Master Tacos #3
4880 Distribution Ct, Orlando, FL 32822 · Mobile Food Dispensing Vehicle · License 5856630
What drove the grade
Food prepared in a private home.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection4 high priority, 3 intermediate, 5 basic-38
- Administrative complaint on Aug 12Counts in full until a follow-up finds the problems fixed-20
- Safety score42
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 visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Food prepared in a private home.
See stop sale. Employee has brought frozen vegetables and frozen plantains from home and placed on unit to reheat. Temperature 33f-34f degrees Employee also made spaghetti and beef at home and on unit at 101f.
Stop Sale issued due to food originating from an unapproved source.
Employee has brought frozen vegetables and frozen plantains from home and placed on unit to reheat. Temperature 33f-34f degrees Employee also made spaghetti and beef at home and on unit at 101f. Container of potato salad
Administrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F
Potato salad 47f, green sauce 50f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Spaghetti 101f, made at home
Intermediate3
Code 08, Food protection and cross-contamination: Open air mobile food dispensing vehicle's approved variance requires the installation of lids on each steam table pan - lids are missing.
Administrative complaint
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Certificate provide does not have a completion date
Basic5
Code 08, Food protection and cross-contamination: Open air mobile food dispensing vehicle's approved variance requires the steam table to be enclosed within a closed cabinet - closed cabinet not installed.
Left door of cabinets missing.
Administrative complaint
Open air mobile food dispensing vehicle's approved variance requires the installation and use of an air curtain to protect the unpackaged food in the steam table when the cabinet is opened.
Air curtain missing or non-functional. Right side of unit has cold drinks, potato salad (to be scoop) and sauce to be scoop. Container for drinks with ladle , to ladle/serve to customers. No air curtain
Administrative complaint
Open air mobile food dispensing vehicle's approved variance prohibits the reheating of time/temperature control for safety food on the unit.
Reheating for hot holding or immediate service was being conducted. Employee has brought frozen vegetables and frozen plantains from home and placed on unit to reheat. Temperature 33f-34f degrees
Administrative complaint
Code 50, Current license displayed: Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
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.
- Stop sale
- An order that the food can’t be sold or served.