Taco Libre
2600 N Ponce de Leon Blvd, Saint Augustine, FL 32084 · Permanent Food Service · License 6500103
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection3 high priority (1 fixed by the Oct 7 follow-up, 2 fixed on the spot, 2 repeats), 2 intermediate (1 repeat), 6 basic (4 repeats)-30
- Administrative complaint on Oct 5, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score58
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 visitOct 7, 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 visitOct 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In cooler since 11am; In drawers; shrimp 47°F; ( - Cold Holding) Reach in cooler; lettuce, cheese 45°F, corn 50°F, guacamole 44°F, shrimp, chicken 45°F; ( - Cold Holding) Person in charge placed on ice.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Carnitas 130°F, Beef 121°F; ( - Hot Holding)person in charge heated up to 165°F
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Spray hose hanging in sink.
Intermediate2
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Establishment does not have test strips.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Black mold like substance and ice machine. At bar; soda nozzles are soiled.
Repeat violation
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Rice not labeled. Person in charge of labeled.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Soda boxes on the floor, person in charge picked up and stored properly.
Fixed on the spotRepeat violation
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.
Scoop to rice laying in the rice. Person in charge removed.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl used as a scoop and chili, salt, oregano, sugar. Person in charge removed.
Fixed on the spot
Equipment in poor repair.
Gaskets on drawers are torn, gaskets on reach in cooler are torn.. chili spice in cracked container.
Repeat violation
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Missing in under hand washing sink on cook line and in back.
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.