Senor Taco Mexican Taqueria
11565 University Blvd Ste 5, Orlando, FL 32817 · Permanent Food Service · License 5814599
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection2 high priority (1 fixed by the Sep 28 follow-up, 1 fixed on the spot), 3 intermediate (1 repeat), 3 basic-19
- Extension granted on Sep 16, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
More time given
- 1st follow-up visitSep 16, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Operator had a technician working on unit as I walk into building . Time Extended Time Extended
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
More time given
- First visitSep 3, 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 priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored in top of rW beef in walk in cooler. Employee moved.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine with 0 ppm. Per operator they do at use it but machine was on at time of inspection
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No proof for new employee , employee signed Corrected On-Site Corrected On-Site Warning
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Chemical bottles kept on dish area with no label. Operator labeled.
Repeat violation
Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
Operator advertising octopus and using calamari tentacles . Operator changed menu board .
Basic3
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee milkshake stored on top of fries in reach in freezer. Discarded Corrected On-Site Corrected On-Site Warning
Code 36, Floors, walls, ceilings and ventilation: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
No cove molding on wall by water heather.
Wall soiled with accumulated grease, food debris, and/or dust.
Walls on mop sink .
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.