Taco Jalisco
6895 S Tamiami Trl, Sarasota, FL 34231 · Permanent Food Service · License 6806195
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection1 high priority (fixed on the spot), 1 intermediate, 6 basic (1 repeat)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
More time given
- First visitSep 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Observed Cooked beef at 1 hour per Operator (119°F - Hot Holding); Cooked chicken (120°F - Hot Holding); Cooked tripe at 1hour per Operator (119°F - Hot Holding) in steam table at end of cook line. Water in holding unit was 123°F. Operator moved all items to flat top to rapidly reheat above 165°F in less than 2 hours. Observed Cooked beef (181°F - Hot Holding); Cooked chicken (180°F - Hot Holding); Cooked Tripe (182°F - Hot Holding)
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed commercial can opener blade with buildup of dried food debris.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed lean of diced tomatoes stored on floor of walk in cooler.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed in use tongs hanging on handle of equipment on cook line.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed cracked gaskets on stand up white reach in freezer next to cook line.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed buildup of dust around vents over cook line.
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed ceiling tiles in back prep area are acoustic tiles.
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Observed lights missing proper shield in back prep area over prep tables holding cooling food.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitJul 13, 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.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
Observed more than four workers engaged in food prep at time of inspection with no certified manager on duty at that time. This has been repeated from last inspections.
Administrative complaint
At the first visitRepeat violation
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling vents above Cook's line with buildup of dust and condensation
More time given
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.