Bartaco Dr Phillips
Last inspected: Dec 9, 2025
100
Score
Bartaco Dr Phillips has been inspected 11 times since 2022. The most recent visit was on Dec 9, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
That puts the facility ahead of the local pack: the average Orlando restaurant scores 79. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 9, 2025
Complaint Partial
No violations found.
100
Dec 5, 2025
Routine - Food
6 critical violations. 3 major violations. 9 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken stock (72F - Cooling)
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. chicken stock (72F - Cooling)
01B-36-5
High Priority - Live, small flying insects found 11 total -1 in back area of walk in cooler -2- in front counter expo line -1 in drink making station in the bar -7 near juicer on bar area 11 total **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over ready to eat cut tomatoes Raw chicken over cooked shredded chicken in walk in cooler , operator corrected **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. housemade chili oil (80F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. housemade chili oil (80F - Cold Holding) Butter (90 F cold holding )
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken stock in large Cambro in walk in cooler
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. For handwashing sink next to cooks line **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Employee working on expo line , wearing no gloves
13-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fronts of door in bar area Sinks in bar area
23-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. One Co tank not secure in bar area next to dump sink **Repeat Violation**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to clean equipment in dish area **Corrected On-Site**
12B-07-4
Basic - Food-contact surface not smooth and easily cleanable. Cans holding single service lids and straws located in the bar and wait stations both indoor and outdoor
14-13-4
Basic - In-use wet wiping cloth/towel used under cutting board. On cooks line , operator discarded all wiping cloths **Corrected On-Site**
21-04-4
Basic - Light not functioning. In back prep area **Repeat Violation**
36-62-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to clean small mixer in back prep area , operator moved **Corrected On-Site**
21-44-1
Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. In wait station in front counter expo line
25-22-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In bar area
36-27-5
19
Apr 2, 2025
Complaint Full
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cooked shrimp (47F - Cold Holding); raw fish (46F - Cold Holding) Less than four hours Placed in reach in freezer for temperature recovery 20 minutes later Raw fish 39 Raw shrimp 38 **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo line fried shallots (108F - Hot Holding) Less than four hours Advised time plan
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled in prep kitchen
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish room Liquor room
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at server station. **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans in dish room
24-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados in prep kitchen Chef adressed **Corrected On-Site** **Repeat Violation**
08B-39-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles at server station **Corrected On-Site** **Repeat Violation**
21-44-1
Basic - Wood food-contact surface not properly sealed. Muddler at the bar
14-06-4
50
Feb 5, 2025
Routine - Food
No violations found.
100
Jan 28, 2025
Routine - Food
4 critical violations. 3 major violations. 13 minor violations.
View 20 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At expo station preparing dishes with bare hands. Manager coached employee. Employee washed hands and gloved hands. **Corrective Action Taken**
09-01-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Left Dishwasher at expo station at 154F. **Warning**
22-57-6
High Priority - Presence of insects, rodents, or other pests. 2 flying insects at hand wash sink at expo station. **Repeat Violation**
35A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator held overnight black beans (44F - Cold Holding) On cookline, raw shelled eggs (60F - Cold Holding) ambient
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some Cutting boards in storage area by dishwashing station soiled Stand mixer soiled
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at beverage station. **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bar employee missing training certificate
53B-13-5
Basic - Carbon dioxide/helium tanks not adequately secured at bar sink
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle at expo station and in reach in cooler on cookline **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items in beverage station.
40-06-5
Basic - Floor area(s) covered with standing water under prep station on cookline.
36-22-4
Basic - Food stored on floor in walk-in freezer
08B-38-4
Basic - Light not functioning one both exhaust hoods on cookline.
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees at beverage station.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under grill stations heavily soiled and has debris.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on cookline **Corrected On-Site**
08B-39-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles at bar. **Corrected On-Site**
21-44-1
Basic - Stored food not covered. Spice mix uncovered in storage area **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Spray bottle on cookline with oil and water unlabeled **Corrected On-Site**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Door to reach in ice bin soiled **Repeat Violation**
22-20-5
21
Jul 17, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Washing Fruits and Vegetables
FL-42
74
Mar 7, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
55
Sep 7, 2023
Routine - Food
3 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
82
Apr 25, 2023
Complaint Full
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Dented/rusted cans present. See stop sale. 26 oz can of diced green Chiles. Operator discarded items.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator items in reach in cooler for less than 4 hours. Returned items to walk in cooler for temperature recover. Baja slaw 47F Lettuce 48F **Corrective Action Taken**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles over dish area.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple metal sheet pans in dish
24-08-4
67
Mar 9, 2023
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Establishment not maintaining oyster tags for 90 days.
01C-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Tank in bar
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dish area On cookline.
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. Near dish under hand wash sink.
36-03-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored with clean utensils in back area.
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Hanging from oven
10-20-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. On cook line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line
23-03-4
55
Nov 17, 2022
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flying insects in bar area. Operator killed, cleaned and sanitized area. **Corrected On-Site** **Repeat Violation**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs next to house made sauces. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator was able to determine time. Missing out time for both stations with time marking. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken soup 129F Corrected chicken soup 170F **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Towels and silverware in sink. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink near dish machine. **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above dish, dry storage, and back door.
36-34-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on grill. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at rice station, 87F. Operator discarded water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in Walk in cooler.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in standing water **Corrected On-Site**
06-01-5
35
Frequently Asked Questions
When was Bartaco Dr Phillips last inspected?
The most recent health inspection at Bartaco Dr Phillips on file is from Dec 9, 2025. The public record contains 11 inspections in total.
What is the most common violation at Bartaco Dr Phillips?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Bartaco Dr Phillips.
How does Bartaco Dr Phillips compare to other restaurants in Orlando?
Bartaco Dr Phillips most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has Bartaco Dr Phillips' inspection record improved over time?
Results have been roughly steady. Inspections at Bartaco Dr Phillips have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bartaco Dr Phillips 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 Bartaco Dr Phillips inspected?
Based on the inspection history on file, Bartaco Dr Phillips is inspected around four times per year on average.
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