Taqueria Juanita Food Truck
3820 S Clyde Morris Blvd, Port Orange, FL 32129 · Mobile Food Dispensing Vehicle · License 7451128
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 Aug 25 routine inspection4 high priority (no follow-up needed), 6 intermediate (1 fixed on the spot), 7 basic-36
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 25, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-shredded cheese 45-47°F inside heavily loaded single door cooler.
Refrigerated time/temperature control for safety food received at greater than 41°F.
-cooked pork received for unit at 58°F.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw poultry stored above precooked meats inside vertical cooler
Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.
Intermediate6
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.
-cooked meats inside refrigerator
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
-cooling cooked rice inside deep container at room temperature. Advised of inadequate rate when cooling a deep pan of cooked food. Advised to cool rice down on shallow pans. Provided hand out for proper cooling practices. Temperatures checked of 125-145°F to 124-130°F in the first hour of cooling. Advising operator of mandatory requirement to adequately cool food to 70°F within 2 hours. This violation must be in compliance upon the next unannounced inspection
Code 27, Water source: No hot running water at three-compartment sink.
89°F, manager corrected issue, rechecked at 112°F
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-personal items stored inside the hand sink basin
Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not match/bear the manufacturer's label.
-cleaning agent used inside quat ammonium concentration bottle. Advised of requirement to use a food safe sanitizer, operator must follow manufacturer directions for all chemicals used in the establishment
Code 51, Other sanitary and safe operation: Nonself-sufficient mobile food dispensing vehicle operator failed to submit a Commissary Notification form to the division for each commissary prior to use.
-FDACS facility used for storage/support services. Operator provided a commissary agreement letter. Advised to return to the division prior to the next unannounced inspection
Basic7
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
-containers/cases under shelving inside unit
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-hood filters
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-behind cookline
Code 50, Current license displayed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Code 51, Other sanitary and safe operation: Mobile food dispensing vehicle connected to utilities on more than a temporary basis.
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.
Safest food trucks in Port Orange
No other A-grade food trucks in Port Orange yet.