Taqueria EL Alacran
758 S Bluford Ave, Ocoee, FL 34761 · Permanent Food Service · License 5812780
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection3 high priority (fixed by the Sep 17 follow-up), 1 intermediate (fixed on the spot), 4 basic (2 repeats)-17
- Safety score83
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 visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Large pot of cooked tomato base 46-48f cooling overnight per operator. Approximately 4 gallons. 4 lbs rice 51f cooling overnight
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked and raw shrimp, fish 48-50f. Operator iced food for temperature recovery
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Large pot of cooked tomato base 46-48f cooling overnight per operator. Approximately 4 gallons. 4 lbs rice 51f cooling overnight
Intermediate1
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Makeline cooler not maintaining 41f or colder. Gaskets on reach in cooler held together wth scotch tape.
Repeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Fixed on the spotRepeat violation
Cloth used as a food-contact surface.
Covering dough in kitchen Paper towels in salsa.
Fixed on the spot
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.