Lupitas Taqueria
18024 N US Hwy 441, Reddick, FL 32686 · Mobile Food Dispensing Vehicle · License 5250851
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection3 high priority (2 fixed on the spot, 1 repeat), 3 intermediate (1 repeat), 4 basic (2 repeats)-30
- Administrative complaint on Oct 14Counts in full until a follow-up finds the problems fixed-20
- Safety score50
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 visitOct 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 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.
Inside top of refrigerated make-table: diced tomatoes (73°F - Cold Holding). An employee stated the tomatoes were cut this morning and cooled using ice. The tomatoes are currently stored sitting above the safe load line indicated on the cooler. The employee stated the tomatoes have been held this way for a couple of hours, then moved them to the freezer to cool to 41°F.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Inside warmer at cookline: beans (127°F - Hot Holding); rice (108°F - Hot Holding). An employee stated that both items have been held hot since approximately 11am. The employee reheated both items on the stovetop during this inspection. beans (127°F 1:35, 202°F 1:50 - Reheating); rice (108°F 1:35, 208°F 1:50 - Reheating)
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Two flies flying in kitchen and crawling on bottom of single-use takeout trays.
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
No probe thermometer available.
Repeat violation
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One certified food manager certification expired on 09/02/2026.
No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager currently employed at establishment.
Basic4
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
Cardboard used to line shelves at cookline and warewash areas.
Repeat violation
Code 33, Garbage and refuse: Garbage can located outside has no lid or lid open/broken.
Outdoor trash can without lid beside trailer.
Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Windows and window screens left open, two flies present in kitchen.
Code 50, Current license displayed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
License number not on side of trailer in 2 inch numbers.
Repeat 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.