Taco-Quila Mexican Kitchen & Cantina II
4464 Grand Blvd, New Port Richey, FL 34652 · Permanent Food Service · License 6102261
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 14 routine inspection3 high priority (2 fixed by the Sep 15 follow-up, 1 fixed on the spot, 2 repeats), 1 intermediate, 4 basic-20
- Administrative complaint on Sep 14, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
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: Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitSep 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat 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.
churro cheesecake (50°F - Cold Holding) portioned house made salsa on top of chip holding unit (61°F - Cold Holding),
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In glass door cooler in kitchen- churro cheesecake (50°F - Cold Holding); temperature not taken today, see stop sale, flan (45°F - Cold Holding);moved to walk in cooler - recheck 45°F At server station-portioned house made salsa on top of chip holding unit (61°F - Cold Holding), see stop sale . Recheck 49°F
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine not sanitizing, chlorine 0 ppm, it appears the the sanitizer and rinse aid have been switched. The sanitizer tube has blue liquid and the rinse aid is clear. Operator set up 3 compartment sink .
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan guards in walk in cooler
Code 29, Plumbing and backflow prevention: Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage.
Water dripping from ceiling In kitchen. Not on food or food contact surface. Repair tech has been called
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling vent sin kitchen soiled Acoustic tiles in kitchen have water damage
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.
- 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.