Eos Tacos
900 Juno Ocean Walk, Juno Beach, FL 33408 · Mobile Food Dispensing Vehicle · License 6052244
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 Oct 16 routine inspection2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 2 basic-16
- Safety score84
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 visitOct 16, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed inside flip top lettuce (53°F - Cooling); cheese (52°F - Cooling); raw shell eggs (56°F - Cooling) unit just turned on,held less than 4 hours. Operator moved to chest freezer to cool. GLASS REACH IN- ; cheese (63°F - Cold Holding)
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed inside steam table cooked chicken (123°F - Hot Holding); pork (125°F - Hot Holding) in unit under 4 hours. Unit just turned on. Operator moved to stove to reheat to 165f.
Fixed on the spot
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled
Observed spray bottle with blue chemical not labeled. Operator labeled dish soap .
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/ Mrs Harris 3-3-2021
Basic2
Code 36, Floors, walls, ceilings and ventilation: Floor in disrepair.
Code 50, Current license displayed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
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.
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