Taco Town Mexican Food
2009 13 St, Saint Cloud, FL 34769 · Permanent Food Service · License 5903817
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 Sep 3 complaint inspection2 high priority (fixed by the Sep 4 follow-up, 2 repeats), 2 intermediate (1 repeat), 1 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 5 visitsLatest inspection
Complaint inspection
- Follow-up visitSep 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for all employees.
More time given
Basic1
Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler interior/shelves have accumulation of soil residues.
More time given
- First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
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.
shredded cheese (52°F - Cold Holding); pico de gallo (51°F - Cold Holding); diced tomato (48°F - Cold Holding); shredded lettuce (53°F - Cold Holding); cut cabbage (48°F - Cold Holding); red sauce (49°F - Cold Holding); queso fresco (46°F - Cold Holding); precooked beef tripe (48°F - Cold Holding); raw beef (57°F - Cold Holding) All items in cookline make table 5 hours per operator
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
shredded cheese (52°F - Cold Holding); pico de gallo (51°F - Cold Holding); diced tomato (48°F - Cold Holding); shredded lettuce (53°F - Cold Holding); cut cabbage (48°F - Cold Holding); red sauce (49°F - Cold Holding); queso fresco (46°F - Cold Holding); precooked beef tripe (48°F - Cold Holding); raw beef (57°F - Cold Holding) All items in cookline make table 5 hours per operator - see stop sale
Repeat violation
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Table sanitizer at front counter
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Facility is currently on existing warning from last routine inspection for expired employee training- due 9-30-26
Repeat violation
Basic1
Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler interior/shelves have accumulation of soil residues.
Shelving
Earlier inspections 1
F57Routine inspection11 violations, 2 high priority · 2 follow-up visits Complaint after follow-up
- 2nd follow-up visitOct 9, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
More time given
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for all employees.
Operator unable to provide updated proof of training on callback inspection
Administrative complaint
Basic3
Code 25, Single-service items: Single-service articles improperly stored.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
Light not functioning.
More time given
- 1st follow-up visitSep 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
7 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
More time given
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
More time given
Code 53, Manager certification and employee training: Food manager certification expired.
More time given
Required employee training expired for all employees.
Per operator, food handler certifications have been ordered but have not been delivered. Extended 7 days
More time given
Basic3
Code 25, Single-service items: Single-service articles improperly stored.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
Light not functioning.
More time given
- First visitJul 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 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.
pico de gallo (48°F - Cold Holding) in make table closest to kitchen entrance on cookline In make table overnight per operator Operator discarded
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
pico de gallo (48°F - Cold Holding) in make table closest to kitchen entrance on cookline In make table overnight per operator - see stop sale Operator discarded
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Cup inside of handwashing sink at front counter Operator removed
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Martin Bustamante Meza issued 4-5-21
Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 5 expired as of 4-5-26 1 expired as of 2025
Basic6
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Avocados with stickers still on inside of cookline make table
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
At front counter
Code 25, Single-service items: Single-service articles improperly stored.
Cases of to go containers on floor in dry storage room near restrooms
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Handwashing sink at front counter Operator cleaned out drain
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Several throughout kitchen
Light not functioning.
2 in hood over cookline
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.