Mexas Tacos
8788 Vineland Ave, Orlando, FL 32821 · Permanent Food Service · License 5812921
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. shredded cheese (46°F - Cold Holding); potatoes (46°F - Cold Holding) make table closest to front counter.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 2 basic (1 repeat)-14
- Safety score86
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 23, 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.
6 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. shredded cheese (46°F - Cold Holding); potatoes (46°F - Cold Holding) make table closest to front counter.
Operator states has been opened due to refilling station will keep closed and monitor temperature
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw pork over cheese in reach in cooler near backdoor
Fixed on the spot
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
Wasp spray near backdoor
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At mop sink
Fixed on the spot
Basic2
Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels.
In kitchen near back door
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Near order counter
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.