Capital Tacos
Last inspected: Feb 5, 2026
27
Score
Going back to 2023, Capital Tacos has seven inspections in the public record. Capital Tacos was last inspected on Feb 5, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around 20 violations lately compared to roughly 11 violations before.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged four times.
Restaurants in Clermont average 68, so Capital Tacos trails the local norm. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
1
Critical latest
3
Major latest
17
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
1 critical violation. 3 major violations. 17 minor violations.
View 21 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -opened packages of chicken over swai fish in upright reach in freezer, operator moved chicken to the bottom **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -interior of reach in coolers on cook line -can opener **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -front area, operator provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -mango yogurt beverage in front counter
02C-02-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. -utensils on dish storage rack not going all one direction
24-07-4
Basic - Cloth used as a food-contact surface. -under cutting board
21-05-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee in kitchen prepping chicken
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -pans on dish rack in dish area
24-08-4
Basic - Equipment in poor repair. -door handle on microwave
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. -oven door handle in kitchen **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in water on cook line
10-07-4
Basic - Insect control device installed over food area by back door.
35B-02-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -mango custard and mango yogurt beverage in front soda cooler **Repeat Violation**
02D-03-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line and walk in cooler -shelves under prep tables in kitchen -exterior front and sides of coolers on cook line **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. -hot water handle on hand sink on cook line
29-08-4
Basic - Ripped/worn tin foil used as shelf cover. -shelf under prep tables in kitchen
14-20-4
Basic - Single-service articles not stored inverted or protected from contamination. -aluminum pans in kitchen, operator inverted. **Corrected On-Site**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed vegetables over cut cabbage, operator moved to unwashed areas **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind prep sink and on cook line
36-27-5
27
Jul 31, 2025
Complaint Full
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation** - From follow-up inspection 2025-07-31: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -bottom of upright reach in freezer in kitchen - From follow-up inspection 2025-07-31: -cutting boards on cook line **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine **Repeat Violation** - From follow-up inspection 2025-07-31: **Time Extended**
16-37-1
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-07-31: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -multiple containers throughout the kitchen and walk in cooler. **Repeat Violation** - From follow-up inspection 2025-07-31: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -front and back door - From follow-up inspection 2025-07-31: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food stored on floor. -plastic water bottles and cooking oil in kitchen -yogurt and sauces on floor in walk in cooler **Repeat Violation** - From follow-up inspection 2025-07-31: yogurt on floor in walk in cooler **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. -prep area - From follow-up inspection 2025-07-31: **Time Extended**
35B-02-4
Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -mango custard and mango drinks in grab n go cooler in front lobby. - From follow-up inspection 2025-07-31: Items are dated but no name or address **Time Extended** **Corrective Action Taken**
02D-03-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler -wall behind prep sink in back kitchen - From follow-up inspection 2025-07-31: **Time Extended**
23-03-4
47
Jul 30, 2025
Complaint Full
6 critical violations. 8 major violations. 14 minor violations.
View 28 violations
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. -curry goat (49F - cooling, prepared yesterday 7/29, in deep pan **Warning**
01B-36-5
High Priority - Raw animal food stored over or with unwashed produce. -raw chicken over unwashed cauliflower in walk in cooler. Operator corrected. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese (50F - Cold Holding); curry chicken (44F - Cold Holding); hard boiled eggs (51F - Cold Holding) All held less than four hours per operator. Moved to walk in cooler/freezer for quick chill. Cheese 47F, hard boiled eggs 39F **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fried onion straws (72F - Hot Holding), held less than four hours per operator. Advised operator to use Time as a Public Health control, provided form to operator.**Warning** **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -curry goat (49F - cooling, prepared yesterday 7/29, in deep pan **Warning**
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -curry goat (49F - cooling, prepared yesterday 7/29, in deep pan **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -bottom of upright reach in freezer in kitchen
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -2 new employees, provided form to operator. **Corrective Action Taken**
11-26-1
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.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple items in walk in cooler and reach in cooler on cook line **Repeat Violation**
02C-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at front counter.
31B-06-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -dish area **Repeat Violation**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -front and back door
35B-01-4
Basic - Food stored on floor. -plastic water bottles and cooking oil in kitchen -yogurt and sauces on floor in walk in cooler **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. -oven handle. Operator removed. **Corrected On-Site**
10-20-4
Basic - Insect control device installed over food preparation area. -prep area
35B-02-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -mango custard and mango drinks in grab n go cooler in front lobby.
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler -wall behind prep sink in back kitchen
23-03-4
Basic - Ripped/worn tin foil used as shelf cover on cook line.
14-20-4
Basic - Single-service articles improperly stored. -take out boxes on floor in kitchen. Operator corrected. **Corrected On-Site**
25-05-4
Basic - Stored food not covered. -multiple containers of dried spices and seasonings near cook line. -multiple items in reach in cooler and walk in cooler
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. -spray bottle of water in kitchen -flour, salt, sugar containers near cook line.
02D-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -83F. Operator turned on heat on stove., 141F**Corrective Action Taken** **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Bowl or other container with no handle used to dispense food. -multiple containers throughout the kitchen and walk in cooler. **Repeat Violation**
14-01-5
9
Apr 24, 2025
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over sauces in walk in cooler
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken (46F - Cold Holding); cooked goat (47F - Cold Holding), fresh garlic/ginger paste (65F - Cold Holding), hard boiled eggs (52F - Cold Holding) held less than four hours per operator. Moved to walk in cooler for quick chill. Cooked chicken 43F, cooked goat 42F **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -chlorine 400++++. Operator corrected, 100 ppm **Corrected On-Site**
41-15-5
Intermediate - Packaged food not labeled as specified by law. -containers of sugar, salt, flour on cook line
02D-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -chicken, goat, chicken wings in walk in cooler -desserts in front reach in cooler
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener **Corrected On-Site**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
16-37-1
Basic - Bowl or other container with no handle used to dispense food. -multiple containers in kitchen. Operator removed. **Corrected On-Site**
14-01-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. -bucket containing utensils on floor in kitchen. Operator corrected. **Corrected On-Site**
24-26-4
Basic - Cloth used as a food-contact surface. -cloth used on tandoori maker
21-05-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee on cook line
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. -employees on cook and prep line
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -pans on rack in dish area
24-08-4
Basic - Food stored on floor. -oil at entry to kitchen
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -85F, operator placed on burner for rapid heat, then 146F **Corrected On-Site**
10-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers and carrots over prepped peppers in walk in cooler
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -caulking on triple sink
36-27-5
22
Sep 11, 2024
Food-Licensing Inspection
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Vacuum breaker at wrong location on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and side of walk in cooler door. -caulking by triple sink
23-03-4
78
Apr 2, 2024
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
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
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
33
Nov 1, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Capital Tacos last inspected?
The most recent health inspection at Capital Tacos on file is from Feb 5, 2026. The public record contains seven inspections in total.
What is the most common violation at Capital Tacos?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Capital Tacos.
How does Capital Tacos compare to other restaurants in Clermont?
Capital Tacos most recently scored 27 out of 100, which is lower than the Clermont average of 68.
Has Capital Tacos' inspection record improved over time?
No. Recent inspections at Capital Tacos have averaged around 20 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Capital Tacos means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Capital Tacos inspected?
Based on the inspection history on file, Capital Tacos is inspected around three times per year on average.
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