Taqueria Los Primos
1 W Silver Star, Ocoee, FL 34761 · Permanent Food Service · License 5810125
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection1 high priority (fixed on the spot), 6 intermediate (4 fixed on the spot), 1 basic-18
- Safety score82
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 20, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemicals with food in front area
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Shrimp and tilapia ceviche.
Fixed on the spot
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk gallon
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. emailing copy to operator
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Icemaker door interior
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Blocked by items in sink basins.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Bleach spray bottle
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/shelves with rust that has pitted the surface.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.