Taco Bell
903 Pasadena Ave S, South Pasadena, FL 33707 · Permanent Food Service · License 6217081
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 15 complaint inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-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 · 2 visitsComplaint inspection
- Follow-up visitJul 31, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Other side of line cooler has not been repaired yet, they are not using it until it has been repaired and can hold foods at 41°F and below.
More time given
- First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On prep line opposite the side in use: Sour cream (53°F - Cold Holding); cut cabbage (48°F - Cold Holding); cut lettuce (49°F - Cold Holding); pico de gallo (47°F - Cold Holding); diced tomatoes (48°F - Cold Holding) Operator says this line was stocked from the walk in cooler at 9AM and no temperatures had been taken at that time or since. Since the walk in cooler temped well, it is likely that the foods took some time to elevate in temperature as a result of the reach in unit being ineffective, and may have been within a window to cool them. Operator voluntarily discarded and will discontinue use of unit until it has been repaired and can hold foods at 41°F or below.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-ice chute soiled with black/pink moldlike substance on soda machine by service window
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Pair of scissors in hand sink by prep sink in kitchen. Operator removed.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. On prep line opposite the side in use: Sour cream (53°F - Cold Holding); cut cabbage (48°F - Cold Holding); cut lettuce (49°F - Cold Holding); pico de gallo (47°F - Cold Holding); diced tomatoes (48°F - Cold Holding) Operator says this line was stocked from the walk in cooler at 9AM and no temperatures had been taken at that time or since. Since the walk in cooler temped well, it is likely that the foods took some time to elevate in temperature as a result of the reach in unit being ineffective, and may have been within a window to cool them. Operator voluntarily discarded and will discontinue use of unit until it has been repaired and can hold foods at 41°F or below.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.