Taqueria Los Indios
539 N Market Blvd, Webster, FL 33597 · Mobile Food Dispensing Vehicle · License 7050206
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection2 high priority (1 fixed by the Nov 4 follow-up, 1 fixed on the spot)-6
- Safety score94
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 visitNov 4, 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 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Observed Sour Cream (50°F - Cold Holding); Shredded Cheese (50°F - Cold Holding); Chorizo (53°F - Cold Holding); Chicken (48°F - Cold Holding); Tamales (51°F - Cold Holding) in reach-in cooler across from three compartment sink. Issued stop sale. Operator discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Sour Cream (50°F - Cold Holding); Shredded Cheese (50°F - Cold Holding); Chorizo (53°F - Cold Holding); Chicken (48°F - Cold Holding); Tamales (51°F - Cold Holding) in reach-in cooler across from three compartment sink. Issued stop sale. Operator discarded.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.