Tacos y Mas

3100 SW College Rd Unit 3094, Ocala, FL 34474 · Permanent Food Service · License 5203313

Official report

out of 100

Grade F

Safety score 45 of 100

Latest visit: Aug 17, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority, repeat · 16 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
3 high priority (2 fixed on the spot, 1 repeat), 3 intermediate, 11 basic (3 repeats); basic violations cost 12 at most
-35
Administrative complaint on Aug 17
Counts in full until a follow-up finds the problems fixed
-20
Safety score45

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

Inspection history

1 inspection · 1 visit

Aug172026

Routine inspection

17 violations found

First visitAug 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
- 3 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Three packages of fish thawed inside reduced oxygen packaging on shelf inside reach-in cooler in prep area. The fish is completely thawed. The package does have a label indicating the fish must be removed from packaging prior to thawing.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
  Cut tomatoes, cut lettuce, and cheese inside top of refrigerated make-table missing time marks. Manager confirmed they are being held using Time as a Public Health Control and stated they were placed in the top of the make table at 11am, then added the proper date marks.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Aerosol can containing spray foam gap filler stored on shelf directly beside seasonings near storage closet. Manager removed the chemical from the shelf during this inspection.
  Fixed on the spot
Intermediate3
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Establishment has no written procedures for cut tomatoes, cut lettuce, cheese, and empanadas being held using Time as a Public Health Control. Inspector provided a copy of Time as a Public Health Control procedures to manager during this inspection.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  One employee working in kitchen and handling food without proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Ice dumped into handwash sink at cookline.
Basic11
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  No ambient thermometer inside "Coke" cooler.
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Three packages of fish thawed inside reduced oxygen packaging on shelf inside reach-in cooler in prep area. The fish is completely thawed. The package does have a label indicating the fish must be removed from packaging prior to thawing. Stop sale issued.
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  An employee cut an avocado with the sticker still attached.
  Employee personal food not properly identified and segregated from food to be served to the public.
  Package of personal cupcakes stored on shelf above pan containing cut lettuce for the restaurant. Manager discarded the cupcakes during this inspection.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs stored on oven door handle at cookline. Manager removed the tongs from the handle during this inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  Plastic pan with chipped corners in-use in prep area.
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  1. Boxes containing single-use lids and single-use straws stored directly on floor near storage closet. 2. Single-use foil pans and foam trays stored not inverted on shelves in back of kitchen. Manager inverted the items during this inspection.
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water in bottom of drink cooler near front counter.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Entrance door to restaurant is not self closing.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Two wet mops stored down inside mop buckets and one wet mop stored directly on the floor near the cookline.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Co2 tank not secured near cookline. Manager placed a chain around the tank during this inspection.
  Fixed on the spot
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.