El Cabrito Taqueria

119 N Hwy 17-92, Haines City, FL 33844 · Mobile Food Dispensing Vehicle · License 6350490

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 routine inspection
1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 5 basic
-16
Extension granted on Nov 6
Counts in full until a follow-up finds the problems fixed
-3
Safety score81

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

Inspection history

1 inspection · 2 visits

Nov42026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitNov 6, 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:
- 2 Intermediate
- 3 Basic
What was still cited
Intermediate2
- 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.
  More time given
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  More time given
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 51, Other sanitary and safe operation: Mobile food dispensing vehicle connected to utilities on more than a temporary basis.
  More time given
Official report, on the Florida DBPR website
First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 1 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Hot holding Beef 93. Operator placed to reheat on stove. Reheated at 165°F.
  Fixed on the spot
Intermediate3
- 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.
  No food date marked.
- Code 28, Sewage and wastewater disposal: Mobile food dispensing vehicle disposing liquid waste improperly.
  Waste water tank not capped off slightly leaking on to ground behind MFDV. Operator called off, no longer leaking on to ground. Advised operator to clean and sanitize area.
  Fixed on the spot
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All employee trainings expired. No proof of training.
Basic5
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gasket torn and taped on upright reach in cooler
- Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gasket of reach in freezer soiled
- Code 51, Other sanitary and safe operation: Mobile food dispensing vehicle connected to utilities on more than a temporary basis.
  Has large propane tank not integral part of unit unable to prove that it is easy disconnect.
  Mobile food dispensing vehicle is not self-propelled or otherwise movable from place to place.
  Mobile food dispensing vehicle is sitting on bricks, tires flat.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.