Taco Kat
11 South Court Ave, Orlando, FL 32801 · Permanent Food Service · License 5815093
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 2 routine inspection2 high priority (no follow-up needed), 3 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
1 inspection · 1 visitRoutine inspection
- First visitSep 2, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
horchata (46 - Cold Holding) More than for hours as held overnight per manager
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Front counter shredded cabbage (51 - Cold Holding) shredded lettuce (48°F - Cold Holding) Both less than 4hrs per operator. Operator placed in reach in cooler for temperature recovery 20 minutes later shredded cabbage (41- Cold Holding) COS shredded lettuce (38°F- Cold Holding) COS Drink counter horchata (46 - Cold Holding) More than for hours as held overnight per manager
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Needs chlorine test strips for dish machine
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener soiled
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Operator thawing queso in handsink in back prep area
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Queso on standing water in hand sink
Code 08, Food protection and cross-contamination: Food stored on floor.
Outside walk in cooler Bar
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Cinnamon sugar pan next to fryer
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Top of dish machine
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go containers on front service lines
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Opening in ceiling above walk in cooler
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.