Barrio Tacos + Tequila + Whiskey
Last inspected: Feb 23, 2026
90
Score
Going back to 2022, Barrio Tacos + Tequila + Whiskey has seven inspections in the public record. On Feb 23, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around four violations compared to roughly 12 violations earlier on.
The pattern that stands out is “spray bottle containing toxic substance not labeled”, which has been cited three times.
Among Orlando restaurants, the typical score is 79; Barrio Tacos + Tequila + Whiskey is comfortably above that bar. Taken together, the history is a positive one.
7
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 23, 2026
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna stack not identified as raw . Operator add it manually. **Corrected On-Site**
02B-01-5
90
Oct 3, 2024
Routine - Food
2 critical violations. 6 major violations. 3 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuscan mix prepped 9-24-24 **Repeat Violation** **Warning**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuscan mix prepped 9-24-24. **Repeat Violation** **Warning**
02C-01-5
Intermediate - No soap provided at handwash sink. The employee hand sink at the prep area . **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. At the dish area glass cleaner no label . **Warning**
41-17-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Amanda costa 3-6-2019 Serve safe . **Warning**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Fan and lid stored at the employee hand sink by the dish area . **Warning**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** **Warning**
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Basic - Light not functioning. One out by the hoods. **Warning**
36-62-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep table by the stove . **Warning**
21-12-4
Basic - In-use tongs stored on equipment door handle between uses. At the stove Handel . **Warning**
10-20-4
35
Mar 13, 2024
Complaint Partial
No violations found.
100
Mar 4, 2024
Routine - Food
4 critical violations. 7 major violations. 7 minor violations.
View 18 violations
High Priority - 01B-24-5 Observed: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Red beans made 2-20-24 Priority: High Priority
01B-24-5
High Priority - 29-42-4 Observed: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Priority: High Priority
29-42-4
High Priority - 02C-01-5 Observed: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Red beans made 2-20-24. Priority: High Priority
02C-01-5
High Priority - 03B-01-6 Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cauliflower rice (101F - Hot Holding)from 2.5 hours. **Repeat Violation** Priority: High Priority
03B-01-6
Intermediate - 31A-09-4 Observed: Handwash sink not accessible for employee use at all times. Employee hand sink by the dish area. **Corrected On-Site** Priority: Intermediate
31A-09-4
Intermediate - 31B-02-4 Observed: No paper towels or mechanical hand drying device provided at handwash sink. Employee hand sink by the dish area. Priority: Intermediate
31B-02-4
Intermediate - 31B-03-4 Observed: No soap provided at handwash sink. Employee hand sink by the dish area. **Corrected On-Site** Priority: Intermediate
31B-03-4
Intermediate - 41-17-4 Observed: Spray bottle containing toxic substance not labeled. Priority: Intermediate
41-17-4
Intermediate - 53A-05-6 Observed: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/ food-lodging/food-manager/ Priority: Intermediate
53A-05-6
Intermediate - 16-62-1 Observed: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Priority: Intermediate
16-62-1
Intermediate - 29-28-4 Observed: Water treatment device has not been inspected or serviced according to manufacturer's instructions. Expired 11/23 Priority: Intermediate
29-28-4
Basic - 08B-38-4 Observed: Food stored on floor. Fryer oil stored at the floor . Priority: Basic
08B-38-4
Basic - 10-07-4 Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. 67 f at the bar area. **Corrected On-Site** Priority: Basic
10-07-4
Basic - 16-46-4 Observed: Old labels stuck to food containers after cleaning. Storage area. **Repeat Violation** Priority: Basic
16-46-4
Basic - 24-05-4 Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage area. Priority: Basic
24-05-4
Basic - 24-08-4 Observed: Equipment and utensils not properly air-dried - wet nesting. Storage area. Priority: Basic
24-08-4
Basic - 29-11-4 Observed: Water leaking from pipe and/or faucet/handle. Mop sink . Dump sink . Priority: Basic
29-11-4
Basic - 36-62-4 Observed: Light not functioning. By the hoods. Priority: Basic
36-62-4
19
Oct 2, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. enchilada chicken (91F - Hot Holding) in steam well near chip dispenser. In unit 90 minutes per operator. beef (110F - Hot Holding); cooked mushrooms (80F - Hot Holding) , left on stove top, no heat. Operator discarded **Corrective Action Taken**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid at bar
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Near back door
22-20-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees.at bar
31B-04-4
Basic - Old labels stuck to food containers after cleaning. At dish
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. On cookline, operator discarded **Corrected On-Site**
12B-13-4
61
Mar 3, 2023
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk, manager added date mark **Corrected On-Site**
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ground beef from 6 hours ago at 3:58 (52F - Cooling). Placed in freezer to cool . **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash cans. Manager removed **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Can opener blade not kept sharp - observed metal shavings.
14-22-4
Basic - Ceiling tile missing. Manager added **Corrected On-Site**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Turned on side. **Corrective Action Taken**
24-08-4
Basic - Food not stored at least 6 inches off of the floor. Oil, manager picked it up off the floor. **Corrected On-Site**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Hand sink.
29-11-4
Basic - very slow draining water in handwash sink.
29-20-5
47
Nov 30, 2022
Food-Licensing Inspection
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Both restrooms.
12A-08-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Installed improperly.
29-34-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Bar location at far end of counter is missing, plans show a sink. Manager submitted a revision. I contacted Ivers and he removed the sink from the plans. **Corrective Action Taken**
31A-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar
31B-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Fan cover in walk-in cooler
23-24-4
Basic - Drain cover(s) missing. Bar
29-18-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Dry rice. Manager stood up scoop. **Corrected On-Site**
10-06-5
52
Frequently Asked Questions
When was Barrio Tacos + Tequila + Whiskey last inspected?
The most recent health inspection at Barrio Tacos + Tequila + Whiskey on file is from Feb 23, 2026. The public record contains seven inspections in total.
What is the most common violation at Barrio Tacos + Tequila + Whiskey?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited three times, more than any other issue at Barrio Tacos + Tequila + Whiskey.
How does Barrio Tacos + Tequila + Whiskey compare to other restaurants in Orlando?
Barrio Tacos + Tequila + Whiskey most recently scored 90 out of 100, which is higher than the Orlando average of 79.
Has Barrio Tacos + Tequila + Whiskey's inspection record improved over time?
Yes. Recent inspections at Barrio Tacos + Tequila + Whiskey have averaged around four violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Barrio Tacos + Tequila + Whiskey means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Barrio Tacos + Tequila + Whiskey inspected?
Based on the inspection history on file, Barrio Tacos + Tequila + Whiskey is inspected around two times per year on average.
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