Armando Fiallos #2
4880 Distribution Ct Ste 1-2, Orlando, FL 32822 · Mobile Food Dispensing Vehicle · License 5853198
What drove the grade
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection4 high priority (3 fixed on the spot, 3 repeats), 2 intermediate (1 fixed on the spot), 3 basic (1 repeat)-30
- Administrative complaint on Sep 16Counts in full until a follow-up finds the problems fixed-20
- Safety score50
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 visitSep 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed potato salad (50°F - Cold Holding) next to beverages and set next to a large bag of ice on side of food truck. Operator moved bag of ice so that it surrounds the potato salad to chill it. Retemped at end of inspection at 44°F-45°F
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked black bean, cooked pork (112°F-132°F - Hot Holding) on counter in front of food warmer box. Operator stated she had pulled it out when it was busy. Operator placed back in food warmer box to reheat to minimum of 165°F. Retemped at end of inspection at 145°F
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
Observed displayed food on back of Fl Truck not protected from contamination. Black beans and cooked pork in pans on back ledge of Fl truck with no cover. Customers filling their own Togo boxes while operator at POS. Operator placed both foods back in food warmer in back of Fl truck.
Fixed on the spotRepeat violationAdministrative complaint
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed operator handle ready to eat tortilla that are not behind heated to a minimum of 145°F with bare hands and placed them in a to go box. No approved AOP for establishment. Discussed with operator.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand wash sink used for storage of misc container of utensils. Operator removed container from hand washing.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sink.
Basic3
Code 24, Clean equipment storage and air drying: Spare supply of clean utensils on Florida Truck not stored in a protected manner/location.
Observed container of utensils on back ledge of Fl truck not stored in a protected manner/ no lid on container.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed uncovered container of single use plastic ware on table next to POS not inverted/ protected. Operator placed lid on container of forks.
Fixed on the spot
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Observed operator unable to provide copy of last inspection.
Repeat violation
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.