Say Taco

10 NE 1 St, Ocala, FL 34470 · Permanent Food Service · License 5202047

Official report

out of 100

Grade F

Safety score 31 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Sep 9 follow-up · 24 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 routine inspection
7 high priority (6 fixed by the Sep 9 follow-up, 1 fixed on the spot, 3 repeats), 6 intermediate (1 fixed on the spot, 2 repeats), 12 basic (2 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-57
Administrative complaint on Aug 24, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score31

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

Inspection history

1 inspection · 3 visits

Aug242026

Routine inspection

25 violations found · Inspector came back 2 times

2nd follow-up visitSep 9, 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
1st follow-up visitSep 2, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  Hand sink will be installed on Friday. No change on plans.
  More time given
Official report, on the Florida DBPR website
First visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
25 violations found:
- 7 High priority
- 6 Intermediate
- 12 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked onions and peppers 70°F on cook line. Made more than four hours ago. Stop sale issued. In hot box in main kitchen area: rice 101- 119. Chicken 109-120. Items in unit more than 4 hours, stop sale issued.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cooked onions and peppers 70°F on cook line. Made more than four hours ago. Stop sale issued.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In hot box in main kitchen area: rice 101- 119. Chicken 109-120. Items in unit more than 4 hours, stop sale issued.
  Repeat violationAdministrative complaint
  Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  Roasted corn 36-72°F placed in hot box two hours prior to reheat. Food is in a plastic container with lid closed
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  In drawer unit on cook line: opened bag of raw ground sausage stored on top of raw bacon. Manager discarded bacon.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Female employee in kitchen touched hat, shook hands then continued to pick up bags of meat without washing hands.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Two live flies at front bar.
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Salsa from two days prior with no date mark. Date added
  Fixed on the spot
  Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Chicken wings in walk in freezer removed from freezer on Friday, unable to determine how long food was out of refrigeration prior to freezing. Stop sale issued.
  Repeat violation
- Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Upon arrival toco meat at 80°F in sealed bags cooling. Manager placed in ice bag and opened bags. Manager stated all meats and rice are handles the same way, portioned hot the cooled inside bag.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior of reach in cooling units soiled with food debris. Soda gun soiled with syrup at front bar.
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  Must be reinstalled in the same location where removed. Handwashing sink behind front bar missing. Plans approved 1/2025. Show hand sink. Also, two hand sinks in kitchen area missing on plan.
  No paper towels or mechanical hand drying device and/or soap provided at handwash sink.
  Sink at back bar area missing soap and towels.
Basic12
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Avocados with stickers on shelf over containers of sauce. Case of unwashed vegetables on shelf over drinks in walk in cooler. Manager mocked drinks.
  Fixed on the spotRepeat violation
  Food stored on floor.
  Two containers of oil on floor in back prep area. Picked up.
  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.
  Two drinks on shelf over reach in cooler under pass thru. Employee drink on shelf over reach in chest freezer.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Cup in Parmesan cheese in drawer unit under cooking equipment.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  On back wall of reach in cooler at end of kitchen. On floor wall and ceiling in walk in freezer.
  Hot holding unit not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Hot holding cabinet maintaining food at 120°F and less.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Grease on exterior of all cooking equipment. Food debris in gaskets of all reach in coolers. Underside of prep table soiled with food debris.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Dishes on shelf not inverted.
- Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
  Straws at front and back bar.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Employee restroom in prep room has no self close mechanism and door left open. Employee restroom.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Walls floors and ceiling in kitchen soiled with food and grease. Area of ceiling in ware wash area soiled with black substance.
- 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.
  Sun glasses on shelf over chest freezer. Shirt on shelf over seasonings in prep room.
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

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.
Stop sale: An order that the food can’t be sold or served.