Taco Express
24171 Overseas Hwy, Summerland Key, FL 33042 · Permanent Food Service · License 5428454
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate, 4 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 visitJul 15, 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.
9 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.
Fish at 52°F in standup cooler. As per pic the fish was defrosting and then put away in ric . Less than an hour ago
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Black beans in steam table @125°F manager stirred beans and turned up steam table temperature
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored in container above food prep table
Intermediate2
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.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink , Used triple sink to wash hands
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw poultry thawing in prep sink with out running water
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.
Mahi was removed from packaging and refrigerated during inspection
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Spoon handle in cooked rice container
Fixed on the spot
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.
Safest restaurants in Summerland Key
No other A-grade restaurants in Summerland Key yet.