Solita Tacos & Margaritas
222 S Orange Ave, Orlando, FL 32801 · Permanent Food Service · License 5815677
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection4 high priority (2 fixed by the Sep 24 follow-up, 2 fixed on the spot), 1 intermediate, 6 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Routine inspection
- Follow-up visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
More time given
Light not functioning.
More time given
- First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
chicken (121°F - Hot Holding) on stove over four hours per operator operator immediately discarded
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-mushrooms (45°F - Cold Holding) in prep cooler . Less than 4hrs per operator. Operator put in ice for temperature recovery pico (53°F - Cold Holding) in prep cooler . Less than 4hrs per operator. Operator put in ice for temperature recovery
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-chicken (121°F - Hot Holding) on stove over four hours per operator operator immediately discarded
Fixed on the spot
Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
Washed strawberries placed back in original container
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Basic6
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
-Unwashed avocados over green onions and peppers in prep cooler. Operator removed
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Lid handles on first prep cooler -top of dish machine
Code 25, Single-service items: Single-service articles improperly stored.
Case of cups and lids on floor
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Over CO2 tanks and soda area
Light not functioning.
One light burned out under hood, at stove and smoker
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee personal bag on shelf over lids. Operator removed
Fixed on the spot
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 2 follow-up visits Fixed at follow-up
- 2nd follow-up visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitJul 13, 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.
No violations listed.
Official report, on the Florida DBPR website
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.