Tacos Express
9785 S Orange Blossom Trl Ste C, Orlando, FL 32837 · Permanent Food Service · License 5812473
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 Jul 21 routine inspection5 high priority (4 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-19
- Safety score81
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 visitJul 21, 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 priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Beans temping between 51°F-55°F per operator item was in reach in cooler that was not working overnight and placed in working reach in cooler today oo shred
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Beans temping between 51°F-55°F per operator item was in reach in cooler that was not working overnight and placed in working reach in cooler today
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Frozen chicken stored over frozen mixed veggies at chest freezer
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Tortillas wrapped either towel in mini cooler at cooks line Cut cilantro stored on top of paper towel in reach in cooler at prep area
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Operator renewed license during inspection
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand washing sink blocked by container of chips. Operator moved to prep table
Fixed on the spot
Basic2
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Exit doors at back of kitchen
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Over dry storage area
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.
- Stop sale
- An order that the food can’t be sold or served.