El Paso Taco's & Tequila
8662 Navarre Pkwy Unit 3-5, Navarre, FL 32566 · Permanent Food Service · License 6701245
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection2 high priority (fixed by the Sep 4 follow-up)-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Soup 50°F/50°F, Shredded Chicken 50°F/51°F, Queso 50°F, Salsa 56°F/54°F, Shell Eggs (ambient) 53°F, Raw Chicken 52°F, Cooked Beef 52°F. Walk In Ambient Temp 51°F. All food items prepped and cooled in cooler the previous day. Operator was unable to determine how long food items have been out of temp. Soup 50°F/50°F, Shredded Chicken 50°F/51°F, Queso 50°F, Salsa 56°F/54°F, Shell Eggs (ambient) 53°F, Raw Chicken 52°F, Cooked Beef 52°F. Walk In Ambient Temp 51°F. All food items prepped and cooled in cooler the previous day. Operator was unable to determine how long food items have been out of temp.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In walk in Cooler: Chile Con Carne 50/50°F, Charro Bean Soup 50°F/50°F, Shredded Chicken 50°F/51°F, Queso 50°F, Salsa 56°F/54°F, Shell Eggs (ambient) 53°F, Raw Chicken 52°F, Cooked Beef 52°F. Walk In Ambient Temp 51°F. All food items prepped and cooled in cooler the previous day. Operator was unable to determine how long food items have been out of temp.
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.
- 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.