Taqueria Los Mexicanos INC
2425 SE Bonita St, Stuart, FL 34997 · Permanent Food Service · License 5300939
What drove the grade
Food stored in a container that previously held a toxic substance.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection6 high priority (3 no follow-up needed, 3 fixed on the spot), 1 basic-19
- Safety score81
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 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Food stored in a container that previously held a toxic substance.
See stop sale. Observed Menudo stored in dish soap bucket at walk in cooler.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler: cooked rice (45-56°F - Cooling) at 11:04; cooling since 9:00pm on 10/20 Observed in deep covered containers. Product did not reach 41°F within 6 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook line flip top cooler: hot sauce (cooked peppers) (48°F - Cold Holding) Observed overstocked in portion cups stocked over rim of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator cut portion in half and placed product in lower portion of cooler. small flip top by ice cream freezer: blended tomato salsa (50°F - Cold Holding) Per operator, cooler was turned on approximately 5 minutes before placing product in cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed product in freezer to quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
steam table: cooked onions (116°F - Hot Holding); rice (126°F - Hot Holding) Per operator, out of temperature for approximately 15 minutes. Operator placed onions back on flat top to reheat to 165+F. Operator placed rice in microwave to reheat to 165+F.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Walk in cooler: cooked rice (45-56°F - Cooling) at 11:04; cooling since 9:00pm on 10/20 Observed in deep covered containers. Product did not reach 41°F within 6 hours. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed Raw chorizo over soup at tall stainless reach in cooler in kitchen. Operator stored products properly.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in ice cream freezer.
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.
- Stop sale
- An order that the food can’t be sold or served.