Taco Norteno

12793 W Colonial Dr, Winter Garden, FL 34787 · Permanent Food Service · License 5814214

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Jul 16, 2026

What drove the grade

Nonfood-grade bags used in direct contact with food./shopping bag used to stored raw honeycomb/reach in freezer/outside storage room.High priority · 17 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 routine inspection
4 high priority (2 fixed by the Jul 16 follow-up, 1 fixed on the spot), 3 intermediate, 11 basic
-35
Safety score65

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

Inspection history

1 inspection · 2 visits

Jul152026

Routine inspection

18 violations found · Inspector came back once

Follow-up visitJul 16, 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:
- 1 High priority
- 3 Intermediate
- 7 Basic
What was still cited
High priority1
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food./shopping bag used to stored raw honeycomb/reach in freezer/outside storage room.
  More time given
Intermediate3
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
  More time given
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink./outside ice machine hand sink.
  More time given
  No soap provided at handwash sink./outside ice machine hand sink.
  More time given
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name./seasoning container not labeled.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair./cook line reach in cooler gasket torn.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler./cook line reach in cooler with excessive standing water.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  More time given
Official report, on the Florida DBPR website
First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
- 4 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Raw chicken 48°F, raw beef 47°F, raw pork 47°F, roasted tomatoes 46°F, milk 50°F, raw shell eggs 51°F, cooked beans 46°F, queso 46°F, pico 46°F/all cold holding overnight in walk in cooler.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw chicken 48°F, raw beef 47°F, raw pork 47°F, roasted tomatoes 46°F, milk 50°F, raw shell eggs 51°F, cooked beans 46°F, queso 46°F, pico 46°F/all cold holding overnight in walk in cooler.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken stored over cooked chicken tenders/reach in freezer outside walk in cooler. Raw beef stored over tortillas/reach in freezer/outside storage room.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food./shopping bag used to stored raw honeycomb/reach in freezer/outside storage room.
Intermediate3
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink./outside ice machine hand sink.
  No soap provided at handwash sink./outside ice machine hand sink.
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name./seasoning container not labeled.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on kitchen entrance small table/removed/
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair./cook line reach in cooler gasket torn.
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor./chlorine sanitizing bucket/moved/
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Outside ice machine room hand sink soiled. Outside ice machine air filters soiled.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination./salsa chips holder at customer self service station.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler./cook line reach in cooler with excessive standing water.
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Two pieces under cook line hand sink. One piece by kitchen entrance.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  No copy of latest inspection report available.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.