Don's Taco Authentic Mexican Restaurant LLC
706 East Tarpon Ave, Tarpon Springs, FL 34689 · Permanent Food Service · License 6218697
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection3 high priority (2 fixed by the Oct 19 follow-up, 1 repeat), 4 intermediate (2 fixed on the spot), 6 basic-30
- Administrative complaint on Aug 18, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 19, 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
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Wall and ceiling soiled with accumulated grease, food debris, and/or dust.
More time given
- 1st follow-up visitAug 19, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
More time given
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Food storage container/container lid cracked or broken.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall and ceiling soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitAug 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 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.
In single glass door cooler in storage area - raw chicken 58 ( - Cold Holding); raw beef, ground (51°F - Cold Holding); raw ground pork (55°F - Cold Holding); raw chorizo (51°F - Cold Holding) house made tomato sauce (61°F - Cold Holding) all made or prepped yesterday, temperatures not taken today.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In single glass door cooler in storage area - raw chicken (58 - Cold Holding); raw beef, ground (51°F - Cold Holding); raw ground pork (55°F - Cold Holding); house made tomato sauce (61°F - Cold Holding) all made or prepped yesterday, case of raw chorizo (51°F - Cold Holding) temperatures not taken today. See stop sale
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Tortillas in to go bags
Intermediate4
Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
In glass door cooler in storage area, ambient thermometer reads 32°F. Food in cooler is above 50°F
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Gloves in hand wash sink in dish room, operator removed. Towels and sponge in hand wash sink in bar, operator removed removed
Fixed on the spot
No soap provided at handwash sink.
On cook line, operator put soap at sink
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Juan
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Single glass door cooler not holding food at proper temperature. Thermometer reads 30°F. All food in unit above 50°F.
Food storage container/container lid cracked or broken.
Plastic bins for tortillas are cracked, melted
Ice buildup in reach-in freezer and/or walk-in freezer.
Reach in freezer in storage area area
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
On prep table, end of cook line
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Operator turned all to handles up
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall and ceiling soiled with accumulated grease, food debris, and/or dust.
In kitchen Floor tiles broken in kitchen
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.