Taco Libre
1001 Beach Blvd A1A, Saint Augustine Beac, FL 32080 · Permanent Food Service · License 6502345
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection9 high priority (6 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 8 basic (1 repeat)-55
- Administrative complaint on Oct 19Counts in full until a follow-up finds the problems fixed-20
- Safety score25
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
Observed glass and plastic mixer bottles sitting in drink ice at bar. Person in charge had employee dispose ice.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed house made salsa (45°F - Cold Holding) taken out of cooler and left on table for less than 30 mins per person in charge. Person in charge placed back in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed double panned on steam table for approximately 2 hour per person in charge corn (119°F - Hot Holding). Observed in steam well Queso (130°F - Hot Holding) for less than 1 hour per person in charge. Person in charge had employee reheat on stove to 165°F+ by end of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shrimp over unwashed vegetables in walk-in cooler Observed raw shrimp and raw shell eggs above ready to eat salsa in walk-in cooler. Discussed with person in charge.
Food stored in ice used for drinks.
See stop sale. Observed glass and plastic mixer bottles sitting in drink ice at bar. Person in charge had employee dispose ice.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee help another employee fill soap bottles with five gallon bucket of soap. Employee proceeded to put gloves on to process raw chicken without hand washing.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed three live flying Insects near bar area.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed prescription medics stored on electrical socket above food prep table. Person in charge removed from food area.
Fixed on the spot
Toxic substance/chemical improperly stored.
Observed chemical spray cleaners sitting on bag n box on bottom shelf of prep table. Person in charge had employee remove chemicals from bag n box area.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed queso made today with old date mark from 10/15/26 per person in charge. Person in charge added today's date mark.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chemical test kit for quat tablets used at bar.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed hand washing station by bar missing paper towels.
Basic8
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed bar utensils in water at 103°F. Discuss with person in charge and they dumped water.
Fixed on the spot
In-use ice scoop stored on soiled surface between uses.
Observed ice scoop sitting on top of ice machine while top of ice machine soiled with dust and food debris. Person in charge placed ice scoop in food container. Discussed ice scoop being ware washed.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets on flip-top coolers, reach in coolers, and walk-in coolers soiled with food debris.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed multiple drink cups and food containers in drying area stacked with visible moisture.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed several places cook line cooler with standing in bottom of reach in cooler.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed multiple floor tiles cracked allowing water to pool.
Floor area(s) covered with standing water.
Observed several places where standing water is pooling on floor through out kitchen and bar areas.
Floor soiled/has accumulation of debris.
Observed floor soiled with food debris under kitchen equipment.
Repeat violation
Earlier inspections 1
C76Routine inspection11 violations, 3 high priority No follow-up needed
- First visitOct 13, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Observed cooked corn in walk-in cooler with a date mark 8-10-26 Observed pan of pork date marked 10-4-26 frozen same day removed from freezer 10-6-26 per person in charge. Observed partial pan of chicken date marked 10-3-26 frozen same day and removed from walk-in freezer on 10-6-26 per person in charge.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed salsa on ice (42-48°F - Cold Holding) person in charge placed in smaller container and added more ice. Discussed time control to person in charge.
Fixed on the spot
Code 28, Sewage and wastewater disposal: Raw sewage on ground of establishment.
Observed floor drain for hand washing station near kitchen entrance clogged with food debris making drain over flow onto floor. Person in charge had employee clean drain, mop, and sanitize floor.
Fixed on the spot
Intermediate5
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed refried beans x 5 (120-155°F - Cooling); pork (134°F - Cooling) ; rice x 2 (123-139°F - Cooling) All approximately started around 1430 per person in charge. Redford beans x 5 (120-143°F - Cooling) 1530 rice x 2 (122-133°F) pork (128°F - Cooling) all approximately one hour. Inside very thick and deep containers. Explained constant stirring, uncovered inside refrigeration would be best if intending to not use ice wands.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand washing station on cook line used to hold dirty utensils. Person in charge removed from hand washing station.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed hand washing station by ice machine missing paper towels. Person in charge added paper towels.
Fixed on the spot
No soap provided at handwash sink.
Observed hand washing station by ware washing missing soap. Person in charge added soap.
Fixed on the spot
Code 53, Manager certification and employee training: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
Observed person in charge whom has proof of food management training lacking knowledge of date marking. Provided hand out and discussed with person in charge.
Fixed on the spot
Basic3
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee food across from drink station in kitchen.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed floors behind kitchen equipment soiled with food debris.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee cell phone left on shelf next too single service and food debris.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- 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.