Taqueria Juanita

3820 S Clyde Morris Blvd, Port Orange, FL 32129 · Permanent Food Service · License 7407599

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Nov 4, 2026 (3 days ago)

What drove the grade

Live, small flying insects foundHigh priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 intermediate, 6 basic
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Nov42026

Routine inspection

12 violations found

First visitNov 4, 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.
12 violations found:
- 2 High priority
- 4 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. -3 compartment sink 0ppm, manager showed an un-desolved quat tablet inside sink basin containing numerous clean dishes. Advised to use proper quat test strips to maintain requires 200-400ppm for sanitizing food contact equipment after cleaning. -manager replaced sanitizer water during inspection. -must be in compliance upon the next unannounced inspection Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -pans/plates/utensils resting inside standing water without any sanitizer. -must be in compliance upon the next unannounced inspection .
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  -2 small flying insects in back near/hovering around thr mop sink/bathrooms
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  -open milk inside cooler in prep area
- Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
  -chlorine and ph test strips provided by manager while using quat ammonium tablets for sanitizing
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -small cutting board
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  -78°F, hand sink at entrance to cook line from dining area
Basic6
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  -unit out front near counter
  Fixed on the spot
- 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.
  -handle resting inside food in bulk container near back door
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  -cloth used in hot holding container with corn tortillas on the cook line
  Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  0ppm
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  -3 compartment sink
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  -damaged ceiling tile inside preparation area
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.