Taqueria Navarro LLC

2435 S French Ave, Sanford, FL 32771 · Permanent Food Service · License 6905658

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Jul 9, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 9 routine inspection
1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 10 basic (1 repeat)
-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 · 1 visit

Jul92026

Routine inspection

14 violations found

First visitJul 9, 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.
14 violations found:
- 1 High priority
- 3 Intermediate
- 10 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -buffet reach-in cooler: diced tomatoes 48°F and shredded lettuce 47°F, per operator stored in buffet reach-in cooler less than 1 hour, employee placed lids on containers to held cool
  Fixed on the spot
Intermediate3
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  -inspector provided the DBPR Clean-Up of Vomiting and Diarrheal Events handout
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
  -cutting board on top of roll-top reach-in cooler is stained -inside of the microwave at the end of the front service line
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  -water filter with line connected to ice machine is dated 5/20/2022
Basic10
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  -jug of oil stored on the floor in front service area, operator elevated
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  -utensils in water 127°F on top of flat top grill, operator turned up heat on the grill to rapidly re-heat
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
  -cardboard used to line white wire shelf in front service area
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -walk-in cooler door -walk-in cooler/walk-in freezer blue rack shelves
- Code 25, Single-service items: Single-service articles improperly stored.
  -cases of white interfold napkins stored on the floor behind the front counter
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  -in front of the toilet inside the unisex bathroom
  Wall soiled with accumulated grease, food debris, and/or dust.
  -walk-in freezer wall behind the fans -walk-in cooler wall to left of walk-in freezer door
  Ceiling/ceiling tile shows damage or is in disrepair.
  -multiple ceiling tiles with water damage, operator states she has requested repairs from the landlord
  Fixed on the spot
  Light not functioning.
  -lights over front service area, operator states she has requested repairs from the landlord
  Fixed on the spot
  Floor soiled/has accumulation of debris.
  -walk-in freezer floor
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.