The Tavern Bar & Tacos, LLC

75 E Colonial Dr, Orlando, FL 32801 · Permanent Food Service · License 5814717

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 10 basic
-21
Safety score79

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

Inspection history

1 inspection · 2 visits

Sep92026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitSep 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 6 Basic
What was still cited
Basic6
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Light not functioning.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 3 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Birria (47°F - Cold Holding) in reach in cooler overnight per operator. -raw Bacon 46°F - Cold Holding, turkey 48°F - Cold Holding, pico 48°F - Cold Holding ground beef 45°F - Cold Holding all in low boy cooler overnight per operator. Operator discarded all
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Birria (47°F - Cold Holding) in reach in cooler overnight per operator. -raw Bacon 46°F - Cold Holding, turkey 48°F - Cold Holding, pico 48°F - Cold Holding ground beef 45°F - Cold Holding all in low boy cooler overnight per operator. Operator discarded all
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  chicken 103°F hot holding in steamwell less than 4hrs per operator. Operator reheated to 202°F for temperature recovery
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Knives in handsink. Removed
  Fixed on the spot
Basic10
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Over ready to eat items in cooler
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  At bar. Operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In cheese. Removed
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Top of heat lamp
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  In prep cooler next to flat tops
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Both bathrooms
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Interior kitchen
  Light not functioning.
  1 light under hood
  Floor soiled/has accumulation of debris.
  in corners and edges around kitchen
- 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.
  Purse on cases of beer. Operator removed
  Fixed on the spot
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.