Taco Cabana

2597 Sanford Ave, Sanford, FL 32773 · Permanent Food Service · License 6905550

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Oct 1 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
2 high priority (fixed by the Oct 1 follow-up), 3 intermediate, 8 basic
-23
Safety score77

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

Inspection history

1 inspection · 2 visits

Sep302026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitOct 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 7 Basic
What was still cited
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
- Code 25, Single-service items: Single-service articles improperly stored.
  More time given
- Code 33, Garbage and refuse: Storage area not maintained clean and organized.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
  Outer openings not protected with self-closing doors.
  More time given
Official report, on the Florida DBPR website
First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 2 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  - shredded cheese (45°F - Cold Holding); - cooked pork (45°F - Cold Holding); - cooked beans (46°F - Cold Holding) Operator states less than 4 hours. Advised operator to move to freezer for expedited cooling
- Code 35, Insects, rodents, pests and animals: Roach excrement and/or droppings present.
  - on shelf at dish station
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  - hand wash sink at cookline storing togo boxes and pot - hand wash sink at cookline storing container of plastic lids
  No paper towels or mechanical hand drying device provided at handwash sink.
  - hand wash sink at cookline. - hand wash sink at dish station
  No soap provided at handwash sink.
  - hand wash sink at cookline.
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  - flour
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  - bulk flour
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  - top of interior
- Code 25, Single-service items: Single-service articles improperly stored.
  - cases of togo boxes on floor at dish station
- Code 33, Garbage and refuse: Storage area not maintained clean and organized.
  - unused kitchen equipment, pots, lids, and flooring materials, and togo boxes cluttering dish station
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  - back door
  Outer openings not protected with self-closing doors.
  - back door
  Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  - observed at prep station
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.