Tacos Don Andres Metrowest
2433 S Hiawassee Rd, Ste #130, Orlando, FL 32835 · Permanent Food Service · License 5813617
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic-13
- Safety score87
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 27, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
-items in walk in freezer
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
-hand wash sink at server station left side
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic5
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
-items rewashed
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
-items rewashed
Code 25, Single-service items: Single-service articles improperly stored.
-items at server station on floor
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
-employee restroom
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 phones on cook line -bag stored with clean dishes
Fixed on the spot
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
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.