Casa Del Taco
Last inspected: Dec 5, 2025
61
Score
Inspectors have visited Casa Del Taco 10 times, with records going back to 2022. Casa Del Taco was last inspected on Dec 5, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around four violations compared to roughly six violations earlier on.
Across the inspection history, “cooked/heated time/temperature control” is the issue that surfaces most often, recorded two times.
Restaurants in Jensen Beach average 80, so Casa Del Taco trails the local norm. The record is unremarkable in either direction.
10
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
61
Aug 28, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food stored on floor. Observed wrapped beef store on floor of walk in cooler, operator removed **Corrected On-Site** - From follow-up inspection 2025-08-28: Observed multiple food items on floor of walk in cooler and walk in freezer **Time Extended**
08B-38-4
95
Aug 27, 2025
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
52
Mar 25, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Cook used the bathroom and then handled clean equipment and wiped counters, without washing hands upon returning to cook line. Cook went to wash his hands. **Corrected On-Site**
12A-11-4
High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200ppm+ on cook line. Cook set up fresh solution 100ppm. **Corrected On-Site**
41-27-4
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chipotle sauce 58F-60F,in a deep container in walk in cooler. Cook stated sauce was cooked yesterday.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chipotle sauce 58F-60F,in a deep container in walk in cooler. Cook stated sauce was cooked yesterday. See stop sale
03D-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee personal lunch food not properly identified and segregated from food to be served to the public in glass door cooler in wait station. Waitress removed food. **Corrected On-Site**
08B-49-4
Basic - Objectionable odors in bathroom of the establishment.
36-64-5
47
Jul 23, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Required Records Available; Shellstock Tags/Labels
FL-14
30
Feb 16, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over sauce, raw steak over sauces Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-02-16: Observed Raw breaded beef over cooked beef walk in cooler. **Admin Complaint**
08A-05-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked chorizo Raw shrimp over churros Advised operator to stored properly **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-02-16: Observed Raw chicken over raw beef not in commercial packaging. **Admin Complaint**
08A-02-6
74
Feb 14, 2024
Routine - Food
9 critical violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked chorizo Raw shrimp over churros Advised operator to stored properly **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside walk in cooler on deep covered bags Cooked rice at 2:02pm (44-47F cooling) per operator cooling since last night . Product did not cool to 41F within 6 hours See stop sale. **Warning**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over sauce, raw steak over sauces Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Inside walk-in cooler Tomatillo sauce 2/7 stop sale Red sauce 2/7. Stop sale. **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside 3 glass door reach in cooler on server area Flan cooked with eggs 46F cold Holding . Per operator products not prepared or portioned today. Per operator products stored since yesterday. See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside walk in cooler on deep covered bags Cooked rice at 2:02pm (44-47F cooling) per operator cooling since last night . Product did not cool to 41F within 6 hours See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside 3 glass door reach in cooler on server area Flan cooked with eggs 46F cold Holding . Per operator products not prepared or portioned today. Per operator products stored since yesterday. See Stop Sale Flip top cooler, cook line , Cheese 53F cold Holding . Chopped lettuce 48F cold Holding Guacamole with diced tomatoes 46 F cold Holding Diced tomatoes 47F cold Holding Salsa 47F cold Holding Sour cream 60F cold Holding Chili sauce 54F cold Holding Chorizo 56F cold Holding Cooked pork 51F Raw steak 49F cold Holding Sliced ham 52F cold Holding Per operator products stored for approximately 2 hours Operator iced down products Per operator products not prepared or portioned today **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table Cooked rice 113F hot Holding . Per operator product was reheated on stovetop early on the day and transferred to the steam table about 2 hours ago. Operator moved rice to microwave to reheat to 165+ **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at 0 ppm Operator corrected to 100 ppm chlorine **Corrected On-Site** **Warning**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed pot and pans followed by washing hand with only water on 3 compartment sink, followed by handling clean equipment. Operator washed hands **Corrected On-Site** **Warning**
12A-13-4
26
Aug 28, 2023
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
39
Feb 2, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
64
Aug 4, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef with frozen cut fruit/walk in freezer/corrective action taken/operator separated both raw products. **Corrected On-Site**
08A-08-5
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 - Spray bottle containing toxic substance not labeled. Sanitizer/by 3 compartment sink. Corrective action taken/operator labeled chemical. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen
22-20-5
Basic - Food stored on floor. Carrots/walk in cooler/corrective action taken/operator stored foods properly. **Corrected On-Site**
08B-38-4
64
Frequently Asked Questions
When was Casa Del Taco last inspected?
The most recent health inspection at Casa Del Taco on file is from Dec 5, 2025. The public record contains 10 inspections in total.
What is the most common violation at Casa Del Taco?
Across the inspection record, “cooked/heated time/temperature control” has been cited two times, more than any other issue at Casa Del Taco.
How does Casa Del Taco compare to other restaurants in Jensen Beach?
Casa Del Taco most recently scored 61 out of 100, which is lower than the Jensen Beach average of 80.
Has Casa Del Taco's inspection record improved over time?
Yes. Recent inspections at Casa Del Taco have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Casa Del Taco means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Casa Del Taco inspected?
Based on the inspection history on file, Casa Del Taco is inspected around three times per year on average.
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