Talkin Tacos
3123 Orange Ave Ste 106, Orlando, FL 32806 · Permanent Food Service · License 5814824
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 Aug 25 routine inspection5 high priority (4 no follow-up needed, 1 fixed on the spot), 1 intermediate, 5 basic-23
- Safety score77
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 25, 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 priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked beef reheating stared at 11:00am. At 1:40pm items only at 137-148f.
Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Cooked beef reheating stared at 11:00am. At 1:40pm items only at 137-148f.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw chicken tenders over cake in 1 door stand up freezer at cook line. Bag of tenders are open Raw shrimp and raw Mahi over fries and plantains in 2 door stand up freezer in back area. Container individual portion bags of fries opened
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
Employee in back prep area washing hands only with cold water. Corrective action taken
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Cut cabbage in a Wal mart bag in cooler at cook line
Intermediate1
Code 16, Dishwashing facilities and test kits: No heat test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For dish machine
Basic5
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils at cook line in water at 80f. Cook turned on stove. Water 165f when corrected on site
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting boards on both ends of cookline
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in bottom of cooler by expo line
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Wall over griddle has a heavy grease build up
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.
- Stop sale
- An order that the food can’t be sold or served.