Taqueria Los Cabrones
1100 Ohio Ave S, Live Oak, FL 32064 · Permanent Food Service · License 7100369
What drove the grade
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection1 high priority (fixed on the spot), 7 intermediate (3 fixed on the spot), 3 basic (1 repeat)-25
- Complaint after follow-up on Sep 23Counts in full until a follow-up finds the problems fixed-20
- Safety score55
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 visitSep 23, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No certified food manager for establishment.
No certified manager for establishment.
- First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entered kitchen from outside and handled pan of nachos without washing hands. Manager had employee wash hands.
Fixed on the spot
Intermediate7
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. No consumer advisory available. Inspector provided operator with consumer advisory. Manager posted consumer advisory during inspection.
Fixed on the spot
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Container of milk in front counter reach-in cooler. Manager stated milk opened the previous morning.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Establishment has no probe thermometer available.
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.
No written procedure available. Inspector provided operator written procedure.
Fixed on the spot
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
No soap at restroom hand washing sink. Manager provided soap at hand washing sink.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle of degreaser stored underneath three compartment sink.
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No current certified food manager for establishment.
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice cream reach-in freezer behind front counter.
Repeat violation
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Wiping cloth used to cover Trepa in front counter reach-in cooler. Manager removed wiping cloth and replaced it with plastic wrap.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go containers stored on the front counter. Manager turned containers over.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.