Taco Bell #3773
2456 McMullen Booth Rd, Safety Harbor, FL 34695 · Permanent Food Service · License 6210453
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 Jul 10 routine inspection2 high priority (fixed on the spot), 2 basic (1 repeat)-9
- Safety score91
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 visitJul 10, 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.
4 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.
Lettuce 53°F cold hold, cheese shredded 52°F cold hold . Food have been in unit less than 4 hours. The unit was turned on this morning has not reached optimal temperature. Operator placed items in walk in cooler. Second temperature 10:34am 41°F shredded cheese 41 lettuce
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked chicken 130°F stored in holding box. Operator placed chicken in cooker to bring temperature to a minimum of 165°F.
Fixed on the spot
Basic2
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Handles to hot box, exterior of hot press.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Cook line , prep areas.
Repeat violation
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.