Taqueria Tacontodo #2
1100 N Main St, Belle Glade, FL 33430 · Mobile Food Dispensing Vehicle · License 6052590
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection3 high priority (fixed on the spot), 3 intermediate (fixed on the spot)-15
- Safety score85
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 13, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At flip top cooler unit: cooked rice (57°F - Cold Holding) As per employee, transferred from walk in cooler 10 mins prior. Not prepped or portioned today. Operator removed to quick chill.
Fixed on the spot
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
At stove top: cooked chicken (93°F at 9:30am; 152°F at 10:40am - Reheating) As per operator, reheating since 9:45am. As per operator, process is complete as a result, product was placed in the steam table to hot hold. Product did not reheat to 165°F within 2 hours. Operator removed to reheat to 165+F.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed employee pills stored on top of flip top cooler unit. Employee 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.
At walk in cooler: Red salsa prepared 2 days prior not date marked. Operator date marked.
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
red salsa (45°F at 9:45am; 47°F at 10:40am- Cooling); green salsa (46°F at 9:45am; 48°F at 10:40am- Cooling) As per operator, both products portioned and cooling since 9:30am. At current rate of cooling, products will not cool to 41°F within 4 hours. Operator removed to quick chill.
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Employee employed approximately 40 days, as per operator. Operator had employee complete form during inspection.
Fixed on the spot
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.