Tacos EL Buen Chapin
17051 SW Lincoln St, Indiantown, FL 34956 · Mobile Food Dispensing Vehicle · License 5350422
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection4 high priority (3 fixed by the Oct 9 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate, 1 basic-21
- Administrative complaint on Oct 7, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 04, Facilities to maintain food temperature: Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures.
Observed one cooler with shredded cheese reaching 41°F Other coolers not reaching adequate temperature of 41°F
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Observed in reach in in cooler #1; cut tomatoes (80°F -cold holding); raw pork (52°F - Cold Holding); shredded lettuce (53°F - Hot Holding) Reach in cooler #2; cooked shrimp (54°F - Cold Holding); shredded cheese (52°F - Cold Holding); raw chicken (52°F - Cold Holding) Reach in cooler #3 ; cooked shrimp (53°F - Cold Holding) per operator, food not prepared or portioned today and held out of temperature for longer than 4 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in reach in in cooler #1; cut tomatoes (80°F -cold holding); raw pork (52°F - Cold Holding); shredded lettuce (53°F - Hot Holding) Reach in cooler #2; cooked shrimp (54°F - Cold Holding); shredded cheese (52°F - Cold Holding); raw chicken (52°F - Cold Holding) Reach in cooler #3 ; cooked shrimp (53°F - Cold Holding) per operator, food not prepared or portioned today and held out of temperature for longer than 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed refried beans (120°F - Hot Holding) inside steam table Per operator filled out of temperature for approximately one hour Operator turned heat on steam table to heat items to 165°F
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed approximately five small flying insects, flying inside food truck, landing on unwashed produce and clean equipment Advised operator to remove small, flying insects and begin cleaning and sanitizing areas and to wash unwashed produce
Administrative complaint
Intermediate2
Code 04, Facilities to maintain food temperature: Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures.
Observed all three coolers in food truck unable to maintain 41°F or below Observed 2 flip top freezers packed full with frozen foods not enough space to hold foods that need to be kept at 41°F and under
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed prep tables and cutting boards soiled with old food debris
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Interior of food truck soiled with grease and old food debris
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.
- 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.