Fuzzy's Taco Shop

3950 S Florida Ave, Lakeland, FL 33813 · Permanent Food Service · License 6308483

Official report

out of 100

Grade A

Safety score 97 of 100

Latest visit: Sep 8, 2026

What drove the grade

Reach-in cooler interior/shelves have accumulation of soil residues.Basic · 2 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 complaint inspection
3 basic
-3
Safety score97

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

Inspection history

2 inspections · 2 visits

Latest inspection

Sep82026

Complaint inspection

3 violations found

First visitSep 8, 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.
3 violations found:
- 3 Basic
What the inspector cited
Basic3
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Bottom section of the side by side reach in freezer next to the walk in cooler.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Pans on the shelf next to the 3 compartment sink.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Inside the Walk-in Cooler.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug62026C77Routine inspection11 violations, 4 high priority No follow-up needed

First visitAug 6, 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.
11 violations found:
- 4 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Del Pasado black beans on the can good rack. The can was removed to be discarded.
  Fixed on the spot
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Corn elote 108°F. Inside the steam table.
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Corn elote108 F. The product was discarded.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken over raw steak in the cook line reach in drawers the steak was relocated behind the steak.
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade heavily soiled with black substance. The can opener was removed to the dishwasher area to be washed, rinsed and sanitized. Can opener holder at the end of the prep table across from the can good rack is soiled.
  Fixed on the spot
- Code 27, Water source: Hot water at hand washing sink does not reach 85°F.
  To the right when entering the kitchen from the dining room.. 76
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Lid to a prep pan inside the hand washing sink . 1st hand washing sink to the right entering the kitchen. The lid was removed to the dishwasher area to be washed, rinsed and sanitized.
  Fixed on the spot
Basic4
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Top of the dishwasher is soiled with debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on the r flip top reach in cooler across from the fryers.
- Code 36, Floors, walls, ceilings and ventilation: Vent cover missing.
  Throughout the kitchen and back prep area.
  Floor soiled/has accumulation of debris.
  Behind the oven next to the single compartment prep sink across from the dishwasher area.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.