Taco Amigo

5009 Gall Blvd, Zephyrhills, FL 33542 · Permanent Food Service · License 6102853

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Aug 31, 2026

What drove the grade

3 live, small flying insects found in prep room and in kitchen.High priority · fixed on the spot · 5 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
4 high priority (1 fixed by the Aug 31 follow-up, 3 fixed on the spot), 1 intermediate (1 repeat), 1 basic
-17
Complaint after follow-up on Aug 25, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score71

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

Inspection history

1 inspection · 3 visits

Aug202026

Routine inspection

6 violations found · Inspector came back 2 times

2nd follow-up visitAug 31, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable on lift top reach-in cooler on cook line.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 25, 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.
2 violations still not corrected:
- 1 High priority
- 1 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Shredded Cheese (52°F - Cold Holding); Chorizo (52°F - Cold Holding); Sour Cream (52°F - Cold Holding); and Cooked Shrimp (47°F - Cold Holding) in reach-in cooler on cook line.
  Administrative complaint
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable on lift top reach-in cooler on cook line.
  More time given
Official report, on the Florida DBPR website
First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
- 4 High priority
- 1 Intermediate
- 1 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Shredded Cheese (52°F - Cold Holding); Chorizo (52°F - Cold Holding); Sour Cream (52°F - Cold Holding) in reach-in cooler on cook line. Operator placed ice bags on products.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef product over cooked beef in walk-in cooler.
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Observed employee cutting lettuce with no gloves on. Operator discussed with employee, and employee put on gloves.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: 3 live, small flying insects found in prep room and in kitchen.
  Operator started to eliminate flies, and sanitize areas.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in rear prep room.
  Operator provided paper towels. No handwash sign at handwash sink at prep room handwash sink.
  Repeat violation
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable on lift top reach-in cooler on cook line.
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.