Eris Taqueria
10801 Gulf Blvd, Treasure Island, FL 33706 · Mobile Food Dispensing Vehicle · License 6252772
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 23 complaint inspection2 high priority (1 repeat), 8 intermediate (2 fixed on the spot), 3 basic; intermediate violations cost 18 at most-35
- Complaint after follow-up on Oct 9Counts in full until a follow-up finds the problems fixed-20
- Safety score45
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 visitOct 9, 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.
9 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
house made green salsa (50°F - Cold Holding); house made red salsa (46°F - Cold Holding); Cut lettuce (50°F - Cold Holding) Inspector observed fans in the interior of the deli cooler covered with plastic bags of product. Operator moved to bags of product to allow air flow. Containers of food items at the top interior of the deli cooler were moved to another cold holding unit. Ambient thermometer reading at 48 degrees.
Administrative complaint
Code 29, Plumbing and backflow prevention: Nonfood-grade hose conveying potable water.
More time given
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 53, Manager certification and employee training: No certified food manager for establishment.
No proof of CFM training.
Administrative complaint
Proof of required state approved employee training not available for some employees.
Per operator, two employee are currently employed. No employee food handlers training observed during the callback inspection.
Administrative complaint
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Hand sink failing to drain properly. Water remained standing in the sink basin for the duration of the callback inspection.
More time given
Code 51, Other sanitary and safe operation: Mobile food dispensing vehicle connected to utilities on more than a temporary basis.
Discussed wastewater with Supervisor during the callback inspection. Observed orange garden hose that leads to a pipe behind the back side of the shell gas station. During the callback inspection spoke to Shell gas station Manager Holly, who confirmed that the is no grease trap located at the gas station. Black box and PVC pipes are not a quick disconnect and operator must maintain his gray water within the tank of his truck. Per 61C-4.0161, MFDVs may temporarily connect to an approved utility system for no more than one day's operation. Therefore, the mobile food unit must have a quick disconnect system in place and be able to demonstrate it upon request. The quick disconnect can be as simple as a plug-in for electricity or a traditional hose connection that unscrews. It should be quick and easy to use and not require special tools to accomplish. The mobile food unit must be street worthy at all times.
Administrative complaint
- First visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 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.
house made green salsa (46°F - Cold Holding); house made red salsa (45°F - Cold Holding) Portion cups of house made red and green salsa were overfilled past the fill line inside the reach in cooler. Multiple portion cups were temped and cold holding temperatures were between 45°F and 46°F. Discussed removing portion cups that are over the fill line and storing them in a cooler that will bring down the temperature rapidly.
Repeat violation
Code 29, Plumbing and backflow prevention: Nonfood-grade hose conveying potable water.
Observed an orange garden hose hooked up to the plumbing of a black plastic container, where the food trucks gray water is draining through the hose into a pipe at the back of the gas station.
Intermediate8
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Chicken stock, cooked pork, cooked beef tongue not date marked and made over 24 hours. Emailed person in charge Date Marking (5030-049) form.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Two employees were observed engaging with food or in food preparation during the inspection. One employee stated they started this week, and the other stated they have been employed for a few months. Employee Health Reporting agreement (5030-103) form emailed to the employee on duty.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee wash their hands in three compartment sink.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards stained.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Sanitizer bucket being stored on top of hand sink faucet. Item removed.
Fixed on the spot
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ The establishment lacks a Certified Food Manager. The employee on duty stated that this requirement had never been discussed or requested during previous inspections.
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed food handler training certificate for operator/owner Elis Flores Reyes with a completion date of 2/18/2025 through National Registry Food Safety Professionals. No other employee training could be provided. Currently two employee present on the food truck engaging with food or in food preparation.
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Hand sink failing to drain properly. Water remained standing in the sink basin for the duration of the inspection after being used for handwashing by the inspector.
Code 51, Other sanitary and safe operation: Mobile food dispensing vehicle connected to utilities on more than a temporary basis.
MFDV gray water tank is connected to white plumbing tubes that are connected to black plastic box on the outside of the food truck where gray water is flowing through a orange garden hose that leads to a pipe behind the.back side of the shell gas station. The operator stated this was done to allow the gray water to flow through the hose where it will drain into a pipe. Discussed the potable and wastewater holding tanks must be an integral part of the unit and connection must be made in a manner that allows for easy and efficient disconnection (i.e., quick disconnects) For the purpose of utility connection, "temporary" means one day/24 hours.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.
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