Tacos MY Guey
13526 Village Park Dr Unit 212, Orlando, FL 32837 · Permanent Food Service · License 5813919
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 22 routine inspection2 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 2 basic-10
- Safety score90
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 22, 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.
5 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.
cheese (48°F-56°F)- Cold Holding per operator items were in reach in cooler overnight. Items were stored on bottom shelf of reach in cooler and the top shelf was over stocked with tortillas,the middle with pans and the circulation was blocked by said items
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cheese (48°F-56°F)- Cold Holding per operator items were in reach in cooler overnight. Items were stored on bottom shelf of reach in cooler and the top shelf was over stocked with tortillas,the middle with pans and the circulation was blocked by said items
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand washing sink at prep area blocked by cart. Operator moved cart
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice cream chest freezer at front counter Walk in freezer on and around fan unit
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Exit door at back of kitchen
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.