warewash area has standing water. 3. Ceiling tiles in warewash area soiled with dust and/or mold-like substance.
Repeat violation
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.
Employee phone stored on top of refrigerated make-table. Manager removed the phone from the area during this inspection.
Fixed on the spotRepeat violation
Earlier inspections 1
F46Routine inspection23 violations, 6 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Manager stated the mahi ceviche is served raw. Manager unable to provide proof of parasite destruction for the mahi.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On lower shelf of prep table near cookline: cooked poblano (72°F - Cold Holding). The manager stated the peppers have been held at room temperature since between 11am and 12pm, then voluntarily discarded them during this inspection.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1. Flats of raw shell eggs stored directly on top of pans containing cooked flan inside walk-in cooler. 2. Open bag of frozen raw steaks stored on shelf above frozen fully-cooked crab on shelf inside walk-in freezer. Manager rearranged both items during this inspection.
Fixed on the spotRepeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Backflow prevention device missing at spray hose connection after splitter added to mop sink.
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1. One fly on top of refrigerated make-table in kitchen. 2. Two flies crawling on wall beside kitchen entrance. 3. Two flies flying in seating area.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
1. Cans of bug poison stored on shelf above tortillas in dry storage area. 2. Spray bottles containing "windex" stored on shelf above single-use cups and open box of dried peppers in dry storage room. Manager removed both chemicals from the areas during this inspection.
Fixed on the spot
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Handwash sink in bar area water temperature 82°F.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
1. Handwash sink at cookline completely blocked by shelf with large bins. 2. Handwash sink in bar area blocked by blender and has utensils stored down inside handwash sink. Inspector had manager unblock both handwash sinks during this inspection.
Fixed on the spotRepeat violation
Basic15
Code 08, Food protection and cross-contamination: Stored food not covered.
Dried peppers and flour in dry storage room.
Repeat violation
Food stored on floor.
Buckets of margarita stored directly on floor in bar area.
Repeat violation
Raw fruits/vegetables not washed prior to preparation.
Cut avocado with stickers still attached inside top of refrigerated make-table at cookline.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs hanging from oven door handle. The manager removed the tongs during this inspection.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Single-use cup without handle stored down inside container of seasoning at cookline.
Repeat violation
Cardboard used to line nonfood-contact shelves.
Several shelves lined with cardboard throughout kitchen, walk-in cooler, and walk-in freezer.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old label stuck to pan on clean dish rack.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Lids on chip bins soiled with grease.
Repeat violation
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Spoons and forks stored with food contact surfaces upwards in front of kitchen and in self-serve salsa station at front counter.
Code 25, Single-service items: Single-service articles improperly stored.
Box containing single-use cups stored directly on floor beside back door. Manager removed th single-use cups from thfloor floor during this inspection.
Fixed on the spot
Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
Trash on ground around dumpsters.
Dumpster and/or grease receptacle lid open, broken, or missing.
Dumpster lid and grease receptacle lid left open.
Repeat violation
Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Air curtains in open bar area turned off. The manager turned on the air curtains during this inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Floor throughout kitchen soiled with food debris.
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.
1. Headband stored on top of chip storage bin in server station near bar. 2. Several jackets and aprons stored above containers of food in dry storage area. 3. Employee phone on prep table in middle of kitchen. Manager removed all items during this inspection.
Fixed on the spotRepeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.