Taqueria Ameca Margarita

4400 S Orange Blossom Trl, Orlando, FL 32839 · Permanent Food Service · License 5811136

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Nov 6, 2026 (2 days ago)

What drove the grade

Stop Sale issued due to food originating from an unapproved source.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Nov 6 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate, 8 basic
-23
Safety score77

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Nov62026

Routine inspection

13 violations found

First visitNov 6, 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.
13 violations found:
- 2 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food originating from an unapproved source.
  Operator is selling farm fresh eggs for customer self service. Duck and chicken Eggs are sourced from her personal farm not regulated by anyone. Operator removed all eggs to personal vehicle to take home
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -Raw fish and raw beef over beef soup and vegetables in walk in cooler. Operator removed
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  All cooked and temperature sensitive food in reach in freezer
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Provided operator with time plan
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Only 1
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  -Maseca, sugar, rice . Operator label
  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.
  -In Rice maseca, sugar. Operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  -on steam table
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  In walk in cooler
  Food storage container/container lid cracked or broken.
  On maseca container
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Code 35, Insects, rodents, pests and animals: Screen in door torn/in poor repair
  Back door
Official report, on the Florida DBPR website

Earlier inspections 1

Jul282026Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
11 earlier violations still noted, but not enough to need another visit:
- 3 Intermediate
- 8 Basic
What was still cited
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  More time given
  At the first visit
  Multiple items in freezer.
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
  At the first visit
  Shelves in walk-in cooler.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  More time given
  At the first visitFixed on the spot
  Towel and utensils in sink located in the kitchen. Staff removed.
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
  At the first visit
  Case of oil
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  More time given
  At the first visitFixed on the spot
  On handle of stove, tongs and ladle. Removed from handle.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
  At the first visit
  Freezer located in the dining area.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
  At the first visitRepeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  More time given
  At the first visitFixed on the spot
  Above cook line. Staff turned over.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
  At the first visitRepeat violation
  Front service counter and dry storage area.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
  At the first visitRepeat violation
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.